Table of Contents
Overview
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- What you need to know
- Covered in this Report
Executive Summary
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- The market
- The opportunities for growth
- The challenges faced
- Subdued consumer confidence
- Companies and brands
- Menu innovations
- Dining concepts
- The consumer
- Participation in eating out
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- Figure 1: Participation in eating out, by dining occasions, November 2017
- Menu items by meal occasion
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- Figure 2: Menu items by meal occasions, November 2017
- Factors that encourage trying new items
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- Figure 3: Factors that encourage people to try new menu items, November 2017
- Food preparations
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- Figure 4: Interests in food preparation methods, November 2017
- Menu trends
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- Figure 5: Key menu trends, November 2017
- Consumer attitudes
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- Figure 6: Attitudes towards menu trends, November 2017
- What we think
Issues and Insights
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- Attracting Millennials
- The facts
- The implications
- Appealing to older diners
- The facts
- The implications
- Delivering better deals
- The facts
- The implications
The Market – What You Need to Know
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- National living wage increases
- Rising business rates
- Consumers face income squeeze
- Population trends
- Attitudes towards food
Market Drivers
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- Consumers face income squeeze
- Hospitality recruitment at its most difficult
- Rising business rates
- National Living Wage and National Minimum Wage
- Britain’s population
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- Figure 7: Trends in the age structure of the UK population, 2011-16 and 2016-21
- Trends in healthy food factors
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- Figure 8: Trends in healthy food factors, April 2016-November 2017
- Consumer attitudes towards food
- Foodie-ism
- Flexitarianism
- Healthy eating
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- Figure 9: Trends in selected attitudes towards food, April 2016-November 2017
- Higher standards create “halo” effect for meat
- FSA issues new regulations on cooking burgers
- Red Tractor toughens farm standards
- Air pollution concerns could crush the wood-fired trend
Companies and Brands – What You Need to Know
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- New on the food menu
- Notable dining concepts
Launch Activity and Innovation
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- Menu trends that stand out
- Vegan menus
- Dipping sauces
- Wood-fired
- Smoking
- Curing
- Raw food
- Fermenting and pickling
- Meat-led concepts
- Fusion cuisine
- Tapas-style dishes
- Formats that stand out
- Test kitchen menus
- Dark kitchens
- Open kitchens
- Cook-it-yourself
- Menu pricing structures that stand out
- Dynamic pricing
- Fixed-price menus
- Non-refundable tickets
The Consumer – What You Need to Know
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- The brunch and breakfast boom
- Fewer than half order a starter, dessert or side at dinner time
- The lure of freebies and special offers
- Barbecuing and grilling are most popular cooking methods
- Demand for “clean eating”
- Examining the attitudes of diners
Participation in Eating Out
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- More than nine in ten Brits eat out
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- Figure 10: Overall participation in eating out, November 2017
- The consumers who eat out
- Dinner and lunch
- Brunch and breakfast
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- Figure 11: Overall usage by dining occasions, November 2017
Menu Items by Meal Occasion
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- Dinner occasion
- Lunch
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- Figure 12: Menu items, by meal occasions, November 2017
- Brunch
- Breakfast
Factors that Encourage Trialling New Items
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- Figure 13: Factors that encourage people to try new menu items, November 2017
- Women prefer detailed flavour descriptions when trying new items
- Trial sides or dips chime with younger women
- Introducing new flavours to familiar dishes
- How social media can impact foot traffic
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Food Preparation Interest
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- Barbecuing and grilling are most popular cooking methods
- Deep-frying
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- Figure 14: Interests in food preparation methods, November 2017
- Urban Millennials drive wood-fired oven cooking
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- Figure 15: Preference in cooking methods, by food trends, November 2017
- Common cooking methods appeal more to older consumers
- Roasting
- Stir frying
- Steaming
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- Figure 16: Interests in food preparation methods, by age, November 2017
- Affluent diners drive demand for lesser known food preparations
- Smoking
- Curing
- Raw food
- Fermenting or pickling
Key Menu Trends
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- Over-45s drawn to natural ingredients
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- Figure 17: Key menu trends, November 2017
- Women are drawn to "clean eating" concepts
- Demand for takeaway/home delivery driven by Millennials and families
- Urban families driving nose-to-tail/root-to-tip cooking concepts
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- Figure 18: Attitudes towards eating out, by food trends, November 2017
Attitudes towards Menu Trends
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- Older consumers focus more on quality of meat…
- …while under-45s are eating more vegetables
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- Figure 19: Attitudes towards menu trends, November 2017
- Women enjoy sharing food at the table
- Better value for money from a fixed-price menu…
- …and preference for short menus
- Millennials will pay more for British…
- …and sustainable ingredients
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- Figure 20: Attitudes towards menu trends, by attitudes towards menu trends, November 2017
- Young men most drawn to fusion foods
CHAID Analysis
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- Making vegetables more family-friendly
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- Figure 21: Menu trends – CHAID – Tree output, November 2017
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- Figure 22: Menu trends – CHAID – Table output, November 2017
Appendix – Data Sources, Abbreviations and Supporting Information
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- Abbreviations
- Consumer research methodology
- CHAID analysis methodology
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