Page 13 - Essentially Catering Issue 90
P. 13

Essen ially Catering Magazine - June 2019



        Industry News




        Restaurants



        searched for by


        food type




        New research from Yext into the ‘Hungry Searcher’ reveals
        how important third-party platforms have become in
        determining where consumers choose to dine, with 27% of
        consumers looking for a table ‘on-the-go’.
          The study iden…i„ied that just one „i„th (20%) of customer journeys now start with the restaurant’s own website. Instead,
        half begin with a search engine, 12% begin on map apps such as Google and Apple Maps, a further 7% start on review sites
        such as Yelp and Foursquare, while 5% begin on delivery sites such as Deliveroo and Uber Eats.
          Jon Buss, MD UK, Yext, said: “Third-party services such as these have enabled consumers to make more informed
        decisions on-the-go. This shi„t is impac…ing the restaurant more than any other. An average restaurant may see over 10x the
        amount of tra„„ic happening across these new experiences compared to just 2.7x in other industries.”

        You are what you eat
        Addi…ionally, the research noted a shi„t in what consumers search for, with 51% of consumers now relying on searching
        by food type, e.g. ‘Italian food’ as a means to choose a restaurant, raising important ques…ions around how operators are
        marke…ing themselves online.
          Comparing this year’s „indings to the study Yext ran in 2017, the number of consumers exhibi…ing this behaviour has risen
        by 6%. Alongside this, 13% are now using speci„ic food items such as a ‘burger’ or ‘pizza’.
          The Brand Control in the Age of AI report can be found here.

          SRA launches Food Waste:



          Bad Taste




          The Sustainable Restaurant Associa ion has launched the
          ‚irst online impact programme focused ‚irmly on foodservice
          to accelerate change and provide the sector with tools to meet
          both na ional and interna ional food waste reduc ion targets.
            With pressure moun…ing on foodservice to meet the UN
          Sustainable Development Goal 12.3, to halve food waste by 2030,
          the SRA will ini…ially support 100 businesses - the Food Waste
          100 - through a hands-on, six-week step-by-step guide, to make
          serious inroads into their food waste, in line with WRAP’s Target
          Measure Act approach as a stepping stone.
            The SRA’s recent insight report The Tas…iest Challenge on the Planet revealed that while there are pockets of good
          prac…ice, the industry as a whole needs to be moving much further and faster on this issue.
            The „irst group of par…icipa…ing businesses will embark on the new programme in June. Replica…ing this across the
          whole UK foodservice sector would reduce carbon emissions by 900,000 tonnes a year, equivalent to grounding 2000
          London to New York „lights.
            Operators can sign up for the programme or „ind out more about how to start tackling their food waste here.




                                 Email: editor@essen…iallycatering.co.uk • www.essen iallycatering.co.uk     13
   8   9   10   11   12   13   14   15   16   17   18