Page 10 - Essentially Catering Issue 98
P. 10

Essentially Catering Magazine - February 2020

        Industry News

           Eating out trends to

           watch in 2020

           Global information company The NPD Group has       3.  There’s more to life than meat
           identified the major trends that could shape Britain’s
           £57 billion out-of-home (OOH) foodservice industry   Meat consumption remains important when eating
           in 2020, with the need for increased sustainability   out, but with more guidance than ever before about
           from foodservice operators a clear theme.          alternative sources of protein, consumers are finding it
                                                              easier to flex their diet.
                                                                Data from the NPD Group shows that in the last three
           1.  Sustainable foodservice delivery               months to October 2019, almost 3% of British eating out
           Delivery is one of the fastest growing order channels in   visits were influenced by whether or not an eating out
           Britain’s OOH foodservice market with visits up +11% over  place had vegetarian or vegan options on the menu.
           the year ending (YE) October 2019. NPD is forecasting   Over the course of a year, 3% represents over 300
           that food and beverages purchased through the delivery   million visits, and it is likely that this figure will grow
           channel will represent 10% of Britain’s entire foodservice   rapidly in future.
           market by 2022. But while delivery offers speed and   Operators need to understand the value of meat
           convenience, it has the potential to fall foul     alternatives and that consumers of all kinds - even those
           of consumer concerns around waste, packaging and   who love meat - enjoy non-meat meals. The successful
           carbon emissions.                                  operator will serve up food that makes everybody happy
             NPD data shows that customer dissatisfaction with   – meat eaters, flexitarians, vegetarians and vegans.
           the quality of delivered, ready-prepared food and drink
           is 15% higher than for the rest of the industry. So the
           need for packaging that retains heat and freshness, as
           a way of improving overall quality, remains paramount.
           At the same time consumers expect less single-use
           packaging. Delivery operators therefore need to strike a
           better balance, perhaps by reducing the size of delivery
           catchments and using more acceptable, recyclable forms
           of packaging. They will also need to moderate their
           carbon footprint through greater use of low-carbon and
           zero-carbon means of delivery such as 100% electric
           mopeds, motorcycles and road-legal scooters as well as
           electric and conventional bicycles.

           2.  Success means breaking boundaries
           There used to be a clear distinction between restaurants,
           pubs, bars, coffee shops and fast food. And consumers
           would know if they were visiting a retail, leisure or
           foodservice outlet. But those boundaries have blurred.
             Operators should be prepared to break boundaries as
           a way of staying ahead of consumer needs and trends.   NPD has also predicted two other trends:
           With rising consumer expectations for ultra-convenience   ●   Kids’ menus will become increasingly sophisticated
           and engaging experiences, smart foodservice operators   ●   Tapping into the desire for informal, unstructured
           understand that defying old conventions can be a route   eating, the food hall format will continue to
           to success. The old ways are not always the best.     grow rapidly.

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