3663 Presentation for the FEC BALPPA Meeting at Legoland - Food trends and leisure spends
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3663 Presentation on food trends and leisure spends from the BALPPA FEC F+B Meeting - May 2014 at Legoland
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3663 Presentation for the FEC BALPPA Meeting at Legoland - Food trends and leisure spends
- 1. Catherine Hinchcliff & Jo Hughes 22nd May 2014 Food Trends and Leisure Trends
- 2. What do you want to hear? The Outlook Changing customer needs What’s Hot & What’s Not Where should I hangout to be hip?!?
- 3. The outlook is positive What Peach Report says What Allegra says
- 4. Source: ONS, The ITEM Club GDP growth is recovering and unemployment falling
- 5. Page 5 Source: The ITEM Club Growth in avg. earnings unlikely to out-pace inflation till 2015
- 7. Source: Visit Britain April 2014
- 8. What formats are on the up? The Peach report 2014
- 9. Outperforming channels 67% 36% 33% 20% 45% STREET FOOD 1 3 4 6 BRANDED 58% 5 Coffee shops and street food are most widely expected to outperform the Eating Out market in 2014. Consumers still want a daily coffee fix and street food’s popularity grows . Source: Allegra UK Foodservice Quarterly Debrief Feb 2014 % of senior executives who listed these sectors for growth / decline +8% sales growth by 2014 +15% sales growth by 2014 +18% sales growth by 2014
- 10. Flexible, premium casual dining sectors positioned to thrive The Peach report 2014
- 11. 2013 2014 Challenge % 3 1 Intense competition 37% 1 2 Rising food/Ingredient costs 31% 5 3 Attracting and retaining high quality staff 30% 6 4 Discount driven customers 22% 9 5 High rents/Property costs 20% 4 6 Declining consumer spending 15% 11 =7 Demanding consumers 11% 8 =7 Raising profitability 11% Intense competition is the number one business challenge in 2014. New concept innovation across the sector and continuing physical expansion, make this marketplace extremely competitive. Source: Allegra UK Foodservice Quarterly Debrief Feb 2014 Operators’ main challenges
- 12. Allegra Strategies, Food Strategy Forum, Top of Mind, January 2013 Key success factors in foodservice
- 13. Caterers financial/economic challenges The Peach report 2014 Food costs are still important, but is not the most pressing cost Financial challenges
- 14. Loyalty is the holy grail, operators are investing in the customer experience
- 15. KEY LONG TERM CONSUMER TRENDS IMPACTING THE EATING OUT MARKET, 2014 Percentage of Respondents AGEING POPULATION CONVENIENCE DIGITAL CONSUMER DEMANDING CONSUMER GROWING FOOD CULTURE EXPERIENCE-DRIVEN OBESITY CONCERNS Page 15 The consumer trends driving foodservice Source: Allegra UK Foodservice Quarterly Debrief Feb 2014 Squeeze on household budgets was number one last year, and does not feature in the top factors this year.
- 16. ALL-DAY INFORMALITY PERSONALISATION BRAND TRUST RECESSIONARY LEGACYPREMIUM FAST FOOD HEALTHY CONVENIENCE Key short-term consumer trends in food Source: Allegra UK Foodservice Quarterly Debrief Feb 2014
- 17. Hip pizza BBQ Chicken Cheaper cuts e.g. Flat Iron Steak Single item menus British traditional Sustainable fish Bakery The Peach report 2014 50% 42% 34% 33% 33% 30% 24% 24% % mentions Other mentions: Steak 21%, Hotdogs 19%, Chinese Steamed Buns 13%, Ceviche 11%, Ramen 10% What’s hot and what’s not?
- 18. “The Street Food boom is just beginning and is tapping into a strong consumer need for variety coupled with integrity.” Chief Executive, casual dining branded chain “Street Food will gather momentum outside of London, and will outgrow the overall market.” Food Buyer, leading department store chain
- 19. Top 20 main courses 2013 (2012) 1. Beefburger (1) 2. Pizza (2) 3. Chicken burger (3) 4. Fish & Chips (4) 5. Rump steak (5) 6. Roast chicken (7) 7. Ribeye Steak (10) 8. Chicken curry (6) 9. Sirloin steak (9) 10. Sunday lunch (11) 11. Chicken breast (13) 12. Grilled chicken (12) 13. Sausage & mash (8) 14. Pork ribs (15) 15. Beef lasagne (14) 16. Vegetable burger (18) 17. Chicken pasta (20) 18. Combo (16) 19. Mixed grill (17) 20. Hot dog (20) Source: Horizons Menurama, Summer 2013 Top dishes featuring on menus Top dishes on menus
- 20. Key Cuisine Trends 2013- 14 South American Refining fast food Premiumisation Source: Allegra Eating out in the UK, 2013 Pan-Asian
- 21. • British all-day chain backed by Richard Caring • Emphasis on locally-sourced produce • 12 openings expected for 2014 • Premium burger chain with 1,000+ US sites • Customisable burgers, no frozen ingredients • Over 20 sites to open in UK in 2014 • Fast-growing chicken shop chain • Nando’s-style chicken in KFC-style shops • 18 new sites in 2014, a 47% jump • Informal all-day café and bar chain • Brunch, tapas, drinks and quirky interiors • 15 new sites in 2014, a 37% increase Source: Allegra UK Foodservice Quarterly Debrief Feb 2014
- 22. • Healthy fast food chain with global flavours • Quirky brand focused on healthy and affordable • Plans to open 11 sites in 2014, doubling estate • Greene King’s 220-strong pub chain • Huge selection of dishes at competitive prices • 25 sites to open in 2014 Source: Allegra UK Foodservice Quarterly Debrief Feb 2014
- 23. Your customers want to purchase from you 71% expect to buy food and drink from theme parks when they visit Source: You Gov Leisure Catering 2012 Base: 1,872 UK adults who have visited Leisure Venues Refreshments purchased at venue, ranked by popularity of venue
- 24. 43% wide range available 30% food well presented and prepared Opinions on catering at leisure venues on last visit.. 19% food low in nutrients 28% food could be more interesting 21% not enough hot food Source: You Gov Leisure Catering 2012
- 25. Some of the concepts we work with
- 26. And more…
- 27. 11 to 15 year old favourite dishes 1.Pasta 2.Pizza 3.Sandwich 4.Baguette 5.Wrap 6.Roast dinner 7.Chicken burger 8.Curry 9.Jacket potato 10.Beef burger Source: Research Bods February 2013 What do parents want to see in school food? 1.Five a day 84% 2.Scratch meals 77% 3.Free-range eggs 66% 4.Fresh ingredients 64% 5.Farm assured 64% 6.More fibre 62% 7.Sustainable fish 60% 8.Healthier options 60% 9.Wholemeal 57% 10.Ban!Fizzy Drinks 64%, Sweets 51%
- 28. So we also offer…
- 29. What you need to do… Check the rules for nutritional and front of pack information Train your front and back of house staff Be ready to give allergen information to your customers- verbally, on leaflets, boards etc Risk assess your kitchens See our guide for more information on www.3663.co.uk/fir
Notes de l'éditeur
- “Improbable as it seemed a year ago, the British economy is now the envy of the rich world” The Economist (Jan. 2014)
- I believe that economists put decimal points in their forecasts to show they have a sense of humor. If all the economists were laid end to end, they'd never reach a conclusion.
- The emerging, healthier-eating led fast food channel (likes of Abokado, Itsu, Leon, Pod, Tossed etc.), together with artisanal street food, are expected to see the strongest sales growth in 2014.
- The game for our customers is won on experience and service They are tracking customer service experience mostly through monitoring their facebook/twitter pages (85%), customer e-mail/letters (79%), 3rd party reviews (77%), mystery diners (60%), online surveys (52%)
- TABLE 5.1 – KEY SUCCESS FACTORS FOR FOODSERVICE OPERATORS, 2012-2013 – OPERATOR INSIGHT In your view, which factors have the greatest positive impact on the performance of a food and beverage operator? Percentage of Respondents – Operators Only
- They are tracking customer service experience mostly through monitoring their facebook/twitter pages (85%), customer e-mail/letters (79%), 3rd party reviews (77%), mystery diners (60%), online surveys (52%)
- Building customer loyalty is considered the most important corporate competency, particularly as competition within the sector grows. “Loyalty is the holy grail; creating loyalty is business nirvana.” F&B Director, leading pub company Peach report asked leaders to rate their own companies against their competition on many factors, a lot of them felt their quality ws market leading, around half felt they beat their competitors on procurement But only a quarter felt they led the way on marketing and a fifth on customer insight Clearly areas where we can help them more Especially since this survey focused on business leaders, not independents who need even more help. The game for our customers is won on experience and service They are tracking customer service experience mostly through monitoring their facebook/twitter pages (85%), customer e-mail/letters (79%), 3rd party reviews (77%), mystery diners (60%), online surveys (52%)
- Ageing population is now considered the long term trend that is most widely recognised to impact the Eating Out market. Squeeze on household budgets was number one last year, and does not feature in the top factors this year.
- There’s an app for that... Payment apps, nutritional information apps, geolocation apps, consumers now have information and tools at their fingertips. As a result, previously unknown establishments suddenly become known as their ratings, deals and reviews pop up live on a consumer’s phone as they walk past. In the long-term the vast availability of technology to make consumers lives easier will determine their choices for all aspects of eating out and retail. Austerity fatigue To counteract austerity measures of the past five years, and seemingly endless doom and gloom, consumers are increasingly eating out for social reasons and not as one off treats or celebrations. This shift from celebration eating out to using eating out for social reasons will become more important as consumers look for ways to improve lifestyles affordably. Securing sustainable food supply Sustainable sourcing of proteins and securing consumer trust in the supply chain will be key to the long-term success of businesses, especially after the horsemeat scandal. As population levels continue to rise the focus on more sustainable methods of animal protein production will become significantly more important. Cheaper to produce chicken will provide operators with better margins and operators already with a chicken-focus have the advantage. The opportunity is in menu innovation and how to introduce other protein products to mitigate over-reliance on more expensive options. Era of the Individual The recession gave rise to a new type of consumer, the individual. Foodservice operators were no longer able to set trends. Instead operators found themselves at the mercy of a wave of consumer discernment. The new individual consumer has a widening set of values and variables which influence decision making. As this new consumer evolves, they will become far more discriminating forcing operators to listen and develop offers that respond to and exceed new expectations. Multi Channel Dining Old boundaries are blurring. The acquisition of Harris + Hoole, Emporium and Giraffe by Tesco, followed by its announcement to launch its own eating out experience, Decks, is the most recent example of eating out becoming embedded in a multi-channel environment. Eating out is embedded in everyday activities now and this is set to become the norm as more supermarket chains and other retail operators see the added value of eating out to their business and keeping them relevant in an ever increasing online world.
- What’s hot and what’s not? Bodeans Chicken Shop Flat iron steak Mussel Men Homeslice Ape & Bird
- Premium Burger – Premium Everything The rise of the gourmet burger is driving demand for premium products at good value for money across all sectors. The burger sector in particular has seen significant rising number of new concepts entering the UK market including Beirut’s BRGR.Co, street food concepts, such as Patti and Bun, become permanent restaurants. Premiumisation will become a key factor in mainstream foodservice, across all food types, as consumers’ expectations continue to rise South American Influences It has suddenly become apparent that there are different cuisines in Mexico, Peru and Brazil. This is as a result of a recent infiltration of small, hip restaurants with a regional South American focus. Mexican is ranked third among consumers as a cuisine they would like to see more of, with the success of chains such as Chimichanga, Wahaca and Chipotle. The launch and growth of Ceviche and Cabana are poised to contribute to the South American wave across the UK in the coming years. Refining Fast Food Fast food burgers came to the UK in the late 1960s and introduced the consumer to the first wave of burgers. Forty years later and the second wave of burger hit the UK, providing consumers with a high quality and higher priced product. The new wave in fast food takes the quality levels even higher yet maintains an affordable average price. Emerging concepts already leading the new fast food approach from the states include Five Guys and Shake Shack. British (reinvented) British remains the number one favourite so these dishes are bound to continue to be popular menu choices, however with consumers increasingly looking for tastes and dishes they wouldn’t try at home there is an opportunity to offer approachable but different dishes (Image: Bangkok Scotch egg, Whyte & Brown) … also; Egg-static The second favoured breakfast item will be a mainstream menu item in the medium to long term but with a twist. In the US Duck Eggs are the new chicken egg. Available in farmer’s markets in the UK and considered premium in quality compared with chicken eggs, duck eggs fulfil a range of consumer driven trends.
- Riding on the back of those trends, here are some of the concepts that are enjoying success, investment and growth at the moment… Bills- fresh, and provenance Five Guys: premium burgers Roosters: fast food chicken Loungers: all day
- Leon- healthy fast food Our old friends Greene King- value and family