However, the message to the industry was that it needs to adapt to the changes in eating out and explore the new opportunities that have emerged, such as snacking and breakfasts.
]]>The article uses Menurama findings to highlight the prices of pub and restaurant menus. The article reports that the average price of a starter (£5.59), main course (£10.62) and dessert (£4.20), now mean that a meal for two including a bottle of wine (£15) will cost, on average, £55.82.
]]>For more details, please see the press release below. To purchase a copy of Menurama, please contact Nicola Knight.
]]>Horizons' managing director Peter Backman attributes this growth to the sector's ability to broaden its offer, keep its prices low and adopt effect marketing campaigns to boost sales.
Below is a release outlining details of the report, which is available for purchase today.
]]>Ones to Watch tracks the growth rate of the foodservice sector’s small, but growing brands - those with between five and 25 outlets with an outlet growth rate of at least 20% over the past three years combined.
The fact outlet growth is concentrated in the quick service sector shows consumers' growing preference for something quick, relatively inexpensive and with a takeout or eat in option. Healthy eating outlets and those focussing on a quality offer with a real point of difference, are also showing growth. Diffusion brands, where operators are creating a smaller, more niche sub-brand as a spin-off to their main business, are also becoming more common on the high street.
Below is a press release outlining the findings of the latest Ones to Watch survey, with comments from Horizons' director of services Nicola Knight.
]]>Visit the Context Reports area for further details – and to download your copy.
]]>While those that did eat out spent more than they did previously, a 5.4% rise on last year's average spend, the figures come as bad news for the foodservice sector which relies heavily on sales over Christmas.
Other findings include:
Further findings from the QuickBite survey can be found in the full press release.
]]>Download Horizons Annual Review (free registration required).
]]>See the event listing for further details or to book tickets.
]]>Peter Backman and Emma Read presented to a sell out crowd of industry professionals in London’s Mandarin Hotel, covering issues ranging from discounting, street food to the legacy of the Olympics. Filmed interviews with hospitality leaders and consumers were used to highlight key industry trends and opinions.
Subscribe to our next newsletter for more details and a link to the presentation.
]]>Using its extensive experience in the foodservice market and incorporating plenty of examples from the industry, Horizons will give a comprehensive overview relevant to anyone working within the sector. The session will cover factors impacting the industry, from the political and economic landscape to key trends and ones to watch.
For further details please see the Arena website. If you’d like to attend this one-off briefing, please email Lorraine Wood or call 0203 087 2378.
]]>While steaks, burgers and sandwiches have generally been served prepared to order, other dishes such as pasta, salads, melts, Mexican dishes, and pizzas are now being offered with a greater element of choice.
“Increased customisation of dishes is something we are starting to see more of,” said Horizons’ director of services Paul Backman. “It is a great marketing tool and puts the customer in control of what they are eating. It costs operators very little in terms of time or additional food cost but could give them the edge over their competition.
“The ultimate build-you-own cuisine is Mexican street food, which we have seen growing in popularity in the UK with Mexican-themed restaurants expanding fairly rapidly. Fajitas, burritos and wraps all give the customer greater choice, which is what today’s consumer enjoys.”
Operators with build-your-own dishes on their menus include international pizza and pasta chain Vapiano, which sells freshly made pasta and pizza bases cooked in front of the customer with a choice of sauce or toppings, pub chain Varsity which offers a choice of ingredients to go into its Pho noodle soup, and Premier Inn which offers breakfast ‘your way’.
The ‘have it your way’ label is becoming increasingly prolific on menus – whether it be sandwiches and melts at Hungry Horse in white or brown bread, wrap or baguette, or a sirloin steak at Las Iguanas with a choice of relish or toppings. Holiday Inn’s menu offers a burger with a choice of toppings including: grilled back bacon and Taw Valley mature Cheddar; Somerset brie and cranberry sauce; and Wagstaff cured ham, fried egg and Lincolnshire Poacher cheese.
High street chains Subway, and Mexican brand Chilango, have built successful operations on the build-your-own concept. At Subway customers move along a line building their sandwich around a choice of meats, salad and sauces. While at Chilango diners choose from burrito, taco or salad with the meat of their choice and whichever salsa sauce they want.
“We are likely to see the ‘build-your-own’ concept used on menus much more as operators seek to offer consumers something different. It’s a simple concept, and certainly not new, but it’s a move away from prescribed dishes to offering consumers exactly what they want. It’s all about giving them control and choice,” added Paul Backman.
Horizons’ latest Menurama survey also revealed:
The Menurama survey found that meal prices are slowly rising. Year-on-year an average adult non-meal deal dish price increased 1% from £6.23 to £6.33. Over the past six months the average cost of a starter rose by 2.4%, while main courses rose just 0.3%, and desserts were up 0.5%.
]]>Kids Eat Free vouchers, which in 2010 were offered by high street restaurants throughout the year, have this year been issued during the school holidays only, dropping off sharply when the schools went back in September.
Since the economic downturn many of the UK’s high street restaurant operators have used vouchers and money-off deals to boost customer footfall, particularly in traditionally quieter periods. Many of the vouchers are downloaded via the internet from sites such as vouchercodes.com.
However, while discount deals may fill seats they risk eroding the value of a restaurant’s brand image, and in some cases have a negative impact on operating margins.
The proliferation of discount deals over the past two years has meant that the pricing points of many restaurants has effectively been reduced as customers get used to paying far less for their meals because of the vouchers. Returning to standard pricing by withdrawing vouchers, without losing price-sensitive customers to the competition, is one of the biggest challenges currently faced by high street restaurant operators.
Peter Backman, managing director of foodservice consultancy Horizons, commented: “In September our Voucher Tracker research noted a shift away from discounting, particularly family-orientated discounts. Two- for-one deals and money-off vouchers are now being replaced by offers such as ‘free dessert/starter with every main course’ or discounts available at restricted times.
“It seems that we are at last seeing operators trying to wean themselves off the discount deals, which are expensive for them to run, but which consumers have become very reliant on.”
This August Voucher Tracker noted brands such as La Tasca, ASK, Ember Inns and Loch Fyne limiting their Kids Eat Free vouchers to the summer holidays, while Frankie & Benny’s and Whitbread brands Beefeater, Brewer’s Fayre and Table Table opted for a ‘Free Kid’s Breakfast’ offer.
Download the full press release (PDF).
]]>Emma Read, director of marketing and business development at Horizons, predicts that the lunch market, already worth £14.9bn, will occupy a growing share of overall foodservice sales.
Speaking at the lunch! trade show at London’s Business Design Centre on Thursday 20th September, Read said: “Britain’s lunch market is worth £14.9bn, that’s 35% of the total foodservice market. Growth over the past few years has outperformed what is essentially a flat market overall. Lunch business has risen by 3.3% on 2009 figures. We expect this growth to continue and expect the lunch market to account for closer to 36% of the total foodservice sector by 2014.”
Previous Horizons research has shown that the eating out habit is here to stay, with the average British adult eating out 1.4 times per week in 2012, a rise from once a week in 2011.
Consumers continued to eat out despite the onset of the economic downturn in 2008, but opted to spend less and order differently. Average spend dropped in 2012 to £12.30 (including drinks) from £12.69 in 2011.
However, while many top-end restaurants have seen lunchtime trade suffer, business through quick service and casual dining restaurants has remained relatively strong as consumers down-trade, preferring something fast to eat-in or takeaway, rather than a more formal sit-down meal.
“Driving the lunch market is the fact that time-pressed consumers no longer make their own lunch, preferring quick options wherever they are. They are also prompted to eat out by money-off vouchers and meal deals, many of which are predominantly lunch-based. Work pressure also means that consumers are more likely to opt for a takeaway to eat at their desk,” added Read.
However, she warned eating out operators that the offer had to be right to capitalize on this growing market, as consumers are increasingly demanding. Horizons’ 2012 consumer QuickBite research showed that food quality was the biggest factor in choosing an eating out venue, with price second on the list. “Across the board consumers are becoming more discerning and particular about how they spend their money. They have high expectations and expect good quality food, friendly service and a relaxed ambience.
While consumers have continued to eat out throughout the downturn, our research shows they are only willing to do so when an outlet meets these high expectations and the price is right.”
Download the article.
]]>The seminar will be taking place from 11:00 to 11:45 on 20th September at Business Design Centre, 52 Upper Street, London, N1 0QH.
This is an opportunity not to be missed. Attendance is free but spaces are limited and assigned on the day so get there early!
Click on 'Download the presentation' on this page to receive a copy of Emma's presentation.
Contact Emma Read for further information about the event or visit the lunch! website for details of how to get to the Business Design Centre.
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