Menu Flavours - UK - February 2015
“The interest in trying new dishes as hobby further signals the importance of unique dishes in driving interest particularly among those who see themselves as ‘foodies’ and underlines the role of dining out as a leisure activity, competing with other experiences.”
– Helena Childe, Senior Foodservice Analyst
This report covers the following issues:
- Tasting plates offer operators a way to create standout and add interest to pork dishes
- Standout dishes offer a means for brands to drive buzz and drive up spend per head
- Cocktail innovation is high on the agenda as operators look to offer something different
Despite momentum in the economy in 2014 and rising consumer confidence, noticeably fewer people are using foodservice outlets at least once a fortnight. As such, menu innovation is needed to re-ignite consumers’ willingness to spend on this category, with a fifth of diners already stating that they eat out for something different to their normal meals.
Whilst the rise of the ‘foodie’ is nothing new, in recent years, the concept has developed from the previous exclusive image of foodies as food critics or snobs to a more inclusive concept that pitches everyday diners as food enthusiasts. Social media has played a key role in this democratisation of the foodie as consumers have used platforms such as Facebook and Twitter to share, and often boast, about their restaurant experiences. ‘Stunt’ food creations such as doughnut burgers and unusual drinks serves looking to create the ‘wow’ factors such as cocktails in miniature bathtubs, top hats and milk bottles are playing into this.
This report looks at food/drink flavour trends on menus in the foodservice market and developments in eating out preferences in the UK specifically. Its aim is to explore the existing trends in menu development and look forward to what is on the horizon.
The issues of flavours on menus can be interpreted in a number of ways and can be investigated from a number of angles, however, due to the diverse nature of this subject not all areas can be explored within the remit of this report. Therefore this report is not intended to be used as a menu-planning guide. This report highlights key trends currently driving the eating out market and their effects on menu development. It also explores some of the major issues affecting the direction of the eating out market in general. This report is primarily based on Mintel’s exclusive primary research of consumer attitudes and Mintel’s observations of the trends in the UK dining out market.
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