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Menu Flavours - UK - February 2016

“Despite momentum in the economy in 2015, the legacy of the recession means that many consumers remain cautious with their spending. The onus therefore remains on operators to encourage further spending on this category, menu innovation remaining a key strategy.”

– Helena Childe, Senior Foodservice Analyst

This report covers the following issues:

  • Rising consumer expectations
  • Harnessing the rise of the 'everyday foodie'
  • Driving Americana trend forward in 2016

Menu innovation remains important in a market that still needs to encourage diners to spend as ongoing caution over spending lingers despite improvements in the wider economy.

Furthermore, consumers’ willingness to try new dishes and flavours is giving the foodservice market space to be creative when it comes to menu development. For example, regional American cuisines, elevated vegetable dishes, niche ethnic flavours and specialist products such as Asian bao are all trending at the time of writing.

The fact that a third of diners now consider themselves foodies is also creating opportunities for restaurants to use standout dishes to push peer-to-peer recommendations and marketing on digital platforms such as Twitter and Instagram.

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Table of contents

  1. Overview

    • What you need to know
      • Topics covered in this report
      • Executive Summary

          • The market
            • Consumer budgets and spending
              • The National Living Wage comes into force in 2016
                • Britain’s ageing population
                  • 2016 events which could influence menu flavours
                    • Flavour trends
                      • Vegetables
                        • Healthy eating
                          • Mexican cuisine
                            • Snacking and handheld ethnic street food
                              • Dish and ingredient specialists
                                • The consumer
                                  • Frequency of eating out
                                    • Figure 1: Frequency of eating out, November 2015
                                  • Interest in cuisine types
                                    • Figure 2: Interest in cuisine types, November 2015
                                  • Interest in flavour types
                                    • Figure 3: Interest in types of flavours, November 2015
                                  • Menu deterrents
                                    • Figure 4: Menu deterrents, November 2015
                                  • Attitudes towards eating out
                                    • Figure 5: Attitudes towards eating out, November 2015
                                  • Qualities deemed important for meal occasions
                                    • Figure 6: Correspondence analysis – Qualities deemed important for selected meal occasions, November 2015
                                  • What we think
                                  • Issues and Insights

                                    • Rising consumer expectations
                                      • The facts
                                        • The implications
                                          • Harnessing the rise of the ‘everyday foodie’
                                            • The facts
                                              • The implications
                                                • Driving Americana trend forward in 2016
                                                  • The facts
                                                    • The implications
                                                    • The Market – What You Need to Know

                                                      • Consumer budgets and spending
                                                        • The National Living Wage comes into force in 2016
                                                          • 2016 events which could influence menu flavours
                                                            • Ageing population to boost British but hit dining out frequency
                                                              • Vegetables are a rising star on dinner plates
                                                                • Elevating the taste perception of vegetables
                                                                  • Spiralised vegetables
                                                                    • Healthy eating trends
                                                                      • Protein
                                                                        • ‘Clean’, natural and fresh product labels
                                                                          • Mexican cuisine
                                                                            • Snacking and handheld ethnic street food
                                                                              • Dish and ingredient specialists
                                                                              • Market Drivers

                                                                                • Consumer budgets and spending
                                                                                  • The National Living Wage comes into force in 2016
                                                                                    • 2016 events expected to influence flavour trends
                                                                                      • Ageing population could boost demand for British cuisine but hit frequency of eating out
                                                                                        • Figure 7: Trends in the age structure of the UK population, 2010-20
                                                                                    • Flavour Trends

                                                                                      • Ramped-up veggies
                                                                                        • Vegetables get fashionable
                                                                                          • Benefits of vegetables on the menu
                                                                                            • Elevating the taste perception of vegetables
                                                                                              • Vegetable dishes borrow from ethnic cuisines
                                                                                                • Spiralised vegetables
                                                                                                  • Navigating the fickle demand for healthy eating
                                                                                                    • Focus on choice
                                                                                                      • Protein
                                                                                                        • Focusing on what’s not in the dish
                                                                                                          • Dairy alternatives
                                                                                                            • ‘Clean’, natural and fresh product labels
                                                                                                              • Mexican cuisine
                                                                                                                • Enduring interest
                                                                                                                  • Soft tacos
                                                                                                                    • Dish and ingredient specialists
                                                                                                                      • Snacking and handheld ethnic street food
                                                                                                                      • The Consumer – What You Need to Know

                                                                                                                        • A fifth of adults eat out once a week or more
                                                                                                                          • Mainstream ethnic cuisines still hold strong interest
                                                                                                                            • Interest in niche cuisines
                                                                                                                              • American cuisine expected to see a more regional focus
                                                                                                                                • A third of diners are ‘foodies’
                                                                                                                                  • Encouraging peer-to-peer recommendations
                                                                                                                                    • Spiciness is still a hot trend
                                                                                                                                      • Healthy dining considerations
                                                                                                                                        • Important qualities differ by meal occasion
                                                                                                                                        • Frequency of Eating Out

                                                                                                                                          • A fifth of adults eat out once a week or more
                                                                                                                                            • Figure 8: Frequency of eating out, November 2015
                                                                                                                                          • Fast casual concepts on the rise
                                                                                                                                            • Chasing additional meal occasions to encourage more frequent visits
                                                                                                                                            • Interest in Cuisine Types

                                                                                                                                              • Mainstream ethnic cuisines still hold strong interest
                                                                                                                                                • Lesser-known ethnic cuisines appeal
                                                                                                                                                  • Figure 9: Interest in cuisine types, November 2015
                                                                                                                                                • Half of diners would like to see more British cuisine on menus
                                                                                                                                                  • Mediterranean movers and shakers
                                                                                                                                                    • Regional American can offer standout
                                                                                                                                                    • Interest in Flavour Types

                                                                                                                                                      • Smoky flavours garner the most interest
                                                                                                                                                        • Barbecue, ‘fired’ and ‘charred’
                                                                                                                                                          • Adding depth of flavour to vegetable dishes through charring
                                                                                                                                                            • Smoky flavours through ingredients
                                                                                                                                                              • Figure 10: Interest in types of flavours, November 2015
                                                                                                                                                            • Savoury flavours are also in demand, particularly by older diners
                                                                                                                                                              • Sweet flavours appeal the most to younger diners
                                                                                                                                                                • Spicy is still a hot trend
                                                                                                                                                                  • Sour flavours are a niche interest
                                                                                                                                                                  • Menu Deterrents

                                                                                                                                                                    • Spiciness: an enticement and a deterrent
                                                                                                                                                                      • Communication and flexibility
                                                                                                                                                                        • Figure 11: Menu deterrents, November 2015
                                                                                                                                                                      • Health is a common consideration
                                                                                                                                                                        • Calorie labels are rarely a turn-off
                                                                                                                                                                          • ‘Freshness’ can help operators navigate concerns around health and value for money
                                                                                                                                                                          • Attitudes towards Eating Out

                                                                                                                                                                            • A third of diners are ‘foodies’
                                                                                                                                                                              • Scope for sides to cater to novelty seekers
                                                                                                                                                                                • Foodies drive growth of street food markets
                                                                                                                                                                                  • Street food goes mainstream
                                                                                                                                                                                    • Figure 12: Attitudes towards eating out, November 2015
                                                                                                                                                                                  • Encouraging peer-to-peer recommendations
                                                                                                                                                                                    • Exploring social media
                                                                                                                                                                                      • Delivering on the visual
                                                                                                                                                                                        • Tie-ups with vloggers and bloggers
                                                                                                                                                                                          • Guiding choice – Descriptions on menus
                                                                                                                                                                                          • Qualities Deemed Most Important for Selected Meal Occasions

                                                                                                                                                                                            • Breakfast: traditional, filling, convenient, healthy
                                                                                                                                                                                              • Figure 13: Correspondence analysis – Qualities deemed most important for selected meal occasions, November 2015
                                                                                                                                                                                              • Figure 14: Qualities deemed most important for selected meal occasions, November 2015
                                                                                                                                                                                            • Lunch: healthy, filling, convenient
                                                                                                                                                                                              • Dinner: exciting, indulgent, adventurous
                                                                                                                                                                                                • Portable snack demand
                                                                                                                                                                                                  • Correspondence analysis – Methodology
                                                                                                                                                                                                  • Appendix – Data Sources, Abbreviations and Supporting Information

                                                                                                                                                                                                    • Data sources
                                                                                                                                                                                                      • Abbreviations
                                                                                                                                                                                                        • Consumer research

                                                                                                                                                                                                        Companies Covered

                                                                                                                                                                                                        • Pret A Manger

                                                                                                                                                                                                        Menu Flavours - UK - February 2016

                                                                                                                                                                                                        £1,995.00 (Excl.Tax)