Eating Out Review - UK - June 2013
“A renewed focus on the basic principle of emphasising the ‘experience’ of eating out should help operators reclaim market share, particularly in sectors such as pizza/pasta restaurants where brand loyalty is low due to an extended period of heavy discounting.”
– Helena Spicer, Senior Foodservice Analyst
Some questions answered in this report include:
- How can foodservice operators gain a greater share of the leisure pound?
- What initiatives can help foodservice operators better compete with retail NPD?
- How can variety and theatre of serve improve the perception of added value?
- How can operators counteract consumer cutbacks?
With consumers continuing to rein in spending, operators are under pressure to address various issues in the Eating Out market. For example, the extended period of heavy discounting has led not only to diners becoming more promiscuous but to the experience being seen as more commoditised by consumers.
Furthermore, although restaurants, as experience providers, should naturally benefit from any further lift in confidence levels going forward, they also have to be more proactive in order to ensure their share of the leisure pound. For example, operators are increasingly investing in new concepts and partnerships to target areas of guaranteed high footfall such as motorway service areas, shopping centres and travel hubs.
The scope of this report is the eating out market within the UK (excluding commercial catering, eg canteens, contract catering). This consists of various market segments, which are defined as:
Fast food – this essentially refers to outlets that serve food prepared and served quickly to order with a limited menu. Service style is largely on a counter collection basis and the main fast food outlets include: burger bars, eg McDonald’s and Burger King, pizza restaurants, takeaway and home delivery outlets, eg Pizza Hut, PizzaExpress and Domino’s Pizza, pasta chains, eg Bella Italia, chicken chains, eg KFC, fish and chip shops, other types of fast food such as jacket potatoes, kebabs, vegetarian specialities, filled croissants.
Pub catering – typically includes food served in pubs and in pub restaurant chains such as Brewers Fayre and Harvester.
Independent and chain restaurants – such as T.G.I. Friday’s and Frankie & Benny’s.
In-store restaurants – these outlets comprise a wide range of foodservice venues located within retail outlets including supermarkets and department stores.
Roadside catering – these outlets operate at MSAs and on major roads, with the leading operators being the Compass Moto brand and Little Chef.
Hotel catering – comprising hotel restaurants, bars and room service.
Other – other formats included within the scope of this report are cafés, coffee shops and other retail outlets serving food.
Specialist sandwich outlets have been excluded from this report. Also, some sectors such as roadside and in-store catering have been identified separately but often include elements of overlap with other sectors such as fast food and chain restaurants. However, please note that the market sizes shown exclude overlapping outlets. For instance, burger bars found in motorway service areas have been excluded from the total roadside market figures and have been included in the burger bar segment instead.
Hotel catering includes sales of beverages. As far as possible, sales of alcoholic and non-alcoholic beverages have been excluded from all other sectors and sub-sectors, apart from coffee shops.
Takeaway foodservice outlets are included as part of the market, but sales of food through retail outlets such as supermarkets are excluded (apart from in-store catering venues).
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