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General Catering Market Research

Mintel’s general catering market research reports provide a comprehensive and extensive overview of the marketplace including information on the general catering market size and general catering market share.


Mintel’s general catering industry reports can help you gain further insight into the general catering market trends and gain valuable general catering consumer data.


Make sure you stay one step ahead of your competition – Mintel’s market analysis can help you make informed business decisions by providing up-to-the-minute general catering industry intelligence. Our market intelligence reports span hundreds of countries and regions.

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No. of reports 1 of 17
  1. Sandwiches and Lunchtime Foods - UK - November 2013

    • Consumer Report
    • November 2013
    • UK

    “As consumers age and leave employment, the convenience factor of out-of-home sandwiches and lunch products has less resonance, meaning that they are less likely to perceive them to be value-for-money purchases. Operators therefore need additional hooks to ensure they are not ...

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  2. Contract Catering - UK - September 2013

    • Consumer Report
    • September 2013
    • UK

    “Menu innovation represents a key opportunity for operators to bolster sales in the higher education sector where a fifth of students currently state that they avoid or limit their use of catering on campus as the current food choices are too boring.”

    – Helena Spicer, Senior ...

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  3. Tendências em Comer Fora - Brasil - Setembro 2013

    • Consumer Report
    • September 2013
    • Brazil

    “A atividade de comer fora não é vista somente como um momento de lazer, mas é também uma forma de economizar tempo, pois não é necessário cozinhar, e muitas refeições podem ser feitas “on the go”. Cada vez mais, os brasileiros estão buscando soluções práticas, que otimizem o ...

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  4. Eating Out Trends - Brazil - September 2013

    • Consumer Report
    • September 2013
    • Brazil

    “Regardless of different consumer profiles and types of establishments, the biggest challenge faced by the foodservice sector in Brazil seems to be achieving a balance between convenience (related to time) and quality (related to ingredients used), superiority of taste, and, in ...

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  5. Eating Out Review - UK - June 2013

    • Consumer Report
    • June 2013
    • UK

    “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, ...

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  6. Ice Cream - UK - June 2013

    • Consumer Report
    • June 2013
    • UK

    “While the ice cream market continues to struggle, sales of frozen yogurt are soaring, with the segment benefiting from its naturally low-fat positioning. However, representing less than 1% of the total market, it remains fairly embryonic. This suggests there are lucrative ...

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  7. Asians and Dining Out - US - May 2013

    • Consumer Report
    • May 2013
    • US

    “Asians enjoy dining out and they have more money to spend at restaurants as compared to the average consumer, and yet many segments of the industry are not fully benefiting from this potential. Asians are family-centric and are healthier eaters with adventuresome tastes and ...

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  8. Hispanics and Dining Out - US - May 2013

    • Consumer Report
    • May 2013
    • US

    “Targeting the Hispanic consumer is difficult because there is not a typical profile. The U.S. Hispanic population is made up of different nationalities, ethnicities, and rates of acculturation. However, the Hispanic population is more likely than non-Hispanics to eat out at ...

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  9. Pub Catering - UK - May 2013

    • Consumer Report
    • May 2013
    • UK

    “Whilst increasing the ‘experiential’ element will help create a buzz around the dining/leisure occasion, operators should also be concentrating on improving engagement rates with consumers’ pre-/post-visit in order to increase the likelihood of turning diners into ‘brand ...

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  10. Hotel Catering - UK - April 2013

    • Consumer Report
    • April 2013
    • UK

    “Over a quarter of consumers think that hotel restaurants are too formal and that they lack character/atmosphere. The onus is therefore on operators to inject fun and personality into their brand positioning and venue design.”

    – Helena Spicer, Senior Foodservice Analyst

    Some ...

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No. of reports 1 of 17