2021
9
UK Menu Trends Market Report 2021
2021-02-02T03:01:15+00:00
OX1042289
2195
133424
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Report
en_GB
“With so many people’s travel plans being curtailed as a result of the pandemic, consumers now seek to experience global flavours that give them a sense of being away. Unsurprisingly…

£ 2,195 (Excl.Tax)

Description

Providing the most comprehensive and up-to-date information and analysis of the UK Menu Trends market, including the behaviours, preferences and habits of the consumer.

With the closure of many foodservice venues due to the COVID-19 pandemic, the foodservice industry has seen a major decline. While takeaways have seen an increase, with 21% of customers spending more money on takeaway and home delivery food, 48% of Britons overall have reported spending less on dining out in December 2020.

Even with lockdown restrictions lifting, the increased economic uncertainty and contamination fears could see these issues lasting into the longer term. Foodservice brands may need to utilise promotions to help sales as customers become more frugal with their spending.

The pandemic itself has also created an interesting change in menu trends and consumer tastes. Domestic and international travel restrictions has increased the demand for world-foods, with 45% of consumers being more interested in foods featuring exotic flavours. There has also been an increase in ‘flexitarianism’, with 45% of 25 – 34 year olds cutting back on red meat and poultry in the last six months.

This report will show the impact of both the COVID-19 pandemic and Brexit on both the foodservice market and menu trends. With 82% of Britons trusting British food suppliers’ food safety standards, it also explores the market opportunities created by these restrictions and supply issues.

Quickly understand

  • The impact of COVID-19 on eating out, with a focus on menu trends
  • Consumers’ preferences when eating out or ordering takeaway
  • How COVID-19 has forced menu creators to adapt the 4Ps of marketing
  • Consumers’ perceptions of popular menu phrases.

Covered in this report

Brands: ASAP Pizza, #Mommabains, Leon, JKS Restaurants, Chuku’s, Just Eat, Ridiculously Rich, Greene King, The Big Cake Co, Pure, Manteca.

Expert analysis from a specialist in the field

Written by Trish Caddy, a leading analyst in the Foodservice sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.

With so many people’s travel plans being curtailed as a result of the pandemic, consumers now seek to experience global flavours that give them a sense of being away. Unsurprisingly then, consumers prioritise taste over healthfulness when deciding what they want to eat and drink and will seek menus that are geared towards those who are homebound and want something a little different for a special occasion. Turbulent times also create new opportunities for operators to leverage increased participation in online shopping and the accessibility of courier services by introducing meal and ingredient kits for nationwide delivery.

Trish Caddy
Senior Foodservice Analyst

Table of Contents

  1. Overview

    • What you need to know
    • Key issues covered in this Report
    • Products covered in this Report
    • COVID-19: Market context
    • Impact of the January 2021 lockdown and the vaccination rollout
    • Economic and other assumptions
  2. Executive Summary

    • Impact of COVID-19 on foodservice
      • Figure 1: Expected impact of COVID-19 on foodservice in short, medium and long-term, 18 January 2020
    • The market
    • Promotions much needed to drive usage
    • Impact of obesity strategy on menu trends
    • Brexit’s impact on menu prices and use of British produce
      • Figure 2: Food attitudes, February 2019 – September 2020
    • Companies and brands
    • COVID-19 has forced menu creators to adapt the four Ps of marketing
    • The consumer
    • COVID-19 a boon for takeaways
      • Figure 3: Changes in eating out spending habits, 8 – 16 December 2020
    • Takeaway now just as popular as eating in
      • Figure 4: Eating out participation, October 2020
    • Rise of flexitarianism among under-35s
      • Figure 5: Dietary preferences, by age group, October 2020
    • Parents driving takeaway
      • Figure 6: Popular meal times for eating in/ordering takeaway, October 2020
    • COVID-19 accelerates global flavours
      • Figure 7: Attributes of an ideal restaurant/takeaway menu, October 2020
    • Hallmarks of quality
      • Figure 8: Eating out behaviours, October 2020
    • Plant-based is perceived as natural
      • Figure 9: Perceptions of menus – Correspondence Analysis, October 2020
  3. Issues and Insights

    • A taste of the world
    • Comfort and indulgence
    • Health and wellness
  4. The Market – Key Takeaways

    • Impact of Brexit on menu prices
    • Promotions needed to drive usage
    • Obesity strategy’s impact on menus
    • Flexitarianism is here to stay
  5. Market Drivers

    • The UK is a nation of meat eaters …
      • Figure 10: Purchased quantities of food and drink eaten out in the UK, 2002-19
    • … but they are cutting back on meat consumption
      • Figure 11: Food attitude towards red meat, by gender and location, September 2020
    • Impact of obesity strategy on menu trends
      • Figure 12: Food attitude towards calorie counting, by age, September 2020
    • Promotions needed to drive usage
      • Figure 13: Leisure activity promotions, by age, October 2020
    • Impact of Brexit on menu trends
    • Menu prices
    • Supply chains
      • Figure 14: Food attitudes, February 2019 – September 2020
  6. Companies and Brands – Key Takeaways

    • COVID-19 has forced menu creators to adapt the 4Ps of marketing
    • Product
    • Place
    • Price
    • Promotion
  7. Launch Activity and Innovation

    • COVID-19 has forced menu creators to adapt the 4Ps of marketing
    • Product
    • Taste the world
    • Celebration cakes
    • Place
    • Instagram Live
    • Special Delivery
    • Price
    • Loss leader pricing
    • Subscription for discounts
    • Promotion
    • WFH meal occasions
    • Value-added deals
    • A special occasion
  8. The Consumer – Key Takeaways

    • COVID-19 a boon for takeaways
    • Takeaway now just as popular as eating in
    • Flexitarianism among under-35s
    • Parents driving takeaway
    • Interest in global flavours
    • Celebrating special occasions
    • Plant-based viewed as natural
  9. Impact of COVID-19 on Consumer Behaviour

    • COVID-19 a boon for takeaways
      • Figure 15: Changes in eating out spending habits, 8 – 16 December 2020
    • Flavours with a sense of being away
      • Figure 16: Trends in booking a holiday, January 2020 – January 2021
  10. Eating Out Participation

    • Takeaway now just as popular as eating in
      • Figure 17: Eating out participation, October 2020
  11. Dietary Preferences

    • More than 9 in 10 consumers eat meat …
    • … but the majority are either cutting back or looking to reduce/limit their consumption
      • Figure 18: Dietary preferences, by age groups, October 2020
    • Rise of flexitarianism among under-35s
  12. Popular Meal Times

    • Dinner most popular takeaway meal
      • Figure 19: Popular meal times for eating in/ordering takeaway, October 2020
    • Parents driving takeaway
  13. Ideal Menu

    • COVID-19 accelerates global flavours
      • Figure 20: Attributes of an ideal restaurant/takeaway menu, October 2020
    • Over-65s lead British farm produce
    • Snacks at forefront of innovation
      • Figure 21: Attributes of an ideal restaurant/takeaway menu, by popular meal times for any eaten in/ordered takeaway, October 2020
  14. Eating Out Behaviours

    • Getting safety right
      • Figure 22: Eating out behaviours, October 2020
    • Hallmarks of quality
    • Sustainability
    • Balanced eating
    • Premiumisation
    • Affordability
    • Experience matters
    • Less is more …
    • … as long as it’s inspired
    • Big opportunity to aid health intentions – CHAID analysis
      • Figure 23: Menu Trends – CHAID – Tree output, October 2020
  15. Perceptions of Menus

    • Local produce perceived to be high quality
      • Figure 24: Perceptions of menus – Correspondence Analysis, October 2020
    • All-you-can-eat meals an indulgent, but unhealthy treat
      • Figure 25: Perceptions of menus, October 2020
    • Sharing plates to excite the palate
    • Low calorie aligns with lighter fare
      • Figure 26: Perceptions of menus, by dietary preferences, October 2020
    • Plant-based is perceived as natural
  16. Appendix – Data Sources, Abbreviations and Supporting Information

    • Abbreviations
    • Consumer research methodology
    • Correspondence analysis methodology
    • CHAID methodology
      • Figure 27: Menu Trends – CHAID – Table output, October 2020

About the report

This market report provides in-depth analysis and insight supported by a range of data. At the same time, introductory and top-level content is provided to give you an overview of the issues covered.

Market

Mintel provides a range of market information, frequently through the category level, including market size and forecasting, complete with market drivers that illustrate the forces that shape a category or market.

Consumer

Mintel’s proprietary consumer research provides our analysts with the attitudinal and behavioral data used to provide valuable insight to topical issues.

Brand/Company

Mintel provides overviews of the top brands and manufacturers, and uses consumer research to explore attitudes and reactions to brands, as well as insight into what will resonate with consumers.

Data

Market reports provide appendices of data to support the research and insight produced. Our databooks* are easily manipulated and downloadable to support your research needs and covers factors from consumer attitudes to market forecasts.

*databooks not available with UK B2B Industry reports.

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