Sorry for interrupting, this website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Learn more
Accept & Close

UK Menu Trends market report

Everything you need to make the right decisions

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

Mintel has the answers you’re looking for

What are the key challenges facing the industry and how fast are its rates of growth? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?

Covered in this Report

This Report looks at food flavour trends on menus in the foodservice market and developments in eating out preferences in the UK. This Report highlights key trends currently affecting 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. This Report builds upon analysis presented in Menu Flavours - UK - February 2017.

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.

Although older diners enjoy common cooking methods like roasting, steaming and stir frying, affluent 16-44-year-olds are driving the shift towards emerging food trends including smoking, curing, raw food, fermenting and pickling. Pizza brands are leveraging consumer demand for wood-fired oven cooking; however air pollution concerns may result in the banning of wood-fired ovens. Trish Caddy
Foodservice Analyst

What you get

What's included

Why buy from us?

Succeed

Our reports will provide you with market data, consumer research and competitive intelligence to succeed in your market.

Instant Access

Buy now and you'll have instant access to the information you need to make the right decisions.

Opportunities

Find out what's next in the markets that matter to you: where opportunities lie and what challenges you will face.

Trusted

A business Superbrand, Mintel is a source you can trust. We have been defining and refining the Market Intelligence mix since 1972.

Table of contents

  1. Overview

    • What you need to know
      • Covered in this Report
      • Executive Summary

          • The market
            • Pressure mounts on the out-of-home sector
              • Companies and brands
                • Vegan options
                  • New retail ranges
                    • The consumer
                      • Nine in 10 Brits eat out-of-home
                        • Figure 1: Overall usage by dining occasions, October 2018
                      • Most Brits are meat eaters
                        • Figure 2: Correspondence analysis of meal occasions by food types, October 2018
                      • Close link between low-calorie items and healthier dishes
                        • Figure 3: Key menu trends, October 2018
                      • A healthy balanced meal is a key trend for 2019
                        • Figure 4: Attitudes towards menu trends, October 2018
                      • Most have a negative view of vegan meals
                        • Figure 5: Perceptions of vegan meals, October 2018
                      • Provide information on nutrition, ingredients, and allergens
                        • Figure 6: Interest in menu labelling, October 2018
                      • Scope for restaurants to launch own-brand retail ranges
                        • Figure 7: Interest in restaurant-branded products, October 2018
                      • What we think
                      • Issues and Insights

                        • A healthy balanced meal is a key trend for 2019
                          • The facts
                            • The implications
                              • Will operators lose custom by not catering for vegans?
                                • The facts
                                  • The implications
                                    • Can restaurants launch own-brand retail ranges?
                                      • The facts
                                        • The implications
                                        • The Market – What You Need to Know

                                          • Pressure mounts on the out-of-home sector
                                            • Healthy eating
                                              • Sustainability
                                                • Ethical trading
                                                • Market Drivers

                                                  • Healthy eating
                                                    • Calorie content reduction
                                                      • Sugar reduction targets
                                                        • Salt reduction targets
                                                          • Clear labelling
                                                            • Allergen information
                                                              • Calorie information
                                                                • Food hygiene information
                                                                  • Ethical trading
                                                                    • Pay
                                                                      • Figure 8: NMW and NLW rates
                                                                    • £30,000 salary cap on foreign workers
                                                                      • Tipping
                                                                        • Sustainability and environment
                                                                          • Waste
                                                                            • Animal welfare
                                                                              • Labour calls for foie gras ban
                                                                              • Companies and Brands – What You Need to Know

                                                                                • Vegan options
                                                                                  • New retail ranges
                                                                                  • Launch Activity and Innovation

                                                                                    • Vegan options
                                                                                      • Plant-based milk
                                                                                        • Full dining experience
                                                                                          • Meat-free stores
                                                                                            • Meat-free food markets
                                                                                              • New retail ranges
                                                                                                • Figure 9: New restaurant-branded retail ranges
                                                                                            • The Consumer – What You Need to Know

                                                                                              • 93% of Britons eat out-of-home
                                                                                                • Most Brits are meat eaters
                                                                                                  • A healthy balanced meal is a key
                                                                                                    • Close link between low-calorie items and healthier dishes
                                                                                                      • Consumers are more likely to have a negative view of vegan meals
                                                                                                        • Provide information on nutrition, ingredients, and allergens
                                                                                                          • Scope for restaurants to launch own-brand retail ranges
                                                                                                          • Participation in Eating Out

                                                                                                            • More than nine in 10 Brits eat out
                                                                                                              • Figure 10: Overall participation in eating out, October 2018
                                                                                                            • Lunch and dinner are the most common meal occasions
                                                                                                              • Figure 11: Overall usage by dining occasions, October 2018
                                                                                                            • Breakfast and brunch led by full-time workers and young families
                                                                                                            • Food Types by Meal Occasion

                                                                                                              • Most Brits are meat eaters
                                                                                                                  • Figure 12: Correspondence analysis of meal occasions by food types, October 2018
                                                                                                                  • Figure 13: Correspondence analysis of meal occasions by food types, October 2018
                                                                                                                • Breads and cereals are breakfast mainstays
                                                                                                                    • Figure 14: Breakfast food types, October 2018
                                                                                                                  • Brunch is still a city-based dining occasion
                                                                                                                      • Figure 15: Brunch food types, October 2018
                                                                                                                    • Women eat a wide range of foods for lunch
                                                                                                                        • Figure 16: Lunch food types, October 2018
                                                                                                                      • Older dinners slant towards a paleo diet for dinner
                                                                                                                          • Figure 17: Dinner food types, October 2018
                                                                                                                      • Key Menu Trends

                                                                                                                        • Men lean on dishes with functional benefits
                                                                                                                            • Figure 18: Key menu trends, October 2018
                                                                                                                          • “Clean” eaters care about ethical sourcing
                                                                                                                            • Figure 19: Key menu trends (any rank), by key menu trends (any rank), October 2018
                                                                                                                          • Close link between low-calorie items and healthier dishes
                                                                                                                          • Attitudes towards Menu Trends

                                                                                                                            • Older diners will turn to staff for their expert knowledge
                                                                                                                                • Figure 20: Attitudes towards menu trends, October 2018
                                                                                                                              • Small-plates fail to grip Younger Millennials
                                                                                                                                • More prefer their own meal than dishes designed to share
                                                                                                                                  • Ethically-sourced and all-natural vegan dishes preferred
                                                                                                                                    • Calorie-conscious diners will appreciate calorie labelling
                                                                                                                                      • Figure 21: Attitudes towards menu trends, by key menu trends (any rank), October 2018
                                                                                                                                    • More needs to be done to normalise eating edible food waste
                                                                                                                                      • Women who brunch most interested in a balanced meal – CHAID Analysis
                                                                                                                                        • Figure 22: Attitudes towards menu trends – CHAID – Tree output, October 2018
                                                                                                                                    • Perceptions of Vegan Meals

                                                                                                                                      • Consumers are more likely to have a negative view of vegan meals
                                                                                                                                        • Figure 23: Perceptions of vegan meals, October 2018
                                                                                                                                      • City-dwellers want healthy convenience
                                                                                                                                        • One in four Brits link veganism to being ethical
                                                                                                                                        • Interest in Menu Labelling

                                                                                                                                          • Make a good start in providing information on nutrition, ingredients, and allergens
                                                                                                                                            • Figure 24: Interest in menu labelling, October 2018
                                                                                                                                          • Serving size information appeals to all
                                                                                                                                            • Figure 25: Nutrition information of a hot chocolate drink by Costa Coffee
                                                                                                                                          • Health claims appeal to busy city lives
                                                                                                                                            • Baby Boomers care most about provenance
                                                                                                                                            • Interest in Restaurant-Branded Products

                                                                                                                                              • More than half bought condiments or dressings...
                                                                                                                                                • Figure 26: Interest in restaurant-branded products, October 2018
                                                                                                                                              • …and more than half bought cooking sauces or marinades
                                                                                                                                                • Figure 27: Examples of restaurant-branded products launched in the UK
                                                                                                                                              • Almost half have bought seasonings or stocks…
                                                                                                                                                • Figure 28: Examples of chef-branded products launched in the UK
                                                                                                                                              • …and almost half have bought chilled or frozen ready meals
                                                                                                                                                • Figure 29: Examples of chef/restaurant-branded products launched in the UK
                                                                                                                                              • Further potential for branded fresh produce
                                                                                                                                                • Figure 30: Examples of chef-branded products launched in the UK
                                                                                                                                            • Appendix – Data Sources, Abbreviations, and Supporting Information

                                                                                                                                                • Abbreviations
                                                                                                                                                  • Consumer research methodology
                                                                                                                                                    • CHAID analysis methodology
                                                                                                                                                      • Figure 31: Attitudes towards menu trends – CHAID – table output, October 2018
                                                                                                                                                    • Correspondence analysis methodology
                                                                                                                                                      • Methodology