Friday, January 31, 2014

Menu Flavours ( Food & Beverages ) Industry Research In UK - January 2014: Market Research Report

Market Survey On Menu Flavours Research In UK - January 2014: Food & Beverages Research Report

One in 10 diners agree they actively look for dishes in restaurants that they have read or heard about (eg in magazines/TV), rising to 19% amongst Londoners. This illustrates the significance of headline grabbing products and dishes in today’s fast moving eating out market.

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Table of Content

Introduction

Definition
Abbreviations

Executive Summary

Market drivers
Frequency of eating out
Figure 1: Frequency of eating out, November 2013
Consumer confidence
Figure 2: Consumer confidence index, January 2007-December 2013
Food costs continue to rise
Regulatory issues affect menus
Meat, fish and poultry trends
Americanisation of menus
Ethnic food at restaurants
Figure 3: Use of and interest in ethnic food at restaurants, November 2013
Baked goods/desserts at restaurants
Figure 4: Use of and interest in baked goods/desserts at restaurants, November 2013
The consumer
Attitudes towards eating out
Figure 5: Attitudes towards eating out, November 2013
What we think

Issues in the Market

What products can help operators cater for Britons’ conflicting demands for safe and adventurous dishes?
How can social media be leveraged to drive footfall?
What opportunities are there for London food trends outside of the area?
How can flavour trends help operators tap into the buzz surrounding upcoming events?

Trend Application

Pushing side dishes as the main event
Encouraging more adventurous purchases through online tools
Old Gold

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Market Drivers

Key points
Opportunities to reinvigorate spend per head as consumer confidence continues to recover
Figure 6: Consumer confidence index, January 2007-December 2013
Figure 7: Consumer spending priorities (after bills), November 2009-November 2013
Rising food costs prompt menu changes
Regulatory issues affect menu trends
A third of adults eat out at least once a week
Figure 8: Frequency of eating out, November 2013
Figure 9: Trends in the age structure of the UK population, 2008-18

Meat, Fish and Poultry Trends

Key points
Chicken
Gourmet fried chicken specialists
Dual product operators
A growth in ingredient- not dish -specialists
Pork trends
Fish trends
A fish and chip shop renaissance?
Fish in healthy and on-trend dishes
Growth in more relaxed fish dishes
Lobster becomes mainstream

The Americanisation of Menus

Key points
The Americanisation of menus in the wider eating out market
Burger trends
Making burgers stand out
Bun experimentation
Shock tactics’ in burger buns
Hotdogs
French dip rolls
From burger specialists to a renaissance of American diners…
to interest in southern American cuisine…
and drinks trends
2014 – the year of the smokehouse?
Seafood dishes highlighted by growing trend towards American dishes
Americana mania is also driving sandwich trends
2014 – a year of the gourmet toastie?

Ethnic Food Trends

Key points
Significant interest in global cuisine
Specific targeting of different meal occasions
Asian bars and gastropubs
The growth of ethnic street food
Figure 10: Use of and interest in ethnic food at restaurants, November 2013
Indian snacks
Ethnic noodle soups
Pho
Ramen
South American dishes
Steamed buns
Global fusion flavours

Baking/Dessert Trends

Key points
Use of and interest in baked goods/desserts at restaurants
Figure 11: Use of and interest in baked goods/desserts at restaurants, November 2013
Regional differences in interest for baked goods
From grab and go baked treats….
to premium baked treats as desserts
Savoury baked goods
Hybrid baking – cronuts & duffins
Global bakery

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Attitudes towards Eating Out

Key points
Increasing diners’ enthusiasm for spending on eating out through ‘safe adventure’
Figure 12: Attitudes towards eating out, November 2013
European flavours
Experimentation within different menu areas
More interest in adventurous sides than starters
Sauces can cater for experimentation
Breakfast moves into new spheres
Willingness to pay more for tasting platters peaks amongst the 25-34-year-olds
Sharing concepts remain popular
Experimentation with service types and eating out concepts
Adventurous dining has an age bias
Figure 13: Selected attitudes towards eating out, by age, November 2013


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