The foodservice industry is changing. Consumers are no longer seeing the concept of food as a strict commodity. It’s becoming more of a lifestyle choice and experience. This coupled with their greater awareness of options – from the booming grab & go market to Michelin-starred restaurants – makes now the perfect time for operators in all global markets to get creative with foodservice concepts and offer consumers something fresh and exciting. Read on for the latest in foodservice trends.
As a leading foodservice agency, we’re always interested in new foodservice concepts, both locally and globally, especially those that emerge as a result of shifts in consumer behaviour. We’ve listed our favourite concepts highlighted in Euromonitor’s International report below.
Okey Dokey – Taiwan
We are seeing more and more operators turning to hybridisation, where they merge foodservice with other channel formats to create a new and exciting concept for consumers.
Okey Dokey in Taiwan is a celebration of both Korean food and culture, with a culturally inspired menu and TV dramas projected onto the restaurant walls.
The Little Yellow Door – London
Our cost-of-living is rising and as a result plenty of British consumers are moving into smaller spaces with roommates to save money. In turn, this has led to a demand for foodservice formats that act as an extension of the home.
The Little Yellow Door is a speakeasy-style bar in London, which has the look and feel of a private apartment. Regular customers have keys to the bar so they can come and go as they please.
Yoshinoya – Japan
Independent operators have the potential to target niche consumer segments, such as the elderly.
Japan’s rapidly aging society encouraged Yoshinoya (a Japanese fast food chain) to develop a set of bowls for seniors that are easier to eat and incorporate softer, healthier ingredients.
Achoclonados – Chile
Consumers expect the best from the food they eat, even in the simplest formats, which is a reflection of their increasingly discerning attitude to food and need for value scrutiny.
Achoclonados is an example of a street food kiosk which is offering a premium product, without the premium price. Their corn bowls provide a healthier option for consumers and can be customised with quality ingredients.
Polanco Street Market – Mexico
There is an increased demand for interesting dining environments from both consumers and urban planners, as urbanisation is reducing the amount of available space for operators.
Polanco Street Market opened under a highway overpass as part of a government initiative to restore formally vacant and undeveloped areas – ingenious!
These examples are just a few of the ways operators in global markets are reacting to changing consumer behaviour, demographics and the environment. As these changes become more apparent, we’re bound to see an increase in concepts that blur the line between traditional foodservice formats and other channel formats.
If you would like to find out more, you can check out the full report from Euromonitor here.
Keep reading? Why not read our blog on MCA Menu & Food Trends Report April 2018