As a leading foodservice agency we make it our business to stay abreast of the latest trends and goings on in the eating out world. So last Wednesday saw us hot-foot it to the MCA & Him Top of Mind Debrief. Here are some of our key take-outs from what was a highly comprehensive report.

  • Things are looking better than last year, with visitors up 0.7%, frequency up 6% and average spend up 5.6% – but as last year was pretty dire that’s not saying a much
  • Consumers are seeking services and experiences on one hand (making atmosphere and experience key) and the convenience of delivery on the other. With a quarter of consumers expecting to use delivery more in the future.
  • Breakfast and snacking meal occasions are winning while lunch is declining in share
  • Despite this, NPD in food to go is focused primarily on lunch, when perhaps refocusing to breakfast and snacking would be a better idea
  • More sustainable packaging solutions are a winner with consumers and a priority for 2020
  • Vegan is on the rise (as we all know) but ‘plant based’ is better term to appeal to a wider audience of meat reducers, flexitarians, vegetarians etc.
  • Food to go is set to grown by 2.7% in 2019, forecast to be worth £21.7bn in 2020, but growth is slowing as more consumers work from home or use delivery channels
  • Greggs is riding high with strong NPS, NPD, profile and growth – and is soon to open its first supermarket concession
  • Promotions are up across the board, but more focused on app and online offers
  • Eating out industry leaders are overall more positive this year than last, now hopefully the worst of Brexit uncertainty is over but this isn’t translating into higher market growth predictions just yet
  • Rising costs are a significant challenge along with staffing concerns as NMW increases once again and Brexit hits EU workers
  • The top 10 managed pub operators are driving 3.1% of growth
  • There has been a move away from branded pub restaurants to unbranded with a local feel
  • Managed restaurants are set to stabilise after a couple of turbulent years
  • However average chain restaurants have seen profit margins decrease from 5% to 2% in the last four years!
  • Technology back of house, front of house and through social, digital and delivery is driving growth
  • Dishes in food to go which cater to a dietary requirements (wheat free, nut free, gluten free, dairy free, vegan or vegetarian) command a price premium, making them a money spinner for operators (but pricey for consumers)
  • Operators are cashing in on delivery by creating virtual brands like Byron’s Mac ‘n Cheese concept, driven by the fact that it is their best-selling dish! (ironically)
  • Pret, Wagamama and McDonalds are industry leaders’ most admired brands
  • Concepts to watch include: Vegetable Diva, Brew Dog’s Lo and No, Bundobust, Oklava, Bar Tincture and Jamie Oliver Kitchen (abroad)
  • For the first time sustainability has made it into the business leaders top 6 issues (no. 5 for eating out and no. 6 for grocery), but as ever people costs and raising profits are the key concerns of business leaders

This of course is a whistle stop of what is a very comprehensive report, to see our live coverage of the day search #FSF @MCAInsight on Twitter or contact MCA Insight to find out more about becoming a forum member.