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Published by: Mintel International Group Ltd.
Published: Jul. 1, 2007 - 67 Pages
Table of Contents
- ISSUES IN THE MARKET
- Main issues
- Definition
- ABBREVIATIONS
- MARKET IN BRIEF
- No loss of appetite
- No lack of temptation
- Moving upmarket or belt-tightening?
- Moving away from ‘chain’ restaurants…
- …and towards more interesting casual dining experiences
- Food fashions and regulation will guide the future
- INTERNAL MARKET ENVIRONMENT
- Key points
- Eating out - a universal pastime
- Legislation is the headache
- EXPANDING SECTORS
- Breakfast catering
- Figure 1: Frequency of eating breakfast out of the home, March 2007
- Vending
- Figure 2: Items bought from a vending machine, 2005 and 2007
- BROADER MARKET ENVIRONMENT
- Key points
- PDI and consumer expenditure
- Figure 3: Trends in personal disposable income and consumer expenditure, 2002-12
- Catering to an ageing population
- Figure 4: Trends in the age structure of the UK population, by gender, 2002-12
- Rising ABs bode well for the market
- Figure 5: Forecast adult population trends, by socio-economic group, 2002-12
- Food and tourism
- COMPETITIVE CONTEXT
- Key points
- EATING OUT IN THE LEISURE CONTEXT
- Figure 6: Consumer expenditure on selected leisure goods and activities, 2002-06
- STRENGTHS AND WEAKNESSES IN THE MARKET
- Strengths
- Weaknesses
- MARKET SIZE AND FORECAST
- Key points
- Figure 7: The UK market for eating out*, 2002-12
- Growth rates may wobble but the underlying factors remain very positive
- Today’s consumer concerns as a market influence
- Caterers in a quandary
- Future foodies: over to you, Gordon
- FACTORS USED IN THE FORECAST
- SEGMENT PERFORMANCE
- Key points
- Segment market size
- Figure 8: The UK eating out market*, by segment, 2002-07
- Segment forecast
- Figure 9: The UK eating out market, by segment, at current prices, 2007-12
- Figure 10: The UK eating out market*, by segment, at constant prices, 2007-12
- Pub catering
- Hotel catering
- Restaurant meals
- Ethnic sit-down
- In-store catering
- Roadside catering
- FAST FOOD
- Burger restaurants
- Ethnic takeaway
- Pizza and pasta
- Fish and chips
- Fried chicken
- Other fast food
- OTHER EATING OUT OPERATORS
- Cafés, coffee shops and other catering
- COMPANIES AND PRODUCTS
- THE CHAIN BUILDERS
- Gondola Holdings (PizzaExpress, ASK, Zizzi)
- Background
- Current strategy
- Financials
- Figure 11: Key financial data for Gondola Holdings plc, 2005 and 2006
- McDonald’s Restaurants
- Background
- Current strategy
- Financials
- Figure 12: Key financial data for UK McDonald’s Restaurants Ltd, 2003-05
- Mitchells & Butlers plc (Harvester, Toby, All Bar One, Sizzling Pub etc)
- Background
- Current strategy
- Financials
- Figure 13: Key financial data for Mitchells & Butlers plc, 2003-06
- The Restaurant Group (Frankie & Benny’s, Garfunkels, Chiquitos)
- Background
- Current strategy
- Financials
- Figure 14: Key financial data for The Restaurant Group plc, 2004-06
- Whitbread Group plc (Brewers Fayre, Beefeater, Costa Coffee)
- Background
- Current strategy
- Financials
- Yum! Brands Inc (Pizza Hut, KFC)
- Background
- Current Strategy
- Financials
- Figure 15: Key financial data for Pizza Hut (UK) Ltd, 2003-05
- Figure 16: Key financial data for KFC (Great Britain) Ltd, 2003-05
- ICONS AND INNOVATORS
- Caprice Holdings
- Clapham House Group
- Conran Restaurants Ltd
- Hard Rock Café
- La Tasca
- Little Chef
- Loch Fyne
- Moto
- Nando’s Chickenland
- Paramount
- Select Service Partner
- Starbucks
- Tragus Holdings
- Wagamama
- YO! Sushi
- THE CONSUMER - WHERE DO PEOPLE EAT?
- Key points
- Steady demand for most types of restaurants
- Figure 17: Eating out venues visited, 2005 and 2007
- Only the old, poor and single don’t eat out regularly
- Figure 18: Most popular eating out venues visited, by detailed demographics, March 2007
- Figure 19: Next most popular eating out venues visited, by detailed demographics, March 2007
- A la carte: choosing from a restaurant repertoire
- Figure 20: Eating out venues visited, by eating out venues visited, March 2007
- Figure 21: Other eating out venues visited, by eating out venues visited, March 2007
- THE CONSUMER - HOW OFTEN DO THEY EAT OUT?
- Key points
- Frequency of eating out
- Figure 22: Frequency of eating out, March 2007
- Pubs building on their loyalty from regular drinkers
- Figure 23: Frequency of eating out, by venues visited, March 2007
- Restaurant repertoire by restaurant used
- Figure 24: The number of restaurant types visited, March 2007
- FREQUENCY OF EATING OUT - DETAILED DEMOGRAPHICS
- Figure 25: Frequency of eating out, by detailed demographics, March 2007
- APPENDIX: RESEARCH METHODOLOGY
AbstractPeople have been eating out more and more because it is utilitarian: there just isn't the time for shopping, preparing, cooking, eating and then cleaning up at home (especially when everyone in the family wants to eat something slightly different). But there is a danger in forgetting that eating out is still a distinct occasion, usually a social one, which is why consumers sometimes put 'nice ambience' ahead of the food in choosing a restaurant.
The food can be perfect, the physical ambience just right, but it is the staff who can make or break this occasion. Thinking back to meals out on holiday abroad, don't we remember the waiter service more than the food or the decor? Training can help, but it is difficult for employees of a corporate chain to feel for their customers. For this reason alone, the small family-run place will always have a timeless appeal, and the chains need to incorporate this vital element into their offer.
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