Menu Flavours - UK : Market Research Report

Menu Flavours - UK

Published by: Mintel International Group Ltd.

Published: Dec. 1, 2008 - 89 Pages

ISSUES IN THE MARKET: Main issues; Definition; Abbreviations
MARKET IN BRIEF: Consumers are less brave; Consumers changing their ways; New styles; Eco-nsideration; Keeping it local; Inflation beating strategies; Healthy outlook
STRENGTHS AND WEAKNESSES IN THE MARKET: Strengths; Weaknesses
RETAIL AND IN-HOME CONSUMPTION COMPARISONS: Key points; Traditional meals; Authentic ingredients; Local sourcing; Healthy options and free from; Ethnic choices; Beating the downturn; Making it yourself; Other ethnic and Halal options; Polish food uprising; Spicing up snacks; Sustainable fishing; Consumer attitudes and behaviour
COMPARISONS WITH US/OTHER EUROPEAN TRENDS: Key points; Healthier options; Calorie countdown; Fresh is best; Fruity sides; Organic and all natural
RISING FOOD COSTS AND THE CREDIT CRUNCH: Key points; Rising food prices; Pricing strategies and menu engineering; Case study: Yates; Changing consumer behaviour; Credit resources and expansion plans; Case study: New opening in Bristol, Restaurant at the Lido
MUST HAVE DISHES: RISERS AND FALLERS: Key points; Back to basics: Traditional food; Slow food; Food sourcing: Keep it local; Case Study: Marlborough Tavern, Bath; Food sourcing: Keep it ethical; Sustainable fish; Ethical sourcing; Provenance reigns; Bartering and home grown; Game on the menu; From head to toe; Vegetarian; Raw revolution; Clean and lighter sauces; Chocolate sauce; Infusions steam ahead; Predictions for 2009
COMMENDED AND CONDEMNED: Key points; Best restaurants; Case study: Purnells, Birmingham; Case study: Simon Hulstone, Elephant Bar and Brasserie, Torquay; Pub awards; Young chefs; Sausage supremo; Pizza prize; Excellence in Food and Drink Awards; Criticisms and closures
HEALTHY EATING TRENDS: Key points; Clearing out the ‘nasties’; Gluten free range; Health promoting sea vegetables; Venison; Healthy curry; Will biodynamic be the next organic?; Could Organic be passé?; Children’s menus
LEGISLATION AND POLITICAL FOOD ISSUES: Key points; Animal rights and ethical concerns; FSA hygiene scoring ‘Scores on the Doors’; Malpractice and food safety; Food labelling; Meat labelling; Seasonal food bylaw
WHAT DRAWS CONSUMERS TO PARTICULAR DISHES?: Key points; Traditional meals should make use of seasonal ingredients; Menu descriptions are important for those who like new and different
WHAT DETERS CONSUMERS FROM PARTICULAR DISHES?: Key points; Ingredient and price transparency is important; Customising meals leads to price uncertainty; Traditionalist dislike posh food descriptions; Visual cues important for house specials
APPENDIX: WHAT DRAWS CONSUMERS TO PARTICULAR DISHES?: Most popular enticements towards particular dishes, by detailed demographics; Next most popular enticements towards particular dishes, by detailed demographics
APPENDIX: WHAT DRAWS CONSUMERS TO PARTICULAR DISHES?: Most popular deterrents towards particular dishes, by detailed demographics; Next most popular deterrents towards particular dishes, by detailed demographics
APPENDIX: RESEARCH METHODOLOGY

Abstract

This report continues on from Mintel’s Menu Trends series but is the first to look at menu flavours and changing developments in eating out preferences in the UK specifically. Its aim is to explore the existing trends in menu developments and look forward to what is on the horizon.

The world of eating out is a large and diverse industry meeting the ever changing and increasingly diverse tastes of the UK public. For many years the UK has embraced ethnic cuisine and this continues to be the case. However, in recent months, many operators have witnessed a distinct departure back to traditional meals, comfort food and hearty dishes. Consumers are less willing today to risk a meal they don’t enjoy and so opt for something they are familiar with, albeit with an added twist to give it some interest. Provenance, fresh ingredients, local sourcing and using artisan ingredients can all offer this nuance.

The report covers a wide spectrum of eating out establishments from fine dining, pub catering, fast food and in-store cafés. It looks at how operators are coping with the economic downturn and consumer needs. The report includes primary consumer research conducted by GfK NOP among adults about their eating out preferences. The hypothesis this report is based on is ‘Coping with rising food costs from both the consumer and operator point of view’.

Main report themes:

How consumers are changing their eating out habits in the current economy
What attracts consumers to a dish and what puts them off
What operators are doing in response to keep value for money and customer loyalty
What are the most common menu developments and the new ideas coming through: are they fads or ones to look out for in future
What ingredients are being dropped
The importance of ethical issues such as organic, ethical sourcing, and will the consumer priorities change when money is tight
Compare the recession of the 1990s to the current downturn to predict similar conditions.

Get Full Details About This Report >>

US: 800.298.5699

Int'l: +1.240.747.3093

About MarketResearch.com
MarketResearch.com is an online aggregator selling over 250,000 market research reports, company profiles and country profiles from over 650 research firms. Our reports will provide you with the critical business and competitive intelligence you need for strategic planning and marketing research. Coverage includes the US, UK, Europe, Asia and global markets.

Menu Flavours - UK

Table of Contents

Abstract