Transcript 1. Introduction

GLOBAL FOODSERVICE TRENDS, 2013
Key drivers and implications
February 2013
1
A
Service
NICOLE PARKER-HODDS
Foodservice Analyst
Contents
1. Introduction
2. Healthy
3. Convenience
4. Artisan
5. Transparency
6. Street food
7. Conclusion
2
1. Introduction
1. Introduction
Consumers are becoming more demanding and foodservice chains face
tougher questions.
I want
that
NOW
Where does
my food
come from?
I want
quality
I want
convenience
I want
value
How will we cope
with restrictive
legislation around
‘unhealthy’ food?
Ageing population
Increasingly fastpaced lifestyles
4
How can we cope
with rising costs?
How can our
menus best
reflect ethnic
and ethical
trends?
Can online
work alongside
our outlets?
CONSUMER
Uncertainty
over economy
What
technology
will work
best?
MARKET
Single households
Tech-savvy
Rising commodity
prices
Legislation
Saturation
Urbanisation
Rise of
e-commerce
1. Introduction
Fast food chains will continue to lead foodservice.
QSRs, in second place, will thrive by leading innovation in the sector.
Foodservice: Sales by Channel, 2011-2016 (USD bn)
250.00
2011
2016
206.79
Sales (USD bn)
200.00
150.00
147.63
99.80
100.00
77.02
75.05
58.47
70.96
52.97
50.00
Fast Food
Quick Service Restaurants
Full Service Restaurants
Cafés
Source: Planet Retail
Fast food chains’ focus on
convenience and value will continue
to resonate with consumers. The
simple fast food business model
enables rapid expansion.
5
Quick Service Restaurants (QSRs)
will continue to adapt their concepts
and drive menu innovation to attract
consumer spend in a time of
economic difficulty.
Full Service Restaurants (FSRs)
are likely to continue to suffer,
as they have done through the
economic downturn, as
consumers trade down.
Cafés will continue to gain
from the ‘treat’ element
of drinking/ eating out.