Insight News January 2017

INSIGHT NEWS IN THE MEDIA

January 2017 1.

1. In In the the media media 2.

2. Food Food in in the the news news

Contactless spending rockets!

Contactless spending increased by 90% in catering businesses over the past year – the second highest spending increase in the food category

3. Operator Operator trends trends 3.

4. Concepts Concepts to to watch watch 4.

5. 7Restaurant 5.

Trends fortrends 2017

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‘NEW WAVE' CASUAL DINING BOOM The number of restaurants in the UK has risen rapidly in the past five years, but pubs and bars are continuing to close, according to a report by the Association of Licensed Multiple Retailers (ALMR) and CGA Peach

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Brands do Best Independents are losing trade to branded chains, especially in London where brands account for

80% of quick service restaurant visits and 68% of full service, according to the latest data from The NPD Group © Compass Group 2016 READ 

DELIVEROO ORDERS UP

650% LAST YEAR The UK’s takeaway sector was worth £9bn in 2015, more than the design, beauty and hairdressing industries READ 

IN THE MEDIA Wi-Fi’s Worth it!

The majority of British dinners believe WiFi contributes to a 'positive, personalised' experience, according to a new survey

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'FUNDAMENTAL' BREXIT EFFECT Brexit will have a fundamental impact on food and drink prices, with foodservice

2017 Opportunities New openings growth, technology and the night tube will provide plenty of opportunities for operators in 2017 amid the challenges of Brexit and rising costs © Compass Group 2016

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inflation expected to rise by 3.4% in 2017 alone, David Read, chief executive of Prestige Purchasing has warned READ 

40% OF OPERATORS IGNORE ONLINE REVIEWS READ 

BRITISH ARE LESS ADVENTUROUS WITH FOOD THAN FRENCH AND GERMANS READ 

FOOD IN THE NEWS Consumers expect natural products Consumers around the world are ‘becoming more cautious’ about what they eat and drink, according to the latest research from Euromonitor International READ 

SALMON TO LEAP The wholesale price of salmon is set to rise by up to 50%. Global supplies fell by 9% in 2016 as sea lice decimated global stock READ 

73% WILL PAY MORE FOR RECOGNISED INGREDIENT NAMES New research shows consumers will pay more for products made with ingredients they recognise, according to a new study READ 

Salads at Risk Key growing region Murcia, which provides 80% of Europe’s produce in winter months, has been reduced to

30% capacity © Compass Group 2016

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Consumer appetites for healthy and ondemand food is fuelling a boom in delivery spending READ 

BRUNCH POTENTIAL FOR LEADING BRANDS ACCORDING TO MCA READ 

Greggs delivers The delivery service, first trialed in Newcastle, is now being tested for London customers with more trials likely through 2017. Customers have to spend £20 to qualify for home/office delivery and must place orders before 5pm to receive their baked goods between 10am and 12pm the next day READ 

OPERATOR TRENDS

Convenience is key in the food-on-thego market

Tossed close to completing cashless rollout Tossed has opened a new store in London’s Brunswick Square, continuing the rollout of its cashless store model

Run for your bun in London!

In a bid to combat ‘al desko’ office lunches, David Lloyd gym group is offering Londoners a free bread-based lunch if they exercise for six minutes Your hard work will "pay" for lunch options that include smashed avocado on toasted wholemeal bread and grilled chicken breast burger. The idea is to encourage workers to be more active during the day © Compass Group 2016

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Tossed, which specialises in healthy salads and wraps, said its goal was to make the customer experience slicker and free-up staff to make fresh meals.

It is also seeking to remove paper from its shops in a bid to be more environmentally friendly READ 

Despite the lack of gluten and sugar at Apres Food Co, there’ll be baked goods aplenty - banana bread, brownies, bakewell tart, which will change from day to day. The menu is full of dishes with a home cooked vibe: sweet potato hash, lamb curry and fritter muffins, chicken risotto or meatballs with a selection of freshly made, veg-rich sauces

CONCEPTS TO WATCH Borough Market has opened its own restaurant serving dishes created entirely from produce sold by its resident traders. Borough Plates will be open for two months, the menu changing weekly, with a different chef taking the reins each week and collaborating with market traders to combine the best of the market into a series of one-off dishes

London will finally be getting its first all vegan fried chicken shop, serving up all kinds of delightful fried chicken in sandwiches, tubs, and chopped into mac ‘n’

cheese. Temple of Seitan is an all-vegan brand that serves seitan (a meat substitute made from wheat gluten), fried and coated in crispy goodness. At the moment they mostly pop up at vegan food markets and other events, but in January they’ll be opening a proper standalone chicken shop in Hackney

The unique, fast-casual restaurant Bundobust, putting together the nations favourite cuisine with the nations favourite drink, in a communal canteen style environment. Specialising in Indian, vegetarian and small plate street food dining; dishes that you wouldn't necessarily see on any Indian menu. There are no curries on the Bundobust menu with all the dishes are fresh and simple, with a modern take on traditional Indian cooking

© Compass Group 2016

Questions? victoria.gibbons@compass-group.co.uk

7 TRENDS FOR 2017 1. Brexit prompts a boost in ‘Best of British’ 2. Innovation: Healthy and vegetarian options rise 3. Breakfast gets serious 4. Spices spurge ahead 5. Desserts get weird 6. Prices under pressure 7. Design brings the outside in

© Compass Group 2016