In Focus
RESEARCH | Staff Reporter, UK

The new concepts in foodservice giving UK operators food for thought

A new report from Euromonitor International “New Concepts in Foodservice: Best of 2017” discusses three overarching trends seen in the global foodservice industry, referencing concepts from around the world that are exemplifying each trend.

First concept: hybridising formats. These refer to formats combining foodservice with other channel formats to create new concepts.

With bricks and mortar giving way to clicks and mortar, getting customers to walk through an establishment’s door, as opposed to ordering from a delivery site, has become more difficult. Indeed Euromonitor forecast 8% of total global foodservice orders will be online by 2021. To encourage footfall, outlets are focusing on experiences that can only be accessed in person. In practice, this means retailers using foodservice to attract and retain customers for longer (for example Debenham’s tie up with Crussh), and restaurants incorporating entertainment or travel components to their offering.

Example: Okey Dokey, in Taiwan. Whilst being a Korean restaurant, it also projects Korean TV dramas on to its walls, and incorporates elements of k-pop and Korean culture and fashion, making the experience immersive.

Example: The Little Yellow Door, a speakeasy-style bar in London. The concept resembles a private apartment and provides keys to regular customers to allow them to come and go as they please. The bar has themed events with various “hosts” that resemble private house parties, where patrons can be rewarded personalised mugs and access to specialty drinks free of charge. The Little Yellow Door also fully embraces social media and technology; emojiis are used to describe menu items and orders can be placed via Whatsapp.

Second concept: targeting niche dining occasions. Whilst many larger operators already target such strategies, Euromonitor believe there is still room to target potentially underserved consumer segments with differing needs and preferences. For example, concepts offering better dining options for the elderly or parents with young children.

Example: Amélie + Moi in Belgium. This is a café / restaurant / retail concept targeting young parents and pregnant women. The concept provides a unique, trendy atmosphere where parents can socialise and arrange play dates in the common area with café-style seating, while their children engage in activities arranged by Amélie + Moi in the playroom.

Amélie + Moi also sells books for kids from local authors, sustainable jewellery and clothes for babies and young children, creating a retail / foodservice hybrid. Amélie + Moi is also active on social networks and frequently promotes special events via social media.

Third concept: Informal dining. While it doesn’t sound new, the demand for less pretentious, food-first dining experiences has grown at a rapid pace. Diners want good food in an atmosphere that feels genuine, relaxed and approachable. Informal dining occasions, such as street food, are highly attractive to consumers wanting to experience the best of local culture. This trend has led to premium street food options without the premium price as well as experimentation with street food to enhance traditional restaurant menus.

Example: Achoclonados, Chile. This Santiago based food kiosk chain allows customers to create their own bowls of corn customized with a range of salsas, vegetables and meats.

Download now to:

· Understand which food and lifestyle trends are having the most impact on the foodservice industry

· Learn from examples of global operators that are responding to these trends successfully

· Identify strategies to enhance the customer experience and better meet the needs of the future consumer

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