This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

2010 'will be good year for eating out'

15 March 2010

With the recession officially over the snack industry may get a pleasant surprise with trends finally showing some optimism, according to Just Food.com

The aftermath of the recession especially for consumers is always hard to predict, however according to Just Food.com their report on Eating out July 2009 shows good news Around one in five adults state that they have been unaffected by the economic downturn, while a further one in five state that they have felt the effects but that they’re pretty manageable.”

Consumers have become savvy and although they might not have noticed the effects of the recession on their personal finance, their spending habits have affected their eating out habits and the foodservice industry.

As Richard Thompson Brand manager at glennans quotes: “The foodservice market or Out of Home market has been greatly affected over the past 18 months, people are eating out less or eating cheaper alternatives, but this has had a positive impact too. People will not spend their hard earned money if they do not see it as value, so if you claim to offer the best, you have to deliver.”

Adding to that opinion Mintel’s report on Eating Out October 2009 suggest similar findings “The rise of discounting in recent months has helped eating out to remain accessible to consumers during the recession, especially families.” This shows that the most important factors for the foodservice industry is going to be focusing on value for money whilst retaining high quality in snacks and dishes. Consumers will still be money savvy even after the recession.

Mat Shropshall the creative chef at glennans also explains “we all know that price is a major factor in the weekly shop for many households due to increasing unemployment and the general rise in the cost of living. However, this has also had a positive impact, prompting more people to consider the quality of their food and drink and be more creative in the kitchen with leftovers.”

Glennans has created various dishes that can be made using the vegetable crisps from Moussaka topped with glennans crisps and savoury granola to favourite alternative of Steak and crisps. As glennans vegetable crisps are available in large foodservice tubs, all eateries can create fantastic snacks that are purse friendly for all consumers.

glennans use a range of vegetables in their crisps ensuring a vast choice, from the popular beetroot to parsnip and also the sweet potato to name just a few! Not only are all the flavours unique but each vegetable crisp adds a visual appeal too, that helps to create an attractive and healthy starter or snack, with purple beetroot crisps, to yellow and orange colours of sweet potato and parsnip.

So what is in store for the future of crisps and snacks? As the market changes and as customers habits change it is hard to know what is in store. Renowned Chef, Mat Shropshall predicts “more and more brands will harness the power of the feel good factor to appeal to shoppers fed up with doom and gloom. Life has been too serious for too long, and most people will want to be distracted from the mundane.”

Just Food.com also points out a similar conclusion: “Eating out is now such an established part of the consumers lifestyles that going out (eg cinema, pub) and dining out remain consumers top two spending priorities after bill payments, bringing emphasis to the point that cutting back does not mean cutting out.” Hopefully that means good news all round for the food service and eating out industry this year.


Contact Details and Archive...

Print this page | E-mail this page

RELATED CONTENT...


Article image 'Ready-to-eat meals now higher quality'

Food processors are capturing greater market share by making ready-to-eat meals look and taste like chef prepared dishesFull Story...

Article image McDonald’s takes Franchisor of the Year ‘Gold’ Award

The winners of the 22nd bfa HSBC Franchisor of the Year Awards, supported by Express Newspapers, were announced to nearly 300 of the UK’s franchise businesses and expertsFull Story...

Bistro Express satisfies hunger for growth with APC Overnight

Gilchrist helps Co-operative with consistency

Finland's market leader install sleever

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Getting the Industry 4.0 journey started

Suzanne Gill finds out why the UK food industry needs to embrace the idea of Industry 4.0 and why the journey needs to start now. Full Story...

Oil-free compressor breaks with tradition

Don’t get left out in the cold this Christmas

Your flexible friend in the food factory

http://www.appetite4eng.co.uk