Lunchrooms in the Netherlands are doing well. Over the past five years, the supply has increased by 25% (+600) to a total of 3.000 lunchrooms.
It is expected that the supply of lunchrooms will continue to increase in the coming years, partly in view of the fact that a lunchroom can respond to the contemporary trends of convenience, health and craft. On the other hand, the market for suppliers that are not related to the branch or product (shops, petrol stations, bakeries and coffee bars) is growing, which is putting the market under pressure. This and more is apparent from the publication of 'De Lunchroom in beeld' by Van Spronsen & Partners catering advice from Warmmond.
Growth
In five years, the number of lunchrooms in the Netherlands grew from 2.394 to 3.000 companies (source: Horeca DNA). Over 10 years, the supply has even increased by 37%, putting it well ahead of the development in the umbrella fast service sector (+16%). In the province of Utrecht in particular, the supply increased sharply (+10%), to which almost 77 lunchrooms were added.
The Netherlands has an average of 2,5 lunchrooms per 10.000 inhabitants. It is no surprise that this number is higher in the major cities, given the fact that lunchrooms are often located in shopping areas. In Amsterdam the number of lunchrooms is 4,3 per 10.000 inhabitants. Surprisingly, however, Roermond takes the cake with 5,3 lunchrooms for every 10.000 inhabitants. In the Top 10 of cities with the highest lunchroom density are three Limburg cities: Heerlen, Venlo and Maastricht. The relatively large offer can be explained by the Burgundian character and the location near Belgium and Germany.
Development
A striking development in the lunchroom sector is the growth of bakers with a lunch formula. Of course we already knew Bakker Bart, in recent years we have seen formulas such as Vlaamsch Broodhuys and Koffie Leuten (Bakker van Maanen). These concepts respond to the trend of displaying craftsmanship and the increasing demand for special bread (including spelled, gluten-free and sourdough).
The focus on the lunch concept is also in full development outside the lunchroom sector. The range at gas and train stations is becoming healthier, fresher and more extensive. Also coffee bars and 'blurring concepts' (catering in shops) increasingly offer a lunch concept.
In the future, we expect the range to continue to grow, especially concepts that profile themselves as 'green, healthy and traditional'. The lunchroom will also increasingly present itself as a 'breakfast' room, in view of the fact that breakfast outside is gaining in popularity.