The FoodService Institute (FSIN) recently presented the Foodshopper Monitor 2014/2015. In this they publish current consumer trends in the field of foodstuffs and stimulants. We have listed a few from this wide selection.
Traditional hospitality concepts, such as classic cafes, restaurants and cafeterias, are struggling. Particularly in the Randstad conurbation, i.e. in the big cities, people are increasingly opting for a concept where they meet like-minded people. And so you feel at home. A good example is Bagels & Beans, which 'brings an oasis of peace, harmony and human attention', so that consumers can escape an 'increasingly busy, restless time'. At least, that's what they call it themselves. You can also distinguish yourself from the gray food mass in supermarkets such as EkoPlaza and Marqt. A division between, as the FSIN puts it, 'traditional companies and more retail-like catering formulas'. 'Food service companies must make clear choices in formula, range and target groups, so that food shoppers (continue to) recognize themselves.' Supermarkets and specialty stores will move more towards the catering industry.
Another trend is that people eat out less often. In the context of budget cuts, people are more likely to cook themselves. When one does this, they plan to spend less money on daily shopping. The turnover of organic products has risen to 1 billion euros, this is expected to double in 2018. Drinking consumption among young people will decrease as a result of the information campaigns and the alcohol ban until the age of eighteen.
Due to the emergence of contemporary dining options, the classic restaurant industry lost a lot of turnover. These are the most important developments in this sector:
1. From may-what-costs to price-sensitive
2. From industrial to pure
3. From heavy to light
4. From anonymous to traceable and recognizable
5. From compound to singular.
6. From large portions to snacks and bites
7. From carbonation to juice.
8. From far away to near.
9. From restaurant to retail
10. From own plate to sharing at the table
What will the future bring? Nobody knows exactly. The FSIN outlines the trends you have just read about. This is of course NOT binding advice. Be unique, you can deviate from it!
Author: R. Beens
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