Demand
Understand what’s driving, or dampening, customer demand across restaurants, pubs, bars, cafés, and contract catering. Our focused reporting features dining trends, footfall patterns, booking behaviour, menu shifts, delivery and takeaway volumes, and the wider economic factors impacting consumer spend in hospitality. Whether you’re adapting to shifting weekday trade, reacting to seasonal fluctuations, or planning promotional strategies, this archive offers data-driven insights to help operators, chefs, and F&B leaders align operations with real-time market dynamics.
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Jan- 2020 -22 JanuaryAdvice
The 2020 trends that caterers should add to their menus
The annual trends survey conducted among New Covent Garden Market’s traders has predicted that 2020 will see flavoursome fruits, a focus on British and a new wave of meat alternatives become diners most sought after requests on menus across the country. According to Stan Gulas at market wholesaler Oui Chef,…
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22 JanuaryNews
5 food trends and their impact on the restaurant industry in 2020
The new year has brought in a greater focus on sustainable ingredients, plant-based diets, and holistic eating. If you are curious to learn more about these trends and how you may apply this knowledge to your food business, check out this list of five of the biggest food trends for…
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16 JanuaryNews
4 Trends to Dominate the Food Scene in 2020 & Beyond – What to Know
The food and beverage industry is no stranger to ever-changing trends. Some fizzle out quickly, while a few others are able to establish a foothold and propel the industry forward into the future. In this article, we’ll share four trends that will dominate the food industry in 2020 and beyond.…
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9 JanuaryRestaurants
Customers value ‘quality service’ above all, report finds
Some 63% of consumers believe that quality service is the most important factor when eating out, according to a new report. The Brigad Talent Trends report 2020, also revealed the top three frustrations that consumers faced in hospitality are: unhelpful staff (47%), slow service (41%), and staff who weren’t knowledgeable…
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8 JanuaryBusiness Bites
Greggs going vegan has paid dividends: we can all learn from them
There is an adage about business and entertainment emerging in the conservative media, which is “get woke, go broke”. It translates crudely to, “cave to the demands of social justice activists and you will suffer financially”. And while it is true that some have come a cropper by tilting the…
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7 JanuaryRestaurants
SushiDog to open first bricks and mortar site
Sushidog has announced the opening of its second site in Covent Garden, amid plans for future expansion across the capital. The 300 sq ft unit will be the first bricks and mortar site for the brand. SushiDog was founded in August 2017 by Greg Ilsen and Nick Goldstein, who later…
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6 JanuaryRestaurants
Burger King launches meat-free burger targeting flexitarians
Burger has launched its new plant-based Rebel Whopper burger which is unsuitable for vegetarians and vegans and is instead aimed at the increasing flexitarian market. The new burger features a soy-based patty but will be cooked on the same grills as its meat-filled counterparts. The burger, which is available from…
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6 JanuaryComment
How the blue planet effect is greening the hospitality industry 2010-2030
At the start of a new decade it seems only fitting to look back on the previous decade and forward to the next. If there is one defining movement of the last ten years, it’s got to be a growing concern for the environment and how we transition to doing…
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6 JanuaryRestaurants
Fewer closures but more job losses in casual dining, research finds
Casual dining closures fell by more than a fifth last year, according to joint research from the Altus Group and the Centre for Retail Research (CRR). Restaurant closures in the sector fell from 1,188 in 2018 to 922 during 2019, whilst total job losses rose by 8%. A total of…
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2 JanuaryAdvice
Catering for the new year health-kick
For many, January marks one thing: a fresh start. The bottle-filled recycle bins are emptied, the mince pies have all been eaten and the health-kick is in full swing. As part of a new and healthier lifestyle, increasing numbers of people are choosing to start the year by cutting down…
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