With Christmas just around the corner, I’ve been chatting to my clients Turnips Borough, who’ve been selling fruit and vegetable to restaurants and the public at Borough Market since 1989 to find out what they predict will be the key ingredient trends in restaurants and homes for Christmas 2019.
2019 begins with great political and economic uncertainty but what does it hold for the restaurant industry?
The uncertainty is causing a decline in the share of UK consumers eating out, as we show greater prudence with our discretionary spend. According to a new poll by YouGov, almost a third of Britons are visiting restaurants less frequently than last year.
Here are my predictions for what we’ll see, or see more of in 2019. It will be very interesting to see how these trends in the restaurant sector will play out in 2019.
It’s been a tough year for the restaurant trade with multiple closures of both casual-dining chains and fine dining restaurants. The combined squeeze from rising business rates, food inflation, growing minimum wage costs and the slow down in consumer spending are all playing a part. What are the key trends for the rest of 2018? What can restaurant owners and chefs not afford to ignore if they want to stay ahead of the pack?
We take a look at what trends are emerging in how British consumers shop and eat. Are our habits changing in response to growing awareness of diet-related health? How will Brexit affect our shopping baskets? And how is social media changing our relationship with food?
Almost half of UK consumers shop online for groceries now with younger shoppers more likely to choose online over in-store.
For food and drink brands it is crucial to understand how consumers are using online anytime and any place to buy their groceries, and to ensure that their products are front of mind and interest is converted into sales.
Today's consumers are constantly connected. The mass adoption of smartphones, tablets and social media result in an always switched-on culture. Food websites have overtaken cookery books as a source of inspiration and we cook along to videos.
What does this mean for food brands?