Restaurant Industry Roundup: January 2020
Industry News, Off-Premise Dining, QSR Blog, Restaurant Industry News Roundup, Restaurant Management, Restaurant Segments
Does anyone else think January lasted eighty days instead of thirty-one? Wow. Welcome to February, let’s look back at January’s news. Today’s menu will take us across the globe, beginning with the U.K. Next, follow us on a tasty tour through ghost kitchens and their impact on the QSR landscape with additional notes of Starbucks’ efforts to tackle mental health. Finally, for dessert, we have an exciting dish with both sweet and savory flavors from Popeyes. Alright, let me take your menus. Your restaurant industry roundup should be ready soon!
Sustainable Delivery, Food Halls Amongst Trends to Watch in 2020
A new decade means new trends! In the U.K., meat substitutes will “play a major role,” according to the NPD Group. Food operators will be answering the need to increase their sustainability efforts, which will reshape Britain’s out-of-home or eat-out industry this year. In the foodservice market, from October 2019, delivery is one of the fastest-growing order channels in the OOH foodservice market as visits have increased 11 percent. The NPD Group also forecasts food and beverage purchases through delivery will represent the foodservice market by 2022. Over the next decade, The NPD Group determines that operators must find a balance between delivery and using sustainable packaging options to reduce their restaurant’s environmental impact. Other trends and data from the NPD Group include:- Three percent of consumers’ decisions are influenced by whether an establishment has vegan or vegetarian options.
- Children’s menus should evolve to meet “increasingly sophisticated eating out tastes.”
- Food halls allow less-structured eating options for street-food vendors and established eateries to target different and regular consumers alike.
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