GLOBAL FOODSERVICE TRENDS, 2013

1. GLOBAL FOODSERVICE TRENDS, 2013 Key drivers and implications February 2013 NICOLE PARKER-HODDS Foodservice Analyst

2. Introduction Healthy Convenience Artisan Transparency Street food Conclusion Contents

3. 1. Introduction

4. What technology will work best? Where does my food come from? How can we cope with rising costs? How will we cope with restrictive legislation around ‘unhealthy’ food? I want that NOW I want quality • Consumers are becoming more demanding and foodservice chains face tougher questions. • 1. Introduction How can our menus best reflect ethnic and ethical trends? I want convenience I want value Can online work alongside our outlets? CONSUMER MARKET Uncertainty over economy Ageing population Single households Rising commodity prices Saturation Urbanisation Legislation Rise of e-commerce Increasingly fast-paced lifestyles Tech-savvy

5. 1. Introduction • Fast food chains will continue to lead foodservice. • QSRs, in second place, will thrive by leading innovation in the sector. • Fast food chains’ focus on convenience and value will continue to resonate with consumers. The simple fast food business model enables rapid expansion. • Quick Service Restaurants (QSRs) will continue to adapt their concepts and drive menu innovation to attract consumer spend in a time of economic difficulty. • Full Service Restaurants (FSRs) are likely to continue to suffer, as they have done through the economic downturn, as consumers trade down. • Cafés will continue to gain from the ‘treat’ element of drinking/ eating out.