November 2, 2016 · Team HG
Lunchrooms in the Netherlands are doing well. Over the past five years, the supply increased by 25% (+600) to a total of 3,000 lunchrooms.
The expectation is that the supply of lunchrooms will continue to rise in the coming years, partly given the fact that a lunchroom is ideally positioned to cater to contemporary trends of convenience, health, and craftsmanship. Conversely, the market for providers outside the industry or product sector (shops, petrol stations, bakeries, and coffee bars) is growing, putting pressure on the market. This and more is revealed in the publication ‘De Lunchroom in beeld’ by Van Spronsen & Partners hospitality consultancy from Warmond.
In five years, the number of lunchrooms in the Netherlands grew from 2,394 to 3,000 establishments (source: Horeca DNA). Over 10 years, the supply increased by as much as 37%, putting it well ahead of the development in the overarching fast-service sector (+16%). Particularly in the province of Utrecht, the supply increased sharply over 10 years (+77%), with nearly 100 new lunchrooms added.
The Netherlands has an average of 2.5 lunchrooms per 10,000 inhabitants. It is no surprise that this number is higher in major cities, given that lunchrooms are often located in shopping areas. In Amsterdam, the number of lunchrooms stands at 4.3 per 10,000 inhabitants. However, it is surprising that Roermond takes the crown with 5.3 lunchrooms for every 10,000 inhabitants. Three other Limburg cities are also in the Top 10 of cities with the highest lunchroom density: Heerlen, Venlo, and Maastricht. The relatively large supply can be explained by the Burgundian character and the location near Belgium and Germany.
A striking development in the lunchroom sector is the growth of bakeries offering a lunch concept. While we were of course already familiar with Bakker Bart, in recent years we have seen concepts such as Vlaamsch Broodhuys and Koffie Leuten (Bakker van Maanen). These concepts capitalize on the trend of showcasing craftsmanship and the rising demand for specialty bread (including spelt, gluten-free, and sourdough).
Outside the lunchroom sector as well, the focus on the lunch concept is evolving rapidly. The range of products at petrol stations and train stations is becoming increasingly healthier, fresher, and more extensive. Coffee bars and ‘blurring concepts’ (catering within shops) are also increasingly offering a lunch concept.
Looking to the future, we expect the range to continue growing, particularly concepts positioning themselves as ‘green, healthy, and artisanal’. The lunchroom will also increasingly position itself as a ‘breakfast’ room, given that eating breakfast out is gaining popularity.
