Trendy hospitality concepts are gaining ground

The FoodService Institute (FSIN) recently presented the Foodshopper Monitor 2014/2015. In this report, they publish current consumer trends regarding food and beverages. We have listed a few from this extensive selection.

Traditional hospitality concepts, such as classic cafés, restaurants, and cafeterias, are struggling. Particularly in the Randstad—in the major cities, people are increasingly opting for concepts where they meet like-minded individuals and, consequently, feel at home. A good example is Bagels & Beans, which ‘brings an oasis of calm, harmony, and human attention,’ allowing consumers to briefly escape an ‘increasingly busy, restless time.’ At least, that is what they call it themselves. In supermarkets like EkoPlaza and Marqt, too, you can distinguish yourself from the grey food mass. A separation between, as the FSIN puts it, ‘artisanal businesses and more retail-style hospitality formulas.’ ‘Foodservice companies must make clear choices regarding formula, assortment, and target groups so that food shoppers (continue to) recognize themselves.’ Supermarkets and specialty stores will increasingly move towards the hospitality sector.

Another trend is that people eat out less often. As part of the austerity measures, people are cooking at home more frequently. When doing so, they plan to spend less money on daily groceries. Turnover of organic products has risen to 1 billion euros, with a doubling expected in 2018. Among young people, alcohol consumption will decrease as a result of awareness campaigns and the alcohol ban for those under eighteen.

Due to the rise of contemporary dining establishments, the traditional restaurant industry lost a significant amount of revenue. These are the key developments in this industry:

1. From 'can spend a bit' to price-sensitive
2. From industrial to pure
3. From heavy to light
4. From anonymous to traceable and identifiable
5. From compound to simple.
6. From large portions to snacks and bites
7. From carbonation to juice.
8. From far away to nearby.
9. From restaurant to retail
10. From your own plate to sharing at the table

What will the future bring? No one knows exactly. The FSIN outlines the trends you have just read about. This is, of course, NOT binding advice. Be unique; deviations are allowed!

Author: R. Beens

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