Toni Smith
Regional Coordinator
South West and West Midlands
£31.1bn sales in UK eating
out market in 2008
2
23% increase since 2003
Food is big business
• 23% increase since 2003
• Consumers spent £81
billion on catering
services in 2008
• 7.7 to 8.5 billion meals
served
3
Jane Philpott, www.cookingforhealth-uk.com
UK eating out market
Allegra Strategies
• Informal eating out is
Survey, Nov
worth >£40 billion
2009
–
–
–
–
–
Breakfast - 5%
Lunch - 42%
Dinner 42%
Supper/late night dining - 3%.
Snacks -8%
• 7.7 billion informal meals
are eaten out a year in
the UK
• 128 meals for every
person in the UK
4
UK eating out market
• Sales of fast food
£8.2 billion
• Up by 22% since
2003
• Fried chicken
showed the
biggest increase
at
36%
Eating Out Review, Mintel 2009
5
Effect of recession
The current recession
has dampened
consumers' shortterm appetite for
eating out, and the
market is forecast to
decline by 0.5% in
2009-2010
Allegra Strategies, 2009
6
Consumers cost-conscious
• Casual dining
concepts have
seen negative
growth
• Fast food
segment has
become more
buoyant
7
Allegra Strategies , 2009
McDonald’s
continues to expand
•1250 outlets in the UK
•13,000 outlets in the USA
•Even opened an outlet at
Le Louvre in Paris
Served 3 million
Served 3 million
people per day in
people per day in
UK over summer
UK over summer
2009
2009
8
Sales of ethnic food
increased by 52%
between 2001 and
2007
– Indian, Chinese,
Thai, Cajun,
Japanese
DEFRA Food Pocketbook, 2009
9
Changes 2001 to 2007
10
Ethnic food trends
11
Consumer trends
Allegra Strategies Survey
Nov 2009
–
–
–
–
–
12
Value for money
Healthier eating
Quality
Local food
Better service
Consumer health
awareness
In 2007, 93% of people said that health is
very or somewhat important when
buying food
Fat, esp. saturated fatty acids, sugar and
salt concern people the most
(DEFRA, 2008; FSA, 2009)
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UK consumer survey 2006
• 94% agreed that healthier choices should
be available to people who eat out
• 45% have wanted to choose something
healthy to eat but have not been able to
find anything suitable
• 42% would eat out more often if healthier
choices were available
• 81% thought food outlets could do more
to provide healthier choices for people
eating out
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www.consumerfocus.org
Consumer health
awareness
• FSA Survey, June 2008
– 85 % wanted to know what is in the food they are
served
– 81 % wanted nutritional information about the food
at the point of order
– 41 % wanted information, and food to be made
healthier by catering establishments
– 22 % wanted food to remain the same but wanted
nutrition information about it
15
Capitalise on consumer
trends
• Use consumer desire for healthier
options to create new business and
enhance profitability
• Small and simple changes to menus
can increase custom and your bottom
line
16
Enhance Health
Enhance Profit
• Reduce portion size
– Often too large, especially for children
– Adults sometimes share dishes
because too big
– Monitor quantity of waste and adjust
portions accordingly
• Reduce amount of protein
– Most people eating more than enough
– Protein often most expensive ingredient
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Enhance Health
Enhance Profit
• Reduce sat fat in
dishes
– Don’t automatically provide
butter on potatoes,
vegetables or bread
– Reduce butter added to
dishes like risotto
– Less or no cream in soups
– No spread with wet
sandwich fillings
– Lower fat mayonnaise,
dressings
18
Enhance Health
Enhance Profit
• Replace some animal
protein with plant protein
• Capitalise on growing
popularity of Asian and
vegetarian food
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Enhance Health
Enhance Profit
• Provide larger proportions of
starchy foods
– More wholegrains, bread, pasta
– More vegetables
20
Enhance Health
Enhance Profit
• Less salt added to dishes
21
What has the FSA been
doing?
• Large Businesses
• Small Businesses
• Regional work in South West and
West Midlands
Healthy Catering
Large Businesses
• Front of Pack labelling
• Catering Commitments – 45 business
providing healthier choices
• Calorie Labelling – 21 companies
pilot, public consultation ended March
Commitments
• 45 of the UK’s largest catering
companies committed to providing
healthier choices – 4 areas:
– Procurement
– Menu planning
– Kitchen practice
– Nutrition information
Calories
• 21 companies took part in a trial in
summer 2009.
• Public consultation on proposals for a
voluntary scheme closed end March
• Results being analysed and report
underway.
Effect of food labelling on
consumer purchasing
Sandwich
Salmon &
cucumber
Prawn mayo
Egg & cress
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Sales performance
Less healthy
choice
-30%
More healthy
choice
+46%
-37%
+46%
-37%
+97%
Sainsbury’s, 2009
Effect of food labelling on food
choices when eating out
• 60% of consumers aware of
calorie information when
making menu choices
• 25% report that the
information influences
purchase
• 90% surprised by calorie
information
• 50kcal less purchased per
customer per eating episode
27
National Restaurant Association Survey, 2008
Healthier Catering
Small Businesses
Change
Local
4
Health
Life
y
Award
Healthy
Healthier
s SMALL
Living
Award
(Scotland
)
Healthy
Options
Award
(Wales)
BUSINESS
WORK
Healthy
Towns
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Food Mark
England–
public
sector
PCT
LA
initiatives
Example:
FSA work with chip shops
• Targeted advice on how to produce a
‘healthier’ chip
• Simple, practical changes to produce
healthier food
• Advice developed in consultation with
experts in the area
• Build on current good practice
• Piloted advice with the help of Councils
Pilot
Baseline
Intervention
Evaluation
Dissemination
Enforcement
officers
Trade
Associations
Suppliers
Business
Website
Regional Work:
Sandwich Shop South West
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• All local authorities invited to join
• 80% take up
• Two sandwich shops in each LA –
control group and intervention group
• Initial pilot showed saving of £450pm
• Project complete by August 2010
• Evaluated and outcome shared Oct 10
‘Truckers’ Project
West Midlands
• September 2010 – June 2011
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THANK YOU!