Pub in ‘Top 5 most valuable foodservice channels’ – Bord Bia
Improved food offering in pubs has gained traction with consumers who are increasingly seeing pubs as meal venue choices. In fact pubs are among the ‘Top 5 most valuable foodservice channels’ along with cafés and coffee shops.
Print8 November 2013
Making up 32% of the market, these outlets come second only to ‘Quick Service/Fast Food Restaurants’ which remains the largest Irish foodservice channel at 37%.
Full Service Restaurants come in at 11% while Hotels come in at 6% in Bord Bia’s Foodservice Channel Insights Report, carried out by Mintel and published this week at the annual Bord Bia foodservice seminar in Dublin.
The Report highlights the fact that Fast Food continues to dominate Irish foodservice channels and that although price is still a venue differentiator for today’s value-conscious consumer, diners are also looking for excitement and new product offerings when eating out.
Further growth of the market will rely on operators revitalising the dining out experience, whilst maintaining a sense of familiarity.
The Report finds that the combined value of the top two performing channels – QSR and Pubs, Cafes and Coffee Shops – accounts for the majority (69%) of total foodservice sales. This demonstrates how Irish consumers have traded down in terms of their meal options and that lower transaction spend is motivating venue choice.
Among the key findings of the Report😕
• In the past year, the Hotels channel experienced its biggest growth increase since the recession began – expanding by almost 3% between 2012 and 2013, to a market value of €384 million at consumer prices.?
• Half of Irish consumers (50%) ate in a pub in the three-month period to September 2013.?
* Lower price points are driving spend within the foodservice industry. Lunch and/or dinner is typically eaten out-of-home two to three times per month (by one quarter of consumers) while light snacks are eaten out of the home up to two or three times a week (by one fifth of consumers).?
• When it comes to eating outside the home, meal deals and efficient service are the two key drivers consumers are most concerned with when choosing a venue.
Also announced at the Bord Bia foodservice seminar were some initial findings from a Lunchtime Study to be published at the end of this month which show that on average we spend €6.24 on lunch every day, rising to an average of €9.88 when dining at a serviced outlet. .
The Lunchtime Study focuses on consumer behaviour and among the key findings are:?
• Around a third of us (30%) eat lunch in work while 17% choose to eat out at serviced outlets like cafés, restaurants or pubs.?
• We’re a nation of sandwich-lovers. Over 40% of us opt for bread-based lunches.
The Lunchtime Study, which was carried out by B&A, monitored lunchtime consumption patterns among 994 respondents (571 in ROI and 473 in Great Britain).
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