gavin-rothwell---food-future-insights---trends-in-foodservice-food-to-go-and-retail.pdf

1、January 2025Gavin R+44(0)7803663601Trends in foodservice,food-to-go and retail and implications for Irish meat The current landscape Cost pressures rising across ingredients and labour Healthier concepts growing,as are a range of latest generation QSRsDifferentiated experiences valued more than ever

2、 by consumersContinuing shift in locations and more focus on travel sitesReestablishment of more normal trading conditions?45321Key shifts under wayTechnology is a key route to reduce labour-but it shouldnt be at the expense of customer serviceConsumers are having to make tougher choices-value vs.ex

3、periential polarisationRising costs will impact menu/range choice ingredient versality becomes more important123From a food-to-go and foodservice perspective,the experiential side is showing capacity for growth.Productive fuellingSocial fuellingTreating Experiential Functional EmotionalThe rising in

4、fluence of food hallsOffering something for everyoneMeet multiple missions and daypartsBuzz,destination status,town centre revitalisationFlexible enough to shift around changing preferencesNot just about the latest global cuisinesSome retailers looking directly at how to incorporate foodhall thinkin

5、g into conceptsMercado Gonzalez by Northgate Markets,Costa Mesa,CAThe fresh-led supermarket as a counterweight to valueGrand Frais,FranceSainsburys,Witney,UKSainsburys aiming to deliver on convenience,experience and value.while Marks&Spencer aims to combine this with a mission-focus While most retai

6、lers are reducing costs,labour and counters,some are going the other way Checkers,South AfricaFood-to-go in London:increasingly marked by the expansion of healthier specialistsInspired by the likes of Sweetgreen in the US,which itself is continually evolving SweetgreenAs is its competitor set.CavaIn