Slimmed-down menus and ‘virtual restaurants’ in food trends for 2019
Slimmed-down menus, a trend towards vegan offerings and “virtual restaurants” run by delivery-only operators such as Deliveroo are among the trends tipped for the food scene in the coming year.
The report by market research firm NPD said that British consumer spending on restaurant food delivery could grow by 10 per cent in 2019 to reach £5 billion, with food made in “dark kitchens” on industrial estates run by the delivery firms likely to take off.
It said a “core appeal” is that virtual restaurants can begin trading quickly, are relatively cheap to run and are flexible, aided by a lack of overheads such as dedicated retail premises and waiting staff.
The report said that, driven by technology, the rise in in-home entertainment subscription services such as Netflix and a desire to save money, consumers are likely to eat more meals at home.
Dominic Allport, insights director with the NPD Group, said: “While Britain’s food service industry is grappling with all sorts of cost pressures, it is showing that it can recognise and address a host of new trends … Consumers are also more aware than ever of key sustainability issues and are asking where products come from and how a food service outlet is helping the wider environment.”
Deliveroo has around 400 virtual restaurants and Uber Eats aims for a similar number by the end of 2018, while Just Eat is entering this space with “digital pop-ups”.
The study said it expected restaurant menus to cut down on the number of options available, warning that consumers do not want to waste time searching for food and drinks and may often just opt for their favourite dish without trawling through lengthy menus.
Meanwhile, “trust and transparency” issues around food were also likely to increase, according to NPD, as consumers become more aware of issues including the environmental impact of raw materials such as palm oil.
It also said that the availability of information, including clearer food labelling, about ingredients in terms of allergies and nutrition was also becoming more important.