Content related to the topic: foodservice

Long term, red meat has lost share to white meat and convenience products.

An event for chefs and anyone working in the foodservice sector.

Last week, we hosted meat and dairy exporters at Restaurant and Bar Hong Kong (RBHK), showcasing beef, lamb, pork and dairy products from the UK.

13% of consumers are buying coffee OOH each week over the last year, unchanged despite the cost-of-living

Sales of ice creams through peak in the summer months, and volumes were up last summer versus 2021

A strong menu is vital to get people into a pub/restaurant, with 75% of consumers looking at the menu in advance

Descriptions on menu improve red meat perceptions

Signalling British or local sourcing and accreditations on menus cue quality

Communication on menu provides an opportunity to ensure red meat maintains its appeal and the long-term reputation of the industry is protected.

Spend on meat free meals in the out of home market totalled £3.7bn in the year ending 22 January 2023 (Kantar)

Out of home demand will be further challenged by the cost-of-living in 2023

Menu composition has changed but opportunities exist amidst the cost-of-living backdrop