aurants around the UK
SCOTLAND , 916 Pubs NORTH 4, 418 13, 100
Restaurants
MIDLANDS S 3, 413 11, 079 2, 639 6, 468 , 775 11, 363 SOUTH EAST SOURCE: HORIZONS 7, 436 LONDON
“You know what you’re going to get.” Andrew Guy, chief executive of Ed’s Easy
Diner, agrees. “More and more branded businesses are delivering a higher standard of service and quality of product; therefore they’re more consistent. And they’re grow- ing so quickly simply because the customer feels there’s a sense of guarantee,” he says. On the other hand, independent oper- ators in the mid sector of the market have not fared so well, with sales, average spend and visits all decreasing. “Sadly, independent restaurants have not been able in the main to identify a really good reason why customers should go to them, rather than a casual din- ing restaurant,” believes Guy.
Almost 50,000 pubs in the UK
The latest research from Horizons shows there is a total of 23,514 restaurants (excluding pub restaurants) and 49,953 pubs (including pub restaurants) in the UK. Of the restaurants, around 27% are part of groups and 73% independents, while pubs are split more equally between the two – with 36% of pubs belonging to groups and 64% independent. Across the UK, the highest concentration
of restaurants is in the capital (nearly 6,500, compared with around 600 in Wales), while the North is the most popular for pubs, with more than 13,000 compared with approximately 7,400 in London.
Source: Horizons
www.thecaterer.com
Today’s consumer: price conscious and time sensitive The quick-service sector is also on the up, albeit not quite as fast as casual dining, with 4.2% traffic growth in the last five years, according to the NPD Group. And, says Vida Tayebi, founder and director of fast casual Persian restaurant Dindin Kitchen, this is for many of the same reasons. “Today’s ever- demanding consumer is price conscious and time sensitive, so the sector resonates well with the modern-day consumer,” she says. “Fast, casual concepts have a quality propo- sition on food while putting an emphasis on value for money, which is welcomed in the UK’s recessionary climate.
“The format is also associated with fresh- ness, with food being prepared freshly or cooked in front of the customer, enabling them to customise their dishes made to
5
Eating out sales up 2% since 2013
In the year ending June 2014, the eating out market, including quick-service restaurants, retail, casual dining, pubs, full-service restaurants, travel and leisure, and workplace and education catering, was worth £50.4b according to the NPD Group, an increase of nearly 2% from the £49.4b of the year before. And, taking into account just the commercial
restaurant sector, every category experienced growth, apart from full-service restaurants, whose sales declined by 0.8%. The most significant increases came in the casual dining sector, where sales were up 5.5% from 2013, quick-service coffee shops, which experienced a growth rate of 3.7% and pubs, up by 2.9%.
Source: NPD Group
Carluccio’s September 2014 | Restaurant Insight Report
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