Location still main driver of pub food choice
Convenience is still the main influence on consumers' choice of when they eat out of home, according to new research.
Value for money comes second, pushing the quality of the food on offer into third place, according to a study of eating habits carried out for the British Pig Executive (BPEX).
For 38 per cent of consumers, location was the main driver of choice. Good value came top for just 17 per cent, and the quality of the food was the main concern for only 15 per cent of those surveyed.
The poll covered all food outlets, including restaurants, cafés, sandwich bars and in-store outlets, as well as all eating occasions. One reason for putting location so high is likely to be the need to find somewhere hand for the office or shops when time is pressing.
When it comes to pubs specifically, the report, 'Pork in Foodservice', also found that quality is the main factor for choosing a pub for just 18 per cent of consumers. That could be good news, suggesting that people are relatively confident that pub grub will be up to a reasonable standard.
In comparison, twice as many, 38.8 per cent cited quality as the main factor in choosing an Indian restaurant, suggesting consumers have experienced far more variation in the fare served up in this sector.
Value for money is the most important driver of choice for 25 per cent of consumers when choosing a pub to eat at.
The report also spotlights some areas where pubs can drive sales growth. Tony Goodger, BPEX foodservice trade manager says: "Bacon is currently very under-represented in pubs, something I expect to change over the next year as more pubs target the breakfast market."
Beer and cider are also the first choice as an accompaniment to pork for 24.1 per cent of consumers, which shows an opportunity for pubs to offer linked beer and food promotions if they switch to pork from other meats.
Barbecues are also a major sales occasion for pork products, "and it's not just sausages" says Tony.
Menu descriptions are key to raising consumers perception of pork, he believes. "Talk about a 'pork steak' rather than a 'chop'. A dish described on a chalkboard as 'outdoor reared pork sirloin' is going to be more attractive than simply 'pork loin'."
