Food trends

Day part eating up: pubs have captured 13.9% of the eating-out market in the most recent 12-week period (credit: Getty/Henrik Sorensen)

Increase in spend and numbers eating dinner at pubs

By Gary Lloyd

The number of people eating dinner at pubs has risen and their average spend during this day part has increased by 10%, according to data from Lumina Intelligence’s Eating & Drinking Out Panel.

Trend setters: Nick Hack and Tina King of the Cadeleigh Arms, Devon, and the Shires in Lincolnshire

Food trends feature

FEATURE: What’s hot in food trends?

By Gary Lloyd

Most of us would like to see the end of the colder months as we, hopefully, usher in the post-peak-Covid world.

Say cheese: Burgers are bought in almost a quarter of pub outings (Getty/ coldsnowstorm)

23% of pub trips involve burgers

By Amelie Maurice-Jones

Almost a quarter (23.15%) of times people ate out at pubs from November 2020 to January 2022 included burgers, data from Lumina Intelligence Eating and Drinking Out Panel has revealed.

Lucrative profits to be made: yield analysis could save your pub up to £10,000

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Are your products generating high profit levels to the till?

By Venners, expert food and beverage stocktakers and compliance auditors

A recent report looking at the often undervalued and neglected topic of product yield within the pub sector has been launched by Venners, the expert food and beverage stocktakers and compliance auditors to the hospitality industry.

Price rise: Food and drink inflation is expect to continue (image: Getty/Henrik Sorensen)

Food and drink prices set to rise further

By Michelle Perrett

Chronic labour shortages, insufficient manufactured stocks and post-Brexit challenges on imports are combining to create disruption and inflation across the foodservice sector, the latest CGA Prestige Foodservice Price Index has revealed.

Consumer spending is up in pubs and bars (Getty/Thomas Barwick)

Consumer spending in pubs up for August

By Michelle Perrett

Consumer spending on pubs, bars and clubs rose by 43.4% in August compared to 2019, the highest growth recorded for over 17 months.

Future issues: Lynx Purchasing has been warning of potential problems

opinion

'Plan for the supply chain challenge'

By Michelle Perrett

Rachel Dobson, managing director of buying specialist Lynx Purchasing, offers practical advice to licensees on how to deal with the food supply challenges.

Industry issues: staff shortages have been felt by hospitality leaders

Recruitment challenges exacerbated by Brexit

By Michelle Perrett

Pre-existing recruitment challenges - particularly in the hospitality market - have been worsened by Brexit, new research from the Lumina Intelligence Top of Mind Business Leaders Survey has revealed.

Menu choices: popular dinner items have therefore also increased in share, including burgers and pizza (image: Getty/ DGLimages)

Pubs account for 15% of eating out occasions

By Michelle Perrett

Pubs are continuing to gain market share accounting for 15% of total eating out occasions across the four weeks to week ending 11 July 2021 (v four weeks w/e 13 June 2021).

The Morning Advertiser Lock In podcast episode 26

The Lock In Podcast

The Lock In Podcast: Food Glorious Food!

By Ed Bedington

With indoor reopening now well underway, the Lock In team tackle the subject of pub grub, how the crisis has impacted on offers, the challenges around growing your own chefs, calorie labelling on menus and we ask how sustainable is your pub food offer?...

Why restaurants?: 'It is just lovely when you can make people smile with good service, a nice glass of wine and a lovely meal. Put these three elements together and you offer people a little bit of heaven'

How I got here: Margriet Vandezande-Crump

By James McAllister, Big Hospitality

The Belgian co-owner of the Greyhound in Beaconsfield, Buckinghamshire, which was recently named ‘One to Watch’ at the Estrella Damm Top 50 Gastropubs, spoke to Big Hospitality to reflect on her career to date.

The Morning Advertiser Lock In podcast episode 7

The Lock In Podcast

The Lock In Podcast: Food glorious food!

By Ed Bedington

With food the focus under the new government restrictions for pubs, the Lock In podcast team talk about how you can create a food offer during the crisis, what makes good, and bad, pub food, the practicalities of a food offer and debate what substantial...

'Holy grail': 'It’s the unique flavour and total Britishness of the pork scratching that make them a ‘must’ to accompany our great beers. Asking pubs not to stock them is like not selling beer in pints, totally unthinkable'

In association with Tayto Group

Pork scratchings: the ‘holy grail’ of pub snacks?

By MA Editorial

While demanding consumers can sometimes leave operators taking a ham-fisted approach to bar snacks, the meat of the matter is that traditional nibbles are still leaving drinkers as happy as a pig in the proverbial.

Comfort food: operators say their customers want to recreate the familiar pub food experience at home

#unitedwestand

Customers want comforting classics from pub takeaways

By Emily Hawkins

As punters adapt to life indoors, pubs are doing their utmost to put food on their regular customers’ tables. And many have found people want classics rather than modish dishes.

Bangers and batter: Brits are looking forward to tucking into toad in the hole at pubs when normality resumes

#UnitedWeStand

Toad in the hole voted best comeback dish

By Alice Leader

While many of your customers have been pushed to reinvent your pub’s classics in their homes, new insight shows toad in the hole is the top dish Brits want to see on menus when the lockdown lifts.

Sustainable food: it could be using farmed fish or avoiding meat but here, MA discovers how you can be greener with your food offer

Future-proofing pub food

By Emily Hawkins

Avoiding meat, consuming farmed fish or cutting out the distance food has to travel are all key aspects in creating a more environmentally friendly future.

Very vegan: new research unveils the Veganuary boom with 16% of positive reviews mentioning the word ‘delicious’

Reviews quoting ‘vegan’ rise 104% in a year

By Alice Leader

New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.

Food trends: did the past year's food trends get a thumbs up or thumbs down?

Hit or miss: looking back at 2019’s food trends

By Stuart Stone

From activated charcoal croissants and pulled jackfruit to ‘dirty’ vegan food and anything ‘deconstructed’ – which of the food trends tipped to take 2019 by storm have caught on in pubs?

Looking ahead: veganism remains a popular trend

Deliveroo predicts 2020 food trends

By Nikkie Thatcher

Food experts at Deliveroo have revealed their predictions for the top 10 trends next year, including the continuation of veganism, smoked ingredients and street food.

World of choice: there’s so much more to beer and food pairings than curry and lager

Beer and food pairing: meet your match

By Emily Hawkins

We have paired wine with food for many years but beer should certainly not be ignored when it comes to such intelligent combinations.

Planted-based patty: pubs are exploring a variety of avenues to satisfy vegan trends

The vegan wave: how has it affected the pub trade?

By Alice Leader

The Economist predicted 2019 would be the year veganism went mainstream. And, with ever-growing, free-from options and a new wave of vegan hospitality, it looks like the forecasters are correct.

Feeding the 90,000: From hand-held grub to chic meals, many mouths need to be fed

Create a fan-friendly food offer

By Stuart Stone

Wembley Stadium head of culinary Harry Lomas MBE BEM leads more than 250 chefs in feeding 90,000 visitors to the national stadium on a regular basis. We discuss what publicans can learn from this giant operation.

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