One of the key desires for consumers fed up with home cooking and takeaways is to re-engage with the local vibrant food & beverage scene.
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We look at who has benefited from the `hometainment’ trend, and whether it is here to stay.
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Was the government's Eat Out to Help Out successful, and was it the answer the F&B sector was looking for?
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How has German retail, F&B and entertainment sectors fared during the pandemic?
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Why have so many restaurants found online delivery an ineffective alternative during lockdown?
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What might be the first things people want to buy when lockdown eases? We see three retail sectors that will benefit the most, in the short-term.
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The farm-to-table movement has been growing for some time, as attitudes shift around sustainability, seasonality, food safety, and freshness.
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Having emerged out of the highly competitive New York foodie market in 2010, `One Dish Wonders' quickly made their way to the UK and continue to grow in popularity.
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As the food and beverage sector becomes increasingly competitive and hard to break into, “kitchen incubators” have been devised to support and foster culinary and food development businesses.
Many diners are rejecting branded chains in favour of venues which house multiple food options in one place. Inspired by Hawker centres in the Far East, food halls are becoming a craze - the place to eat - favoured by foodies for the variety and point of difference they offer.
With more than 3.5 million Brits identifying themselves as vegans and more than 71m #vegan posts on Instagram, plant-based diets can now officially be considered cool.
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In recent years there has been a surge in solo dining.
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The desire for unique experiences is driving the creation of some unusual F&B concepts.
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Delivery is the fast-mover of foodservice. The UK market for dining at home has grown 73% over the past decade, reaching £4.2bn. But as competition intensifies, can the big fish keep a hold of their gains?
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By Ailis Topley, senior analyst at Pragma is interviewed in Catering Today on different ways to put your customer first and build loyalty.
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Ready meals are big business. The UK market is worth an estimated £4.7 billion annually
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In the last two years there has been a step change in attitudes towards meat-eating. There are now 22 million flexitarians within the UK, and an increasing number of pescatarians.
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Tabletop tablets are becoming a common sight at casual dining restaurants, but do they contribute to happier customers and higher spending?
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Helene Mills, Director, Strategy & Consumer, was recently featured in Estates Gazette, sharing her expertise on F&B.
Helene Mills of Pragma was interviewed by Big Hospitality on how a restaurant brand can retain personality as it grows.
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