Written by Stephen Dutton, senior analyst—Consumer Foodservice, Euromonitor International.
A new report from Euromonitor International called “New Concepts in Foodservice: Best of 2017” discusses shifts in consumer preferences when dining out and highlights operators across the globe who are experimenting with new concepts to provide a unique foodservice experience. How consumers dine is a reflection of how they want to live, and food is at the front and centre of their experiences.
This new report discusses three overarching trends seen in the global foodservice industry, referencing concepts from around the world that are exemplifying each trend.
Hybridising formats for a better dine-in experience
• Blurring food and entertainment: Okey Dokey – Taiwan
• Foodservice in home-like spaces: The Little Yellow Door – UK
• Evolving of foodservice in convenience stores: Circle K New Concept Store – Hong Kong
Targeting niche dining occasions
• Special accommodation for children: Amélie + Moi – Belgium
• Formats suitable for larger families: La Picantería – Peru
• Alternative consumer segments: Yoshinoya Menu for Seniors – Japan
Informal occasions a critical part of global dining culture
• High-quality food in simple formats: Achoclonados – Chile
• Restaurants generate excitement with street food: Barra Chalaca – Peru
• Better dining experiences in unconventional places: Polanco Neighbourhood Street Food – Mexico
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