Foodservice perspective

Transcription

1 supporting a profitable, sustainable and socially responsible future for the seafood industry Foodservice perspective Julia Brooks, Seafish, 28 September 2016 Sources: Q The NPD Group / CREST UK, Technomic, Macro-Economics UK

2 Foodservice is an important industry Total Spend 53 billion Total Traffic 11.3 billion visits Source: The NPD Group / CREST UK data to YE June 16

3 The growth is healthily driven by both traffic and spend +1.5% Overall Spend +3.2% Overall Traffic Average Spend per eater +1.7% Source: The NPD Group / CREST UK data to YE June 16 Average # of item per eater Average Price per item +0.7% 1.0%

4 Quick and full service restaurants driving trend Quick Service excl. F&C +2.4% Year-on-year traffic change Full Service +2.1% +1.5% -1.7% Canteens Travel & Leisure +1.9% -0.3% Fish & Chips Pubs +1.2% Source: The NPD Group / CREST UK data to YE June 16

5 Seafood servings and incidence grow this year Quick Service excl. F&C +2.4% +8.7% Year-on-year seafood servings change Full Travel Service & Leisure +2.1% +6.8% +1.5% +2.3% -8.9% -1.7% Fish Canteens & Chips Travel Canteens & Leisure +1.9% +6.6% -2.0% -0.3% Fish Full & Service Chips Pubs +1.2% +3.4% Source: The NPD Group / CREST UK data to YE June 16

6 Contrasting performance during the day Year-on-year traffic change Total OOH Seafood Lunch +2.6% Lunch +5.1% Dinner +1.2% Dinner -5.6% Source: The NPD Group / CREST UK data to YE June 16

7 Foodservice growth is no longer driven purely by deals but could this be holding seafood back? Year-on-year traffic change OHH non deal/promotion +1.8% Seafood non deal/promotion +4.0% OOH deal/promotion +1.1% Seafood deal/promotion -5.4% Source: The NPD Group / CREST UK data to YE June 16

8 % Channel Servings Aged Over 35 Almost 55% of foodservice customers are over 35 and more than 60% are from affluent households 75% 70% 65% 60% 55% 50% 45% 50% 52% 54% 56% 58% 60% 62% 64% 66% 68% 70% % Channel Servings Social Class ABC1 Total OOH QSR excl Fish & Chips Pubs Travel & Leisure FSR Canteen Fish & Chips Source: The NPD Group/CREST, YE June '16

9 % Channel Servings Aged Over 35 Seafood consumers are older and more affluent except in full service restaurants, travel & leisure and canteens 75% 70% 65% 60% 55% 50% 45% 50% 52% 54% 56% 58% 60% 62% 64% 66% 68% 70% % Channel Servings Social Class ABC1 Total OOH SF Total OOH QSR excl Fish & Chips SF QSR excl Fish & Chips Pubs SF Pubs Travel & Leisure SF Travel & Leisure FSR SF FSR Canteen SF Canteen Fish & Chips SF Fish & Chips Source: The NPD Group/CREST, YE June '16

10 MENU

11 Seafood menus consolidated since 2015, though the same number of operators menu seafood in 2016 Seafood On The Menu 3, % 90% % Operators with Seafood on their Menu 2,859 80% 70% 60% 50% 40% 96% 96% 100% 100% 85% 80% 100% 30% 20% 10% Menu Incidence 0% Total: 225 operators Casual Dining: 113 operators Fine Dining: 46 operators Pub Groups: 29 operators Quick Service: 26 operators Fast Casual: 10 operators Midscale: 1 operator Q Q Seafood No Seafood Source: Technomic Menu Monitor

12 Smaller, simpler menus hopefully better quality and easier choices for the consumer Source: The NPD Group / CREST UK

13 Menu structure fairly stable but more customisable options. Mussels & fish & shrimp seeing the most growth Menu Distribution Of Seafood, By Meal Part Fastest-Growing Dishes Featuring Seafood ( 15-16)* Ent/Main Dish 59.4% 57.9% Mussels 68.8% App/Starter 33.6% 33.7% Fish & Shrimp Squid/Octopus Starter 45.5% 66.7% Kid's Menu 3.8% 4.4% Ravioli 40.0% 1.8% Add-on 2.4% Q Q Yellowtail/Hamachi Sushi Tuna 33.3% 30.8% Source: Technomic Menu Monitor, *Includes threshold of at least 5 menu items

14 Eating out is increasingly about socializing with friends: try and share, smaller portions, street food, bite size Wahaca Vico Source: The NPD Group / CREST UK

15 Spotlight on Small Plates Incidence of Top Small Plate Formats Top Seafood in Small Plate Dishes 4+ Item Sampler Calamari 15 Sausage Olives Calamari Q Q Prawn Squid On The Menu Prezzo: Italian Sharing Board - small plate. A selection of five of our starters: Italian hummus, crispy crab bites, calamari, mozzarella in carrozza and charcuterie with marinated olives. Served with grilled flatbread Taco/Taquito 10 8 Coal Grill & Bar: Any Three Small Plates - Choose From: Nachos, Warm Chorizo, Hand Crumbed Calamari, Olives, Cheese And Jalapeno Poppers, Homemade Panko-Crumb Chicken Strips, Or Red Pepper Houmous Source: Technomic Menu Monitor

16 Indulgent Offerings: Breaded Seafood Trends Fastest-Growing Flavours for Breaded Protein Starters Fastest-Growing Seafood for Breaded Protein Starters Chipotle 50.0% Lobster 33% Scallop 14% Peanut 50.0% Calamari 3% Lemongrass Carrot 25.0% 20.0% Vintage Inns Salt and Pepper Calamari squid rings dusted with seasoned flour, served with chipotle mayo Barbecue 8.7% Hakkasan Golden Fried Lobster and Cheese Roll Source: Technomic Menu Monitor

17 Ethnic-themed and spicy flavours becoming more prolific on seafood dishes Garlic Chili Butter Pepper Spicy Cream Ginger Avocado Curry Bacon Apple Carrot 7.9% 7.6% 6.8% 6.1% 5.5% 4.2% 2.9% 3.1% 2.4% 2.1% 2.0% 1.5% Menu Penetration Of Top Flavours For Dishes Featuring Seafood On Restaurant Menus 2.2% 2.1% 2.0% 2.5% 3.6% 3.5% 4.6% Q Q % 6.3% 6.9% 8.7% 9.2%

18 Rich flavours, with fruits and herbs are emerging among seafood dishes Fastest-Growing Seafood Flavours On Restaurant Menus ( 15-16)* Ricotta 140.0% Pomegranate 88.9% Honey Mustard Fish Sauce Guacamole Peanut Thyme Caramel Grape Blueberry 40.0% 33.3% 33.3% 33.3% 33.3% 27.3% 23.1% 20.0% Source: Technomic Menu Monitor, *Includes threshold of at least 5 menu items

19 Prawns, squid, sashimi, sushi and calamari are the most popular species on menu s Menu Penetration Of Top Seafood Proteins On Restaurant Menus Prawn 17.4% 18.7% Squid Sashimi Sushi 3.3% 2.8% 2.7% 3.7% 3.6% 4.3% Calamari 1.6% 2.2% Q Q Source: Technomic Menu Monitor

20 Abalone, Herring & Yellowtail are the fastest-growing fish species on UK menus over the past year Fastest-Growing Seafood Proteins On Restaurant Menus ( 15-16)* Abalone 62.5% Herring Yellowtail 28.6% 33.3% Calamari Sushi Eel Sashimi Squid Trout 14.3% 12.0% 11.5% 10.5% 8.0% 3.8% Source: Technomic Menu Monitor, *Includes threshold of at least 5 menu items

21 Seafood descriptors

22 Smoked Scottish Haddock Fishcake, with applewoodcheddar sauce, topped with a poached egg + mixed greens Old English Inns 2016 Technomic Inc., MenuMonitor SMOKE woody complex summery 22

23 Herb-Crusted Salmon, with a warm niçoise salad Giraffe HERBED SALMON fresh vitamin-packed multi-flavour 2016 Technomic Inc. 23

24 Cod fillet, Thai ginger, garlic, red chilli + kaffir lime Busaba Eathai 2016 Technomic Inc. COD (as a flavour template) mild flavour lean versatile 24

25 Executive Summary Quick Service continues to represent the biggest opportunity for seafood Fish & Chip Shops continue to decline Full Service seafood servings keep declining Shellfish is the key to the future Constant innovation Indulgent breaded options Target younger consumers Ethnic & spicy flavours Portable options Rich, fruit & herb notes Small, sharing dishes Location & sustainability cues

26 Hungry for more? Julia Brooks Seafish Market Insight Analyst