Report reveals new trends in workplace catering


Report reveals new trends in workplace catering

Report reveals new trends in workplace catering

Eating for pleasure, food-based apps and the appreciation of coffee have been billed as the key workplace catering trends to watch over the next few years, reveals research from UK leading independent foodservice specialists, BaxterStorey.

The research, commissioned by BaxterStorey and conducted by M&C Allegra, was revealed at the recent 'Food Journey' event hosted at the Gherkin. The research was carried out to assess catering trends amongst consumers who choose to eat in their place of work, and provide valuable insight for businesses to develop their workplace dining solutions.

The foodservice industry has expanded by 3% over the past year and now has an estimated value of around £4.1bn in the UK with consumers dining out more than ever. The research found that two of the key concepts leading this growth are modern 'fast food' (with a turnover growth of 17.3% in 2015) and street food (with a growth of 13.4%). Additionally, the report found that 'food pleasure seekers' now account for 20% of the consumer demographic. In response to these developments, operators are offering more creative options and more choice for the consumer.

Due to the influence of Millennial consumers, it was also found that app-based technology is playing an important role within the hospitality industry with 15% of consumers having used a food-based app over the last 12 months. Of these app users, it was found that 65% utilised promotional apps, 53% booking apps and 29% ordering apps.

Finally, the report predicted that coffee appreciation is set to rise over the next three years with the coffee shop/café sector expected to expand by 8.5% by the end of 2015.

Co-CEO of BaxterStorey, Noel Mahony commented, "Progressive businesses will not only understand the real engagement value which can be achieved through providing employees with tailored food and beverage solutions, but also appreciate the commercial advantages achieved through considered and insightful foodservice outlets within their buildings."

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