1 A Service GLOBAL FOODSERVICE TRENDS, 2013 Key drivers and implications February 2013 NICOLE PARKER-HODDS Foodservice Analyst

2 1.Introduction 2.Healthy 3.Convenience 4.Artisan 5.Transparency 6.Street food 7.Conclusion Contents

1. Introduction

4 Consumers are becoming more demanding and foodservice chains face tougher questions. CONSUMER Increasingly fast- paced lifestyles Tech-savvy Ageing population Single households Uncertainty over economy MARKET Legislation Saturation Urbanisation Rising commodity prices Rise of e-commerce I want value I want that NOW I want convenience I want quality Where does my food come from? Can online work alongside our outlets? How can we cope with rising costs? How will we cope with restrictive legislation around unhealthy food? What technology will work best? How can our menus best reflect ethnic and ethical trends?

5 Fast food chains will continue to lead foodservice. QSRs, in second place, will thrive by leading innovation in the sector. Fast food chains focus on convenience and value will continue to resonate with consumers. The simple fast food business model enables rapid expansion. Quick Service Restaurants (QSRs) will continue to adapt their concepts and drive menu innovation to attract consumer spend in a time of economic difficulty. Full Service Restaurants (FSRs) are likely to continue to suffer, as they have done through the economic downturn, as consumers trade down. Cafés will continue to gain from the treat element of drinking/ eating out.