1. www.peach-factory.com

2. Universal Trends November 2008 Peter Martin

3. Survival

4. “It is not the strongest of the species that survives, not the most intelligent, but the one most responsive to change.” Jim Sullivan quoting Darwin

5. “One reason why downturns tend to be good times to launch new businesses is because established companies abandon growth opportunities too fast” The Economist, November 2008

6. How bad is it? Lucky not in cars, construction …or the USA

7. … or the book shop business

8. Brands must evolve marketing from traditional media to new consumers venues

9. Source: Gamestec / Harris (November/December 2007) Frequency of leisure activities How to reach consumers? If they are not out they are surfing the net

10. What do we know about the UK?

11. How often do we eat out? Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008)

12. How often under 24s eat out? Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008) Convenience driving 16-24 experiences

13. Why bother with under 25s? Despite growing over 65 market Will remain a major group Numbers will remain same for next 20 years But….. –eat out more –drink out more –forming opinions –creating new brands –preferences will drive through market for coming years

14. What people complain about Younger and mid-income diners most dissatisfied; older most contented. Service big issue. Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008)

15. Consumer attitudes Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008) 35-44 year olds least health conscious; women most likely to be concerned about, salt, sugar and fat, want more healthier option and believe restaurants should play a role on obesity

16. Consumer attitudes Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008) 35-44 year olds least health conscious; women most likely to be concerned about, salt, sugar and fat, want more healthier option and believe restaurants should play a role on obesity

17. Austerity Britain Still cool to save the planet? Cool to “cut-back” on indulgence?

18. Key role of serving staff Waiters will become the brand’s tableside spokespeople on sourcing, sustainability, energy policy, as well as daily specials

19. Time to rethink the pub? Is alcohol becoming a luxury?

20. When visit the pub for a drink? Local still most popular place for a drink; but eating-out a bigger draw Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008)

21. What else people do Drinking at home a major competitor, but most popular with older people Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008)

22. Attitudes to the pub Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008) But people like pubs - or at least the idea of the pub

23. Attitudes to the pub Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008) Still an important social role, but no longer the centre of people’s lives

24. Attitudes to the pub Source: Eating-out and the Consumer 2008, Peach Factory/Harris Interactive (survey February 2008) People want better value, but most importantly seem to want a different type of pub - with more wine and food

25. A chill wind from the States Neighbourhood restaurants hitting the buffers QSR benefiting from trading down But operators fighting back ‘Survival’ and ‘Value’ the key drivers

26. Technological solutions: Voice recognition to improve drive-thru, carry-out and delivery orders - staying on top of costs

27. The new wallet

28. ‘Restaurant meal replacement’ Hiring chefs to enhance their culinary credentials Wholefoods Markets doing more take-out hot food than Applebees or Outback

29. Sampling

30. Premiumisation Applebee’s Bruschetta Burger on Focaccia

31. Pasta Hut promotion

32. Pubs, restaurants can still win Quality, freshness ‘Tout technique’ Superb service Affordable treat ‘Cabin fever’ factor Make it easy Stay in touch

33. Always regulation

34. “In every downturn, who succeeds and who fails is likely to be determined not by what costs are cut, but how they are cut and above all which ones are not cut.” The Economist, November 2008

35. www.peach-factory.com