2018年最佳餐饮服务新理念（英文版）_17页_1mb

报告摘要

Summary of "New Concepts in Foodservice: Best of 2018"

Core Content

This report from Euromonitor International highlights the most innovative foodservice concepts of 2018, focusing on how the industry is evolving in response to changing consumer preferences and technological advancements. It explores four key areas: Clean and Green Living, Individualized Eating Experiences, Increasing Engagement Through Gamification, and Connecting with the Busy Consumer. The report is authored by Stephen Dutton, a Senior Analyst at Euromonitor International, and provides insights into global trends in the foodservice sector.

Main Trends and Concepts

1. Clean and Green Living

Environmental awareness is a major driver for new foodservice concepts.
Food waste reduction is a central theme, with several restaurants and apps aiming to minimize waste and promote sustainability.
Localisation is becoming increasingly popular, with restaurants sourcing ingredients locally to reduce environmental impact and enhance freshness.
Hyper-localism is a trend where food is grown and consumed as close as possible to its source, often through urban farming.

Examples:

Karma (Sweden, 2016): An app that rescues unsold food from restaurants and sells it at a discount.
The Barn (Netherlands, 2017): A premium burger restaurant that uses organic ingredients and compostable packaging.
Urban Farmcy (Brazil, 2017): A restaurant that grows many of its ingredients on-site and sources from urban farmers.

2. Individualized Eating Experiences

Personalization is key, with consumers seeking meals tailored to their dietary needs and preferences.
Single-portion meals are gaining popularity, especially in urban areas where people eat out more and cook less at home.
Technology is used to provide customized meal plans and options based on individual health goals.

Examples:

Eat Fit (India, 2017): A health-focused app that syncs with a fitness app to provide tailored meal plans.
My Open Menu (Italy, 2016): A third-party app that allows users to filter menus based on dietary restrictions and preferences.
Swiggy Pop (India, 2018): A mobile app offering pre-portioned, nutritionally balanced meals for solo diners.

3. Increasing Engagement Through Gamification

Gamification is being used to enhance consumer interaction with foodservice brands.
Interactive games and challenges are integrated into the dining experience to increase engagement and brand loyalty.
These strategies help restaurants stay top-of-mind for consumers and encourage repeat visits.

Examples:

Mori Sushi (Egypt, 2017): A sushi chain that uses a game similar to Candy Crush to offer discounts and educate consumers.
Mini Chef Lego (Denmark, 2017): A restaurant concept by Lego where diners use building blocks to place orders.

4. Connecting with the Busy Consumer

Convenience is a priority for consumers with hectic lifestyles.
Technology is playing a crucial role in making dining more accessible and efficient, especially for those who prefer quick, on-the-go meals.
Virtual restaurants and vending-style concepts are emerging to meet this demand.

Examples:

LUNCH:ON (UAE, 2016): A virtual restaurant that delivers pre-ordered meals to consumers via text.
Work Café Santander (Chile, 2016): A hybrid coffee shop and bank that offers co-working spaces and meals.
Gourmet Stop (UAE, 2016): A vending-style concept offering ready-to-eat meals from local restaurants.

Key Information

Global foodservice spending is expected to grow by 13% over the next five years, adding USD 359 billion in incremental value.
Technology is reshaping the dining experience, enabling on-demand, seamless, and personalized services.
Consumer preferences are shifting towards sustainability, health-conscious choices, and convenience.
Apps are becoming essential tools for foodservice operators to engage customers, build loyalty, and provide tailored experiences.
Solo dining and remote work are new market segments that restaurants are adapting to.

Conclusion

The foodservice industry is undergoing significant transformation, driven by technology and evolving consumer expectations. Restaurants that adapt to these changes by offering sustainable, personalized, and convenient dining experiences are more likely to succeed in the competitive market. The report emphasizes that innovation and responsiveness to consumer needs are critical for growth and relevance in the industry.

About the Author

Stephen Dutton is a Senior Analyst at Euromonitor International, specializing in consumer foodservice trends.
He holds a master's degree in international affairs from The George Washington University.
His work provides valuable insights to help businesses make informed decisions in the global foodservice sector.