Toni Smith

1
Toni Smith Regional Coordinator South West
and West Midlands
2
31.1bn sales in UK eating out market in 2008
23 increase since 2003
3
Food is big business

• 23 increase since 2003
• Consumers spent 81 billion on catering services
  in 2008
• 7.7 to 8.5 billion meals served

Jane Philpott, www.cookingforhealth-uk.com
4
UK eating out market

• Allegra Strategies Survey, Nov 2009

• Informal eating out is worth gt40 billion
• Breakfast - 5
• Lunch - 42
• Dinner 42
• Supper/late night dining - 3.
• Snacks -8
• 7.7 billion informal meals are eaten out a year
  in the UK
• 128 meals for every person in the UK

5
UK eating out market

• Sales of fast food 8.2 billion
• Up by 22 since 2003
• Fried chicken showed the biggest increase at 36

Eating Out Review, Mintel 2009
6
Effect of recession

• The current recession has dampened consumers'
  short-term appetite for eating out, and the
  market is forecast to decline by 0.5 in 2009-2010

Allegra Strategies, 2009
7
Consumers cost-conscious

• Casual dining concepts have seen negative growth
• Fast food segment has become more buoyant

Allegra Strategies , 2009
8

• McDonalds continues to expand
• 1250 outlets in the UK
• 13,000 outlets in the USA
• Even opened an outlet at Le Louvre in Paris

Served 3 million people per day in UK over summer
2009
Served 3 million people per day in UK over summer
2009
9

• Sales of ethnic food increased by 52 between
  2001 and 2007
• Indian, Chinese, Thai, Cajun, Japanese

DEFRA Food Pocketbook, 2009
10
Changes 2001 to 2007
11
Ethnic food trends
12
Consumer trends

• Allegra Strategies Survey Nov 2009
• Value for money
• Healthier eating
• Quality
• Local food
• Better service

13
Consumer health awareness

• In 2007, 93 of people said that health is very
  or somewhat important when buying food
• Fat, esp. saturated fatty acids, sugar and salt
  concern people the most
• (DEFRA, 2008 FSA, 2009)

14
UK consumer survey 2006

• 94 agreed that healthier choices should be
  available to people who eat out
• 45 have wanted to choose something healthy to
  eat but have not been able to find anything
  suitable
• 42 would eat out more often if healthier choices
  were available
•  81 thought food outlets could do more to
  provide healthier choices for people eating out

www.consumerfocus.org
15
Consumer healthawareness

• FSA Survey, June 2008
• 85 wanted to know what is in the food they are
  served
• 81 wanted nutritional information about the
  food at the point of order
• 41 wanted information, and food to be made
  healthier by catering establishments
• 22 wanted food to remain the same but wanted
  nutrition information about it

16
Capitalise on consumer trends

• Use consumer desire for healthier options to
  create new business and enhance profitability
• Small and simple changes to menus can increase
  custom and your bottom line

17
Enhance Health Enhance Profit

• Reduce portion size
• Often too large, especially for children
• Adults sometimes share dishes because too big
• Monitor quantity of waste and adjust portions
  accordingly
• Reduce amount of protein
• Most people eating more than enough
• Protein often most expensive ingredient

18
Enhance Health Enhance Profit

• Reduce sat fat in dishes
• Dont automatically provide butter on potatoes,
  vegetables or bread
• Reduce butter added to dishes like risotto
• Less or no cream in soups
• No spread with wet sandwich fillings
• Lower fat mayonnaise, dressings

19
Enhance Health Enhance Profit

• Replace some animal protein with plant protein
• Capitalise on growing popularity of Asian and
  vegetarian food

20
Enhance Health Enhance Profit

• Provide larger proportions of starchy foods
• More wholegrains, bread, pasta
• More vegetables

21
Enhance Health Enhance Profit

• Less salt added to dishes

22
What has the FSA been doing?

• Large Businesses
• Small Businesses
• Regional work in South West and West Midlands

23
Healthy Catering Large Businesses

• Front of Pack labelling
• Catering Commitments 45 business providing
  healthier choices
• Calorie Labelling 21 companies pilot, public
  consultation ended March

24
Commitments

• 45 of the UKs largest catering companies
  committed to providing healthier choices 4
  areas
• Procurement
• Menu planning
• Kitchen practice
• Nutrition information

25
Calories

• 21 companies took part in a trial in summer 2009.
• Public consultation on proposals for a voluntary
  scheme closed end March
• Results being analysed and report underway.

26
Effect of food labelling on consumer purchasing
Sandwich Sales performance Sales performance
Less healthy choice More healthy choice
Salmon cucumber -30 46
Prawn mayo -37 46
Egg cress -37 97
Sainsburys, 2009
27
Effect of food labelling on food choices when
eating out

• 60 of consumers aware of calorie information
  when making menu choices
• 25 report that the information influences
  purchase
• 90 surprised by calorie information
• 50kcal less purchased per customer per eating
  episode

National Restaurant Association Survey, 2008
28
Healthier Catering Small Businesses
Local Healthy Awards
Change 4 Life
Healthier Food Mark England public sector
Healthy Living Award (Scotland)
SMALL BUSINESS WORK
Healthy Options Award (Wales)
PCT LA initiatives
Healthy Towns
29
ExampleFSA work with chip shops

• Targeted advice on how to produce a healthier
  chip
• Simple, practical changes to produce healthier
  food
• Advice developed in consultation with experts in
  the area
• Build on current good practice
• Piloted advice with the help of Councils

30
Pilot
31
Dissemination
Website
32
Regional WorkSandwich Shop South West
33

• All local authorities invited to join
• 80 take up
• Two sandwich shops in each LA control group and
  intervention group
• Initial pilot showed saving of 450pm
• Project complete by August 2010
• Evaluated and outcome shared Oct 10

34
Truckers ProjectWest Midlands

• September 2010 June 2011

35
THANK YOU!