HOSPITALITY NZ CONFERENCE 2014

Transcription

1 HOSPITALITY NZ CONFERENCE 2014

2 Food Trends 2 sizes of burgers Hot dogs Superfood veges; kale, beetroot, cauliflower Small plates, shared dishes, finger foods Field to fork approach - provenance Food trends Gluten free Quality Fresh Organic Food with integrity Small adult meals for kids HERO be great at one thing on the menu and be really proud Low calorie Low sodium Low carbs

3 Food Trends COMMON THREAD STEALTH HEALTH FOODS WITH BENEFITS TOMORROW = FUNCTIONALITY Protein rich Super foods Power e.g. chopped power salad FUNCTIONAL FOODS WILL INCREASE Veggie chic culinary creativity, consumer health Avocado vege fries, avocado margarita Crucciferous broccoli/cabbage/cauli etc Root carrot (easy to get/build/sell/add to) REAL FOODS Organic, natural, fresh Bread is the natural leader in this e.g. grains, ancient grains Butter returns - so many things are bad but a little is a good thing Whole foods paleo / caveman diets OTHER Craft brews add to foods eg. mustards, braising, marinades Hand tossed / pulled pizza = real Pizza Presentation Natural Cut KITCHEN Live kitchens / living walls / herb gardens Full view kitchens transparency Quality expectations / Powerful consumer driven / Signifies BETTER FOR YOU

4 Beer Trends Craft, craft, craft the craft category is exploding Less of the big IPAs more drinkable IPAs Domination of IPAs new extensions are double / imperial IPA, white IPA, rye IPA Wheat beers, American wheat, and gluten free beers Create a beer list with notes about each beer style and seasonal beer lists Wine list approach local offerings, highlight seasonal brews, add ciders and beer cocktails

5 Beverage Trends WINE Youth are trending toward sweeter styles of wine Wine on tap Natural sustainable wines are following organic trend Alternative bubbles becoming a cocktail ingredient SPIRITS Spicy cocktails Range of ice for drinks e.g. shaved, large cubes Every venue should have a destination cocktail that they are famous for Barrel aged cocktails onsite / visual Sodas housemade NON-ALCOHOLIC More options; better non-alcoholic cocktail range, craft sodas, juices This is a growing and in demand market 40% of your customers could be drinking non-alcoholics (USA stats)

6 Market Trend Recognising the importance of segmentation in the market, millennials (18 30), will be the generation known for personal expression and communication.

7 Market Trend Millennials Want organic options Check in when they eat (technology in their DNA) Most likely to visit restaurants with free WiFi Eat out more than any other group Casual and shared dining preferred Happy to dine outside peak times if cheaper Want to be able to book online Green and sustainability message important to them Brand loyalty through social media honest and open conversations with brands Will source info online before choosing a restaurant Driven by recommendations online or through friends Want to be perceived as different and unique They need to be marketed to differently than their parents

8 Marketing - Technology Apps replacing loyalty cards Ensure it is easy for customers to sign up to the app Apps for gift cards e-gift programme An app with a game keep it interesting Millennials (18 30 year olds) are using mobile more than desktop or laptop Pre-paying on app Bar tabs on apps Mobile check in 40% of booking for dinner is done on mobile now 80% of people trust online reviews about eateries

9 Insights and other Trends Dining at the pass Beer taps at back of bar Pressure created in spaces at the sacrifice of table / chairs Wine tasting trees like the beer ones Vinyl records being used Keep everything REAL Produce and products on display Glasswear - different shapes and sizes Cheap eats Burger bars and quality of burgers improved Food sales as percentage of total sales continues to grow Customers are prepared to spend more on premium liquor brands but drink less volume Reputation management becoming increasingly important Plan B customer service offer access to alternative when needed eg phone chargers in the pub Smypathetic pricing clever discounting in support of a shared value or to ease lifestyle pain points Continue growth of gastro bars/pubs, with segmentation within this sector.