Meat substitutes, food halls, and experiential dining are set to become more prevalent in casual dining over the coming years, according to a new report from McCain Foodservice.
Created to help operators better understand how to stand out in an increasingly crowded sector, Jo Simmons, McCain Foods senior brand manager, explains: "Our report highlights six recent successes in casual dining, giving operators an idea of the direction that the sector is set to head in over the coming years".
The headline trends include:
•The vegan revolution
â¢ - Creating experiences - shifts in spending patterns indicate that consumers are spending less money in traditional foodservice, and more money on outlets that offer experiences. Successful operators are creating experiences around the food they serve, whether through limited-time menus or placing emphasis on communal or interactive dining.
â¢ - Lighter indulgence - - 50% of diners say they consider whether a healthier option will be available when choosing where to dine out. Operators need to find the balance between offering healthy yet indulgent feeling options.