Bord Bia has released the findings of its 2018 Irish Foodservice Market Insights Report, which shows that Consumer demand for convenience and sustainable practices disrupting foodservice industry.
According to the report, Ireland’s foodservice market is set to grow by 6.1% this year to reach a value of €8.2 billion.
The report tracks trends in consumer behaviour when eating out of home, and also highlights some of the challenges the industry faces in light of the significant growth in recent years.
Convenience & Sustainability
“The Irish foodservice industry continues to exhibit strength, but with some cautionary signs on the horizon, it is important that our businesses continue to monitor and plan for Brexit and have a strong focus on cost control,” Maureen Gahan, Foodservice Specialist in Bord Bia, said.
“Our research identified a number of critical strategic issues that will continue to have long-term impacts on the Irish foodservice industry. These should be addressed within the strategic planning process to ensure that companies remain competitive and ahead of macro-trends shaping the industry in the years to come.
Findings from the report show that consumer demand for convenience and sustainable practices has led to new channels such as forecourt food experiences continue to emerge.
It also found that the concept of three meals per day is no longer “the norm” as on-the-go dining continues to grow in tandem with snacking and late-night occasions to meet consumers demand for convenience.
According to the report, the Irish consumer also demands a more sustainable approach from the foodservice industry, with consumers looking for more fresh and locally sourced food that not only to meet the needs of health and wellness, but also for sustainable business practices.
Consumers want a severe reduction in food waste and plastic packaging, and while there have been strides made in recent months with regards to coffee cups, consumers want more done about broader packaging.
While demanding that something is done regarding plastic, consumers admit that, as a whole, they are poorly informed on the broader infrastructure needed to recycle or compost foodservice waste.
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