Coronavirus, staff shortages and the HGV driver crisis are three huge headwinds that the UK hospitality sector has faced in 2021. Each of these have had a significant impact on back of house operations, as operators have been forced to reduce menus and maintain consistency and quality. However, despite these challenges, we continue to see widespread innovation through NPD and menu composition that taps into new and existing consumer trends.
This Menu & Food Trends Report 2021 provides a comprehensive overview of menu engineering and pricing trends from across the UK hospitality sector. Understand how operators are adapting their menus in the face of significant headwinds, including price inflation, NPD, dish count and product labelling.
Identify the mega trends impacting the UK hospitality sector and the opportunities and challenges that these present, including the attitudes and expectations of consumers.
This Menu & Food Trends Report 2021 provides a comprehensive overview of menu engineering and pricing trends from across the UK hospitality sector. Understand how operators are adapting their menus in the face of significant headwinds, including price inflation, NPD, dish count and product labelling.
Identify the mega trends impacting the UK hospitality sector and the opportunities and challenges that these present, including the attitudes and expectations of consumers.
Table of Contents
Executive summary
Menu composition and pricing
Menu engineering
Lifestyle and mega trends
Key Trends
Future outlook