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New Concepts in Consumer Foodservice: Modern Technology and Alternative Formats

September 2016

In the second part of this two-part global briefing, Euromonitor International highlights two more distinct trends from 2015 in new concepts. While foodservice operators are adopting healthier fare to cater to changing consumer preferences, as explored in the first part, they are also leveraging modern technology to enhance the dining experience, and are finding room for expansion through alternative formats that best suit the needs of local consumers.

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Leveraging technology to enable preferences

Technology is modernising foodservice and enabling operators to engage consumers in new and exciting ways. In more than just HDTA channels, foodservice operators are leveraging tech-enabled services to enhance convenience and improve in-store services for consumers, all to better compete for market share when competing on menu offerings alone is seemingly not enough. Modern foodservice operators are expected to provide technology that caters to the preferences that matter most to modern consumers, such as convenience, digital platform functionality, enhanced customisation, and engagement through rewards and loyalty programmes. Furthermore, as tech-orientated services improve in developed markets, they are then better enabled in emerging markets where channels that favour convenience are key to growth.

Operators find room for growth through alternative formats

As the world’s largest foodservice chains have continued to expand to more corners of the world, the realisation that consumers in different markets have different needs and preferences is forcing global operators to adapt. Traditional formats that worked so well in domestic markets do not always make sense, as is, elsewhere. Markets with the most growth potential are invariably in emerging economies in which consumers have different priorities, spending abilities, and foodservice preferences, and often, markets with the most potential for growth are also the most challenging for new entrants. As a result, the largest chains have adopted smaller formats with greater appeal to potential franchisees willing to expand their concept, and providing cheaper, more on-the-go offerings that make more sense for local consumers. This not only applies to global operators -local operators in 2015 have had to learn to adapt to challenging market conditions as well.

Scope of the Report

Scope

Introduction

New concepts in consumer foodservice
Key findings in 2015 new concepts: Part two

Modern Technology

Tech-orientated formats are the new norm
Foodservice outlets of the future
Tech that entices diners to stay awhile
Tech enables DIY functionality, enhances the experience
Click-and-collect entices consumers and enables expansion
Global chains are early adopters
Balancing convenience and quality
Global share of home delivery grows 1% from 2010-2015
Purpose-built cuisine for delivery
Tech-enabled delivery offers more than just convenience
Automation, robots help drive down cost to consumers
Improving the experience for consumers and operators alike

Alternative Formats

Modern formats for modern consumers
Fast food meets fast casual
More appropriate formats for local markets
McDonald’s is modernising formats in international markets
Starbucks experimenting with community-orientated formats
Franchising through smaller, cheaper formats
Expansion amidst uncertain economic conditions
Alternative formats to enhance the dining experience
Case study: Auckland’s night markets
Global formats for global consumers

Future Prospects

Adaptation critical to continued expansion
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