Menurama Food Executive Summary Menurama October 2010
Menurama Improvements Menurama 10. 2 contains the following improvements: • Expanded brand coverage • • • Fast food outlets (Burger King, Domino’s Pizza, KFC, Mc. Donalds) In-store retail restaurants (Bhs, Debenhams, House of Fraser, John Lewis, Marks & Spencer, Selfridges) In-store supermarket restaurants (Asda, Sainsbury’s, Tesco, Waitrose) Sandwich bars (Subway) Additional data columns • Menurama Serving temperature October 2010
Survey Highlights Price Trends • The average dish price rose from £ 6. 31 to £ 6. 61 over the past 6 months (a rise of 4. 8% and in line with RPI inflation at 4. 6%) • • average dish price rise by 4. 8% is significant in comparison to compared to 1. 4% and 2. 4% price rises in the previous 2 6 -month periods year-on-year average dish prices were up 7. 3% from £ 6. 16 to £ 6. 61 over the past 6 months and past year, starter and main course dishes have risen far more than desserts and the average total menu price, when removing meal deals from the equation (slide 15) Slightly smaller price increases in 3 course (starter, main and dessert) meal prices in restaurants, than pubs and hotels (slide 24) • • Menurama From winter 2009/10 to summer 2010, 3 course meal prices rose 2. 8% in pubs (£ 15. 74 to £ 16. 18) and hotels (£ 28. 20 to £ 28. 97) and by 2. 2% in restaurants (£ 20. 47 to £ 20. 91) On average, a restaurant meal is now 29. 2%, and a hotel meal is 79. 1%, more expensive than a pub meal October 2010
Survey Highlights Menu Structure • • • In starters, vegetable dishes are falling in frequency while poultry and meat dishes are growing (slide 30) while in main courses dairy based dishes are in the ascendency (slide 31) Beef, pork, mixed meat and fish/seafood dishes are becoming increasingly common (slides 38 and 39) while bacon is becoming less so for all dishes, but main courses in particular Top 10 most frequently listed main course dishes across all channels: beef/cheeseburger, pizza, combo, fish & chips, chicken burger, chicken breast, sirloin, steak, rump steak, chicken curry and roast chicken (slide 41) • • • 4 of the top 10 dishes are chicken based, 3 are beef based Pizzas are the most frequent dishes for hotels and restaurants, while beefburgers are the most frequent in pubs (slide 41) though in in-store restaurants jacket potatoes take the number 1 spot (slide 7) Among sandwich bars, sandwiches, soups & wraps are the most common items to be found (slide 43) While in coffee shops, paninis, muffins and sandwiches are the most common For fast food outlets, pizzas, beef burgers and fried chicken filled the top 3 spots (slide 8) quick service outlets Top 10 most frequently listed dessert dishes across all channels: ice cream, cheesecake, sundae, chocolate cake, cheese board, brownie, waffle, sticky toffee pudding, lemon tart and apple pie Top 5 savoury sauces: tomato, BBQ, gravy, mayonnaise and tartare Top 5 sweet sauces: chocolate, toffee, custard, cream and raspberry Menurama October 2010
Survey Highlights Other • • Continuation of a downward trend in dish weights (where stated on menus) for burgers and steaks – an easy saving on ingredient costs if customer prices are kept at the same level Of the Menurama foodservice brands taking part in the FSA’s calorie labelling trial, KFC, Burger King, Pizza Hut and Mitchells & Butlers brands have stopped providing calorie information on menus to consumers – only Pret A Manger is continuing with the labelling Brands are targeting new demographics • Women and office workers: Wetherspoon has added a new range of lighter, healthier dishes • Breakfasts: Pizza. Express and Wetherspoon have expanded their breakfast range A number of brands introduced world cup themed dishes or menus to cross-market their fishes with the 2010 world cup in South Africa for example Bella Italia, Gourmet Burger Kitchen, Mariott, Premium Locals (Greene King), Revolution Bars and Yates’s • Gourmet Burger Kitchen created a burger with special ingredients representing each national team Innovation Imaginative new dishes include: • • • Nosh & Becks (burger and a pint of Becks) - Holiday Inn Aztec jambalaya – Chiquito Ferrero Rocher ice cream - Piccolino Creole fish pie – Old Orleans Jalapeno scampi wrap - Chiquito Menurama October 2010
Survey Highlights Quality Assurance and Responsible Production • • Free range, homemade, organic, sustainable and farm assured are the most commonly used terms (slide 55) Fairtrade, free range, homemade, line caught, local, Red Tractor and sustainable are all increasing in usage as customers increasingly wish to know how their food was sourced and produced (slide 55) Mentions of corn fed, dolphin friendly and outdoor bred/reared ingredients are becoming less common as this terminology becomes dated Organic usage is on the decline from 2009 (by 20%) with customers unwilling to pay a premium for organic dishes in today’s austere financial climate Term Fairtrade Coffee Farm assured Chicken, meat Free range Eggs, chicken, sausage Homemade Meat, fish, soup, ‘British’ dishes (crumble, cottage pie, roast Sunday lunch etc) Local Cheese, meat Organic Cheese, baby food, biscuits, bread, fish, ice cream, meat, vegetables Outdoor bred / reared Meat Red Tractor Meat Sustainable Menurama Menu Dishes Described By Term Fish, seafood October 2010
Top 10 Main Course Dishes: In-Store Restaurants Frequency Rank Dish Average Eat In Price (£) 1= Jacket Potato 3. 02 Beef/cheeseburger 9. 47 3 Pizza 4= Vegetable Pasta 9. 26 Roast Chicken 5. 10 6 Beef Lasagne 6. 39 7= Fish & Chips 6. 62 Chicken Curry 4. 70 Tomato Pasta 8. 41 9= (whole pizza, all sizes average) 11. 18 Prawn Pasta 18. 00 Grilled Chicken 14. 13 Note: Analysis based on the frequency of menu appearance of all adult main course dishes. Average price does not include dishes that are part of meal deal offers Menurama October 2010
Top 10 Main Course Menu Items: Fast Food Outlets Frequency Rank Dish Average Eat In Price (£) 1 Pizza 2 Beef/cheeseburger 3. 18 3 Fried Chicken 2. 83 4 Chicken Burger 3. 02 5 Chicken Nuggets 6 Fish Burger 2. 76 7 Wrap 2. 79 8 Chicken Salad 2. 69 9= Chicken Goujons / Strips 2. 69 Bean / Vegetable Burger 3. 16 (whole pizza, all sizes average) (all sizes) 11. 38 2. 78 Note: Analysis based on the frequency of menu appearance of all adult main course dishes. Average price does not include dishes that are part of meal deal offers Menurama October 2010
Overall Menurama Breakdown Menurama October 2010
Menurama Breakdown: All Dishes By Sector July 2010 Menurama October 2010
Menurama Breakdown: By Course July 2009 July 2010 Note: The doubling of the percentage of dishes between July 2009 and 2010 that are part of adult meal deals is due to the addition of fast food menus within Menurama, which have a high percentage of meal dishes Menurama October 2010
Pricing Current & Historical Trends Menurama October 2010
Average Dish Price - All Sectors By Region South Midlands North Scotland Average Jul '06 6. 06 5. 60 5. 52 5. 68 5. 72 Jan '07 6. 04 5. 68 5. 66 5. 78 5. 79 Jul '07 6. 30 5. 81 5. 70 5. 79 5. 93 Jan '08 6. 35 5. 88 5. 71 5. 91 Jul '08 6. 22 5. 76 5. 94 5. 92 Jan '09 6. 47 5. 82 6. 06 5. 96 6. 08 Jul ‘ 09 6. 50 5. 85 6. 08 6. 21 6. 16 Jan ‘ 10 6. 77 5. 90 6. 16 6. 41 6. 31 Jul ’ 10 6. 68 5. 82 6. 51 6. 18 6. 61 Note: All figures are in £. Data includes all dish types (snacks, side orders, specials, children's meals, main course, desserts, meal deals etc) in pubs, restaurants and hotels • • The average dish price rose from £ 6. 31 to £ 6. 61 over the past 6 months (a rise of 4. 8% and in line with RPI inflation at 4. 6%), bolstered by price rises in the North Year-on-year average dish prices were up 7. 3% from £ 6. 16 to £ 6. 61 Menurama October 2010
Average Dish Price (Change) - All Sectors Average Dish Price Percentage Change Over Previous 6 Months South Midlands North Scotland Average Jul '07 v Jan '07 4. 3 2. 3 0. 7 0. 2 2. 4 Jan '08 v Jul '07 0. 8 1. 2 0. 2 -1. 4 -0. 3 Jul '08 v Jan '08 -2. 1 -2. 2 0. 9 4. 0 0. 2 Jan '09 v Jul '08 4. 0 1. 0 5. 2 0. 3 2. 7 Jul '09 v Jan '09 0. 5 0. 3 4. 2 1. 4 Jan ’ 10 v Jul '09 4. 2 0. 9 1. 3 3. 2 2. 4 Jul ’ 10 v Jan ‘ 10 -1. 3 -1. 4 5. 7 -3. 6 4. 8 Average Dish Price Percentage Change - Year on Year South Midlands North Scotland Average Jul '07 v Jul '06 4. 0 3. 8 3. 3 1. 9 3. 7 Jan '08 v Jan '07 5. 1 3. 5 0. 9 -1. 2 2. 1 Jul '08 v Jul '07 -1. 3 -0. 9 1. 1 2. 6 -0. 2 Jan '09 v Jan '08 1. 9 -1. 0 6. 1 4. 4 2. 8 Jul '09 v Jul '08 4. 5 1. 6 5. 6 4. 1 Jan ’ 10 v Jan '09 4. 6 1. 4 1. 7 7. 6 3. 8 Jul ’ 10 v Jul '09 2. 8 -0. 5 7. 1 -0. 5 7. 3 Note: Data includes all dish types (snacks, side orders, specials, children's meals, meal deals etc) in pubs, restaurants and hotels Menurama October 2010
Average Dish Price - All Sectors Jul ‘ 06 Jan ‘ 07 Jul ‘ 07 Jan ‘ 08 Jul ‘ 08 Jan ‘ 09 Jul ‘ 09 Jan ‘ 10 Jul ‘ 10 Percentage Change Over 6 Months Percentage Change Year-on. Year Starter 4. 27 4. 72 4. 82 4. 74 4. 70 4. 88 5. 24 5. 27 5. 62 6. 6% 7. 3% Main Course 7. 93 8. 28 8. 49 8. 59 8. 73 8. 86 8. 95 8. 98 9. 36 4. 2% 4. 6% Dessert 3. 55 3. 75 3. 81 3. 89 3. 97 4. 05 4. 48 4. 53 4. 60 1. 6% 2. 7% Average Total Menu 5. 64 5. 70 5. 63 5. 75 5. 78 5. 85 6. 06 6. 11 6. 21 1. 6% 2. 5% Note: All figures are in £ except percentages. Data excludes quick service outlet dishes and all dishes that are part of meal deals. • Over the past 6 months and past year, similar trends are in evidence when breaking down dish prices by course; starter and main course dishes have risen far more than desserts and the average total menu price (when removing meal deals from the equation) Menurama October 2010
Average Dish Price - All Sectors Note: Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes • Starters and main courses have shown more aggressive price rises than desserts and the average total menu price Menurama October 2010
Average Starter Price - By Sector Note: Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes • Starter prices in hotels, pubs and restaurants have grown between January 2009 and January 2010. Prices continued to rise on into July 2010 for pubs and restaurants but fell back in the hotel sector Menurama October 2010
Average Main Course Price - By Sector Note: Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes • In the period from January 2009 to July 2010, a pub main course rose from £ 7. 49 to £ 7. 92 (a 5. 7% increase), in restaurants from £ 9. 84 to £ 10. 21 (a 3. 8% increase) and in hotels from £ 12. 42 to £ 13. 08 (a 5. 3% increase) Menurama October 2010
Average Dessert Price - By Sector Note: Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes • The chart shows fairly steady price rises from January 2009 to 2010 across all sectors, but then falls in dessert prices for restaurants and hotels on into July 2010, falling by 2. 2% in restaurants (£ 4. 63 to £ 4. 54) and 12. 5% in hotels (£ 7. 37 to £ 6. 45) Menurama October 2010
Average Starter Price - Selected Pub Brands • For the selected brands, the past 5 years have seen a variety of trends for starter prices • Some brands have fluctuated their pricing (for example Beefeater, Local Pubs (Punch), Hungry Horse and Wetherspoon), others have on the whole raised them year on year (Brewers Fayre, Harvester, Vintage Inns and Wayside Inns) while some have kept them the almost level (Chef & Brewers, Ember Inns) • Highest starter prices in summer 2010 among the selected brands were available at Vintage Inns, Beefeater and Wayside Inns Note: Data relates to adult menu individual portions (not sharing dishes or dishes that are part of meal deals) Menurama October 2010
Average Main Course Price - Selected Pub Brands • Brands that appear to have employed a strategy of lowering their main course prices in an attempt to increase their customer base include Beefeater, Brewers Fayre, Harvester and Wetherspoon • Others brands have kept their main course pricing fairly level, for example Ember Inns. • Highest main course prices in summer 2010 among the selected brands were found at Beefeater, Chef & Brewer and Wayside Inns Note: Data relates to adult menu individual portions (not sharing dishes or dishes that are part of meal deals) Menurama October 2010
Average Starter Price - Selected Restaurant Brands • Starter prices have increased across the 5 years in a steady fashion (in a much more uniform way in the restaurant than in the pub sector), as typified by ASK and Nandos • Hard Rock Café (aimed at occasional diners and the tourist market) and Brasserie Gérard (affluent diners) set their starters prices the highest while Nando’s and Pizza Hut (everyday, family market) price theirs the lowest Note: Data relates to adult menu individual portions (not sharing dishes or dishes that are part of meal deals) Menurama October 2010
Average Main Course Price - Selected Restaurant Brands • Similar price rises are in evidence across most of the selected brands, typified by ASK, Pizza Express and Wagamama. The data does not take account of the usage of meal deal vouchers which is high amongst Pizza Express diners, for example • Highest main course prices can be found at Brasserie Gérard and Café Rouge (often found in high income areas) and Hard Rock Café • At the lower end of the main course price scale is Nandos aimed at the family market and younger demographics Note: Data relates to adult menu individual portions (not sharing dishes or dishes that are part of meal deals) Menurama October 2010
Average 3 Course Meal Price - By Sector • Slightly smaller price increases in restaurants, than pubs and hotels • From winter 2009/10 to summer 2010, 3 course meal prices rose 2. 8% in pubs (£ 15. 74 to £ 16. 18) and hotels (£ 28. 20 to £ 28. 97) and by 2. 2% in restaurants (£ 20. 47 to £ 20. 91) • On average, a restaurant meal is now 29. 2%, and a hotel meal is 79. 1%, more expensive than a pub meal Menurama October 2010
Average 3 Course Meal Price - All Sectors July ‘ 09 South Midlands North Scotland Average Starter 5. 64 4. 74 5. 21 5. 35 5. 24 Main 9. 25 8. 48 8. 77 8. 93 8. 86 Subtotal 14. 89 13. 22 13. 98 14. 28 14. 09 Dessert 4. 67 4. 13 4. 14 4. 48 4. 36 19. 56 17. 35 18. 12 18. 76 18. 45 % change Jul ‘ 09 vs Jan ‘ 09 2. 73 3. 15 1. 85 7. 14 3. 72 % change Year-on-Year 6. 25 3. 83 5. 66 8. 31 6. 01 South Midlands North Scotland Average Starter 5. 11 4. 65 4. 77 5. 04 5. 08 Main 9. 15 8. 54 8. 84 9. 02 8. 93 Subtotal 14. 26 13. 19 13. 61 14. 06 14. 01 Dessert 4. 22 3. 83 4. 12 4. 18 4. 24 Total 18. 48 17. 02 17. 73 18. 24 18. 25 % change Jan ‘ 10 vs Jul ‘ 09 -5. 52 -1. 90 -2. 15 -2. 77 -1. 08 % change Year-on-Year -2. 94 1. 19 -0. 34 4. 17 2. 59 South Midlands North Scotland Average Starter 5. 39 4. 75 5. 07 5. 06 5. 39 Main 9. 29 8. 63 9. 11 8. 69 9. 29 Subtotal 14. 68 13. 38 14. 18 13. 75 14. 68 Dessert 4. 38 4. 01 4. 22 4. 20 4. 38 19. 06 17. 39 18. 40 17. 95 19. 06 % change Jul ‘ 10 vs Jan ‘ 10 3. 14 2. 17 3. 78 -1. 59 4. 44 % change Year-on-Year -2. 56 0. 23 1. 55 -4. 32 3. 31 Total January ‘ 10 July ‘ 10 Total Menurama October 2010 Note: All figures are in £ except percentages. Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes
Average 3 Course Meal Price - Pubs July ‘ 09 South Midlands North Scotland Average Starter 4. 33 3. 76 3. 68 4. 51 4. 07 Main 7. 46 7. 09 7. 16 6. 95 7. 17 Subtotal 11. 79 10. 85 10. 84 11. 46 11. 24 Dessert 4. 04 3. 53 3. 48 3. 66 3. 68 15. 83 14. 38 14. 32 15. 12 14. 91 % change Jul ‘ 09 vs Jan ‘ 09 3. 33 0. 00 2. 21 8. 15 3. 42 % change Year-on-Year 4. 70 -0. 83 3. 77 8. 70 4. 08 South Midlands North Scotland Average Starter 4. 28 4. 10 3. 82 3. 70 4. 19 Main 7. 72 7. 47 7. 53 7. 14 7. 64 Subtotal 12. 00 11. 57 11. 35 10. 84 11. 83 Dessert 3. 57 3. 42 3. 41 3. 49 3. 52 Total 15. 57 14. 99 14. 76 14. 33 15. 35 % change Jan ‘ 10 vs Jul ‘ 09 -1. 64 4. 24 3. 07 -5. 22 2. 95 % change Year-on-Year -0. 38 2. 25 2. 08 -2. 05 3. 37 South Midlands North Scotland Average Starter 4. 24 4. 00 3. 98 3. 89 4. 17 Main 7. 99 7. 71 7. 83 7. 38 7. 82 Subtotal 12. 26 11. 71 11. 81 11. 27 11. 99 Dessert 3. 79 3. 68 3. 59 3. 66 3. 75 16. 05 15. 39 15. 40 14. 93 15. 74 % change Jul ‘ 10 vs Jan ‘ 10 3. 08 2. 67 4. 34 4. 19 2. 54 % change Year-on-Year 1. 39 7. 02 7. 54 -1. 26 5. 57 Total January ‘ 10 July ‘ 10 Total Menurama October 2010 Note: All figures are in £ except percentages. Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes
Average 3 Course Meal Price - Restaurants July ‘ 09 South Midlands North Scotland Average 5. 69 5. 22 6. 01 5. 41 5. 58 Main 10. 40 9. 69 10. 09 9. 86 10. 01 Subtotal 16. 09 14. 91 16. 10 15. 27 15. 59 Dessert 4. 32 4. 19 4. 43 4. 41 4. 34 20. 41 19. 10 20. 53 19. 68 19. 93 % change Jul ‘ 09 vs Jan ‘ 09 0. 10 1. 98 3. 69 3. 58 2. 33 % change Year-on-Year -1. 21 -1. 90 1. 89 0. 92 -0. 08 South Midlands North Scotland Average 5. 83 5. 34 5. 79 5. 64 5. 76 Main 10. 49 9. 82 10. 30 10. 24 10. 17 Subtotal 16. 32 15. 16 16. 09 15. 88 15. 93 Dessert 4. 83 4. 36 4. 60 4. 59 4. 63 21. 15 19. 52 20. 69 20. 47 20. 56 % change Jan ‘ 10 vs Jul ‘ 09 3. 63 2. 20 0. 78 4. 01 3. 16 % change Year-on-Year 3. 73 4. 22 4. 49 7. 74 5. 54 South Midlands North Scotland Average 6. 28 5. 27 5. 68 5. 40 6. 16 Main 10. 28 9. 50 10. 24 10. 05 10. 21 Subtotal 16. 56 14. 77 15. 92 15. 45 16. 37 Dessert 4. 74 4. 19 4. 72 4. 64 4. 54 21. 30 18. 96 20. 64 20. 09 20. 92 % change Jul ‘ 10 vs Jan ‘ 10 0. 71 -2. 87 -0. 24 -1. 86 1. 75 % change Year-on-Year 4. 36 -0. 73 0. 54 2. 08 4. 97 Starter Total January ‘ 10 Starter Total July ‘ 10 Starter Total Menurama October 2010 Note: All figures are in £ except percentages. Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes
Average 3 Course Meal Price - Hotels July ‘ 09 South Midlands North Scotland Average 9. 99 8. 23 6. 88 7. 05 8. 04 Main 13. 48 12. 28 12. 12 12. 81 12. 67 Sub total 23. 47 20. 51 19. 00 19. 86 20. 71 8. 52 7. 39 6. 12 6. 77 7. 20 31. 99 27. 90 25. 12 26. 63 27. 91 6. 67 9. 54 -2. 10 7. 86 5. 49 6. 49 9. 07 -2. 67 7. 16 5. 01 South Midlands North Scotland Average 8. 45 8. 41 8. 32 8. 40 Main 13. 87 12. 25 12. 10 12. 46 12. 49 Sub total 22. 32 20. 66 20. 42 20. 86 20. 89 7. 37 7. 77 6. 36 7. 01 7. 13 29. 69 28. 43 26. 78 27. 87 28. 02 % change Jan ‘ 10 vs Jul ‘ 09 -7. 19 1. 90 6. 61 4. 66 0. 39 % change Year-on-Year -1. 00 11. 62 4. 36 12. 88 5. 94 South Midlands North Scotland Average 6. 02 7. 79 7. 25 9. 03 6. 94 Main 13. 63 12. 21 12. 45 11. 72 12. 97 Sub total 19. 65 20. 00 19. 70 20. 75 19. 91 6. 20 5. 63 5. 34 6. 09 6. 06 25. 85 25. 63 25. 04 26. 84 25. 97 % change Jul ‘ 10 vs Jan ‘ 10 -12. 93 -9. 85 -6. 50 -3. 70 -7. 32 % change Year-on-Year -19. 19 -8. 14 -0. 32 0. 79 -6. 95 Starter Dessert Total % change Jul ‘ 09 vs Jan ‘ 09 % change Year-on-Year January ‘ 10 Starter Dessert Total July ‘ 10 Starter Dessert Total Menurama October 2010 Note: All figures are in £ except percentages. Data relates to adult menu individual portions (not sharing dishes) that are not part of meal deals and excludes quick service outlet dishes
Dish Highlight Dish classification based on category of primary ingredient Menurama October 2010
Starter: Dish Highlight Note: Data excludes quick service outlet dishes Menurama October 2010
Main Course: Dish Highlight Note: Data excludes quick service outlet dishes Menurama October 2010
Total Menu: Dish Highlight Note: Data excludes quick service outlet dishes, Other = condiment, grain, herb, meat/fish & seafood, mollusc, nut, poultry/fish & seafood, pulse and spice Menurama October 2010
Innovation How Menus Are Evolving Menurama October 2010
New Dishes: By Course Note: Data excludes quick service outlet dishes Menurama October 2010
New Dishes: By Outlet Type Note: Data excludes quick service outlet dishes Menurama October 2010
New Main Course Dishes By Protein: Red & White Meat Note: Data excludes quick service outlet dishes Other = Bison, Buffalo, Chorizo, Goat, Guinea Fowl, Mutton, Ostrich, Pancetta, Rabbit, Wild Boar Menurama October 2010
Core Species Dish classification based on species type of primary ingredient Menurama October 2010
Core Species Share Of Total Red Meat Listings Note: Data excludes quick service outlet dishes Other = Bison, Buffalo, Goat, Mutton, Pastrami, Rabbit, Venison, Wild Boar Menurama October 2010
Main Course Primary Meat & Poultry Protein Content Note: Data excludes quick service outlet dishes Menurama October 2010
Top 20 Listings Menurama October 2010
Top 20 Main Course Dishes and Average Prices - By Sector Rank All Sectors Ave. Price Rk Hotel Ave. Price Rk 1 Beef/cheeseburger 8. 07 1 Pizza (whole) 8. 93 1 2 Pizza Ave. Price Rk Beef/chseburger 6. 66 1 Pizza (whole) 9. 28 8. 84 2 Beef/chseburger 11. 28 2 Combo 9. 21 2 Beef/chseburger 9. 44 3 Combo 10. 64 3 Fish & Chips 11. 59 3 Chicken Burger 6. 33 3 Combo 4 Fish & Chips 8. 06 4 Sirloin Steak 17. 99 4 Rump Steak 8. 86 4 Chicken Pasta 9. 25 5 Chicken Burger 7. 05 5 Chicken Breast 14. 05 5 Fish & Chips 6. 74 5 Chicken Burger 8. 41 6 Chicken Breast 9. 44 6 Cheese Pasta 10. 90 6 Chicken Breast 7. 86 6 Chicken Breast 10. 90 7 Sirloin Steak 14. 08 7 Chicken Curry 13. 31 7 Roast Chicken 8. 33 7 Sirloin Steak 15. 96 8 Rump Steak 9. 87 8 Sausage & Mash 9. 92 8 Chicken Curry 7. 25 8 Vegetable Pasta 8. 34 9 Chicken Curry 8. 20 9 Rib Eye Steak 18. 08 9 Pizza (whole) 6. 88 9 Vegetable Burger 7. 12 10 Roast Chicken 8. 47 10 Vegetable Pasta 10. 85 10 Sausage & Mash 6. 58 10 Rib Eye Steak 15. 91 11 Rib Eye Steak 15. 30 Roast Lamb 14. 99 11 Scampi & Chips 6. 22 11 Grilled Chicken 11. 06 12 Sausage & Mash 7. 04 11 = Salmon Fillet 14. 12 12 Beef & Ale Pie 7. 16 12 Jacket Potato 3. 84 13 Beef Lasagne 7. 32 Beef Lasagne 10. 83 13 Sirloin Steak 10. 85 Beef Lasagne 8. 10 14 Vegetable Burger 6. 60 Combo 14. 83 14 Sunday Lunch 7. 29 13 = Tomato Pasta 7. 90 15 Scampi & Chips 6. 83 Fillet Steak 20. 28 15 Rib Eye Steak 14. 23 Pork Ribs 16 Vegetable Pasta 8. 07 Rump Steak 16. 80 16 Beef Lasagne 6. 21 15 = Roast Chicken 7. 82 17 Beef & Ale Pie 7. 70 Multiple items - 17 Gammon, Egg, Chips 6. 91 17 Fish & Chips 9. 20 18 Pork Ribs 9. 94 - - 18 Surf ‘N’ Turf 10. 65 18 Wrap 7. 72 19 Chicken Pasta 9. 04 - - 19 Vegetable Burger 5. 54 19 Cheese Pasta 7. 87 20 Sunday Lunch 7. 44 - - 20 Pork Ribs 7. 95 Chicken Curry 7. 98 Menurama (whole) 13 = 17 Pub October 2010 Restaurant Note: All figures are in £ and excludes sharing and quick service outlet dishes Ave. Price 13. 48 12. 42
Top 20 Main Course Dishes Note: Data excludes quick service outlet dishes Menurama October 2010
Top 20 Menu Items: Sandwich Bars & Coffee Shops Sandwich Bars Rank Item 1 Sandwich 2 Coffee Shops Rank Item Average Eat In Price 3. 43 1 Panini 3. 75 Soup 3. 21 2 Muffin 1. 72 3 Wrap 3. 42 3 Sandwich 3. 12 4 Salad 3. 79 4 Cake 2. 07 5 Muffin 1. 70 5 Fruit / Cereal Bar 1. 24 6 Baguette 3. 29 6 Salad 2. 94 7 Crisps 0. 76 7 Crisps 0. 86 8 Cake 1. 76 8 Cupcake 1. 66 9 Croissant 1. 61 9= Biscuit 1. 12 Porridge 1. 89 Cookie 1. 34 11 Cookie 1. 81 Croissant 1. 46 12 = Pie 4. 08 Yoghurt 1. 76 Sushi 4. 86 Slice 1. 63 Yoghurt 2. 16 Shortbread 1. 64 Fruit 2. 37 Brownie 1. 57 Popcorn 0. 90 Pastry 1. 64 Bread 0. 87 Wrap 3. 59 Fruit / Cereal Bar 1. 24 Soup 3. 05 Cupcake 1. 77 Porridge 1. 75 Slice 1. 35 Flapjack 1. 45 15 = 17 = 19 = Menurama Average Eat In Price 13 = 15 = 18 = 20 October 2010
Top 20 Dessert Dishes Note: Data excludes quick service outlet dishes Menurama October 2010
Top 20 Fish Species: All courses Note: Data excludes quick service outlet dishes Menurama October 2010
Top 20 Main Course Sauces Note: Data excludes quick service outlet dishes Menurama October 2010
Top 15 Dessert Sauces Note: Data excludes quick service outlet dishes Menurama October 2010
Cuisine Type Dish classification based on ethnicity or country of invention Menurama October 2010
Dish Classification by Cuisine Type: Pubs Generic 47. 6% Mediterranean 0. 7% Middle Eastern 0. 2% Asian 0. 1% German <0. 1% British 17. 0% Belgian 0. 6% Oriental 0. 2% Cypriot 0. 1% Hungarian <0. 1% American 11. 9% Spanish 0. 6% Greek 0. 2% European 0. 1% Malaysian <0. 1% Italian 8. 1% Spanish 0. 5% Greek 0. 2% Russian 0. 1% New Zealand <0. 1% Indian 3. 0% Irish 0. 5% M Eastern / Med 0. 2% Caribbean 0. 1% Puerto Rican <0. 1% French 2. 8% Thai 0. 4% Pakistani 0. 2% Indonesian 0. 1% Scandinavian <0. 1% Mexican 2. 5% Japanese 0. 4% Portuguese 0. 2% Moroccan 0. 1% Fusion 1. 5% Chinese 0. 3% African 0. 1% Swiss 0. 1% Menurama October 2010 Note: Based on Menurama 10. 1 (Winter 2009/2010 data)
Dish Classification by Cuisine Type: Restaurants Generic 33. 4% Spanish 2. 6% Thai 0. 2% Moroccan 0. 1% Puerto Rican <0. 1% Italian 26. 2% Japanese 2. 0% M East / Med 0. 2% Asian 0. 1% Russian <0. 1% American 10. 9% Mediterranean 1. 5% Portuguese 0. 2% African 0. 1% Scandinavian <0. 1% Swiss <0. 1% British 6. 5% Oriental 0. 4% Chinese 0. 2% Greek French 5. 9% Belgian 0. 3% European 0. 1% Austrian < 0. 1% Danish <0. 1% Mexican 5. 0% Indian 0. 3% Cypriot 0. 1% Canadian < 0. 1% Vietnamese <0. 1% Fusion 2. 7% Brazilian 0. 2% Irish 0. 1% Middle Eastern < 0. 1% Menurama October 2010 Note: Based on Menurama 10. 1 (Winter 2009/2010 data)
Dish Classification by Cuisine Type: Hotels Generic 43. 1% Oriental 1. 3% Mediterranean 0. 8% Danish 0. 2% Spanish 0. 2% British 12. 9% Chinese 1. 1% Mexican 0. 8% Indonesian 0. 2% Asian 0. 1% Italian 11. 9% European 1. 1% Fusion 0. 7% Japanese 0. 2% Belgian 0. 1% American 10. 1% Indian 1. 1% Greek 0. 4% Middle Eastern / Mediterranean 0. 1% Malaysian 0. 1% Thai 0. 9% Cypriot 0. 2% Moroccan 0. 2% Middle Eastern 0. 1% French Menurama 5. 9% October 2010 Note: Based on Menurama 10. 1 (Winter 2009/2010 data)
Weight Trends Menurama October 2010
Weight Trends: Total Survey • Note: Data excludes quick service outlet dishes Menurama October 2010 Continuation of a downward trend in dish weights (where stated on menus) for burgers and steaks – an easy saving on ingredient costs if customer prices are kept at the same level
Consumer Driver Messages How dishes are marketed to differing consumer dining preferences Menurama October 2010
Quality Assurance and Responsible Practices • • Free range, homemade and organic are the most commonly used terms Fairtrade, free range, homemade, line caught, local, Red Tractor and sustainable are all increasing in usage as customers increasingly wish to know how their food was sourced and produced Corn fed, dolphin friendly, outdoor bred/reared are becoming less common as terminology becomes dated Organic usage is also on the decline from 2009 with customers unwillingly to pay a premium for organic foods in today’s austere financial climate Menurama October 2010
Quality Assurance and Responsible Practices Term Corn fed Chicken, eggs Dolphin friendly Tuna Fairtrade Coffee Farm assured Chicken, meat Freedom Food (RSPCA) Cheese, meat Free range Eggs, chicken, sausage Homemade Meat, fish, soup, ‘British’ dishes (crumble, cottage pie, roast Sunday lunch etc) Hormone free Meat Line caught Fish Local Cheese, meat Organic Cheese, baby food, biscuits, bread, fish, ice cream, meat, vegetables Outdoor bred / reared Meat Red Tractor Meat Sustainable Fish, seafood Traceable Menurama Menu Dishes Described By Term meat October 2010
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