Eating out is set to rise steadily and healthier concepts are expected to be the fastest-growing option over the next three to five years.
The evidence is stacking up when it comes to what consumers want and what public policy is working to achieve, all against the backdrop of concerns around growing rates of obesity and related health problems.
The finger is pointing at the food industry and like many sectors, foodservice operators cannot afford to ignore the push for healthier menus.
Obesity alone costs the NHS more than £4.2 billion a year and doctors warn this will double by 2050 if the nation’s bad eating habits and lack of exercise are not reversed.
Health secretary Andrew Lansley launched a programme in February to balance proportionate regulation with corporate responsibility, which will see the government working with foodservice businesses to address public health challenges associated with a poor diet.
At the same time, consumers are taking more and more interest in what they are eating and where, how much it costs and whether they are getting value for money.
It is no secret that the foodservice industry has traditionally focused on the indulgence-led consumer, who pays good money for a treat or the luxury of convenience. But now, it is thought that even places that have not been traditionally associated with healthy eating, such as pubs and fast food chains, will have to develop more nutritionally balanced yet cost effective menus in order to keep up with the changing market.
Key foodservice forecast How Britain Eats, released by Allegra Strategies at the end of last year, shows that more than half of consumers (58 per cent) believe that nutritional information provided in foodservice outlets should be similar to that provided in supermarkets and eating more healthily ranked in the top five responses to how out of home eating habits have changed over the last year. The same study indicates that consumers are ranking healthier eating as the number-one food trend.
This is reflected in the fact that more than half of consumers (51 per cent) claim that they try to make healthier choices when eating out and 27 per cent claim to want to eat healthier food outside the home.
At the same time, 35 per cent of consumers have already made changes to the way they eat when they are out and about, with opting for more fruit and vegetables and cutting down on fat the most popular steps taken.
The emphasis on healthy eating is such that operators fear that if they won’t be able to self-regulate, they could face being penalised as voluntary schemes become compulsory. According to the Food Predictions 2011 study released by The Food People, this could include everything from greater visibility on calories in and out of the home to a health tax, in relation to the link between obesity and the increased cost of healthcare.
Eileen Steinbock, head of nutrition at national foodservice supplier Brakes Group, says: “Eating more healthily is a long-term trend that is here to stay. It is constantly being pushed by a variety of government, media and consumer bodies.
“In the past, many foodservice outlets have focussed on indulgence - in food type and quantity. However, with eating out set to increase and with people wanting to eat out more healthily, there is huge opportunity for foodservice outlets to provide more balanced menus and supporting nutritional information.
“Brakes Group has a range of services such as menu advice, nutritionists to support and advise chefs on healthier eating and nutrition information for all products in our brand to help operators respond effectively to the growing consumer demand for healthier options.”
TRICKS OF THE TRADE
Foodservice supplier Brakes Group advises on how to create a balanced menu and enjoy happy, loyal customers.
Depending on the type of outlet, tactics could include:
• Cut portion sizes, while still achieving plate coverage and beautiful presentation. This could mean using larger salad garnishes on starters, mains and cheese boards, or with desserts, serve a range of three to four mini portions and spread them across a plate. The total portion size will be smaller but the plate coverage will be better
• Change cooking methods to create healthier options, like switching from frying to grilling so that food loses oil and fat rather than absorbing it
• Use reduced fat and sugar alternatives to reduce the fat, sugar and calorie content of dishes. Swapping butter portions with an olive oil and balsamic vinegar dip or switching double cream for natural yoghurt will make a difference
• Step up fruit, vegetable and salad ingredients in both sweet and savoury dishes. This means including more fruit in puddings, more vegetables and salads in savoury dishes and featuring fruit and vegetables in both sweet and savoury sauces
• Offer a healthy choice in each part of the menu. For example, always have at least one main course without chips and at least one fruit-based, low fat and sugar dessert
• Look for healthier options, such as chunky chips that absorb less fat when cooked.
TOP TIPS
Need to make the most of your offer? Here’s how, according to the Brakes Group.
• Use smaller plates to give better plate coverage and reduce portion sizes
• Serve sauces, dressing and cream in separate pots as it will allow consumers to choose whether and how much they would like to have
• Put chips in a individual small container as this will result in using less per portion, though it will appear more to the customer
• Garnish with parsley, lemon and fruit rather than fats, such as a drizzle of olive oil
• Do not salt food before serving, but ensure that salt is always available on tables.
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