A Perspective on the Future of UK Foodservice Business

The Federation of Wholesale Distributors (FWD) states that the UK foodservice industry is worth £57 billion and has over 360,000 outlet types from travel and leisure hubs, retail, hotels, pubs, bars and street food stalls through to fine dining restaurants (FWD, 2019). In the last two years, industry experts and leaders report several trends such as the growth of independent restaurants, and online food ordering, with a decrease in eating out. There are also some long-term global trends. One trend comes technological disruptions in the food supply chain and the rise of new business models (e.g. digital retailers, e-commerce and platform businesses). Another is changes in consumer preferences towards healthy eating, ethical and sustainable sourcing, convenience, value scrutiny, experience and foodie culture (see further reports by Accenture, 2017, MCA, 2018, Deloitte, 2019).

This paper approaches the context of the foodservice businesses through a broad lens, focusing on food consumption and Maslow’s hierarchy of needs theory. This gives a way to understand and address consumer issues, which include shifts towards the need for social experience, healthy and good-quality food, and satisfying and pleasurable dining experiences.