Published on : Jul 10, 2017
Albany, New York, July 10, 2017: U.K. diners are favoring the casual dining experience as a result of set menus and freebies. They are also demanding greater customer experience which includes fast speed of service and quality of the atmosphere among various other factors. To analyze further, Market Research Hub (MRH) has recently added a research study titled as “Attitudes towards Casual Dining - UK - June 2017” to its vast report repository.
The report initiates with the market overview which highlights that operators face headwinds despite consumer appetite to dine out, leading operators in the casual dining sector are currently performing well, ambitious new entrants are firmly expanding, Bookatable has been integrating with Apple Maps, OpenTable has deed into partnership with Facebook Messenger and Deliveroo has expanded to delivery-only format. Further, the consumer sector is analyzed, issues & insights of the market are listed and restaurants need to redouble efforts to up the diner experience.
In the next section, the market, market drivers, and companies & brands are overviewed. The various overviewed companies are Bill's Restaurants Ltd, Boparan Restaurant Group, Giraffe Concepts, Harry Ramsden's Ltd, The Restaurant Group, Frankie & Benny’s, Chiquito, Casual Dining Restaurant Group, The Fulham Shore, Prezzo Limited, Levi Roots Caribbean Smokehouse, The Ivy Collection and Hart Brothers Restaurants Ltd. Further, the various launch activities mentioned in the report cover Gluten-free catering accreditation, Côte Restaurants, Pho, Browns Brasserie and Bar, Opportunities in recipe-box space, Leon partners HelloFresh, Breakfast-on-the-go occasions, Polpo, Nando’s introduces breakfast menu at Gatwick site, Eco-friendly restaurants and other.
Lastly, the consumers are evaluated along with details regarding the restaurant driving factor. Also, the customer attitude towards casual restaurant is carefully analyzed and detailed for the benefit of the readers. Further, the consumer evaluation shows that the casual dining restaurant usage declines with age. Also, facts such as diners demand faster service, restaurant atmosphere is important, diners want instant rewards and expect to see healthy options on the menu, are also enclosed in this intelligent report. The frequency of visit shows that most people eat at pubs/carvery with men to be the frequent customers. This report also points out that, Britons eat at different types of restaurants and the repertoire is especially younger diners and parents. The report concludes with a perspective note to make this analysis useful for the various industry decision makers.
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