Provenance led, multi-channel trading, and reimagined classics have been tipped as top sector trends to watch by Lumina Intelligence, with operators tapping into experience led consumers and a shift towards more cautious consumption.
With Jamie Oliver one of the latest restauranteurs to reveal a ‘provenance led’ concept for his long-awaited return to the industry, a focus on celebrating high quality ingredients and conscious producers is emerging.
Concepts are increasingly highlighting an ingredient led approach with importance placed on British grown ingredients, sustainable farming as well as zero waste practices.
Recently launched seafood restaurant Kima, from the team behind Greek restaurants OPSO, INO and Pittabun, embraces a fish to fin concept and aligns with hospitality’s operational shift towards sustainability and a growing demand for more careful consumption, says Lumina.
The restaurant aims to utilise every part of the fish and has a menu which is dictated by the catch of the day, which not only brings consumers into the process of ingredient sourcing, with an on-site fresh seafood counter, but also insulates the company from increasing food costs.
Speaking at Lumina’s Food Strategy Forum, Insights Manager Maria Georgiou said, “We can really see that focus on seasonality but also on quality by providing British produce which can really strengthen the presence of provenance credentials, in order to appeal to those consumers looking to buy something from their local producers.”
Away from the capital, small plate restaurant concept The Gaff has opened its second site in Bath with a weekly menu rotation designed around a highly seasonal and experiential approach.
“This restaurant aims to blend refined culinary drama with a warm and welcoming environment offering guests that continually changing menu, at the same time featuring high quality rich produce”, said Georgiou.
The menu is designed around small plates that change on a weekly basis and features 16 ft open kitchen alongside a chef’s table experience to take customers through this interactive journey.
Reimagined classics
At the same time, many innovative concepts are profiting from a demand for indulgent occasions by reimagining well known staples.
Late night cookie concept from the US, Insomnia Cookies announced it would debut in Manchester this year and plug a gap in the market with its late night delivery service.
The brand is tapping into a younger consumer market, craving a sweet treat after a night out or during their studies, and serves a menu including warm cookies and ice cream sandwiches until 3am.
The university based site, will capitalise on this student presence and also offer an app based rewards scheme to collect points to earn cookies, appealing to those younger consumers.
The latest innovations in the dessert space also include reimagined ice cream concepts.
Ayce! promotes itself as the UK’s first 3D ice cream company, offering bespoke designs featuring ice creams in the shape of London landmarks. Flavours include, sweet cream, chocolate, strawberry and rose, with all natural, locally sourced and sustainable ingredients, starting from £3.50.
Another inventive concept is The Ice Cream Project led by British fashion designer Anya Hindmarch which returned to The Village this summer, offering a nostalgic ice cream collection which is inspired by well-known household brands such as Heinz, Digestives and Kellogg’s Coco Pops.
Georgiou added, “We have seen those classics being reimagined in new formats and flavours such as ice cream which is such a stable for summer, being transformed to keep attracting consumers and give them a more diversified preposition.”
Multi-faced venues
A shift towards providing more diverse offers, is also exemplified by an influx of multi-channel concepts.
Georgiou highlighted the importance of this trend as concepts opt for a multi-faceted format to cater to consumer demand for experiential eating and drinking, but also utilise a more diverse consumer base.
Delicatessen and now fast-expanding pasta chain Lina Stores recently announced that it would launch a bar below its original Soho store.
Billed as a ‘hidden’ aperitivo bar, the 28-cover space is inspired by Italian design from the late 1960s to 1980s, and not only offers an experiential drinking out occasion for consumers, but allows the brand to capitalise on trading across multiple day parts.
Also focusing on multi channel propositions, is Lorian Deli, a new restaurant, bakery and delicatessen concept in Chelsea. The multi faceted venue will focus on seasonality and rich produce from organic producers.
Dishes include salads using homegrown greens and seeds which attracst an emerging health conscious consumers. But the format also allows it to benefit from increasing high street footfall, and makes the most of dine in and food to go channels.
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