The IoI foodservice market has experienced
turbulent times since the onset of the economic downturn in 2008 when the
market value declined by €1bn between 2008 and 2010. However, shoots of hope
are emerging, with modest growth predicted in the coming years across the
industry. Standout sectors have been identified as the on-the-go and casual
dining segments; with consumers looking to enjoy ‘good value’ dining out.
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Introduction
Key themes in the report
Definition
Data sources
Abbreviations
Executive Summary
The market
Forecast
Figure 1: Estimated value of the
Irish foodservice market (at consumer prices), NI and RoI, 2008-18
Market factors
Food safety in the spotlight
Government backing for calorie
labelling initiative
RoI foodservice industry benefiting
from reduced VAT rate
Irish diners look to origin of food
on menus
Companies, brands and innovations
Consumers still dining out despite
challenging economic climate
Figure 2: Consumers who have eaten
breakfast, lunch and dinner out of home (eg in cafés, restaurants, sandwich
shops) in the last 3 months, RoI and NI, May 2013.
Pub dining most popular amongst NI
and RoI diners
Figure 3: Type of foodservice
establishments consumers have eaten at in the last 3 months, by RoI and NI, May
2013
Consumers seeking ‘deal-of-the-day’
dining
Figure 4: Factors influencing the
choice of a foodservice establishment for everyday meals, by NI and RoI, May
2013
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