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Dining out
at home
How meal delivery
is transforming Foodservice
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Foodservice:
An industry with
a lot on its plate
After a tumultuous couple of years,
has the industry fully recovered?
A sigh of relief
for the industry
After years of disruption with government
enforced closures across the globe, and
consumer anxiety about gathering in a public
place, the Foodservice industry is finally seeing
some true signs of recovery. But the industry’s
story is far from straightforward, with brands
having to navigate rapidly transforming
consumer expectations on how, when and
where we eat.
Restaurants are the perfect get-together for
consumers after a long period of isolation. In
general, we are going back to our ‘normal’
general, we are going back to our ‘normal’
habits rather quickly, across the OOH
landscape, from fast food chains right through
to sit down dinners.
Globally, total food occasions are up by 33%
versus a year ago – across all channels. This is
brilliant news for the industry.
But as this report unpicks, growth is not equal
across every channel. Some channels, such as
Quick Service Restaurants do particularly well,
capitalising on consumers’ desire for ease and
capitalising on consumers’ desire for ease and
offering affordability in an increasingly tough
financial landscape. And with over 50% of
foodservice occasions now not taking place
on-premises, it’s clear there has been a
noticeable shift away from OOH consumption
to immediately available freshly prepared food,
regardless of where we eat. We see delivery
winning out as a way to offer consumers
ultimate convenience – and we see how
aggregators are changing the landscape for
our food delivery future.
We are seeing recovery across all regions. It is
at its highest in Mexico, at 64% growth
followed by Brazil and Portugal at 54%.
Something important to note, however, is that
the countries have kept the same ranking as
last year, which indicates that growth has been
fairly consistent across all markets.
But there are now new pressures facing the
industry. Inflation is high around the globe, with
headlines referring to the cost-of-living crisis
and economic hardship. Naturally, this is
impacting how we are consuming food in an
impacting how we are consuming food in an
OOH setting.
Across the board, brands are having to diversify
how they entice consumers back to
foodservice. Focusing on in-person dining in
isolation is no longer cutting the mustard, and
outlets are finding new strategies to rebound
towards pre-pandemic revenue levels. But who
is winning out in the new normal of
foodservice?
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Shifting service
and transforming
tastes
As people across the world embrace
in-person dining again, how has
foodservice evolved to meet demand?
Gastronomy
across the
globe
Since the pandemic, how and where we choose
to eat has changed significantly. Foodservice
businesses have had to adapt to years of
government restrictions and changing
consumer priorities to keep pace and remain
competitive.
But this year has been a cause for optimism in
the sector. There has been a real bounce back in
how people have decided to engage with
restaurants, food providers and hospitality
environments. In 2022, people bought from
foodservice providers 86 times on average
globally, compared to 64 times last year.
With global efforts to limit human contact, we
saw an undeniable surge in consumers
choosing collected or delivered meals last year.
And this trend is only set to continue, with 22%
of foodservice occasions being collected meals,
and 31% being delivered in 2022.
But in spite of this, 47% of foodservice
occasions happened on-premises this year, up
from 32% in 2021, showing a strong recovery in
dine-in hospitality environments. And this hunger
for meeting in person and sharing food on-
premises has resulted in this type of foodservice
contributing 75% to the sector’s growth.
While the foodservice landscape indicates a
healthy appetite for on-premises dining, local
nuances across Latin America, Europe and Asia
show that different markets are responding to
post-pandemic recovery with their own
distinctive flavour.
In Latin America, consumers are showing a clear
preference for delivery service and eating in with Case study: the European equation
each occupying 39% (78% in total) of foodservice The verdict is in for foodservice in Europe this year. On premises dining is back, and it has
occasions in the region. In contrast, the European proven to be overwhelmingly popular across the region. But the story of which outlets
foodservice industry still heavily relies on consumers are choosing to purchase from is far less uniform, and our country breakdown
traditional on-premise dining, with eating in suggests that businesses looking to grow in Europe must be specific in terms of where they
accounting for 59% of dining occasions. choose to set up shop.
With a strong heritage of bar and café culture,
there is a clear appetite for dine-in environments Local habits across Europe depict an increasingly varied channel landscape for foodservice
in Europe and these will remain a key area for providers. While the continent-wide picture indicates 30% of spend happens in bars,
brands to harness in their growth strategies. The cafés, and coffee shops, this accounts for only 9% of foodservice spend in France. With a
Asian markets offer a more balanced foodservice strong pub culture, it’s also unsurprising to see 36% of spending happening in similar spaces
model, with eating in (34%) and delivery (36%) in the UK.
only slightly outweighing collected food (30%).
But Full Service Restaurants (FSR) have also had a strong year with 37% of spend occurring in
It’s clear that foodservice is transforming across the these outlets in Spain; and in France nearly half (49%).
world at pace. Across all markets, new models and
platforms are changing how and when people
engage with the service industry. Outlets and
providers will have to look beyond traditional eat in
only models, even if it plays a key role in their
offerings.

So, where are the emerging opportunities for

foodservice businesses and what growth can we
expect to see in the future?
Value vs frequency

We’ve already seen how the holistic picture of

the foodservice industry is one of endurance
and resilience. But what does this recovery
actually look like, and how are consumer habits
changing in the face of mounting economic
pressures?

While consumers are finally spending the same

amount of money as they were compared with
pre-pandemic levels, this year’s data suggests
a marked shift in the way people are
interacting with foodservice outlets.

In 2022, consumers made 20% less

foodservice trips than in 2019 but when
people did choose to eat out, they spent 15%
more compared to pre-pandemic levels.
This year, we have seen a trend of consumers
choosing trips with substantial meals rather
than trips with snacks; and the average price of
these substantial meals is on average 5 times
more expensive than trips with snacks.
We have also seen a shift in when people But what type of outlets are successfully
choose to dine out. Weekend dining out capturing consumer attention and persuading
frequency is 90% of the pre-pandemic levels people to spend more on their meals?
while weekday dining out trails at 74% of pre-
pandemic levels. With Covid restrictions being
lifted in nearly all regions, consumers are once
again choosing to eat with friends and family.
This has led to an increase in occasion-led, more
expensive dining experiences out of the home.
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How Quick Service

Restaurants are
winning the
Foodservice race
Affordable and convenient, Quick Service
Restaurants have bloomed during the
pandemic. Let’s unpick the channel’s
success.
What’s behind
the growth of
QSRs?
Quick Service Restaurants (QSRs) has been the
only channel to grow in actual terms as a result
of the pandemic, with a +21% revenue uplift in
OOH spend when comparing Q2 2022 with Q2
2019 in Western Europe.
The first thing to mention is that QSRs growth
may be due to it being one of the most affordable
channels. Amidst rising inflation around the
globe, QSRs offers a lower cost meal option.
As you can see from the data, QSRs have seen a
7% increase in buyers. But this is not where we
see most of the channel’s growth. We are seeing
that the channel has seen buyers spending
more – with an increase of 25% per trip.
Consumers aren’t spending more due to menu
item price increases – as of Q2 2022, there have
been no relevant price increases in the basic
range of key QSR chains. What is instead
happening, is two things. One, is a story of
premiumisation, where consumers are buying
products with a higher price when compared
with the store’s basic range. This may be
through choosing limited edition menu items
that have a higher cost, or simply more
premium ranges. The second thing is that, with
each trip, consumers are adding additional
items to their order, generating a higher spend.
Post-COVID, it is clear that OOH eating habits
have changed. Consumers are back eating in
the OOH space, but there is a shift in priorities;
they are putting weekend meals on-premise
first, but are opting for the more affordable
channel of QSR. For QSR brands looking to
capitalise on the trend, it will be fruitful to
extend the menu choice to include more
affordable ranges. As the cost of living becomes
an increasing concern amongst consumers,
brands who keep pace and develop discounts
and promotions will ultimately win out.
Close to home: where QSRs are
seeing the most growth
When we compare the different restaurant
types over the three-year period in Western
Europe, we see two different stories.
For Coffee Shops, Independent FSRs and Chain
FSRs, we see a similar trend: Covid changed
how these channels operated, meaning they
leaned more heavily on deliveries and
collections in 2021. Consumers were likely
deterred from their usual on-premise
deterred from their usual on-premise
consumption due to anxieties around catching
Covid in environments with larger groups, and
many restaurants and coffee shops closed due
to government enforced lockdowns in the
period. With 2022’s ‘return to normal’, we
generally see consumers migrating back to
generally see consumers migrating back to
their previous habits, enjoying being on premise
in a way they either hadn’t been able to or
hadn’t felt comfortable to in 2021.
With QSR we see an entirely different story. For a
start, it is the only channel that has seen value
growth (vs 2019) – and steep growth at that
(21%).
Pre-pandemic, the channel already had a
higher share of value coming from delivery and
collection pre-pandemic, meaning QSRs were
best-prepared for the disruption COVID would
cause. The channel saw growth in delivery and
collection during this time to a far greater
degree than the other channels, and in 2022 off
the back of the pandemic, that continues to be
the story. Food delivery and collection
contributes to two thirds of the total QSR
revenue.
While this provides an interesting departure for
QSRs and its consumption, it also has the
potential to generate a future risk. There are
some outlets that are now starting to
incentivise the on premise, restaurant
experience with exclusive toys or gifts. It is clear
that the pandemic has shifted how we engage
with foodservice, and for QSRs the challenge
lies in finding creative ways to bringing people
back to eating in-person.
Crowning the king of
Foodservice
So, we know QSRs are growing. But which
outlets across channels are gaining the most
new shoppers?
We ranked OOH outlets based on which saw
the biggest penetration gains last year – and
there is a clear pattern across countries.
We are seeing a similar story in terms of
growth: QSRs is queen and Burger King is… king
– the only constant across all four markets. The
ranking is generally heavily reliant on QSR
outlets – perhaps for their ease, affordability
and for their presence across countries.
It is important to mention the presence of
Coffee Chains here too, with Starbucks and
Costa. Coffee chains were the channel most
impacted by the pandemic, as the channel
impacted by the pandemic, as the channel
most often features as an on-the-go food and
drink option for those in the office. But coffee
shops are an extremely versatile channel, and
with more people heading back into the office
as well as outlets understanding how to pivot
their offering by to meet different service
occasions (incorporating more food items on
menus, for example) they are recovering and
winning new buyers once again.
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The demand
for delivery
After two years of
pandemic-induced growth,
delivery services are
showing no sign of
slowing down.
An order
of optimism
We have already outlined the welcome return
to in-person dining in many regions, but the
story of booming delivery services is also cause
for cautious optimism for brands this year.
While the surge in ordering delivered meals in
2020 and 2021 may have seemed like a flash-
in-the-pan increase because of covid
restrictions, our 2022 data has shown that
delivery services are still very much in demand.
In fact, meal delivery services have added
In fact, meal delivery services have added
new buyers everywhere in the world
compared to 2020 levels.
Areas less reliant on in-person dining such as
Brazil, Thailand, Mainland China, and South
Korea have all seen continuous year-on-year
growth in market penetration for delivery
services and these markets have been largely
unaffected by the lifting of restrictions.
Nevertheless, in regions where foodservice is
traditionally dependant on in-person dining
such as Mexico and countries across Europe,
delivery services are still struggling with market
penetration as on-premises dining recovers.
We’re also seeing a universally upward trend in
how frequently people are ordering delivered food,
with total foodservice occasions up to 85.5 per
year in average for 2022, 31% of which are delivery
instances. In parts of Asia such as South Korea
and Thailand, consumers are having meal
delivery once per week on average, while in
Mainland China and Indonesia people are using
delivery services once every two weeks.
In Europe, however, this figure drops to an
average of 16 purchases per year (or once every
three weeks), meaning there is plenty of
three weeks), meaning there is plenty of
opportunity in the region to develop their
presence, widen their scope and ultimately win
consumer loyalty.
This global year-on-year growth suggests a
consolidated habit of more frequent food
delivery across the world, making it an
attractive arena for brands to develop future
strategies. So, who are the most valuable
targets for brands to focus their efforts on?
Homing in on Heavy Buyers
As part of this upward trend in frequent buying,
we are seeing an emergence of heavy meal
delivery buyers across the world. We describe
heavy buyers as someone who buys delivered
food once a week or more, and we’re seeing this
group grow by 54% in Asia (compared to
2020), 66% in Latin America and 114% in
Europe.
This means around 40% of consumers in Asia
are using meal delivery more than once a
week, with this figure dropping to 25% in Latin
America and 15% in Europe.
But who are these Heavy Buyers? How are they
buying delivered food? And how can brands
understand them better to develop strategies to
deepen their loyalty?
Our research indicates that Heavy Buyers of
delivery service have several common
characteristics across markets. Usually ranging in
age from 25 – 34 years old, Heavy Buyers tend to
live in urban areas and key cities from higher
socioeconomic backgrounds. They also take
advantage of promotional opportunities with 75%
purchasing with direct discounts or loyalty
schemes. Heavy Buyers also lean towards using
aggregators in place of ordering directly, with
66% ordering meals via an aggregator.
66% ordering meals via an aggregator.
The good news for bricks and mortar
restaurants, however, is that 75% of Heavy
Buyers said that delivery services will never
replace on-premise dining and these
consumers choose delivery services as an add-on
to other foodservices. For Heavy Buyers, the key
motivator behind choosing delivery services is
convenience, with 70% citing this as their
demand moment. This year’s data also suggests
that the majority of Heavy Buyers (55%), with
their increased disposable income, also enjoy
delivery services as they give the option to
sample different cuisines and try new flavours.
Convenience wins out
We have seen how, for our Heavy Buyers,
convenience is crucial in deciding to purchase
delivered food, and this trend follows the wider
global population with 55% of consumers
indicating that convenience is the main
reason they order in.
This underlines that, for many, meal delivery
services are being used to avoid the effort of
cooking rather than for their inherent benefit.
With that in mind, it’s easy to see the
opportunities that lie in delivery services for
brands to leverage. But which cuisines are
winning over the hearts and mouths of
consumers across the world?

By contrast, the remaining 45% of consumers

state that using delivery service is a reward or
treat, with the UK and Spain presenting
particularly marked increases on last year. These
figures demonstrate a clear consumer mindset
shift around meal delivery, as in 2020 only 41%
cited convenience as their primary motivator,
while 59% cited reward.

To succeed in this space, brands must harness the

convenience motivator and understand the reasons
why people are using delivery services in the first
instance. This year, the leading reason for
consumers to order in was that they “can’t be
bothered to cook” (25%). Responses also revealed
that “not having enough/ the right ingredients”
accounted for 8% of delivery purchases.
Post-pandemic palates
We all have our own unique tastes and
preferences. From pizza to poké bowls,
consumer choice is varied and unique
dependent on region and culture. But data this
year suggested that almost half (47%) of
diners chose Western foods when using
delivery services. This was followed by 35%
choosing East Asian cuisines such as Chinese,
Thai, Japanese and Korean and the remaining
18% choosing other local world foods including
Mexican, Turkish, and Indian dishes.
It is unsurprising, therefore, that when looking
at the number 1 choice of dish across the world,
we see stir fried noodles taking the top spot in
Mainland China, and Korean Fried Chicken
leading the field in South Korea. And while
there will certainly be local variations and
adaptations to meet regional preferences, pizza
continues to reign supreme in adding more
buyers across Spain, Brazil, and France.

Of course, to truly grasp the context of this

data it is vital to look at the local popularity of
different cuisines in different regions.

In Portugal, Spain, France, and Brazil we can

see that Western foods including pizza, pasta
and burgers are particularly dominant, while
the UK and Mexico have a more balanced
proportion of consumers choosing both
Western and other local foods. In Asia, we see a
much greater penetration of local foods.
But we have seen year on year how dynamic
the delivery sector really is. Taking the UK as an
example: just three years ago 30% of delivered
meals included a pizza, with 25% comprising
Asian cuisines and 14% of meals including
burgers. Now, burgers are the most ordered
delivered meals in the UK, with over 27% of
market penetration in 2022.
When looking at how people are buying burgers
and pizzas in the UK, it is clear that ordering
pizza is still very much connected with treat or
occasion. While consumers choosing pizza
occasion. While consumers choosing pizza
delivery still constitute the largest base of
buyers, they order less frequently (6 times per
year on average) than those consumers
choosing burgers (8 times per year).
Two factors to consider here is the disparity in
average ticket price, and the average number
of products included in these two meal options.
For burgers we see an average spend per act of
£10 with 4 products included in the order, this
compares with an average spend of £21 for
pizzas with 1 product included per order.
pizzas with 1 product included per order.
For consumers, versatility and affordability are
affecting their purchase decisions. And with
aggregators making ordering food even quicker
and easier, the outlook is positive for burger
brands going forward.
So, how are aggregators helping brands utilise
this versatility and affordability formula to
increase customer loyalty?
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Democratising
deliveries with
aggregators
With convenience and versatility
dominating demands for
delivery services, aggregators
are instrumental in increasing
everyday ordering.
Growing
platform
pressure
As this year’s report has demonstrated, the
speed and convenience of meal delivery has
been paramount to its continued growth. And
aggregators are a key factor in helping connect
outlets to their customers and make their service
as smooth as possible.
In 2022, we have seen that the market
penetration for aggregator use increase since
2020. Popularity for these platforms is most
prevalent in Asia where over 80% of all meal
delivery buyers use aggregators.
This year, the most common reason for use was
convenience, with half of consumers stating
this as a key deciding factor in ordering
through an aggregator. But the benefit for
buyers also includes the deals and promotions
that these platforms are often able to run, with
34% of respondents citing promotions as a
reason to use aggregators.
Aggregators’ market penetration and
prevalence amongst consumers has attracted
the attention of large tech companies across
the world. WhatsApp is an emerging player in
the space, with 40% of meal buyers in Brazil
ordering through WhatsApp at least once
last year. The platform also accounts for
around 15% of all meal delivery occasions in
Brazil in 2022.
Discounts, delivery fees and deals
We know that promotions are a significant
influencer of buyers choosing aggregators, but
what are the specific benefits people look for
from their delivery platforms?
Discounted ticket prices have a big impact on
purchasing behaviours. Globally, 50% of meal
delivery customers actively look for
discounted items when using aggregators to
purchase orders. Mainland China is a key
market where this demand appears with 70%
of buyers seeking this type of promotion.
Two case studies from this market of
aggregators tapping into this demand are
Meituan and Eleme. For ￥15/ month, Meituan
offers broad and comprehensive services
beyond simply meal delivery with daily coupons
that can increase in value within a set period of
time. As a member of Eleme, for ￥12/ month,
users can save more than￥20/ month through
games and entertainment offerings.
Delivery fees are also a major consideration for
many consumers, with 45% of the
global population citing no delivery fees as
global population citing no delivery fees as
a motivator to use an aggregator. This
benefit is perceived as particularly important in
the UK, where 60% of delivery service users
seek no delivery fees on their purchases. As
such, we are seeing increased pressure on
operators and aggregators to remove delivery
fees and apply discounted ticket prices in all
regions.
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A peek into
the future of
Foodservice
With rising costs and a tricky
economic climate ahead,
what will the impact be on
Foodservice going forward?
In our final chapter, we’re going to take a look into the crystal ball of Foodservice, starting
with changes we can expect in the short-term consumer habits changes through to some
longer term, structural changes for the sector more widely.

Keeping it simple: how food habits

are changing

We have seen a number of coping strategies

due to pressure on consumers’ purses. We have
seen OOH food consumption meals take
priority over snacks, and OOH used as weekend
food – potentially as a treat – rather than
during the weekdays. And we’ve seen
consumers downtrading to QSRs.

A different response we saw in France as a

response to rising prices is simplification in
bakeries and sandwich shops.

Consumers are less likely to buy a sandwich

with other items such as a drink or a dessert,
sticking instead to the staple item. OOH
occasions are featuring less products as a
result.
Meal replacement as a trend
With a concerning economic climate, some
consumers are having to cut back entirely.
In Brazil, for example, prices have risen sharply.
We compared prices in Q1 2020 to Q2 2022 and
the price of sandwiches has risen 35% in Brazil,
biscuits are up by 34%, and sweets and
chocolates are both up by 23%.
Amidst rising costs, such drastic action is likely
to become more widespread.
Both this and the response example in France
show that the foodservice industry needs to
keep a close eye on changing consumer
behaviour. These two examples are different
behaviour. These two examples are different
reactions to the same issue of rising costs.
Having country-specific and channel-specific
data, as well as tracking behaviour across your
own footprint, will become increasingly
important in order to hit consumer needs.

This has led to a drastic shift in eating habits:

Brazilians are having snacks instead of full
meals at lunch occasions.

We would describe this as the ultimate

downtrade: consumers aren’t downtrading their
occasion, their channel or even their menu, but
substituting a full meal to a single snack to
manage such steep price increases.

As is evident in the graph, this is changing the

attitudes to meals vs snacks in the country,
where snacks are now, in 2022, seen as far
more important than meals (where we saw the
reverse story in 2020).
Meal delivery: more than a
moment
When we look at Ecommerce in grocery more
widely, we see a return to ‘normal’ habits. The
pandemic, as we know, caused many
consumers to seek grocery delivery options, as
they were more nervous to shop instore for
hygiene and Covid transmission reasons. But
we see that this spike in online grocery
consumption is regulating – particularly when
we look at figures from Europe.
Ecommerce had a share of over 14% during the
peak of the pandemic. In Western Europe, e-
commerce has now dropped to below 10% of
total FMCG value sales.
We would expect, perhaps, to see meal delivery
follow a similar trajectory. But post-pandemic,
meal delivery continues to grow in buyers and
frequency. In fact, meal delivery is still at 24%
of all Freshly Prepared Meals.
Why is this? We surmise that it is because the
service has changed buyers’ perception.
Originally a treat or reward, the pandemic
Originally a treat or reward, the pandemic
caused more consumers to explore meal
delivery as more of a standard meal option –
and a stand-in for cooking. It seems that this
perception has stuck with consumers, as we
don’t see a return to our pre-pandemic ‘normal’
as we do in Ecommerce grocery.
There is huge potential here for Foodservice –
and we expect to see this trend grow. With fast
delivery and ‘everyday’ style menus (rather
than a focus on ‘treat’ food) Foodservice can
capitalise on consumers appetite for ease.
Foodservice outlets will also win out if they
make every step of the customer journey simple
and low-cost: from WhatsApp ordering through
to loyalty schemes and free delivery, we expect
to see growth in this area.
Competition is hotter than ever in
Quick Service Restaurants

In Foodservice, the first thing to say is that

there will be more competition in the sector
than ever. In the chart on the right we look at
two major QSR chains across three different
markets, to depict changing buyer loyalty.

As you can see, loyalty is harder and harder to

garner. Across the three markets, the number of
buyers choosing to visit both chains is growing.
The chain in yellow is the number one chain – and
this is also losing exclusive buyers. This means that
the spend per consumer in a given outlet will
generally drop, as their spend is split across
different outlets.

For QSR, understanding consumer behaviour will

be key, in order to keep loyalty figures high, and to
build strategies for enticing new shoppers.
Penetration drives value growth – so that is where
brands should focus their efforts. The QSR channel
would do well to reinforce Eat In occasions –
particularly in Europe where we see this area at its
strongest in terms of recovery.
QSR ultimately over indexes on non-traditional
consumer platforms, such as take away and meal
delivery – whereas Full Service Restaurants and Bars
have gone back to their pre pandemic, on-premise
levels quicker. This could open up the QSR channel
to risk. We’re now more likely to see riders waiting to
pick up orders than consumers lining up to eat out.
By focussing on the eating experience and
creating rewards for eating in may be a way to
win over more buyers. Consumers will only get
more choice as the Foodservice market
becomes more crowded and loyalty becomes
harder to win, so tactics like this could de-risk
the future for QSR.
A tough future for
independents?

Of course, there will also be many pressures

facing shoppers in the coming months and
years. Inflation is a global problem, and the
price increase will inevitably force up prices. At
the same time, there is a pressure to increase
salaries or face losing personnel – both of which
are tricky in a landscape where gaining
shoppers is harder than ever before.

These pressures will be felt most by

independent bars and restaurants, who face
the above as well as battling with the growth of
chains and QSR – all amidst a year on year
drop in value share in Horeca.

When we compare the independent outlet

share to the market share of chains, we see
that there is a more balanced picture of market
share in Great Britain, where recovery is more
split across the sector, with 44% of Horeca This risk is even higher in France and Spain, as
value coming from chain restaurants and 56% markets who index most highly on on
coming from independents. Independent restaurants.
The future is open

Looking at the past two years of change in the

sector, we expect a lot more disruption to
come.

As financial situations change, we expect new

ways that consumers are being savvy with their
funds – all while enjoying what the Foodservice
industry, and the OOH eating experience has to
offer.

We expect new innovations, new types of

eating experiences, and a continued battle for
that all-important customer loyalty (one that is
getting harder and harder to win!).

Will QSR open up to the in-person experience?

Will independents find a way to win out? Where
will meal delivery take us next?

Get in touch and find out.

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How can we help?

Click on any option to get more information

1. What is 2. Access to
explaining the full survey
meal delivery including
growth in your additional
country of deep dive
interest? questions
Who: Age / SEL / Region What: Full ranking of dishes
When: Moment, day, people ordered in meal delivery
present What makes you decide
How: Ordering method between ordering methods?
Why: Reasons for using Do you use promotions and
what type?
+15 attitudinal statements 1
(disagree) to 5 (agree)
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Food for thought

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Food for thought

How meal delivery has OOH recovery drives 8% boost in Out-of-home snacks and drinks
transformed the Foodservice spend on snacks and drink spend is still 8% lower than 2019
industry
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To get in touch with our experts,

please contact
Javier Sanchez
javier.sanchez@kantar.com
Global Business Development Director, OOH & Food Usage
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Nuria Moreno
nuria.moreno@kantar.com
Global Director, OOH & Food Usage
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Worldpanel Division | Kantar

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