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23% of Spaniards have increased delivery consumption in restaurants during confinement

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Tuesday, July 07, 2020, 00:10 (GMT + 9)

· The II Barometer of Trends in Restaurants, promoted by Unilever Food Solutions, Facyre and Hospitality of Spain, highlights that 63% of respondents have ordered food at home during the pandemic

· Healthy food skyrockets: half of Spaniards demand it in establishments and, when choosing a restaurant to eat, it is something as important as the recommendation a friend can make

· The management of waste, and especially food waste, is gaining weight and is an “important” issue for 53% of Spaniards surveyed, who also demand recyclable packaging and local products
Barcelona - Delivery consolidates in 2020. 23% of Spaniards say that they have increased the consumption of home delivery food during confinement, as confirmed by the second edition of the Barometer of Trends in Restoration, promoted by Unilever Food Solutions , together with Facyre and Hospitality of Spain.
Prepared by Ipsos with a sample of a thousand people, the second edition of the Barometer of Trends in Restoration analyzes the main trends and consumption habits of Spaniards when it comes to eating outside the home, as well as the different peculiarities depending on age , gender and region.
Among the issues addressed by the study, the new consumer formats that are being implemented among the Spanish stand out, such as delivery -which has increased with the arrival of the COVID-19- or take away. But the Barometer also analyzes the preferences of Spaniards when choosing a restaurant, since consumption outside the home continues to be the basis of the Spanish hospitality sector, as well as the impact of new business segments such as food for vegans and vegetarians, or the growing weight of sustainability in the Horeca channel.
As the report points out, 63% of respondents claim to have ordered food at home during the pandemic, and of these, 18% have even chosen to try new places. Among those Spaniards who have opted for delivery during confinement, 19% claim to have opted for the same premises where they already consumed.
Before the arrival of the Covid-19, delivery was already a habitual form of consumption for 54% of Spaniards, concentrated during the weekends (51%) and in a context of plans with friends (47%). These two moments are also especially relevant for another of the trends that is consolidating, the take away, a common format for 41% of consumers. As the Barometer shows, 55% acknowledge that delivery consumption has increased in the last five years, while 53% have increased take away during the same period.
The study also describes the preferences of Spaniards when they go out to eat, such as the type of food, the company, the frequency or the time in which it is made. The Barometer details that 77% of Spaniards go out to eat out on a regular basis, mainly on weekends (58%). 77% choose their partners when going to a restaurant, a percentage that rises to 88% in the case of women from 26 to 35 years old. For its part, 54% of Spaniards opt for friends, reaching 66% in the case of the youngest. Despite the fact that eating outside the home is still the majority option, the study highlights that 15% of Spaniards consume delivery or take away exclusively, without going to a restaurant.
What do Spaniards eat?
Another of the key aspects of the Barometer reviews the types and styles of cuisine preferred by the Spanish, a decisive factor when configuring the culinary offer of an establishment. In this sense, traditional food is the most commonly consumed option by 54% of respondents. But exotic food and casual food, a type of informal food that includes hamburgers, tapas, salads and sandwiches, are gaining adherents and obtaining a penetration percentage similar to traditional food, around 50%. Fast food is the one with the greatest weight, since 67% of Spaniards consume it on a regular basis and, in addition, it is preferred for delivery and take away.
"The mandatory stoppage that restoration has undergone during the state of alarm has shown that this sector has a great capacity for adaptation, through proposals such as delivery, an already consolidated trend that has registered spectacular growth in recent years", says Xavier Mon, vice president of Foods & Refreshment of Unilever Spain and CEO of Unilever Food Solutions in the country.
For Pepa Muñoz, President of Facyre, "the demands of the new normality will force the sector to be even more agile and imaginative, and it is foreseeable that segments such as casual food or vegan food will evolve much faster than anticipated".
For his part, the President of Hospitality of Spain, José Luis Yzuel, considers that “the good reception that the reopening of the sector has had among Spanish diners shows that Spaniards continue to want to share their best moments around terrace tables and restaurants. , which is why it is important for professionals to be attentive to the latest trends ”.
Healthy food soars
As reflected in the Barometer, healthy options become key in the restaurant offering. In the last five years, 48% of Spaniards affirm that they focus more on the food they order being healthy and balanced, both when they go to a restaurant and in delivery and take away. When opting for a local, that the food offered is healthy is already as important as the recommendation that a friend can make: four out of ten Spaniards take it into account.
The search for healthy options when consumed outside the home has promoted segments that are socially related to the concept of healthy, such as vegan and vegetarian food: 64% of those who consume it do so more frequently than five years ago, thanks to a greater offer. These diners, in addition, are more faithful to this type of food, since they consume it outside the home more than twice a week on average.
Sustainability, a decisive factor in the new hospitality context
Sustainability and respect for the environment, increasingly present in all sectors, also gain weight in the Horeca channel. That a restaurant has an active sustainability policy is important for almost half of the respondents. In this sense, 47% of diners affirm that they ask for leftover food to take away, a measure that is already mandatory in some autonomous communities. The management of waste in restaurants, especially food waste, matters to 53% of Spaniards, according to the study. In addition, Spaniards increasingly demand recyclable packaging and proximity products, two important points for 49% and 47% of diners, respectively.


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