According to the report, more than two-thirds of foodservice executives believe the ageing population will have a positive impact on the eating out market, and this increase in demand will need to be met. However, the majority of those consultants surveyed are also predicting a severe skills shortage in the industry caused by an absence of younger workers.

The survey of more than 100 UK foodservice consultants and senior executives revealed that the frequency of eating out would be significantly higher by 2020. Consumer quality expectations will rise and new areas of demand and growth are expected to open up as niche cuisines and unique dining experiences become more popular.

The report also revealed that healthy eating would lead the long-term consumer trends impacting the foodservice industry in the UK, with 46% of executives indicating this would be the most important factor. Knowledgeable and demanding consumers, price-consciousness, value-consciousness and a growing food culture completed the top five consumer trends.

Other revelations included higher expectations regarding quality of product and service when eating out in 2020 than it is today, while the legacy of the recession would continue, with 65% of respondents saying consumers will be even more value-conscious than they are now.

A significant change in popular food choices was forecast, with healthy eating, South East Asian, British, premium chicken and global fusion categories set to replace the current top choices of Italian, burgers, Indian, Chinese and fried chicken. However, 69% indicated that British-sourced food would increasingly determine where consumers eat out of home.

Outlets that deliver unique concepts would also win in 2020 with new fast food, street food and pop-up restaurants being identified as the fastest-growing businesses to watch.

Chairman of FCSI UK & Ireland, Niccola Boyd-Stevenson, said: “What our report has highlighted is that our foodservice market presents significant opportunities for operators and suppliers alike. Over the next seven years we will see a reshaping of the market with the frequency of eating out becoming significantly higher, new areas of demand including greater emphasis on healthier eating and new, global cuisines. Our ageing population will also have a dramatic influence on the industry.

“However, it’s not all plain sailing. Operators and suppliers will face substantial challenges with greater market consolidation and higher food prices putting even more pressure on operating costs. Skill shortages will become even more of an issue for our industry.”

Simon Stenning, foodservice strategy director at Allegra Strategies, added: “This report has given us as an industry a unique look at what the future holds, and will help operators, manufacturers and executives across the board prepare for some challenging but rewarding times ahead.

“To succeed in 2020, operators will have to offer something special, with experiences that excite and deliver first-class product quality and service.”

To download a copy of FCSI and Allegra Strategies Taste of the Future 2020, visit http://www.fcsi.org/news/142062/FCSI-UKI-and-Allegra-Strategy-Launch-Taste-of-the-Future-2020.htm