The foodservice sector experienced a 4.3% revenue growth in 2024, reaching over 22 billion euros. However, this growth was almost entirely driven by price increases. During the Horecava, FSIN director Inga Blokker explained the figures and the opportunities that exist despite cautious consumer behavior. According to Blokker, changing consumer preferences play a crucial role in the future of the sector.
The Convenience Generations, including Generation Z and millennials, eat out frequently but have different demands compared to previous years. “They are tightening their belts and expect value for money due to the steeply rising prices in foodservice,” Blokker said. When the price-value ratio no longer adds up, they shift to alternatives such as cheaper options from food retail.
At the same time, more expensive dining concepts remain popular. “The price difference with cheaper restaurants has become too small,” Blokker explained. As a result, the more expensive option is perceived by consumers as offering better value for their money. The challenge lies in convincing the Convenience Generations that dining out is worth the extra cost, by focusing on experience, social value, and competitive pricing.
Margins are under pressure due to high costs and increasing competition from the retail sector. Blokker emphasizes the need for scaling up and chain formation to maintain margins and suggests collaborations in areas such as procurement. She also calls for a new type of entrepreneur. “The business aspect is becoming increasingly important. Think in terms of numbers, profit and loss accounts. It’s not the heart of hospitality, but it’s necessary to keep the heart of hospitality beating,” Blokker said.
Flexibility and adaptability are essential, according to Blokker. Referring to the chameleon, she highlights the importance of continuously adapting to changing consumer behavior and market conditions while maintaining the sector’s core identity.
Source: FSIN