Filthy Veganomics
The Automated Serve
Playful Premiums
Aesthetic Consumption
New Foodies
nano Specialisms
Culinary Healing
Deconstructed Delicacies
Dine High Club
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NANO SPECIALISMS

As consumers are looking for more novel eating experiences, eateries are coming out to focus on specialist dishes and turning ordinary things such as avocado, crisps and eggs into a delectable experience.

AVO-LISCIOUS
Avo Avo, Glasgow

Avo Avo is a restaurant created by three friends following a trip to Amsterdam which introduce them to the buzz behind avocado, following this they decided to bring an all-avocado restaurant concept to Glasgow. The menu caters mainly to people with healthy dietary preferences - with popular dishes like mac’n’cheese and burgers all revisited with avocado as the core ingredient.

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CRUNCH TIME
Hipchips, UK

Hip Chips is based in Soho, London, it is a food concept that aims to re-vamp the potato crisp and cater to ‘cravings’ in a fun, premium and original way. All hand-made and freshly cooked to be served directly to guests via a conveyor belt, these various different types of crisps are offered alongside numerous dips going from savoury to sweet. The menu selection is exciting yet simple and efficient as snacks are supposed to be, with a 3-part ordering process from seasoning choice, size options and dip selection.

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EGGSCELLENT
Yolk LDN

Yolk was originally a pop-up restaurant concept with an unpretentious menu offering affordable gastro-comfort food led by a strong focus on eggs. The success of Yolk has led them to secure amore permanent venue within the Broadgate Estate, with similarly simple dishes all developed to be quality takeaway food that prioritise flavour above all.

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21%
EAT BREAKFAST OUT MORE
THAN THEY USED TO –AMONG
PEOPLE THAT ARE NOW EATING
OUT MORE THAN THEY USED
TO IN GENERAL, THIS
INCREASES TO 43%
I-AM (2018)
75%
WOULD CONSIDER
TAKING A SMALLER
PORTION SIZE.
I-AM (2018)
36%
SAID THIS WOULD ENABLE
THEM TO EAT HEALTHIER /
LIGHTER, ALTHOUGH A FIFTH
SAID IT WOULD LEAVE ROOM
TO TRY ANOTHER SMALLER
PLATE OF SOMETHING ELSE.
I-AM (2018)
SPEND ON BREAKFAST HAS
INCREASED BY A THIRD COMPARED
TO EIGHT YEARS AGO, WHILST
LUNCHTIME VISITS ARE DOWN BY
(IN THAT SAME PERIOD).
NPD Group (2017)
FUTURE
NUGGET
AROUND 257 MILLION BRITISH
DINERS VISIT FOOD AND BEVERAGE
OUTLETS BETWEEN MIDNIGHT AND
7AM EVERY YEAR.
NIGHT OWL DINING ACCOUNTS FOR
83% OF THE UK’S OUT-OF-HOME
DINING’S OVERALL GROWTH
ACCOUNTING FOR 11.3 BILLION
VISITS A YEAR AND WORTH £56BN.
NPD (2018)
FUTURE
NUGGET

TAKEOUT

There is a particular opportunity for nano specialist eateries to focus on breakfast and desserts. As these times are becoming social moments, adding novelty or introducing more daring dishes are enough to bring customers through the door.
continue to CULINARY HEALING