The hospitality industry faces the year with optimism. After going through an inflationary process that has forced prices to be adjusted so that they are affordable for the client without affecting the profitability of the business, the sector has achieved record figures. In 2023, Spaniards spent no less than €41,647 million on restaurants, according to data presented this Wednesday by Foodservice Circana during the Restaurant Trends 2024 event at the HIP hospitality fair.
The figure is similar to that of 2022 and lower than in 2021, but this company, an expert in the analysis of consumer behavior, considers it to be a sign that the sector is growing, even after becoming more expensive. At the meeting, they also discussed other changes that are taking place in the industry, such as that one of the forms of consumption that is growing the most is ready-to-go: one in every four euros in restaurants is spent on this service.
Although digital aggregators have lost share due to the complexity of the offer, home delivery is maintained. And while a year ago 50% of orders were divided between pizzas and hamburgers, now Spaniards are daring to try more innovative products.
Traditional establishments with table service achieved 43% of the market value share, fast food establishments 13% and tapas bars 12% of the food business outside the home. Also striking is the increase in the share of residual channels such as the prepared food sections of supermarkets, vending machines or service stations, which has reached 17%.
Circana data reflects the recovery of in-room consumption, which accounts for 68% of spending. The takeaway channel is also being consolidated: there has been a 3% increase in delivery, which reaches 7% of the market value, but the great advance has been made by take away, which has increased by 10% and already represents a 25% of the expense.
The meeting also highlighted the role that “casual care” will play, a type of establishment with a “story to tell”, which seeks to satisfy consumer demands aimed at sustainability, well-being and experiences.
The consumer will continue to make “big changes,” Circana predicts, but they consider that the restaurant has to understand what type of service they prefer, time of day and preferred experiences to “maximize the value equation.”
