{"id":149619,"date":"2025-03-22T11:36:50","date_gmt":"2025-03-22T11:36:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/gen-z-can-be-menu-rejectors\/"},"modified":"2025-03-22T11:36:50","modified_gmt":"2025-03-22T11:36:50","slug":"gen-z-can-be-menu-rejectors","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=149619","title":{"rendered":"GEN Z \u2018CAN BE MENU REJECTORS\u2019"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<p>Unilever Food Solutions UKsI launches FUTURE MENUS VOLUME 3<\/p>\n<ul class=\"wp-block-list\">\n<li><strong><em>FUTURE MENUS reveals how chefs and operators can attract and maximise spend with inffuential yet polarised Gen Z demographic<\/em><\/strong><\/li>\n<li><strong><em>New More in Common research shows that Gen Z can be menu rejectors<\/em><\/strong><\/li>\n<li><strong><em>Unilever Food Solutions\u2019 four key trends highlight how to future proof menus, increase footfall and drive loyalty<\/em><\/strong><\/li>\n<li><strong><em>Customisation is king &#8211; how to target consumers that embrace variety vs meeting demands of those who seek more control over their menu choices<\/em><\/strong><\/li>\n<\/ul>\n<p>Unilever Food Solutions UKCI (UFS) has launched its third annual <strong>FUTURE MENUS <\/strong>report, highlighting four key foodservice C hospitality trends that are critical to business success. The in-depth research reveals how chefs and operators can meet the demands of consumers, with a particular focus on Gen Z; to keep their businesses relevant, drive footfall and unlock spend.<\/p>\n<p><a href=\"https:\/\/www.unileverfoodsolutions.co.uk\/chef-inspiration\/future-menus-2025-landing-launch.html?utm_source=trade_media_PR&amp;utm_medium=tradepressrelease&amp;utm_campaign=future_menus_2025&amp;utm_content=att_PR_uk\"><strong>FUTURE MENUS Volume 3<\/strong><\/a><strong> <\/strong>includes new insight commissioned from opinion poll and social research experts <a href=\"https:\/\/www.moreincommon.org.uk\/\">More in Common<\/a>. Gen Z &#8211; who eat out in the UK more than any other generation &#8211; aren\u2019t just another demographic, but increasingly economically powerful trendsetters, craving exciting dining experiences that are personalised, globally inspired and shareable.<\/p>\n<p>Key findings from the <strong>FUTURE MENUS Volume 3<\/strong> report show that Gen Z \u2018can be menu rejectors\u2019 and their preferences need to be front of mind for operators to win.<\/p>\n<p><strong>Here\u2019s<\/strong><strong> <\/strong><strong>a<\/strong><strong> <\/strong><strong>taster<\/strong><strong> <\/strong><strong>of<\/strong><strong> <\/strong><strong>what<\/strong><strong> <\/strong><strong>the<\/strong><strong> <\/strong><strong>Gen<\/strong><strong> <\/strong><strong>Z<\/strong><strong> <\/strong><strong>demographic<\/strong><strong> <\/strong><strong>accept<\/strong><strong> <\/strong><strong>and<\/strong><strong> <\/strong><strong>reject<\/strong><strong> <\/strong><strong>on<\/strong><strong> <\/strong><strong>menus:<\/strong><strong><\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li>Gen Z are the only generation where a majority say they eat out at least once a week, with over 25% eating out multiple times a week<\/li>\n<li>One in ten only go to restaurants where they can customise dishes<\/li>\n<li>Customisation fosters loyalty &#8211; 62% of Gen Z are more likely to return to a restaurant that encourages customisation<\/li>\n<li>77% of Gen Z are more attracted to restaurants with adventurous, global cuisine<\/li>\n<li>62% say they are likely to return to a restaurant that features modern takes on food from around the world<\/li>\n<li>60% of Gen Z would be more likely to return to a restaurant where the chefs blend food from different cultures<\/li>\n<li>26% would be less likely to return to a restaurant that only serves British cuisine<\/li>\n<li>26% of Gen Z are often overwhelmed by long menus, compared to 15% of the nation<\/li>\n<\/ul>\n<p>The <strong>FUTURE MENUS Volume 3 <\/strong>trends are:<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Borderless Cuisine <\/strong>&#8211; globalisation and migration are blending diverse food traditions as chefs honour their multicultural origins, a trend that\u2019s driven by our increasingly migratory world<\/li>\n<li><strong>Street<\/strong><strong> <\/strong><strong>Food<\/strong><strong> <\/strong><strong>Couture<\/strong><strong> <\/strong>&#8211; traditional street foods are being elevated to gourmet offerings with chef expertise in every food service channel, including fine dining &#8211; Gen Z is a major driver of this trend<\/li>\n<li><strong>Diner<\/strong><strong> <\/strong><strong>Designed<\/strong><strong> <\/strong>&#8211; growing demand for personalised and immersive dining experiences and value-added experiences is driving this trend<\/li>\n<li><strong>Modernised<\/strong><strong> <\/strong><strong>Comfort<\/strong><strong> <\/strong><strong>Food<\/strong><strong> <\/strong>&#8211; diners seeking foods that are deeply nourishing for the soul, covering everything from nostalgic dishes that feel comforting and safe, to recipes familiar to chef heritage and regional classics.<\/li>\n<\/ul>\n<p>Colin Butler, Managing Director at Unilever Food Solutions, says: \u201cWe understand the many headwinds and challenges operators of all sizes are facing right now. Trade body UKHospitality has stated that the changes in the 2025 Budget will cost hospitality businesses \u00a33.4bn, so our latest <strong>FUTURE MENUS <\/strong>report could not be more timely or relevant.<\/p>\n<p>\u201c<strong>FUTURE<\/strong><strong> MENUS <\/strong>is Unilever Food Solutions\u2019 annual deep dive into the key trends that are reshaping menus worldwide, featuring unrivalled in-depth global market research and culinary insights. It\u2019s a critical tool for chefs and operators to help spark culinary creativity, drive innovation, and create relevant, memorable dining experiences for customers that unlock spend and drive loyalty.\u201d<\/p>\n<p><strong>To<\/strong><strong> <\/strong><strong>download<\/strong><strong> <\/strong><strong>the<\/strong><strong> <\/strong><strong>Future<\/strong><strong> <\/strong><strong>Menus<\/strong><strong> <\/strong><strong>Volume<\/strong><strong> <\/strong><strong>3<\/strong><strong> <\/strong><strong>report,<\/strong><strong> <\/strong><strong>visit:<\/strong><strong> <\/strong><a href=\"https:\/\/www.unileverfoodsolutions.co.uk\/chef-inspiration\/future-menus-2025-landing-launch.html?utm_source=trade_media_PR&amp;utm_medium=tradepressrelease&amp;utm_campaign=future_menus_2025&amp;utm_content=att_PR_uk\"><strong>ufs.com\/futuremenus<\/strong><\/a><strong><\/strong><\/p>\n<\/p>\n<p>The post <a href=\"https:\/\/barmagazine.co.uk\/gen-z-can-be-menu-rejectors\/\">GEN Z \u2018CAN BE MENU REJECTORS\u2019<\/a> appeared first on <a href=\"https:\/\/barmagazine.co.uk\">Bar Magazine<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Unilever Food Solutions UKsI launches FUTURE MENUS VOLUME 3 FUTURE MENUS reveals how chefs and operators can attract and maximise spend with inffuential yet polarised Gen Z demographic New More in Common research shows that Gen Z can be menu rejectors Unilever Food Solutions\u2019 four key trends highlight how to future proof menus, increase footfall [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[1825,1633,62582],"dealstore":[],"offerexpiration":[],"class_list":["post-149619","post","type-post","status-publish","format-standard","hentry","category-alcohol","tag-gen","tag-menu","tag-rejectors"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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