62% of people think high street restaurant food is ‘basic’

By Liam Garrahan contact

- Last updated on GMT

Image credit: Marchiez / Thinkstock
Image credit: Marchiez / Thinkstock

Related tags: Restaurant, Brasserie blanc, Raymond blanc

A survey of 2,000 UK diners has found that 62 per cent think that the food offer in high street restaurant chains is ‘far too basic’.

The research, which was carried out by Raymond Blanc’s Brasserie Blanc restaurant chain, noted that 74 per cent of 18-34 year-olds wished menus in high street restaurant chains were more ‘inspiring’ and their dishes more ‘daring’.

The survey of 2,000 people also discovered that men are more likely to try different types of food than women, with 55 per cent of men saying they would try new dishes compared to 43 per cent of women, and that people from London consider themselves to be the most adventurous (70 per cent) and those from Yorkshire the least.

Parents are key in encouraging their children to be more adventurous with 33 per cent saying that their children had tried liver, 23 per cent have tried sushi, 22 per cent have tried venison, and 3.5 per cent have even tried brains. 72 per cent of respondents said that their parents inspired them to eat more adventurously.

Mark Derry, chief executive of Brasserie Bar Co., said: “Our sales and the findings from this study represent a desire from consumers for more exciting and daring dishes, especially when they eat out.

"Diners are getting increasingly adventurous, particularly the younger audience and, as an industry, we must react to this demand by ensuring we are making these dishes more accessible and at a reasonable price.”

The results follow recent trends that were showcased in the latest Greene King Leisure Spend Tracker​ report.

Related news

Show more

Related products

show more

Restaurant magazine – digital edition

Restaurant magazine – digital edition

William Reed Business Media | 01-May-2020 | Sponsored Link

In light of the current circumstances and many businesses being closed during this period, Restaurant magazine will temporarily be going digital only....

Restaurant Media Pack 2020

Restaurant Media Pack 2020

William Reed Business Media | 27-Jan-2020 | Technical / White Paper

The Restaurant portfolio continues to be the essential source of news and information for those working within the restaurant industry, helping to navigate...

Sustainability Report

Sustainability Report

William Reed Business Media | 27-Jun-2019 | Technical / White Paper

Six areas to make your restaurant more sustainable.

From growing herbs on the wall to using ethical dairy suppliers, we run-down the key...

Creative development in the kitchen

Creative development in the kitchen

Nestlé Professional | 19-Jun-2019 | Technical / White Paper

Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs...

Related suppliers

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers