Onboard Catering - UK - May 2010 - Market Research Report

Future Opportunities

Market in Brief

Internal Market Environment

Broader Market Environment

Competitive context

Strengths and Weaknesses

Who’s Innovating?

Market Size and Forecast

Market Segmentation

Companies and Products

Onboard Catering – Who, When, Where and Why?

Plane Travel

Train Travel

Ferry Travel

Airline Onboard Catering Targeting Opportunities

Train Onboard Catering Targeting Opportunities

Ferry Onboard Catering Targeting Opportunities

Appendix – Internal Market Environment

Appendix – Onboard Catering – Who, When, Where and Why?

Appendix – Plane Travel

Appendix – Train Travel

Appendix – Ferry Travel

Appendix – Airline Onboard Catering Targeting Opportunities

Appendix – Train Onboard Catering Targeting Opportunities

Appendix – Ferry Onboard Catering Targeting Opportunities

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Onboard Catering - UK - May 2010

The vast majority of people who have travelled by plane in the last two years have eaten/drunk onboard. Six in ten of these passengers say this was because it was included in the price.

Expense stops food & drink purchasing for nearly half of those who have travelled by plane but not eaten/drunk onboard.

Approximately fifty percent of people who have travelled by train in the last two years have not eaten/drunk onboard with commuters accounting for much of this group.

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The vast majority of people who have travelled by plane in the last two years have eaten/drunk onboard. Six in ten of these passengers say this was because it was included in the price.

Expense stops food & drink purchasing for nearly half of those who have travelled by plane but not eaten/drunk onboard.

Approximately fifty percent of people who have travelled by train in the last two years have not eaten/drunk onboard with commuters accounting for much of this group.

Around of half of those that have travelled on a train in the last two years have not eaten/drunk onboard. This is due to the high number of train passengers who are commuting to and from work.

Less than one in ten train passengers think that eating/drinking onboard trains is part of the experience. As rail passengers’ main concern is overcrowding, it is unsurprising that rail operators are sacrificing dining cars for extra seating.

Only one in five consumers have been on a ferry in the last two years. Ferry use has dipped marginally and remains a niche method of transport. In recent years, low alcohol prices in supermarkets, etc, have made the idea of the booze cruise less relevant to consumers, while the trend towards no-frills low cost flights has also taken market share away from the ferry sector.

Compared to airports and train stations, ferries have less competition from other catering options at terminals. This lack of competition may explain why only a quarter of ferry passengers consider eating onboard as part of the experience.

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