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The State of European Food Tech 2021
The State of European Food Tech 2021 MARCH 2021 2020 marked an inflection point Covid-19 accelerated egrocery Food production and for foodtech, as consumers adoption, and the emergence of transformation is catching up reassessed how they eat new food distribution models with consumer-facing foodtech The pandemic has driven radical changes in We believe the egrocery to be bigger than food B2B food companies may take longer to unlock consumer behaviour and accelerated adoption delivery, as total market for groceries is $2.1tn growth than B2C but the opportunity could be of meal and grocery deliveries, some of which is compared to $0.6tn for restaurants. Egrocery bigger representing €1.7bn of capital investment in 2020 . here to stay. It also highlighted big inefficiencies companies have seen skyrocketing growth in in the food supply chain and raised awareness 2020 (3x to 10x vs 2019), as convenience turned The pandemic highlighted inefficiencies in the for a healthier and sustainable food system. into necessity. food supply chain and the need for new technology solutions. Investments to enable 2020 saw continued growth in food startup As demand shifted away from food services, supply chain automation, or funding to indoor investor interest, with €2.4bn invested in 2020 meal kits companies efficiently stepped in and vertical farming have been on the rise. (+12x vs 2013) and an increase of foodtech together with virtual/dark kitchens, and Insect production and food waste management also attracted large VC funding. startup valuations (+156% vs 2019). removed previous doubts over these models. Quick-commerce startups (the 15 minute As consumer interest in sustainable alternatives European foodtech unicorns are now large, delivery from local dark stores), the last grows, so do investments and valuations in the international players, catching up with their US newborn in the grocery space, drew most plant-based and cell-based sector (10x in 5 counterparts (i.e. -
Co-Op Way Report 2018 Read More in Our Performance Data Report Contents
Co-op Way Re por t 2018 Our ethics and sustainability performance 1 Co-op Way Report 2018 Read more in our Performance Data Report Contents Overview It’s important to our members that their business is run in 3 About us an ethical and sustainable manner. For over a decade we’ve 4 CEO statement been committed to providing members with a comprehensive 5 Our approach to ethics report on our ethics and sustainability performance to help and sustainability them understand how we’re doing on the issues that matter 6 Membership and democracy to them. 7 Co-operation among We recognise that many members want to receive this information in a short summary, co-operatives while others welcome, and indeed require more detail and full transparency on our 8 Community performance, to evaluate how we’re doing. So our report is in two parts: an Overview 11 Ethical trade and a Performance Data Report. and human rights 14 Food and farming Page 8 16 Environment and resource use £39m raised for local 20 Healthy living causes since the launch of our Local Community 21 Health and safety Fund in 2016 22 Diversity and inclusion Page 7 24 Colleague wellbeing Co-op Academies Trust ran 18 academy Performance data schools at end of 2018 28 Performance Data Report 62 Performance against 2018 targets 66 Assurance statement Page 16 33% reduction in our direct greenhouse gas emissions since 2016 Page 13 1st UK retailer to ensure that Fairtrade producers benefit where coffee, tea and bananas are used as 2 an ingredient in our products Co-op Way Report 2018 Read more in our Performance Data Report About us Our main markets We’re the UK’s largest consumer co-operative, with 4.6 million active members and a presence in every postal Food retail Over 54,000 colleagues area in the country. -
The MARU/Matchbox Brand Awareness Rankings By
Which of the following online personal care retailers have you ever heard of? Total 18+ Millennials 18-34 Gen X 35-49 Boomers 50-64 Seniors 65+ Male 18+ Female 18+ Category Brand awareness awareness awareness awareness awareness awareness awareness Personal care Dollar Shave Club 71% 70% 77% 74% 63% 73% 70% Personal care Birchbox 42% 54% 52% 35% 22% 28% 54% Personal care Harry’s 34% 37% 34% 34% 26% 46% 23% Personal care Smile Direct Club 32% 43% 39% 27% 19% 29% 36% Personal care Peloton 28% 29% 26% 30% 27% 27% 30% Personal care Ipsy 26% 40% 29% 20% 10% 17% 34% Personal care Rodan+Fields 21% 32% 28% 14% 6% 13% 28% Personal care PillPack 16% 19% 14% 14% 15% 17% 15% Personal care Noom 15% 21% 13% 13% 11% 12% 18% Personal care Hims 13% 20% 11% 10% 7% 20% 6% Personal care Hubble 12% 22% 13% 8% 5% 13% 11% Personal care ColourPop 9% 23% 9% 3% 1% 6% 12% Personal care eSalon 9% 18% 8% 6% 2% 10% 7% Personal care Glossybox 9% 17% 10% 4% 3% 10% 8% Personal care Lola 9% 22% 7% 3% 1% 8% 9% Personal care Glossier 8% 21% 7% 3% 0% 9% 8% Personal care Quip 8% 16% 7% 6% 1% 11% 6% Personal care Silk Therapeutics 8% 16% 9% 5% 1% 10% 7% Personal care BoxyCharm 8% 20% 8% 2% 0% 8% 8% Personal care 4moms 8% 19% 7% 3% 0% 9% 6% Personal care Native 7% 17% 7% 3% 1% 9% 6% Personal care Zocdoc 7% 21% 4% 2% 0% 10% 4% Personal care REN Clean Skincare 7% 15% 6% 3% 2% 8% 6% Personal care LunaPads 7% 18% 5% 1% 1% 9% 5% Personal care Thinx 7% 19% 6% 0% 0% 7% 6% Personal care Walker and Company 6% 16% 6% 2% 1% 9% 4% Personal care Keeps 6% 13% 6% 3% 2% 10% 3% Personal care -
Restaurants, Takeaways and Food Delivery Apps
Restaurants, takeaways and food delivery apps YouGov analysis of British dining habits Contents Introduction 03 Britain’s favourite restaurants (by region) 04 Customer rankings: advocacy, value 06 for money and most improved Profile of takeaway and restaurant 10 regulars The rise of delivery apps 14 Conclusion 16 The tools behind the research 18 +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 2 Introduction The dining sector is big business in Britain. Nine per cent of the nation eat at a restaurant and order a takeaway at least weekly, with around a quarter of Brits doing both at least once a month. Only 2% of the nation say they never order a takeaway or dine out. Takeaway trends How often do you buy food from a takeaway food outlet, and not eat in the outlet itself? For example, you consume the food at home or elsewhere Takeaway Weekly or Monthly or several Frequency more often times per month Less often Never Weekly or more often 9% 6% 4% 1% Monthly or several times per month 6% 24% 12% 4% Eat out Eat Less often 3% 8% 14% 4% Never 0% 1% 1% 2% (Don’t know = 2%) This paper explores British dining habits: which brands are impressing frequent diners, who’s using food delivery apps, and which restaurants are perceived as offering good quality fare and value for money. +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 3 02 I Britain’s favourite restaurants (by region) +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 4 02 I Britain’s favourite restaurants (by region) This map of Britain is based on Ratings data and shows which brands are significantly more popular in certain regions. -
BUSINESS IDEAS to MAKE & SAVE
“We spend £25 per month on giant banners to NATIONAL LIVING advertise our better WAGE than half price deals. SURVIVAL Now every customer GUIDE knows about our NEWS ● CONVENIENCE ● PROFIT great prices” Vip Panchmatia Costcutter, Stroud PART 1 NEW WAYS TO DRIVE YOUR PROFIT MARGINS IDEAS FOR CUTTING YOUR OVERHEADS exclusive BUSINESS IDEAS to MAKE & SAVE money Don’t miss the opportunity to innovate with part one of our guide www.jtiadvance.co.uk – developed with you, for you. RN ad template.indd 21 1/22/16 4:10 PM 108892 Scottish Grocer 297x210.indd 5 20/01/2016 14:30 12.02.2016 BAKERS’ CHOICE Two stores, two different strategies IN-STORE BAKERY Page 32 » No typical newsagent ‘Demand for £10 mags made opening a store a no-brainer’ Page 26 » NEWS l CONVENIENCE l PROFIT www.betterretailing.com l £2.30 MP slams sneaky Sunday trade plan LEGISLATION l Government accused of using ‘underhand’ tactics and ‘outdated’ figures to push through opening hours changes. Increase l Cross-party alliance vows to keep fighting ‘anti-family, tobacco anti-small business’ proposals. Page 5 » prices ‘at own risk’ NEWSPAPERS Manufacturers warn price hikes Mail in could drive smokers digital to supermarkets. subs trial Page 4 » Scottish stores FRANCHISING first to process customer payments Bargain through terminals. Booze sets Page 4 » sights on SECURITY expansion Spring recruitment ‘Keep a drive follows record close eye number of store openings. on staff’ Retail crime tops Agenda Guto Bebb MP, pictured above, hosted an NFRN reception at Page 7 » Stark warning the House of Commons, attended by 48 MPs. -
Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
REVIEW published: 21 July 2021 doi: 10.3389/fpsyg.2021.683569 Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic Charles Spence 1*, Jozef Youssef 2 and Carmel A. Levitan 3 1 Department of Experimental Psychology, Oxford University, Oxford, United Kingdom, 2 Chef/Patron, Kitchen Theory, London, United Kingdom, 3 Department of Cognitive Science, Occidental College, Los Angeles, CA, United States In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called “dark kitchens.” Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those Edited by: Igor Pravst, diners who may be eating and drinking in the comfort of their own homes represents an Institute of Nutrition, Slovenia intriguing challenge for the emerging field of gastrophysics research; one that the chefs, Reviewed by: restaurateurs, restaurant groups, and even the food delivery companies concerned Alexandra Wolf, are only just beginning to get to grips with. -
Technology Report
2021 TECHNOLOGY REPORT ISBANK Subs�d�ary 1 ©Copyright 2021, all rights reserved by Softtech Inc. No part or paragraph may be reproduced, published, represented, rented, copied, reproduced, be transmitted through signal, sound, and/or image transmission including wired/wireless broadcast or digital transmission, be stored for later use, be used, allowed to be used and distributed for commercial purposes, be used and distributed, in whole or in part or summary in any form. Quotations that exceed the normal size cannot be made. If it is desired to do so, Softtech A.Ş.’s written approval is required. In normal and legal quotations, citation in the form of “© Copyright 2021, all rights reserved by Softtech A.Ş.” is mandatory. The information and opinions of each author included in the report do not represent any institution and organization, especially Softtech and the institution they work with, they contain the opinions of the authors themselves. 2021 TECHNOLOGY REPORT ISBANK Subs�d�ary Colophon Preamble Jale İpekoğlu Umut Yalçın M. Murat Ertem Leyla Veliev Azimli Ussal Şahbaz Lucas Calleja Volkan Sözmen Mehmet Güneş Prof. Dr. Vasıf Hasırcı Authors Mehtap Özdemir Att. Yaşar K. Canpolat Ahmet Usta Mert Bağcılar Ali Can Işıtman Muhammet Özmen Editors Bahar Tekin Shirali Mustafa Dalcı Aylin Öztürk Berna Gedik Mustafa İçer Fatih Günaydın Burak Arık Mükremin Seçkin Yeniel Selçuk Sevindik Burak İnce Onur Koç Umut Esen Burcu Yapar Onur Yavuz Demet Zübeyiroğlu Ömer Erkmen Design Didem Altınbilek Assoc. Prof. Dr. Özge Can Emrah Yayıcı Qi Yin & Jlian Sun 12 Yapım Eren Hükümdar Rüken Aksakallı Temel Selçuk Sevindik Fatih Günaydın Salih Cemil Çetin GPT-3 Sara Holyavkin Contact Görkem Keskin Selçuk Sevindik Gül Çömez Prof. -
2335 Franchise Review June 2017.Indd
SumoSalad’s big step: Mental health innovation in healthy in the workplace 16 27 fast food WORK HEALTH AND SAFETY IN PRACTICE: HOW TO MEET YOUR OBLIGATIONS OFFICIAL JOURNAL OF THE FRANCHISE COUNCIL OF AUSTRALIA ISSUE 50 EDITION TWO 2017 THE ON-DEMAND Delivers hungry customers food from their most-loved restaurants FOOD DELIVERY Allowing restaurants to tap into new revenue streams- driving growth without the overheads SERVICE FOR A seamless technology platform that connects customers, restaurants, and delivery riders THE RESTAURANTS YOU LOVE Dedicated account managers, national support and integrated marketing campaigns Available across Sydney, Melbourne, Brisbane, Gold Coast, Perth, Adelaide, and Canberra Join us by contacting Deliveroo on 1800 ROO ROO (1800 766 766) for more information or email restaurants @deliveroo.com.au www.deliveroo.com.au 501363A_Deliveroo I 2334.indd 3 18/05/2017 12:07 PM THE ON-DEMAND FOOD DELIVERY SERVICE FOR THE RESTAURANTS YOU LOVE Learn how you can join this rapidly growing platform www.deliveroo.com.au 501363A_Deliveroo I 2334.indd 4 18/05/2017 12:07 PM MORE DOORS ARE OPEN TO REGISTERED FRANCHISE BRANDS. 3&/&803 3&(*45&3/08 LEADING AUSTRALIAN �RAN�HISE �RANDS ARE USING THE REGISTRY TO: Promote their transparency and compliance �ind hi�her ��ality prospective franchisees ��tain priority access to comin� ne� pools of franchisees �i�nificantly improve finance options for their franchisees REGISTER TODAY AT ����THE�RAN�HISEREGISTRY��O��AU TO UNLO�� YOUR �UTURE� Level 8, 1 O’Connell Street | Sydney NSW 2000 -
Submission to the CMA on Deliveroo
CCIA’s submission to the UK Competition & Markets Authority on the CMA’s provisional findings in Amazon / Deliveroo 11 May 2020 1. Introduction The Computer and Communications Industry Association (“CCIA”) is grateful for this opportunity to share its views on the Competition & Markets Authority (“CMA”) provisional findings regarding Amazon’s acquisition of a minority shareholding in Deliveroo (“the Transaction”).1 CCIA represents large, medium, and small companies in the high technology products and services sectors, including computer hardware and software, electronic commerce, telecommunications, and Internet products and services.2 CCIA is committed to protecting and advancing the interests of our members, the industry as a whole, as well as society’s beneficial interest in open markets, open systems and open networks.3 CCIA agrees with the conclusion of the Provisional Findings that the Transaction would not be expected to result in a substantial lessening of competition.4 However, CCIA believes there is significant evidence of competitive constraints faced by both Amazon and Deliveroo (the “Parties”), and the dynamic nature of the markets. Accordingly, CCIA submits that, even in the absence of the current crisis,5 the Transaction would not have resulted in a substantial lessening of competition (“SLC”) and would not have harmed customers.6 2. Competitive Constraint of Potential Entry and Expansion In its 11 December 2019 Phase I decision,7 the CMA found an SLC to the detriment of customers and referred the case for an in-depth investigation. As the CMA correctly notes in its Provisional Findings, “[a]n SLC occurs when rivalry is substantially less intense after a merger than would otherwise have been the case, resulting in a worse outcome for customers (through, for example, higher prices, reduced quality or reduced choice).”8 CCIA understands that the market for online food delivery in the UK is highly competitive and likely to become more competitive in the future. -
Co-Op Annual Report 2017 Overall Contents
Co-op Annual Report 2017 Overall contents Strategic report Top ten places to look in 5 Headlines our annual report if you 6 Our business only have 15 minutes 7 Chair’s introduction – Allan Leighton 9 Chief Executive’s introduction – Steve Murrells 1. The headlines 12 Report from the President of the Members’ Council – Nick Crofts page 5 Our business performance 2. What we’re about 14 – Food page 6 17 – Funeral and Life Planning 3. Chief Executive’s 20 – Insurance introduction 22 Our finances page 9 26 Our colleagues 4. How our businesses did 29 Community, campaigns and sustainability during the year 32 Key performance indicators page 14 33 Principal risks and uncertainties 5. Our colleagues page 26 6. Our business leaders Governance report page 39 and page 42 7. Executive pay at a 39 Board biographies glance 42 Executive biographies page 67 43 Governance review 8. A clean audit report 53 Report of the Risk and Audit Committee page 170 61 Report of the Remuneration Committee 9. A jargon buster to help 80 Report of the Nominations Committee you understand our 84 Directors’ report accounts 89 Your Council’s annual statement page 178 93 Report of the Scrutiny Committee 10. The last five years page 185 Financial statements 96 Consolidated income statement 97 Consolidated statement of comprehensive income 98 Consolidated balance sheet 99 Consolidated statement of changes in equity 100 Consolidated statement of cash flows 101 Notes to the financial statements 163 General accounting policies 170 Independent auditor’s report to the members of Co-operative -
Annual Report 2019
ANNUAL REPORT 2019 – HelloFresh SE – HELLOFRESH AT A GLANCE 3 months 3 months 12 months 12 months ended ended ended ended Key Figures 31-Dec 19 31-Dec 18 YoY growth 31-Dec 19 31-Dec-18 YoY growth Key Performance Indicators Group Active customers (in millions) 2.97 2.04 45.3% Number of orders (in millions) 10.54 7.42 42.0% 37.45 27.07 38.3% Orders per customer 3.6 3.6 - Meals (in millions) 79.6 54.7 45.6% 281.1 198.4 41.7% Average order value (EUR) (Exc. Retail) 48.6 48.6 0.0% Average order value constant currency (EUR) (Exc. Retail) 47.8 48.6 (1.7%) USA Active customers (in millions) 1.78 1.09 63.0% Number of orders (in millions) 5.98 3.84 55.7% 20.74 14.94 38.8% Orders per customer 3.4 3.5 (4.5%) Meals (in millions) 40.5 25.2 60.4% 138.2 99.2 39.3% Average order value (EUR) (Exc. Retail) 49.1 50.6 (3.0%) Average order value constant currency (EUR) (Exc. Retail) 47.6 50.6 (5.9%) International Active customers (in millions) 1.18 0.95 24.9% Number of orders (in millions) 4.56 3.58 27.4% 16.71 12.13 37.8% Orders per customer 3.9 3.8 2.0% Meals (in millions) 39.1 29.4 32.9% 142.9 99.2 44.0% Average order value (EUR) (Exc. Retail) 48.0 46.4 3.3% Average order value constant currency (EUR) (Exc. -
Changing Tastes the UK Casual Dining Market September 2017 Contents
Changing tastes The UK casual dining market September 2017 Contents Outlook for the UK casual dining market 01 Key trends impacting the sector 04 Overview of recent investment activity and potential indicators of distress 09 How we can help 12 Key contacts 15 Changing tastes | The UK casual dining market Outlook for the UK casual dining market We expect challenging times ahead for casual dining operators impacted by cost pressures at the same time as consumers face a squeeze on disposable incomes. However, changes in consumer tastes and the way diners engage with restaurants, alongside increasing use of technology, provide opportunities for growth if properly harnessed The UK casual dining sector is going through a challenging period with margin pressures mounting as a result of higher labour costs, higher business rates and increased food costs. At the same time, consumer confidence is falling, with inflation and sluggish wage growth beginning to squeeze disposable incomes. Notwithstanding the challenges facing the sector, we see some key consumer trends emerging that casual dining operators can capitalise on in order to prosper in the current environment. These include a desire for more healthy eating, informal and experiential dining experiences, as well as increased consumer focus on food provenance and sustainability. Sarah Humphreys Lead Partner, Casual Dining The use of digital technology is also increasingly impacting across the whole of a restaurant’s 020 7303 3617 operations. We believe the “restaurant of the future” will use technology throughout the customer [email protected] journey, whether it be to provide delivery and pre-ordering services, or to connect to consumers in-store to offer customisable menus and dynamic pricing.