With the foodservice sector once again under pressure from increased supply chain costs, foodservice professionals are increasingly focused on understanding the changing nature of consumer behaviour and how it impacts upon their business.
A new research paper from the Foodservice Association Australia and Vypr, Foodservice Under Pressure: How Consumer Behaviour is Shifting (April 2026) looks at how spending behaviours, value perceptions and purchase drivers are evolving, based on a national survey of 200 Australian consumers.
The research found younger consumers “maintain the strongest habitual engagement” with eating out – finding that “18% of 18-24 year olds and 14% per cent of 25-34 year olds [are] eating out several times a week, and weekly visitation peaking at 46% among 18-24s and 39% among 25-34s.”
These ‘Gen Z’ diners appear to show greater resilience to cost pressures than older groups, with the paper stating 23% of 18-24s “reporting increased spending, suggesting that social occasions and convenience still justify spend.”
These findings come as no surprise to Bega Foodservice Corporate Chef Caroline Westmore, who says in her experience, Gen Z diners are increasingly focused on the social aspects of dining out – but they still want value for money.
To assist chefs and foodservice operators with menu ideas and inspiration in this regard, Caroline and the team at Bega Foodservice have developed a selection of recipes specifically designed to appeal to Gen Z diners in the latest edition of the Bega Foodservice Flavour Passport: The Social Set.
“Share plates are a great way to attract younger consumers because they allow you to deliver great value while at the same time providing increased opportunity for social interaction,” Caroline says. “This approach can encourage diners to stay longer, which gives you the opportunity to make more from beverage sales, as well as benefit from add-ons, which can further grow your revenue.”
This edition of Flavour Passport includes beverage recipes designed to complement each of the meals. “We’ve included popular drinks like Mexican Bloody Mary, Dirty Soda and Lemon Bourbon Sour – some of them include alcohol but you can easily swap out ingredients to create alcohol free versions as well.”
The latest edition of the Bega Foodservice Flavour Passport is available to download for free here.
