A new report from CGA by NIQ’s Food Insights Series – ‘Hot Snacking in Pubs’ reveals how Britain’s favourite hot snacks are driving longer visits, higher spend, and fresh opportunities for food wholesalers, suppliers, and operators.
Key findings at a glance
Behind the crisp exterior lies a roadmap for increasing dwell time, generating incremental drink sales, and future-proofing portfolios:
- On Premise penetration – Over half of all pub visitors typically order a hot snack during their visit, and one in five do so on every or almost every occasion.
- Rising frequency – Consumers purchasing hot snacks while visiting the pub channel more often than they did 12 months ago signal sustained momentum despite ongoing cost-of-living challenges.
- Increased revenue opportunities – Consumers tend to extend their stay in-venue after ordering a hot snack, resultantly converting kitchen occasions into bar revenue.
- Gen Z in pole position – Gen Z make up 25% of the global population and are expected to have the highest spending growth yet. Understanding this cohort is vital as they move into their peak spending years.
- Loaded potential – While chips are the favourite, more than a third now choose loaded fries, often trading up to premium toppings and, in turn, boosting operator margins.
What does this All Mean for Key Industry Stakeholders?
The soaring popularity of hot snacks sits at the intersection of two acute market pressures:
1. Cost squeeze – Rising wages, energy, and ingredient costs are forcing pubs to look for low-waste, labour-light menu items – preferably ones that also unlock extra drink sales.
2. Consumer value equation – Headline inflation has eased for some, yet discretionary spend remains under scrutiny. Hot snacks deliver a value-perceived treat without the ticket price of a full meal.
The report reveals new strategic opportunities to:
- Develop sales stories that demonstrate the value for venues to stock products, promote them with customers, and create mutually beneficial partnerships.
- Curate pricing architectures that benefit food wholesalers, suppliers, and operators.
- Engineer profitable portfolios and snacking menus that meet current consumer preferences, as well as negate barriers to purchase,
- Identify where and when to invest resources for brand and marketing activation.
Andrew Hodgson, CGA by NIQ’s Foodservice client business partner, said “We might think of chips as a pretty humble affair, yet the opportunities hot snacks represent are anything but. The new Spotlight Report proves how a well curated hot snack range can extend dwell time, raise drink velocity, and shield menus against shifting tastes, especially among Gen Z and premium seeking guests. As far as wholesalers, suppliers and venue operators are concerned, leveraging these insights means turning a simple side dish into a main driver of growth across Britain’s On Premise.”
Andrew Hodgson, CGA by NIQ’s Foodservice client business partner, said “We might think of chips as a pretty humble affair, yet the opportunities hot snacks represent are anything but. The new Spotlight Report proves how a well curated hot snack range can extend dwell time, raise drink velocity, and shield menus against shifting tastes, especially among Gen Z and premium seeking guests. As far as wholesalers, suppliers and venue operators are concerned, leveraging these insights means turning a simple side dish into a main driver of growth across Britain’s On Premise.”
Discover the hot snacking opportunity, including how long dwell time is impacted, how many more drinks are ordered, and the barriers to spend, with the new spotlight report ‘Hot Snacking in Pubs 2025’. The new report, available now, explores consumer behaviour, preferences, and willingness to spend. For more information download the info pack, or to build a tailored food insights report bundle, contact the experts here.
