The Spanish hospitality industry remains a focal point for leisure and social activities, with 70% of Spaniards maintaining or increasing their visits to bars and restaurants this year, according to a new study.
The study, carried out by by AECOC Shopperview and 40dB, in collaboration with Frit Ravich, found that Spanish consumers still place great importance on socialising and spending quality time with friends and family.
The labour market’s strong performance in recent months, coupled with increased savings, have boosted disposable income for leisure activities, the study noted.
Consequently, 50% of consumers dine out at least once a week, a 28% increase on October 2023. Similarly, 42% purchase prepared meals from supermarkets on a weekly basis (up 25% from 2023), and nearly 30% use food delivery services weekly (up 10% from last year). Conversely, those who cook daily at home have decreased by 5 percentage points, now at 73%.
On weekdays, mid-morning breakfast is a popular time for going out, with 44% visiting bars or cafes to relax, a figure that rises to 73% among full-time workers.
The report also notes a decline in the popularity of bringing lunch from home, with only 46% doing so, down 22% from May 2023. Instead, 43% prefer dining out during the workday, an increase of 19%.
Weekend activities
During weekends, consumption patterns shift, but the focus on socialising persists. Some 74% of Spanish consumers say that they go out for pre-lunch aperitifs, 57% for afternoon drinks or beers, and 55% for nightlife activities.
There is a notable trend towards daytime consumption over nighttime, with 52% reducing nighttime leisure and 45% dining out more at lunch than dinner. Additionally, 32% have incorporated new consumption occasions like ‘after work’ drinks, aperitifs, or brunch into their routines, and 27% have shifted mealtime schedules earlier when dining out.
Sustainability and food waste
Sustainability has become a key factor in consumer decisions, with 51% of the population considering it important when choosing dining venues, a 17% increase from 2023.
Furthermore, 55% believe restaurants should implement initiatives to reduce food waste, and nearly 30% use apps to avoid wasting food. Other sustainability measures that consumers prioritise include reducing single-use packaging (53%), using seasonal or local products (50%), fair treatment of suppliers and employees (42%), and implementing greater efficiency measures (41%).
