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Takeaway spend up but so too are searches for discount codes



Brits are spending an average of 10% more on takeaways than before lockdown but as value for money becomes more important, searches for discount codes have risen by nearly a quarter (23%), new research shows. 


The study, compiled by City Pantry and Just Eat, also reveals how plant-based takeaway orders have risen by almost a third (29%) during lockdown as Brits look to implement healthier lifestyle choices while stuck at home,

The North East has seen the biggest rise in plant-based orders at 124%, followed by the South West at 85% and the East of England, which saw orders rise by 65%. 


Not every part of the UK is onboard with the veggie options, however - in fact, healthy, vegan or vegetarian orders have dipped by 10% in the West Midlands compared to before lockdown, and seen a 7% drop in Scotland.


The data also shows that some regions have grown progressively more adventurous with their meal choices.


People in Wales have treated themselves to significantly more dessert orders than before lockdown with a rise of 151%, while Scotland has seen orders of Greek food - such as moussaka, baklava and gyros - rise by 167%. 

Sales of alcohol being delivered, such as spirits, wine and beer, have risen by a massive 36% nationwide. 

Tom Squire, financial director at City Pantry, comments: “As businesses and individuals continue to adapt to the ‘new normal’ and practice social distancing, it’s likely we will see further growth in delivered-in meals. As such, it’s important that we in the hospitality industry continue to work together to find solutions that are COVID-safe and adapt to meet the evolving needs of consumers.


“We’ve already seen hospitality businesses adapt and create new offerings during lockdown -  from creating recipe boxes of their best-selling dishes to hampers that include treats and alcohol, all available for delivery to people’s homes. Convenience and variety have played a big role in this increased demand, with busy remote workers not able to spend sufficient time preparing all their meals from scratch every day.”

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