by Alastair Campbell
Investing in new restaurant furniture could help ethnic establishments to win back some of the custom that has seemingly been lost to purchases from supermarkets and home eating in the past few years.
According to NPD Group, 123 million fewer trips were made to ethnic restaurants in the three years between 2009 and 2012, with a broad range of reasons given by consumers for why that might be.
In 2012, almost seven million fewer people went to ethnic restaurants to socialise with friends, while over 5.5 million fewer dined as couples. Convenience visits - to fit around errands and shopping trips - fell by over four million, with over two million fewer visits made by people dining with their families.
Guy Fielding, director of business development for NPD Group, says owners and operators need to act if they are to reverse the trend, with investment into their eating environment one place to start.
"These findings are a real wake-up call for ethnic restaurant operators to take a hard look at their offering," he says. "This not only includes the decor, atmosphere, layout and cleanliness of their establishments, but their service levels and promotions too."
In particular, he warns against holding on to "dark and dated decor", and instead suggests creating lively and welcoming dining atmospheres that are suitable for friends and family groups looking for somewhere to socialise.
His comments are further informed advice for restaurant owners and operators of the impact the right restaurant furniture can have on the success of an eatery - even in niche markets such as ethnic food.
With fewer people now choosing to go out for spicy foods such as curries, the UK market may be entering a new phase of competition for customers.
As the market evolves and settles into its new shape, potentially with further effects due to the ongoing economic turbulence in the UK, those who are able to adapt to the changes in consumer demand will be best positioned for success - and can continue long family traditions in the process, where restaurants have been handed down through the generations.