FOOD & INDUSTRY news

Drinks Trends

Santa Maria launches MexiGo : A collection of trending food-to-go recipes for operators

Santa Maria, a leading Mexican out-of-home food provider, have launched Mexi-Go, a contemporary ready-to-go solution for food operators looking to retain simple, streamlined menus that give consumers the choice they desire.

Customisation on menus has increased by more than 38% year-on-year, and 28% of menus are now customisable. Providing finger-licking recipes, based around classic Mexican hand-held dishes, Mexi-Go makes it easy for operators to create customisable dishes. The recipes cater for different dietary requirements and palates, swapping meat for plant-based options, and taking inspiration from a range of global cuisines.

Nick Minchin, Marketing Manager for UK & IRE, Santa Maria, says: “Alongside the recipes, operators also have access to insights, tips on how to drive revenue, culinary hacks, digital assets and imagery, which is all free to download and use.”

To download Mexi-Go, food operators can visit: https:// www.santamariaworld.com/uk/ foodservice/concepts/mexi-go/

The global beverage flavour expert, MONIN, has shared the findings from their annual Summer Drinks Trends Report to help venues prepare for the warmer months ahead.

Almost half (47%) of hospitality leaders are confident about their prospects over the next year, and whilst the current economic climate means consumers are visiting such outlets less, there’s now a focus on quality over quantity, with 44% of consumers now considering high quality when it comes to choosing what to drink.

The branded coffee shop market is now worth £4.9 billion, growing by 12% in the past 12 months. With this in mind, the future is looking promising. This is down to many factors, but the sector’s openness to experiment and quickly diversify to the changing climate is crucial to success.

Lee Hyde, Senior Beverage Expert at MONIN, comments, “Despite the current, difficult economic climate, coffee is still seen as an affordable luxury, or a treat that consumers are willing to invest in. Customisation continues to be on the rise, including milk alternatives, syrups and whipped creams. This presents outlets with an exciting opportunity to get creative with their coffee offering, building a mix and match menu to suit seasonal flavour preferences.”

47% of hospitality leaders are feeling positive about the future

Brits regularly order a cocktail when out with friends and family

1 in 10

1 in 3 under 35s drink an iced coffee every day, even in the winter months