Heinz UP Two - Spring/Summer

s n o i t c e r i d new u n e m r u o for y

ISSUE 2

Burgers get personal

Moving beyond magic

Premiumising the classics

Our brand new range of back of house sauces are ready to help you easily keep pace with ever changing taste trends.

@KraftHeinzFSUK

www.heinzfoodservice.co.uk

what’s

All the important menu trends for new season At Heinz Foodservice our aim is simple; to inspire customers with information on the emerging trends that help to keep their menus appealing and competitive.

So welcome to the second issue of UP. It’s packed full of exclusive insight into the trends that continue to drive the casual dining marketing forward.

Last time, we introduced some important regional menu trends and here, we present even more insight into how consumers are reacting to the trends and how they are continuing to evolve.

Discover what’s UP in 2017…

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NEW AMERICANA

NEW This key trend is at the heart of the menu for over 8,000 outlets. That’s over 12.% of total Restaurant and Quick Service Restaurant sectors And, crucially, the forecast is positive with a predicted growth of nearly 4% through to 2020

AMERICANA 2/3 4/5

NEW AMERICANA

The basic fact is that Americana dishes are as popular as traditional British dishes on menus and, although it dominates in casual dining, it is present across all sectors.

Although the number of burgers on menus has dipped slightly, the ‘new wave’ of authentic Americana is pushing the trend forward.

By that we mean regional specialities, ‘hero’ cuts of meat and authentic and faithful flavours - all of which can now be considered as mainstream. This is born out by the number of specialist Americana operators thriving and growing.

It’s also vital to consider the trend for personalisation which can be a real “win win”. Consumers want it their way and for operators, it’s a great opportunity to upsell. But the challenge is to achieve this practically, without overcomplicating the process back of house.

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BREAKING DOWN

the menu

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NEW AMERICANA

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ON THE what’s trending Key to keeping the Americana trend relevant on menus is it’s flexibility. It works brilliantly with chicken which has grown phenomenally as a protein and the ‘Chicken Grilled Combo’ has appeared on many more menus over the past year.

Also, there has been a huge surge in main course salads on menus like Caesar Salad up over 50% year on year.

See over for more important trends…

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NEW AMERICANA

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M U LT I - U S E M E ATS

RISE IN V EGETARIAN

Cuts like brisket being used in multiple dishes on the same menu

Healthy options such as superfoods and salads are on the rise. Double digit growth for chickpea, squash and plant-based burger

M I C RO - R EG I ONA L I T Y

T HE SCIENCE OF BBQ

Bringing authenticity and local flavours to menus

More techniques and technical explanations on menus - ‘pit smoked’ ‘curing and smoking times’

IT KEEPS GET T ING PERSONAL The personalisation trend is unstoppable and sauces and condiments are a brilliant way for operators to incorporate the trends immediately into menus - but it’s already taking many forms.

Some are offering customisation from scratch whilst others are marketing ‘upgrades’ to dishes.

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NEW AMERICANA

D I S H E S STI L L G E T T I N G SAU C I E R

ON THE emerging flavours

All about multiple sauces and mixing at the table

TO P P E D, D I RT Y F R I E S

Fries have seen a complete transformation over the last 5 years. We’re now into a second wave of being able to customise fries with an array of toppings.

Fries are now being seen by consumers as a lighter option to a main meal which is still going to fill them up.

Very hot – Sriracha, ghost chilli, habaneros Smokey flavours – smoked chilli hollandaise, smoked paprika mayo, smokey tomato chutney Bacon – jam, mayo, ketchup… and “rain”!

(Almost Famous) Sweet & sticky – black treacle bbq, maple bbq, chilli bourbon glaze, chilli jam, ginger beer glaze Alcohol flavouring – Tennessee Whiskey, Jack Daniels, beer glaze, beer chutney Relishes/chutneys Rubs/dustings/glazes/marinades • Mustard ‘caviar’ (Red’s) • Apple sauce (Pulled Pork) • Marinara • Retro: marmite butter, Frazzle dust • Signature sauces – secret recipe + cool name = retail opportunity • Flavoured sour cream (chipotle – Red’s) • Buffalo – on fries, wings and chicken burgers

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feature

OWN IT THE KINGS OF CUSTOMISATION Discover the operators taking personalisation and customisation to the absolute max. From choices in proteins to sauces to choices of fries, just look what’s out there‌

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NEW AMERICANA

COUNTER WWW.THECOUNTERBURGER.COM With sites in the US, Ireland and Saudi Arabia and with a franchising model, the brand is totally focused on building a burger from the ground up.

BURGERS AND MORE WWW.BURGERSANDMORE.CO.UK Yorkshire-based operator building personalised burger towers

LOADED WWW.LOADEDBURGERS.CO.UK London-based Loaded offer individually priced accompaniments and create ‘galleries’ of personalised burgers online and on social media

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One of the biggest indicators that Latin dishes are on the rise in the UK is the fact that Mexican dishes are firmly established on menus across the foodservice market. 15% of menus now feature a burrito compared with just 4% in 2010.

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But also, menus are moving beyond Mexican, particularly with smaller branded operators whose menus are focusing on dishes from Brazil, the Caribbean and Peru.

For example, ‘Jerk’ flavours are now at record levels on menus. Although growing from a small base, there are twice as many menu listings as last year.

That’s an increase of over 150% since 2010.

Of course, the Rio Olympics have also played a part in the growth of Latino dishes being added to menus. The Peruvian raw fish dishes, Ceviche, is gaining mainstream acceptance much of this growth is also due to trends filtering down from high-end restaurants like Sushi Samba.

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BREAKING DOWN

the menu

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ON THE what’s trending N EW DI SHES Innovation is happing in around snacking and bite-sized formats and burritos are increasingly being listed as breakfast items.

We are seeing more Peruvian flavours coming through and ingredients including smoky chilli, corn and sweet potato.

HO ST FOODS BBQ meats including pulled meats and jerk chicken are crossing over from the Americana trend and we are seeing more fish; particularly sea bass, salt cod and crayfish.

As with other flavour trends, more vegetarian options are appearing on menus including yam, plantain and beans.

Leading brand Wahaca even has sautéed cactus on current menus.

M A RK ETI N G AN D SERV I CE New ideas that capitalise on consumers’ general demands for quick, easy, convenient and portable dishes that are full of flavour are helping the trend to grow. The portability of dishes is also helping items like burritos become a real staple of online order and delivery services.

EMERGING FLAVOURS Flavoured ketchups (chilli, chipotle) Smokey flavours Chimichurri, salsa verde Specific pepper varieties (Malaguetta, Habanero, Rocoto) • Jerk BBQ and marinades • Caribbean flavours (Fruit, Citrus, Coconut, Rum) • • • •

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• • • • • •

Flavoured Mayo (Coriander, Citrus, Chilli) Choice of heat Alcohol (whisky, mojito, tequila) Citrus flavours Aji Nacho/Mexican/Texan Cheese

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feature

LAUNCHING this spring

New Heinz 57 Sauces Easy-squeeze bottle, optional additional pump allows for flexible usage. Designed for no risk flavour innovation.

New larger format Mustard range Yellow Mustard Mild

American style mustard perfect for burgers,hot dogs & deli style meats. Sweet, smooth & tangy.

Yellow Mustard Sweet

New York Deli-Style Mustard. Irresistibly smooth with a burst of sweet honey.

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New range of Sauce-o-Mats Yellow Mustard Mild

American style mustard perfect for burgers, hot dogs & deli style meats.

Yellow Mustard Sweet New York Deli-Style Mustard.

Sweet Smooth & Tangy.

Garlic Sauce

A deliciously creamy sauce mixed with a combination of garlic and chives.

HP Sauce

Tangy and sweet with tamarind, dates and clove back notes.

Classic BBQ

Sweet Hickory Smoked Flavoured BBQ Sauce.

Mayonnaise

Made with free range eggs and containing absolutely no added colours, flavours, preservatives or artificial thickeners.

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There are some big shifts in the Pan Asian trend.

Overall, Indian’s share of the Pan Asian flavour sector is decreasing with Japanese, Chinese, Korean and Vietnamese all gaining ground.“

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As we reported in the last issue of UP, growth in Pan Asian flavour is being driven by chain restaurants (forecast to grow by nearly 10%) compared to independents where decline is forecast.

Fast growing brands like Pho, Banana Tree, Roka and Chozen continue to expand aggressively. But there are also more street food influences in this menu trend. For example, amongst the brands that are consider to be “Ones to Watch’, 14% focus on Pan Asian flavours.

What’s more, 12% have Vietnamese flavours at the heart of their menus whilst back in 2012, not one of them featured in the list of ‘Ones to Watch’.

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BREAKING DOWN

the menu

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STARTERS

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ON THE what’s trending N EW DI SHES Korean flavours in BBQ and Kimchee are moving into fusion menus and thinner versions of curries and miso are being served more as on-the-go soups and hot pots.

Again, portable dishes are on the rise, including steamed buns, Bao and Banh-Mi.

HO ST FOODS The growth of vegetarian options is very apparent in the Pan Asian trend. Okra and courgette for appetisers and Squash, Tofu and Beetroot for curries. Healthier alternatives are also being seen in accompaniments including Quinoa, Seeds and Grains like Wild Rice.

M A RK ETI N G AN D SERV I CE The basic idea of ‘better for you ingredients’ is as the heart of the marketing and communication of Pan Asian menu items.

This also fits with the growth of small plates. The Pan Asian trend is also incredibly versatile in its breadth of flavours: from mild to spicy there really is something to suit every consumer taste.

EMERGING FLAVOURS • • • • • • •

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Korean BBQ Hot, sweet, sour combinations Gochujang (spicy Korean condiment) Harusame dressing Kombu Relish (seaweed) Sambal (chilli) Pickled vegetables and vinegar/fermented flavours in dressings

• Citrus (Lime, Lemongrass, Ponzu, Yuzu) – added to mayo • Perilla (herb of the mint family) • Nouc Cham (Vietnamese dipping sauce) • Flavourful Stocks (dashi, miso) – used in dressings and glazes

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In the last issue of UP we reported how pub restaurants are forecast to grow in value by 29% to 2020. That’s the highest of any foodservice sector. They remain the real champions of British cuisine which has gained share on menus over the last two years following a dip in 2014.

Certainly, some of that growth is due to small but fastgrowing chain restaurants like Decks, Square Pie and Kerbisher & Malt.

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the menu

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Heinz Vinegar now available

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ON THE what’s trending P R E M I U MI SIN G THE CL ASSI CS Although there is still growth in the value end of the market with carveries and meal deals, it’s the trend for premiumisation that is driving menu innovation.

Provenance of ingredients, hand-prepared and home-made items are prevalent as are local ingredients such as craft beers in baxer.

Once more, the growth in vegetarian options and vegetables more generally are increasing the importance of side dishes. Cauliflower and Beetroot in particular are taking centre stage.

EMERGING FLAVOURS • Chutneys - Fruity, Fruit & Alcohol, e.g.

Apple & Cider • Flavoured Hollandaise/ Crème Fraiche/ Mayo (thyme, horseradish, garlic, citrus)

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• Cranberry (seasonal) • Alcohol - Ale, Cider, Ginger Beer, Red Wine, Sloe Gin, Whiskey, Port – often mixed with gravy

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Mediterranean cuisine remains the most popular on UK menus. Its appeal is based on the fact that it hits a number of key trends.

It’s versatile and easy to update on menus with different bases and sauces and it lends itself to smaller portions and healthier dishes.

Importantly it has high family appeal, with pizza particularly being important for children to see on a menu.

Pizza as a main course has had a storming year, over 26% up on 2015. This has been led by increase in varieties rather than appearances on new menus.

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Tomato Pasta 2% Cheese Pasta 2%

Beef Lasagne 4% Chicken Pasta 2%

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ON THE what’s trending Despite the dominance of pizza, there are some really innovative flavours and dishes starting to emerge on menus. Middle Eastern influences are growing as are different varieties of meats and sausages.

Vegetables and pulses like squash, pumpkin and aubergine and making more menu appearances and, as with the other key cuisine trends there is a real focus on regionality and provenance in menu descriptions.

For example, Sicilian-style orange gremolata and Calbrian oregano.

Dietary changes have also had a high impact on this cuisine type - particularly gluten-free in pizzas, breads and bases.

EMERGING FLAVOURS • • • • •

Middle Eastern influences Heat and spice (Chorizo, N’Duja, Harissa) “Fire roasted” (peppers) Smoked paprika Flavoured oils (truffle, basil, etc..) and speciality vinegars (white balsamic)

• • • • • •

Mint Hot pepper, peri-peri Olives (Tapenades) Herbs (Gremolata, Za’atar) Citrus/fruity (Pomegranate) Rose

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A GUIDE TO

cuisine types

BY TREND NEW AMERICANA

AUTHENTIC AMERICANA

SUN-KISSED EUROPE

BEYOND THE SUB-CONTINENT

LOVIN’ LATINO

BRITISH COMFORTS

American

Cypriot French Greek Italian Mediterranean Portuguese Sicilian Spanish

Asian Chinese Indian Indonesian Japanese Korean Malaysian Oriental Pakistani Sri Lankan Thai Vietnamese

Argentinian Brazilian Caribbean Chilean Cuban Mexican Peruvian Puerto Rican

British

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splash make a

with Heinz Malt Vinegar

We’re always ready to help create a great impression on your tables, so together, @KraftHeinzFSUK

Source of Information: Kraft Heinz Insights Report Q2 2016 Supported by Horizons FS Limited Andy Bacon Culinary Development Innovation Manager Kraft Heinz Company South Building, Hayes Park, Hayes, Middlesex, UB4 8AL andrew.bacon@KraftHeinzCompany.com www.kraftheinzcompany.com www.heinzfoodservice.co.uk