Heinz up winter 17

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

ISSUE 3

“New wave” of Americana

Taking the taco

British Food Revival

d e n o i t r Po n o i t c e f r to pe Heinz Sauce-O-Mats provide your customers the opportunity to serve themselves whilst maintaining control over portion size.

NE W

RS

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FLA VOU

www.kraftheinzfoodservice.co.uk @KraftHeinzFSUK

what’s

All the important menu trends for Autumn/ Winter season At Kraft 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 third issue of UP. Packed full of exclusive insight into the trends that continue to drive the casual dining market forward.

In our last edition, we expanded on 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 Winter 2017‌

Autumn/Winter 17

NEW AMERICANA

NEW

Americana is still the key trend going into Winter 2017 and there is a continued growth forecast of 3.7% to 2020. The trend is evolving from traditional American fare to a “New wave” of authentic Americana BBQ/Low ’n’ Slow which is now becoming mainstream across sectors

AMERICANA 2/3 4/5

NEW AMERICANA

In the last issue of UP we touched upon the “New Wave Americana” but we’re seeing real developments of this coming through in other sectors.

With some traditional American dishes (hot dogs, ribs and burgers) on the decline the authentic Americana/Low ‘n’ Slow type dishes (salt beef, Philly Steak, Brooklyn Beef, Brisket) are making evolving the trend and now making there way onto pub and casual dining menus.

Personalisation is still a driving force within the Americana trend. This is true still with burgers, giving the customer the opportunity to make it theirs’ without overcomplicating the back of house process. This approach is also making it’s way into other dishes such as ribs, chicken wings and hot dogs.

100+% increase in burgers on menus since last winter

P

E

IN EURO

Autumn/Winter 17

BREAKING DOWN

the menu MAINS

Other mains in growth Pizza Sandwiches Macaroni Cheese Rump Steak

• Top 3 Sauces across all Burgers: Mayonnaise, Relish and BBQ. • Burger sauces in biggest growth: Garlic/Aioli, Cheese & Horseradish

STARTERS

Top 5 sauces/dips BBQ Sour Cream Chilli Sauce Piri-Piri Sauce Cheese Sauce

• All Chicken Wings served with either a BBQ or Chilli Sauce • Blue Cheese becoming more popular and often to compliment hot spicy flavours

6/7

NEW AMERICANA

SIDES

UPGRADE BY TYPE

SAUCE FLAVOUR PROFILES (MAINS, STARTERS & SIDES)

Sauce Flavour

Share Vs 2015 of Dishes PP

BBQ 26% -13.1 Relish/Chutney 16%

-4.4

Burger 9% -0.6 Chilli/Spicy/Hot 8%

0.8

Tomato 6% -2.0 Cheese 6% 0.3 • Average price of an American aside sauce is £0.95 but operator charge as much as £1.49

Garlic/Aioli 4% 2.4 Chipotle 3% -0.7 Ketchup 3% 0.3 Sriracha 2% 1.6

• Sides continue to grow: Operators use to up trade customers and enable personalisation of dishes • 35% of upgrades are beef: additional Burgers, Chilli & shredded beef topping

• BBQ sauce is still the most popular albeit showing yoy decline.

• Very hot, spicy flavours are in growth – Sriracha, Ghost Chilli

Autumn/Winter 17

BREAKING DOWN

the menu In Europe STARTERS • Chicken wings with barbecue sauce continue to dominate • Bacon starters continue to be dominated potato skins – key sauces are BBQ and Sour Cream • Key pork starters for Europe are – ribs, rib combos and nachos

MAINS • Chicken burger key as a host food • As with the starters pork main dishes are dominated by ribs!

• Beef is still important with burgers being number 1 host food

SAUCES • Barbecue sauce have increased yoy (AW 2016 308 13% vs SS 2016 286 35%) • Increases in – Chipotle Barbecue, Smokey BBQ, Spicy. Decrease in Hickory

8/9

NEW AMERICANA

ON THE what’s trending With the Americana trend being relatively ‘young’ it’s important for operators to maintain innovation and reinvent to keep it moving. Vegetarian burgers are up 3% on menus since Winter 2015 due to the reinvention of using alternative and more exciting ingredients, see our Fluent in Burgers guide for more information.

Alternative BBQ cuts such as burnt end, brisket, short rib, bone marrow are also seeing a rise on menus Turn over to find what else is trending…

Autumn/Winter 17

G E T P I CKL E D

MICRO-REGIONALIT Y

Hot, sweet or pickled toppings/sauces cut through greasiness of BBQ meats/burgers; also smokiness

Descriptions on menus are becoming more regional e.g. Boston Butt, Philly Steak, New York Strip

A L L T H ROU G H TH E DAY

BUILD IT YOURSELF

BBQ is now no longer just for lunch and dinner. It’s now taking over breakfast and brunch with dishes like cola gammon and eggs appearing

Building your own burger, hot dog and platters are driving dishes

WH AT TH E COW?

DISHES ARE ST IL L SAUCY

Details of the cuts of meat used are being incorporated into burger descriptions to premiumise the offer and respond to consumers’ increased awareness of meat cuts

Multiple sauces on dishes are still key to show variety and trade up on menus

10/11

NEW AMERICANA

ON THE emerging flavours Smokey flavours – smoked chilli hollandaise, smoked paprika mayo, smokey tomato chutney Alcohol flavouring – Tennessee Whiskey, Jack Daniels, beer glaze, beer chutney • Buffalo – on fries, wings and chicken burgers Very hot – Sriracha, ghost chilli, habaneros Bacon – jam, mayo, ketchup… and “rain”!

(Almost Famous) Sweet & sticky – black treacle bbq, maple bbq, chilli bourbon glaze, chilli jam, ginger beer glaze Relishes/chutneys Rubs/dustings/glazes/marinades • Marinara • Flavoured sour cream (chipotle – Red’s)

Autumn/Winter 16/17

feature

WHO IS

on the up

12/13

NEW AMERICANA

THE BIG V Aside from their pun-tastic name, this veggie food joint also do some innovative, seriously tasty veggie burgers. Their halloumi burger and sweet potato burger both look great, but you should definitely start with the classic Big V before you work your way through the menu.

SMOKE STAK David Carter’s Smokestak has been doing the rounds at various Street Feast events for some time now, and has built up a reputation as delivering the best brisket in town, no mean feat. Smokestak embodies the low ’n’ slow trend and we think it’s definitely worth a visit!

SMOKEY TAILS Smokey Tails, the cult ‘Beats & Eats’ pop-up created by Seth Troxler (international DJ), has made a permanent home in the heart of East London’s thriving food scene at Hoxton Square Bar & Kitchen. Smokey Tails, known for its rich, deep, home styled BBQ flavours inspired by home-cooked food. They mix the hearty family food they have become known for with sharing plates, exotic salad combos, insanely good sides, sumptuous deserts and carefully fashioned cocktails.

Autumn/Winter 16/17

Latin dishes have seen a huge rise in presence on menus, Mexican dishes alone have grown 6% since 2015. Although still relatively small in terms of Latin outlets circa 700, it’s expected to grow 12% by 2020 which is the biggest growth forecast out of our 5 key trends. Although Mexican is by far the dominant cuisine smaller brands focusing on dishes from Brazil, Cuba, Caribbean and Jamaica are rising fast.

14/15

Autumn/Winter 16/17

BREAKING DOWN

the menu MAINS

Other mains in growth Mexican Burgers Steak Vegetarian

STARTERS

16/17

• Tacos have increased across all course categories by 82% • Half are served with multiple sauces • Half are served with Sour Cream and/or Salsa • 21% are served with a flavoured mayonnaise (oregano, garlic, chipotle)

SIDES

SAUCE FLAVOUR PROFILES (MAINS, STARTERS & SIDES)

100

75% 46% 36% HOTELS

20

PUB

40

50%

QSR

60

RESTAURANT

80

0

• All sectors apart from Hotels has grown in brand penetration vs PY • Pubs have grown 7pp with Nachos & Burritos now a firm favourite on the large group chains

• 54% of dishes are served with multiple sauces – the most common being these traditional Top 3 • Chilli sauces are in growth – flavour profiles include Smoky and sweet

Sauce Flavour

Share Vs 2015 of Dishes PP

Sour Cream

58%

0.1

Salsa 42% -3.3 Guacamole 30% -3.7 Chilli 14% 4.1 Tomato 9% -3.0 BBQ 9% -0.7 Chipotle 7% -1.1 Cheese 7% -2.3 Habanero 4% 2.3 Mayonnaise 3% 1.4

• Hot Habanero sauce is becoming more popular but limited to Mexican restaurants so far • Chipotle mayonnaise is used to give a Mexican twist to burgers

Autumn/Winter 17

BREAKING DOWN

the menu In Europe STARTERS • Nachos in top 3 beef and pork starters across Europe • Nachos #1 in starters which contain cheese

MAINS • Spain and Nordics continue to have Mexican presence with burritos and quesadillas • Beef burrito and tacos in top 3 of main dishes which contain beef • Notable increase in pork Tacos/Burritos in France and Spain with salsa and pico de gallo being key sauces

SAUCES • Pico de Gallo appears in top 20 sauces for AW 16 • Chipotle sauce appears in the top 20 for the first time

18/19

ON THE what’s trending Tacos, tacos and more tacos. Taco’s as a dish type across all course categories has increased 82% (+3pp based on share of dishes) – This is the biggest growth across this cuisine type. The trend is driven by on-the-go, hand held food. But Tacos aren’t the only other handheld food to look out for, also Tostadas, Empanadas, and Taquitos feature Turn over to find what else is trending…

Autumn/Winter 16/17 17

F U S I N G TR E ND S

V EGETARIAN LOV E

Latino dishes work well with US BBQ trend – e.g. See Turtle Bay Jerk Pit BBQ

Higher demand for more veggie options: corn, butternut squash, yam, spinach, plaintain, beans – cactus for the brave!

JERK IT

TOPPED UP

Jerk flavours and seasons are back on trend adding spice to dishes

Loaded’ chips and nachos, a trend which has featured heavily in americana

S M AL L A ND SIMPLE Extending day parts into breakfast dishes: Burritos, Mexican Eggs

20/21

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

Autumn/Winter 16/17

feature

WHO IS

on the up

22/23

BREDDOS Breddos started out as a makeshift taco shack in a car park in Hackney back in 2011. Since then, they’ve gone on to do residencies and pop-ups, Street Feast, a cook book, as well as a cookoff at LA’s Tacolandia festival in 2016, before finding a permanent home in Clerkenwell. Breddos food is influenced by the hundreds of roadside taquerias and restaurants, whilst utilising the best of British produce from passionate producers.

LIMA LIMA is a representation of the gastronomic expansion that has taken place in Peru during the last few years, with the idea of showcasing Lima to London, as the gastronomic capital of the Americas.

TURTLE BAY Although not strictly ’Latino’ Turtle Bay is the biggest chain of Caribbean restaurants in the UK. Turtle Bay is a cocktail bar and buzzy restaurant with beach shack chic, calypso beats and kick-ass comfort food with a jerk kick!

Autumn/Winter 16/17

From the last edition we highlighted that Japanese, Chinese, Korean and Vietnamese cuisines are growing against Indian cuisine. There has now been a shift whereby Indian cuisine is now in growth. The growth of the trend is going to be pushed through by chains +9.9% versus a decrease in the number of independents -1.5%.

24/25

Autumn/Winter 16/17

BREAKING DOWN

the menu MAINS

Other mains in growth Mexican Burgers Steak Vegetarian

STARTERS

• Poultry in the form of chicken is the favourite core ingredient, and is in growth +2pp • Fish is showing some decline driven by Salmon • The area of significant growth is the use of Tofu both in Curry & Noodle type dishes

CORE SPECIES (Starters & Mains)

26/27

SIDES

• Upgrades range between 50p-£1.99 • Opportunity for operators to upsell based on additional items –i.e.. naan bread, bhajis, poppadum

SAUCE FLAVOUR PROFILES (MAINS, STARTERS & SIDES)

Sauce Flavour

Share Vs 2015 of Dishes PP

Soy 14% -9.6 100

73%

HOTELS

PUB

40

QSR

28% 52%

60

20

63% RESTAURANT

80

Curry 11% 0.7

0

• Growth in QSR reflects more in-store operators listing curry dishes • The decline is Sushi is reflected in the decline of Soy & Wasabi sauce, this reflects breadth of range rather than penetration

Chilli 11% -2.6 Teriyaki 9% -1.7 Mango Chutney 7%

2.6

Sweet Chilli

-2.0

6%

Mayonnaise 5% 0.7 Yoghurt 5% 2.5 Wasabi 5% -9.2 Broth 4% 2.0

• Broth often with a miso flavour profile is in growth • Curry sauce seeing growth in Katsu but a drop in Thai

Autumn/Winter 16/17

ON THE what’s trending One of the biggest shifts in the last few months is the development of the Bao Bun moving from street food over to mainstream menus e.g. Steamed Duck Gua Bao Buns (Giraffe).

Following on from the Bao buns the on-the-go trend is going to be moving forward with additional Pan Asian foods making there way onto menus like summer rolls and banh mi

28/29

Autumn/Winter 16/17

P R E M I U M PROTE I N

GOING SUPER

Wagyu beef, scallops, crab and duck making the way onto menus

Quinoa, Seeds, Grains, Avocado, Brown/Wild Rice, Samphire/other sea vegetables

TO - G O

SAUCES TO SUIT

Miso / thinner versions of curry served as to-go soup or hot pots

Offering a range of sauces to suit tastes – from sweet to spicy hot

JAPAN E S E I N G ROW TH Penetration of Japanese in QSR has grown from 15% last year to 26% in W16 as more food-to-go operators add noodles, sushi and curry to their menus

30/31

ON THE emerging flavours 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 Kimchi

Autumn/Winter 16/17

feature

WHO IS

on the up

32/33

BAO LONDON Undoubtedly one of the biggest new openings of 2016, Bao in Soho has been a HUGE success. With a mixture of small dishes Xiao Chi and Bao Buns the small menu is perfectly formed just like the bao buns! From confit pork to daikon we would recommend a trip. Good news that there is also new location in Fitrozia!

KRICKET With Indian cuisine back in growth we thought it was only right to put one in our ‘Who’s on the Up’. Combining British ingredients with the authentic flavours, aromas and spices of India, our focus from the start has been to create seasonal, modern Indian plates and drinks, served in a relaxed space.

JINJUU If you think Mayfair is elitist and stuffy, a visit to the newly opened Jinjuu Mayfair might change your views. The word Jinjuu means “pearl” and the Korean-American chef Judy Joo has created a charming slice of Seoul on Albemarle Street in the West End.

Autumn/Winter 16/17

British food has experienced a revival this season with the highest dish count since summer 2012: +14% compared to last winter. British pubs are driving they trend as they still favour British cuisine, its % share has increased 4.5pp vs last year. Although quality is important for guests with increased interest in provenance, local sourcing and food miles, value for money is still key e.g. carvery available from under ÂŁ5. This could be contributed to Brexit and the economic uncertainty.

34/35

Autumn/Winter 16/17

BREAKING DOWN

the menu MAINS

Other mains in growth Burgers Lamb Dishes Seafood: – Mussels, Lobster

• Fish & Chips have 80% brand penetration.

• 74% of dishes are served with Tartare sauce

STARTERS

Top 3 sauces

Marie Rose Chutney Flavoured Mayo

• Flavoured mayonnaise is in growth - mustard, horseradish, garlic are popular choices

36/37

SIDES

• Steak Sauces charged at a premium between £1.25 - £1.50 • Upgrades allow the operator to add value and give personalisation to the consumer 100

80

HOTELS

QSR

20

PUB

40

RESTAURANT

60

0

• A staple cuisine type in Pubs & Hotels • Restaurants are more cuisine-specific, e.g. Italian, Spanish, Mexican etc.

• 62% of starters are served with a sauce • 69% of mains are served with a sauce • Limited sauces are served with British sides • Popular flavour profiles of Cook-in/Pour over sauce – Parsley, Lemon & Tarragon

SAUCE FLAVOUR PROFILES (MAINS, STARTERS & SIDES)

Sauce Flavour

Share of Dishes

Vs 2015 PP

Gravy 32% -9.1 Tartare Sauce 18% -0.2 Choice 9% 0.8 Multiple Sauces 7% 1.4 Cook-in/Pour-over 6% 3.5 Alcohol Flavour 6% 0.1 Marie Rose 3% -1.1 Mayonnaise 2% 1.4 Hollandaise Sauce 2% 0.1 Other Dressing/ 2% 1.6 Mayo

• Gravy has declined reflecting a wider range of sauces now being served with roast meat dishes • 59% of savoury pies are served with Gravy vs 62% in 2015

Autumn/Winter 16/17

ON THE what’s trending Premiumisation and breakfast are two of the key trends which have been prominent and will continue to do so.

Enhancing the appeal on menus like Hand-battered fish and chips, hand carved turkey, heritage vegetables, organic meat are important to show guests they are serving quality produce.

Breakfast has also been growing within the British trend the number of breakfast dishes on menus surveyed reached its highest ever winter level this season, +14% vs winter 2015Half of the operators surveyed now serve breakfast and dishes are expanding beyond the traditional fried or continental dishes into more innovative hot and/ or healthy dishes.

EMERGING FLAVOURS • Chutneys – fruity, fruit and alcohol, e.g. apple and cider • Flavoured hollandaise/crème fraîche/mayo – thyme, horseradish, garlic, citrus • Cranberry – seasonal • Alcohol – ale, cider, ginger beer, red wine, sloe gin, whiskey, port – often mixed with gravy

38/39

AM E R I BR I TI S H

ON-T HE-GO

Slow cooked meats, brisket etc. – served British style in pies and Yorkshire puddings

Traditional dishes served ‘to-go’ e.g. carvery rolls, breakfast pots, fish finger wraps

GE T T I N G PE R S ONA L

GOING V EGGIE

Personalisation: increase in toppers, upgrades and sauces as a side, especially with Steaks

Innovative use of vegetable: Cauliflower, Beetroot, Brussel Sprouts. E.g. Roast chestnut and Brussels sprout risotto cake (Best Western)

H E ALTH Y B R I TI S H Although the traditional British breakfast is still a popular favourite. Customers are looking for lighter options like berry and muesli pots, egg dishes e.g. Eggs Benedict and more continental options

Autumn/Winter 16/17

feature

WHO IS

on the up

40/41

BREAD & PULLET Bread and Pullet is a stylish, relaxed British tapas restaurant located in the town of Northampton. Highlighting the best of British cuisine and showcasing local produce Bread and Pullet fuses this with tapas style small plates which is hugely on trend to match the trend of social sharing. Some of the great dishes on to taste include black pudding croquette with mustard mayonnaise and Limousin sirloin beef, Bovril hollandaise and crispy shallots

HAWKYNS Hawkyns, the latest culinary endeavour by twice Michelin starred Chef Atul Kochhar, features modern and contemporary British cuisine. Featuring dishes like Pan Fried BrillBurnt cauliflower puree, brown shrimps, mussels, cockles and dill oil and a retro desserts like Toasted MarshmallowsRhubarb Ice Cream, Rhubarb Jelly this is definitely a winner!

JUNIPER TREE The organic food craze is one of many healthy trends on the rise in London, perhaps reflecting a need for something to counter all those burgers, doughnuts and crisps. Juniper Tree is here for the health-conscious, for anyone with a craving for simple British cuisine, and most importantly, for food lovers of all kinds.

Autumn/Winter 16/17

-

“Mediterranean cuisine still remains the most popular cuisine on UK menus and is continuing to grow. Outlets are forecast to grow 3% growth from 2015-2020. Pizza/pasta chains on (virtually) every high street continue to expand but French, Spanish, Greek chains are also drive growth The high appeal of this cuisine is driven by ease of preparation of key dishes e.g. pizza and pasta with the ability to update with key on trend flavours to excite and give customers a sense of new.

Pizza is now the most common dish on menus overtaking burgers in Winter 2016 which shows the demand for this trend. But as we share with you it’s not all about Pizza!”

42/43

-

Tomato Pasta 2% Cheese Pasta 2%

Beef Lasagne 4% Chicken Pasta 2%

Autumn/Winter 16/17

BREAKING DOWN

the menu Other mains in growth

MAINS

Risotto Lamb Dishes Gluten Free Vegetarian

• Pizza in Pubs in growth: Brand penetration +12pp vs PY

STARTERS

Top 5 sauces/dips Chutney Oils Multiple Sauces Tomato based Flavoured Mayo

• Traditional Italian tomato based sauces in growth – Pomodoro, Ragu, Rustic Tomato & Basil

44/45

-

SIDES

• Note the high proportion of Upgrades & Toppings used to personalise Pizza, Pasta, Salads and other mains

(MAINS, STARTERS & SIDES)

Sauce Flavour

Share Vs 2015 of Dishes PP

Tomato 45% 3.1

100

Garlic 7% 0.4

80

Oils 5% -0.5

HOTELS

BBQ 5% -0.1

QSR

PUB

40

RESTAURANT

60

20

SAUCE FLAVOUR PROFILES

0

• Remains a popular cuisine type across all sectors mains

Béchamel 4% 1.4 Pesto 3% 0.5 Chilli 3% -0.6 White Wine

3%

-1.5

Mayonnaise 3% -0.3 Cheese 3% -0.6

• The growth in tomato sauce reflects the growth of Pizza’s primarily driven by the uptake within the pub sector • Béchamel is being used more widely on Pizzas within the specific Pizza/Pasta restaurants - Chicken, goat’s cheese, roast fennel, red onion & mozzarella with thyme on a béchamel sauce base (Bella Italia)

Autumn/Winter 16/17

ON THE what’s trending As we mentioned, Pizza is #1 dish on menus but other dishes from the East Mediterranean and Middle Eastern are making there way onto menus. Falafels, Kebabs, Halloumi, Kofta, Souvlaki, Khobez Bread are now appearing more frequently and look to be taking some share away from traditional dishes.

46/47

-

Autumn/Winter 16/17 17

G O I N G ALTE R NATI VE

GOING REGIONAL

GF/vegan alternatives: spiralized veg instead of pasta; vegan cheese substitutes

Regionality and provenance: e.g. “Sicilianstyle orange gremolata”, “heritage tomatoes”, “Calabrian oregano”

S M AL L A ND S I M PL E

TOPPED UP

Sociable sharing: Small plates and sharing platters offered by more brands

Personalisation: more toppers and upgrades -consumers get to choose, operators get to upsell

FO O D TO G O

SUPER SAUSAGE

Increase in food to go options. Turkish pide, kibbeh, bourek, also new bread-based carriers (Asda Luna)

New types of sausage varieties: N’Duja, Luganica Merguez

48/49

ON THE emerging flavours Middle Eastern influences Heat and spice (Chorizo, N’Duja, Harissa) “Fire roasted” (peppers) Smoked paprika Mint Flavoured oils (truffle, basil, etc..) and speciality vinegars (white balsamic) Hot pepper, peri-peri Olives (Tapenades) Herbs (Gremolata, Za’atar) Citrus/fruity (Pomegranate) Rose

Autumn/Winter 16/17

feature

WHO IS

on the up

http://onin.london/ceru-levantine-restaurant-fitzrovia/

50/51

CERU sings the bold flavours of Levantine cuisine, the latest region to inspire a new South Kensington restaurant in West London. CERU is very much inspired by the owners adventures through countries and cuisines of the Middle East and Eastern Mediterranean. This particular region, known as The Levant, constitutes a handful of countries, including, but not limited to, Lebanon, Israel, and Turkey.

Their signature lamb shoulder – slow roasted for 5 hours in a 12-spice rub – makes an ever-popular appearance. While flavours like apple and pomegranate, rose and mint, harissa, lemon and cardamom coax and complement the Levantine menu throughout.

PIZZA PILGRIMS Not a new name on the scene but a good one! Serving up fresh traditional Naples pizza to the masses Pizza Pilgrims know how to do pizza! Each pizza can be customised with a range of extras plus they serve some great ‘crust dippers’ like pesto aioli and smoked chilli jam mascarpone!

VENETA Venice has a long and rich culinary heritage. At Veneta they showcase their distinctive spin on Venetian food and food culture. The menu at Veneta is inspired by classic Venetian dishes, cooking techniques and will showcase the amazing produce from the region.

Source of Information: Kraft Heinz Insights Report Q2 2016 Supported by Horizons FS Limited Andy Bacon Culinary Development Innovation Manager The Kraft Heinz Company, The Shard, 32 London Bridge Street, London, SE1 9SG Andrew.bacon@kraftheinz.com www.kraftheinzcompany.com www.heinzfoodservice.co.uk