3 minute read
A Great Way to Change-Up Your Menu to Help with Sales Growth or Cost Savings
Flat breads and wraps are a go-to for QSR operators; fast, easy to prepare, cost effective and ideal for hot or cold food to go options. In fact, the UK market for tortilla wraps is large, with 30% of consumers now enjoying a wrap at least once a week . They offer a base for many fast-food favourites including kebabs, burritos and shawarma.
However, they also open up other day parts allowing operators to extend their offering with just a few small tweaks to the menu. Whether it is a British sausage and egg breakfast wrap, a Mexican burrito for lunch, or a Mediterranean gyro for dinner, incorporating wraps onto your menu is a sure-fire way to appeal to the masses.
In the current climate, consumers expect more for their money and are seeking premium authentic experiences where they can treat themselves to exciting new flavours and cuisines. Although budgets are tight, they are willing to pay for it, with 87% agreeing that quality has a price and 75% happy to pay for higher quality . Operators increasingly need to consider the flavour profile and appearance of your ingredients – even your carrier items like breads and wraps.
In response, Santa Maria has launched their Grill Mark
Tortillas. Combining authenticity with taste, Grill Mark wraps are designed to enable operators to boost margins, through premiumising dishes to meet consumer needs, while also checking off the needs of a busy operator. The 12” format is soft and easy to fold, incorporating a delicious flame grilled flavour and appearance. With a long shelf-life, they stay fresher for longer, and can be easily frozen, without affecting flavour and ease of use.
Testing showing that operators can nearly save a minute (51 seconds) per serving. This means, a QSR serving 50 chargrilled wraps or burritos daily can add up to around 255 saved hours per year. Helping foodservice operators find new ways to overcome staffing shortages and create popular dishes with smaller inventories.
Finally, more and more people are making conscious decisions when it comes to their eating habits, again, this extends to base items such as bread and wraps. Vegan and free from unsustainable palm oils, Santa Maria’s Grillmark Tortillas are made in a carbon neutral factory in the UK&I, supporting operators to meet consumer demand to enhance their sustainability credentials.
Attribute all comments to Nick Minchin, Marketing Manager UK & Ireland at Santa Maria UK
For more recipe inspiration visit https://www. santamariaworld.com/uk/foodservice/
The Class of ’88
By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops. They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying. By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.
RSPO-2-0677-16-100-00
Frymax – In a Class of its Own
For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: frymaxinfo@adm.com www.frymax.co.uk
