DAWN FARMS TOP 9 | ISSUE 25| 2020

GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS. 

1. POST-COVID FOODSERVICE OUTLOOK

IGD has identified 4 hypothetical scenarios for the food service industry to prepare for its future post-pandemic, based on their ‘Eating In vs Dining Out’ research: The Great Reset, Decade of Drift, Technical Isolation or Globalisation. The Great Reset sees food and drink consumption to take place more at home, with eating out to return to before the crisis in two years’ time. The Decade of Drift expects companies to focus on cost-cutting and efficiency to demonstrate value in a financially weak economy. Technical Isolation expects brands to re-purpose current digital capability as a safer way to do business. Lastly, Globalisation Reversed, the most severe scenario, sees pressure on supply chains and brands to find operational efficiencies, with dependence on off-premise sales. 

2. TASTEBUDS TRAVEL THROUGH TAKEOUT

Just Eat orders in the UK saw a 33% year-on-year hike during April and May, peak lockdown months. While Italian, Chinese and Indian remain the most popular cuisines, consumers have taken to ordering new regional foods of the Mediterranean and Asia. Greek dishes were up a notable 116%, Turkish dishes 55% and Thai and Vietnamese foods 57%. The delivery group also saw an unprecedented surge in demand for breakfast and lunchtime orders during these months. The report disclosed the top takeaway towns in the UK: London, Glasgow, Manchester, Birmingham, Liverpool, Leeds, Sheffield, Nottingham, Edinburgh, and Belfast respectively.   

3. BACON BURGERS AT 'BURGER KLEAN'

Burger King has expanded its reduced menu by introducing a brand-new Halloumi Bacon King. The new burger is made with crispy bacon, sitting between two fried Halloumi patties, served on a brioche bun with lettuce, mayo and fresh tomato. In addition, the Bacon King is making its return to menus, made from two flame-grilled 100% British and Irish beef burgers, topped with thick-cut smoked bacon, melted cheese, ketchup and creamy mayonnaise on a sesame seed bun. Burger King France has released a comic-relief advertisement showcasing their new hygiene safety measures amidst reopening across the country.  

4. DIGITAL SHOPPING SERVICES

Chipotle Mexican Grill released its new customer service bot on Facebook Messenger offering U.S customers another platform for placing their orders. The bot, called Pepper, will ask for customers’ locations to find the closest Chipotle restaurant and then guide them through the new ordering experience.  Pepper essentially replicates the in-store process, letting customers customise their meals. With their new group ordering feature, users can invite up to 20 people to order but as host, be prepared to pay for the whole tab. In other tech updates, French retailer, Carrefour introduced a voice-activated shopping service and a new service for shoppers to use on their smartphones in-store. This reduces time spent in stores by making the checkout process simpler and more efficient.

5. HIGH PROTEIN PIZZA

American poultry company, Foster Farms, has launched a high protein, low carb pizza available in 3 flavours: Four Cheese, Uncured Pepperoni and Uncured Bacon Club. The “Smart Crust” is crafted from chicken breast, egg whites and cheese in lieu of flour, which cuts down the carbs to 4g per serving, while providing 25g of protein. The frozen personal pizzas are ready to eat after just 15 minutes in the oven and are retailing at $5.99/8.5oz (€5.34) in select U.S. retailers.  

6. MCDONALD'S WALK-INS ALLOWED

McDonald’s has announced the re-opening of 280 of its 1,300 restaurants in the UK and Ireland for walk-in takeaway service. In the past few weeks, their drive thru and McDelivery services have been driving sales due to seating areas remaining closed. The brand is also trialling a return to its breakfast menu, with the McMuffin being piloted in 42 restaurants before making a full-scale return. The morning menu will remain limited while continuing to provide customer favourites such as hash browns, McMuffins and pancakes.  

7. FAST TRACKING AL-FRESCO DINING

Ministers are announcing new legislation enabling outdoor dining ‘al fresco’ for all pubs, restaurants and cafes given fast-track approval for outdoor seating. The Times reported, “The legislation to help the hospitality industry will also enable pubs and restaurants to use car parks and terraces as dining and drinking areas. The present 28-day consultation period required for permission to set up tables and chairs outside, will be cut to five days… Ministers are hoping to clear the bill through parliament so that the new law is in place early next month, shortly after the reopening of the hospitality sector. The government wants to change licensing laws to encourage more people to eat and drink outside, where the chances of spreading coronavirus are greatly reduced.” 

8. EXTENDING BEST-BEFORE DATES

If stored correctly, in most cases, frozen or ambient foods are safe to consume long after the best before date printed on the packaging. The Federation of Wholesale Distribution is urging suppliers to reconsider extending end dates to help reduce millions worth of food from being wasted each week. This short-term challenge, supported by the Food Safety Authority, will save products from being rejected by the end consumer. Once short-dated stock items are re-labeled, the supply chain will be freer flowing again, without the necessity for stockpiling or food waste. 

9. YO! REVISES CONVEYOR SYSTEM

YO! is set to reinvent its conveyor belt technology, revamping it in a more COVID-19-safe format across the majority of its 90 units. Still in its testing phase, consumers can expect the conveyor belt to run at an increased speed, but with a stop/start feature. Rather than consumers removing food from the belt, they will instead take a photo of a QR code and place their order via mobile. A light system will indicate when orders are ready and have arrived onto the belt for the consumer. This new format ensures less physical interaction and improved health and safety for consumers. 

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