DAWN FARMS TOP 9 | ISSUE 18| 2021
GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS.
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1. PRET COMES TO TESCO
Pret A Manger has partnered with Tesco to open sites in their supermarkets as it plans to make more accessible to a variety of consumers. The trial partnership follows Pret’s recent launch of frozen croissants and granola in Tesco as part of the brand’s new strategy. Its first “shop-in-shop” with Tesco will open next month in Kensington with another three locations expected to follow during the summer. The new retail sites will serve freshly prepared food in an on-site kitchen plus a range of organic coffee and teas prepared by Pret baristas.
2. POST-PANDEMIC CONSUMER QUALITIES
Specialty Food Magazine has identified seven key qualities of post-pandemic consumers that sheds light on how foodservice operators should proceed in coming months. Firstly, consumers are optimistic with the easing of restrictions and the vaccine rollout boosting morale. Many consumers are still working from home with flexible work schedules expected to continue and they continue ordering food and drink online. Other characteristics include increased concern for the planet, cashless payments, contentment with al fresco dining and overall more spending on food.
3. YUM BRANDS FOCUS ON DIGITAL
Experts suggest a bigger focus on performance marketing, which is exactly what YUM Brands have been working on. The company recently made two acquisitions: one of an artificial intelligence firm and the other a conversational commerce developer. YUM Brands’ transformation strategy will reinvent aspects of its marketing with a digital-first view. Digital sales across its portfolio of brands rose about 45% year-on-year so leadership is eager to accelerate technology initiatives.
4. ELEVATE PLANT-BASED COOKING
Creativity and innovation are the key to offering vegan, vegetarian, and flexitarian patrons an experience, according to Master Chef Daryl Shular. He shares several elements that are vital to creating flavourful vegetarian dishes: umami flavours, nutrient-rich oils, bright citrus, spices and fresh herbs. His advice is to be creative in all things plant-based while making sure to use ingredients at their peak to maximize the overall flavour profile.
5. NANDO'S NEW OFFERINGS
Nando’s introduced their new post-lockdown menu which will be available from May 17th. The new offerings include salads, dips and recipes of their classic menu options. Standout additions include a crunchy Quinoa and Feta salad with the option to top with their new PERI-Plant strips and a Rainbow Bowl. The choice of sauce has expanded with the introduction of a PERI-Ketchup or Lemon and Herb Mayo. There is also a new spice added to the PERI-ometer called Garlic Barbecue.
6. WENDY'S EXCEED EXPECTATIONS
Wendy's has reported better-than-expected quarterly same-restaurant sales presumably due to an expanded menu and refurbished restaurants. They prepare to welcome more customers back to restaurants with new launches like the fried chicken sandwich, iced beverages and a revamped bacon-loaded breakfast menu. The company has invested millions into its breakfast menu over the past year as American’s return to eating breakfast in restaurants rather than making it at home.
7. MORE MEAT PLEASE
Fast-casual sandwich chain, Schlotzsky’s, has streamlined its menu and added more meat to sandwiches in response to consumer demand. The sandwiches now come with up to 30% more meat with prices remaining the same due to anticipated higher purchase volumes. Menu offerings have been streamlined to provide guests the option of which protein to add.
8. BURGER KING'S DELIVERY KITCHEN
Burger King UK is to begin a trial of a delivery kitchen within the next few weeks. The brand is looking to open delivery kitchens across three locations, including Kentish Town and Wandsworth, with all set to come online before the end of summer. It is understood that Burger King will team up with Foodstars and Deliveroo in this endeavour. If the trial sites are successful, it is thought Burger King will explore doing further delivery kitchen units in other markets.
9. CULTIVATED MEAT ON THE HORIZON
The lab growing meat industry had a record-breaking year in 2020, with investment growing six fold and dozens of new companies being founded. Recent research indicates that 80% of people in the U.K. and U.S. are open to eating meat produced in a factory rather than a field. The results suggest that cultivated meat is likely to be accepted by the general public, especially younger generations and early adopters who appreciate its benefits.
At Dawn Farms we offer a full product solution for cooked, dried and fermented meat ingredients across pizza, sandwich and prepared meal sectors. We are proud to be the preferred supplier to the world's leading food brands and are considered to be the industry leaders in food safety, sustainability and insight-led product innovation. We put the customer at the heart of everything we do, which is why for your convenience all our products are fully cooked and ready-to-eat.
Visit our website to discover the ingredients that set us apart.
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