DAWN FARMS TOP 9 | ISSUE 15 | 2018

GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS. 

1. IKEA’S INNER CITY COFFEE

IKEA is rethinking its food offer. A fifth of visits worldwide are motivated by food - €2bn turnover, 5% of total sales. It has just opened a new Coffee Bar concept in Utrecht (in addition to the restaurant) with dedicated seating for 60 people. Prices are slightly higher but ‘IKEA family members’ still get free coffee. It aims to attract a new younger audience and provides special workstations and take-away coffee. Also part of the plan is to introduce standalone restaurants/cafes, prompting consumers to visit IKEA more often. IKEA has increasingly focused on the inner city in recent years eg one in Hamburg, Paris, with Copenhagen and London in the pipeline.

2. FRENCH ONION SMASHBURGER

Last week we featured McDonald’s Garlic White Cheddar Sandwiches, this week check out Smashburger’s celebration of the humble onion in an ode to the French classic onion soup. The new French Onion Double features two beef burgers topped with Swiss cheese, a double portion of garlic grilled onions and creamy French onion dip on a toasted onion bun.

3.  DOMINO’S KOFTE SPRING PICK ME UP

Domino’s Netherlands has made some new additions to its menu this week under its Meat Mania €4.95 range – there is the Pizza Kőfte, featuring lamb & chickpea meatballs, peppers, red onion and a garlic sauce drizzle - watch the TV campaign here >> The Signature Meatlovers range features an American Supreme and a Spicy Chicken Meatlover pizza. Meanwhile it has also expanded its hot sandwich menu with a Smoked BBQ Chicken with emmental and spinach variety, and Veggie Deluxe with pesto & goats cheese.

4. PINKIES OUT @ PIZZA HUT

Pizza Hut Restaurants has been trialling its “Epic new range” in a selected number of UK stores. This features well known favourites which have been revamped with a premium flavour boost eg the Epic Hawaiian has triple cheese (Mozzarella, Red Leicester, and Monterey Jack), ham, bacon and pineapple. Also given an epic makeover are Cheesy Bite Bites, Chilli Fries, Loaded Mac 'N' Cheese (eg with spicy beef chilli and jalapenos). Under non-pizza mains, there are new Chicken Melts; whole chicken breast, smothered with the above-mentioned triple cheese blend and your choice of toppings for example BBQ Bacon or Garlic Mushroom.

5. WARMING UP TO FROZEN

The UK frozen food category is coming up trumps this year. A shift in perception caused the underdog category to grow by 6.5% and 2.2% in value and volume respectively. Fewer consumers believe frozen food is less fresh or nutritious than chilled food. Innovation in brands and own label are capitalising consumers taking an interest in frozen once again. This trend isn’t unique to the UK either - according to RBC Capital Markets Report, the US frozen food category has turned positive for the first time in five years. Factors such as health, convenience, sustainability, and cost-effectiveness are helping overcome some of the stigmas.

6. NANDO’S BAG & BAKE

At the 2018 MCA food-to-go conference, Itsu founder Julian Metcalfe described its retail range as “interesting, performing well”. In January Itsu launched a new range of instant hot snacks (rice and udon noodles and miso sachets (chilli and traditional). Leading player in casual dining, Nando’s has extended its sauces range with a new Bag and Bake concept, intended to help consumers capture the restaurant experience at home with 3 dry cooking sauces; Lemon and Herb, Smoky BBQ, and Peri Peri.

7. LAGER TO LATTES

UK pubs have proven resilient to the downturn in footfall experienced by some operators on the high street, according to Coffer Peach Tracker Q1 2018 performance data. A strong Easter weekend helped buffer the effects of a “brutal” snowy March. However, it really does come down to survival of the fittest as the number of coffee shops are gradually overtaking this British institution. According to Allegra Group, some 1,215 coffee shops opened last year (21 per week - both independents and large chains) and at this rate of growth coffee shops are expected to outnumber pubs by 2030. Changing lifestyles as well as high alcohol taxes, the smoking ban, business rate rises are causes, according to the British Beer & Pub Association (BBPA).

8. SPOTLIGHT ON YUNNAN

With Japanese, Korean, and Vietnamese cuisines dominating the trend charts, you could be forgiven for overlooking some of the regional Chinese cuisines stealthily gaining momentum. Take Yunnan Cuisine, currently taking New York by storm (thefoodpeople), with rice noodles ‘mi xian’ as the centrepiece. Think southwest China, home to Shangri-La, where you will find sour, spicy and sweet flavoured soups packed with broth, meat, veg, garnishes – with fresh mint salads, pickled and fermented ingredients throughout. One unique feature is cheese ‘rubing’ similar in texture to halloumi or Greek saganaki. Outside Chinatown in New York places like Little Tong Noodle Shop and Souths of the Clouds are helping to move this ‘mi xian’ mainstream.

9.  INDIAN BRUMMIE BRUNCH

Wrapchic is an interesting fast food fusion concept - offering Mexican-inspired Indian street food-to-go. Established in 2012, it has outlets across the UK including London and in 2016 it opened an outlet in the famous Burjuman Mall in Dubai. Wrapchic’s latest venture is in Birmingham airport, offering not only its signature Indian Burrito but a new range of breakfast items including Indian breakfast muffins, Indian filled 'paratha’s on a budget' as well as some brand new fillings, such as the egg bhurji and lamb kheema. Speaking of breakfast, London will host the UK’s first Brunch festival in September, featuring 10 of the capital’s restaurants, workshops and a Bloody Mary bar.