Despite a volatile year with the ongoing aftermath of the pandemic, Brexit, and the Russia-Ukraine crisis, the UK food and beverage sector is proving its resilience by performing surprisingly well.
According to Atradius, output is forecast to grow by more than 3% by the end of 2022, with retailers having largely benefitted from an increased demand over the past two years – output having increased by 4.1% in 2021, and 5.3% in 2020.
A large chunk of this demand can be attributed to consumers exploring more international cuisines in lieu of travelling.
Although output may be growing, operators are still contending with logistical struggles with supply chain issues – largely due to increased ingredient cost, labour shortages, and ongoing illnesses.
To combat this, restaurants are looking to reduce menu size and complexity, whilst maintaining consistently high-quality food.
“Consumer driven demand for international flavours, nostalgic throwbacks, and hearty comfort food means suppliers with the right products are flourishing,” comments Tom Styman-Heighton, Development Chef at Funnybones Foodservice. “Funnybones is helping meet demand for trending ‘Glocal’ food – globally inspired tastes, made locally – with our new Korean BBQ and Buffalo Wing sauce, both made at our plant in Corwen, Wales. A less conspicuous trend driving the industry is consumer expectation of brands to demonstrate sustainability improvements.”
Funnybones’ new range of Irie Eats individual portions are helping waste-conscious operators expand their menus to include authentic Caribbean food, without worrying about unnecessary food waste. Delivered frozen in packs of 6, and wrapped in eco-friendly, heat-stable packaging, operators can be confident the range is good for business and good for the planet.
The portions are available in five styles; vegan-friendly Callaloo Stew, Rice ‘n’ Peas, Curried Mutton, Jerk Chicken, and the latest addition – Jerk Pork.
Once defrosted, the meals can be kept chilled for up to five days. Operators can serve as necessary, without worrying about wasting the rest. As they gauge demand, larger portions are available to scale up. Freezer-friendly storage also enables operators to bulk order, guaranteeing they’re able to meet demand, whilst also reducing food miles in terms of deliveries, further improving environmental impact.
“Frozen food is often used as a back up to fresh, however, it has been excelling in popularity in 2022,” adds Styman-Heighton. “Not only do its’ green credentials help operators meet sustainability targets, but its’ convenience means chefs have flexibility to experiment with new food. Particularly true of international ingredients that would otherwise be unavailable in the UK.”
Another category that has flourished thanks to the pandemic is food on the go. Back when outdoor-only dining restrictions were in place due to lockdowns, operators had to quickly adapt to keep their businesses afloat, with Grab and Go often preferred to sitting out in the British winter. Even though indoor seating has since returned, handheld food has remined popular with consumers thanks to the convenience factor.
Funnybones’ extensive range has everything operators need to utilise two trends at once with combining street food and international cuisine, whether it’s Caribbean, Mexican, or Americana.
“Consumers are always looking for a deal, so planning a menu to incorporate bundles is a great way to maximise sales,” says Styman-Heighton. “Meal deals which include a main, side, and drink are a staple for British lunchtime, with almost half rating them for their convenience. But for those looking for an alternative to a sandwich, crisps, and a coke, authentic international flavours bring a touch of warmth to the table this winter. Offer a portion of Rice ‘N’ Peas or ripe plantain chips with an Irie Eats individual portion, and a bottle of Tropical Rhythms juices or Bigga Soda to wash it all down.”
For a lighter option, swap out the individually portioned meals with an Irie Eats Jamaican patty. Choose from hot Jerk Chicken, medium Beef, or mild, vegan-friendly Stew Peas, made with traditional Jamaican recipes using authentic herbs and spices including pimento, and thyme – all wrapped in sunshine golden, turmeric spiked flaky pastry.
For customers with a sweet tooth, operators could offer a dessert instead of a side, such as Funnybones’ Argentinian Spiced Apple Cake. This moist sponge is gently spiced with cinnamon, and studded with pieces of tangy apple, while a luscious dulce de leche topping offsets with rich, toffee notes. Simply heat a slice in the microwave straight from the freezer, and it’s ready in 30 seconds.
One of the UK’s largest food manufacturers, Premier Foods Foodservice partnered with Love British Food to celebrate the nation’s best loved brands as part of British Food Fortnight.
Now in its 21st year, the event involves hundreds of businesses, organisations, and communities. It is a national celebration with the primary objective of encouraging consumers to purchase British products all year long when they shop and/or eat out.
As part of its involvement and marking its strong positioning in the education and healthcare sectors, Premier Foods championed all its foodservice product ranges including Birds, Homepride, OXO and Sharwood’s. Commenting on the collaboration, Sarah Robb, Foodservice Marketing Manager said: “Premier Foods is committed to delivering the taste that people love, with food that’s made in Britain by people who understand its consumers. We were excited to support another organisation with similar values and work with them to make British Food Fortnight another great success this year.”
Meat free pioneer, Quorn, recently commissioned an in-depth report for its hospitality customers, in partnership with the Sustainable Restaurant Association.
“We surveyed 2,000 UK adults who identify as flexitarians and the research found that the burger is still the top choice of meat free meal when flexitarians are eating out of home,” says Phil Thornborrow, Foodservice Director at Quorn Foods.
Flexitarian eating is an ever-increasing consumer behaviour and diners are demanding more mouth-watering meat free and plant based options across all sectors of foodservice.
Alongside demand for meat free burgers, there is still a huge growing desire for more chicken like dishes served as messy builds, such as wings, strips and tenders.”
Taste is still the key consideration when creating meat free dishes, but consumers are increasingly looking for bright and colourful looking dishes that look good for social media. “Instagrammable” dishes that excite diners build loyalty and create important connections with their peers.
“Diners are looking for vegan and veggie meals that have exciting and fresh ingredients, but still have all the same taste and protein attributes as meat dishes. We are consistently investing in technology and know that we’ve got the best meat free chicken on the market, in terms of taste and texture. Our ChiQin range is crunchy, tasty, tender and succulent,” adds Thornborrow.
“Our research also found that a restaurant with environmentally sustainable practices and values was important when choosing a place to eat. Quorn has a range of tools that chefs can use to calculate the carbon savings on their meat free dishes when using Quorn products, and this information can be used to highlight sustainability credentials on the menu.”
Quorn’s newest range – ChiQin – has been developed specifically to elevate mouth-watering meat free menus in hospitality.
Quorn’s vegan range includes three Wings; Crispy, Buffalo and Southern Fried, the crowd favourite Buttermilk Style Burger and newly added Vegan Fillet, all set for a tantalising takeover of meat free menus in every casual dining sector.
Quorn Professionals launched its bold new vision for the foodservice sector last year – Inspiring Chefs to Harness a Protein with Purpose – underpinning the meat free pioneer’s ambition to tackle climate change by making great tasting food.
Juliano Jubileu of Seara Foods comments: “Foodservice has made a good recovery as we exit lockdown and move beyond pandemic restrictions. People are eating out more and tourism has improved. The recovery is being tempered by the decline in consumer purchasing power caused by rising price inflation. At the same time, we strongly believe that there will always be a market for those who can provide nutritious animal protein source at an affordable price.”
The UK’s foodservice industry is the fourth largest employer in the country. Comprising over 360,000 outlets, it is a complex environment that meets hugely varied consumer needs, from institutional dining in nursing homes and universities, through to high-end restaurants and convenience stores.
Currently, total wholesale food and drink value sits at circa £13bn. The sector as a whole will be worth approximately £55bn in 2023.
During the current cost-of-living crisis world wide, British consumers are seeking the best value possible. They are opting for more affordable proteins such as chicken. Similarly, foodservice outlets are facing an increase in the cost of inputs. Seara can supply the foodservice sector with a complete portfolio of high-quality, cost-effective and portion-controlled products, prepared to save maximum time, labour and energy costs in a busy restaurant.
Eating out has made a strong recovery post-pandemic. Restaurants, hotels and fast food have performed well this year. Institutional outlets in education and healthcare continue perform robustly. Seara’s primary frozen range are versatile products which can be adapted for any meal without compromising on quality.
“We save our clients enormous time, labour costs and energy costs by delivering chicken prepared exactly the way their kitchen wants, whether that’s fresh, frozen, fried, breaded, battered or ready for the grill. Seara offers a portfolio of competitively priced, high quality chicken products, from a delivery team that you can depend on,” adds Jubileu.
Seara has decades of experience, delivering for foodservice clients of all sizes, from small family take-aways to the world’s most popular restaurants.
On the input side, the majority of Seara’s suppliers are small, family farms, fully integrated into its animal welfare health system. The company guarantees traceability throughout its supply chain from farm to fork. As a result, it can deliver an unbeatable quality of service at an affordable price.
“At Seara, our main focus is in delivering great quality and affordable chicken, for every conceivable cuisine: from stir fries to salads, and curries to kebabs. We leave it to our clients to decide how best to cook and sell it to their customers,” says Jubileu.
“Foodservice has always been an important channel for our company, considering the scenario with the pandemic behind us, they must target tourists and local consumers seeking the pleasure of eating out with great company. People crave to reconnect over tasty and nutritious food. Our portfolio can be the backbone of this success.”
Paul Knight, Commercial Director at Thomas Ridley Foodservice, comments: “Aside from the obvious savings involved with wholesale, our team has been working really hard to buy in bulk ahead of price increases, ensuring we have strong stock levels at a keen price for our customers. We are continually checking prices to ensure that we are competitive and have also introduced a new customer price promise, where we will match the price of another delivered wholesaler if we’re more expensive.”
The foodservice sector is seeing continued change both in food and drink as well as in experience and consumption trends.
“With the current price of gas and electricity, everyone has got to make savings and this is as true across hospitality and out-of-home as it is for home cooking,” adds Knight. “The biggest challenge facing chefs and kitchen teams, no matter what sector they’re in, is going to be based around efficiencies and cut backs, crafting tasty meals which don’t also rack up huge utility bills. Batch cooking, roasts, tray bakes and getting to know the slow cooker are all good ways to use less energy in the kitchen and make meals go further.”
Plant based food has been the talk of the industry for several years and there continues to be significant innovation in this area, as every sector of the industry steps up its offer in vegetarian or vegan food options. Current consumer trends indicate that 30% of the meat-eating population now identify as flexitarian, so there is a continued appetite for tasty, high-quality plant-based products and menu choices which need to appeal to a broad flexitarian audience.
“Plant based drinks in particular have become a substantial part of a beverage menu and at some point in time, we will see these non-dairy milks becoming available in large packs to better cater to the demand within foodservice, that is continuing to evolve,” says Knight.
In terms of ‘experience’, recent data from CGA indicates customers are opting for a slower tempo to their dining and drinking experience, from frequenting venues at an earlier time to increasing casual visits.
This should give operators food for thought when it comes to creating early bird menu offers or designing menus around quick and easy sharers and platters which can be easily put together for the more casual diner who just wants to slowly graze through something tasty instead of a fancy three course meal.
This trend may be a result of differing working patterns since lockdown, with more people working from home and heading out for something to eat at different times. Visits for a romantic ‘date night’ meal are increasing but special occasion dining in large groups is on the decrease, perhaps signalling that a two-person romantic meal could be a cheaper option for a nice treat than taking the whole family out for dinner/special occasion. Operators will need to work harder to keep their share of this market and ensure that the ambiance and food offerings for these types of occasion continue to be attractive to customers.
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