grab and go trends: how to enhance your offer (menu directions culinary workshop presentation 2016)
TRANSCRIPT
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Grab and Go Trends: How to Enhance Your Offer
by Steve Olk
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Content1. The evolution of grab and go2. The sandwich: A key component 3. Sandwich mega trends4. 2016 hottest food trends5. The role of packaging6. Environmental challenges7. Getting it right
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The evolution of Grab & Go
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What is Grab & Go?• Pre-packaged, ready-to-
eat prepared food • Self service from a chilled
or heated merchandiser • With little or no customer
prep required• Once regarded as second
class meal offeringNow a key element of successful
foodservice programs
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History of Grab & Go
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History of Grab & Go
Secret of Success: • See the food before buying it• Strict fresh food policy• No food could be left overnight• Glass-fronted compartments and shiny fittings were considered sanitary
Horn & Hardart became the worlds largest
restaurant chain serving 800,000 people per day
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Today’s Grab & Go
Key drivers remain the same: • Freshness of food• Speed of service• Value• Customization• Visual appeal• Clear/ windowed packaging has replaced the Automats
glass doors
Adding a transparent window to G&G items can increase sales as
much as 20 percent!
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Today’s Grab & Go
Key drivers remain the same: • Importance of curating well designed grab and
go sections• “Build baskets”• Drive consumer interest • Increase check-out revenue
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Today’s Grab & Go
Decision making influencers: • Diversity of flavors• Ethnic selections• Healthy alternatives• Snacking options• Portable packaging
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Today’s Grab & GoDrivers of market growth: • Longer working hours• Shorter lunches• Dramatic changes in lifestyle, patterns and demographics
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The sandwich:
A key component of the Grab & Go offer
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Sandwiches: A Key Grab &Go Component
What percentage of Americans eats a sandwich each day?
Nearly three fourths of restaurants serve sandwiches
50%
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What constitutes a sandwich?
Panera Bread v Odoba Mexican Grill
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A truly GREAT sandwich starts by having…
42% Truly Great Bread
38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
8% Truly Great Sauces/ Flavors
7% Truly Great Toppings
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Away From Home Sandwiches: Attribute Importance
38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
7% Truly Great Toppings
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38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
7% Truly Great Toppings
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Sandwich Mega Trends
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38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
7% Truly Great Toppings Foods expected to have
high growth potential include:• Sandwiches/Wraps/
Paninis/ Subs• Snacking• Breakfast• Salad• Fruit/ Veg
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7% Truly Great Toppings
Beverages expected to have high potential, yet are the lowest offered include:• Made-to-order smoothies• Made-to-order speciality coffee drinks
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38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
7% Truly Great Toppings
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38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
7% Truly Great Toppings
Sandwich Megatrends
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Authentic ethnic breads and unusual carriers are helping operators stand out:
38% Truly Great Meats/ Poultry/
Proteins
6% Truly Great Cheese
Unique Carriers
Naan
Glaze donut
Paratha
Arepa
Piadina
Waffle Challah
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2016 Hottest Food Trends
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1. DELIVERY - AMAZONING AND URBERIZING THE RESTAURANT INDUSTRY
A recent survey found that 36% of consumers worried about "chemicals" in their food ... in another survey, 40% of consumers report it’s “very important” that foods use all-natural ingredients, free of GMOs and artificial flavors or colors.
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2. HEALTHIFICATION OF FAST AND FAST CASUAL FOOD
Whose healthiest?*43% C&U48% Hospitals50% Senior Living(% of healthy items on their menus)
Shift away from diet foods in favor of wellness and nutrition
A recent survey found that 36% of consumers worried about "chemicals" in their food ... in another survey, 40% of consumers report it’s
“very important” that foods use all-natural ingredients, free of GMOs and artificial flavors
or colors.
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Most operators say they have made at least one change to their menu offerings in the
past two years to make foods healthier
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3. IS PASTA AN ENDANGERED SPECIES?
As well as reducing carbohydrate intake, consumers are also switching to more nutritious carbs such as Quinoa and Chick peas.
Vegetable spiralizers sales explode!
In the US pasta sales are down 6% as customers focus
on protein and shed carbs
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4. VEGETABLES ARE STEPPING UP TO THE PLATE
• Rise in flexitarians
(17% of adults who follow a partially vegetarian diet esp. 18–24)
• Not just for Vegans and Vegetarians• Provides opportunity to add seasonality to a menu• In 2014, 2% of consumers avoided all animal products• 3% avoided meat, poultry, and seafood* • Meatless/vegetarian dishes rank eighth, and vegan is 11th
among the hot center-of-the-plate trends (NRA 2014)
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5. GROWTH OF SNACKING
• The average number of in-between-meal snacks grew from 1.9 per person per day in 2010 to 2.8 in 2014.
• Half (51%) of adults ate three or more snacks per day, up from 21% in 2010.*
• In 2014, 28% of adults reported eating four or five mini-meals a day; 21% say that they eat on the run and “grab food when
they can.”*• Yogurt, fruit, and bars are the snacks most likely to be used as
meal alternatives.**
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REDEFINING SNACKING
• Not just chips and candy• Shift from carb to protein and sweet to savory• 3 meals a day culture decline (particularly Millennials & Gen Y) • Growth leader within C&U are fruit (46%), yogurt (26%)
and salty snacks (16%)
Snacking increased 47% between 2010-2014!
51% of C&U and 37% of hospital operators expect growth in the dips, salsas
and hummus market
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REDEFINING SNACKING
Time of day significantly changes choice of snack:
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6. FEELING FRESH
• Nearly nine in 10 adults (87%) feel that fresh foods are healthier • 80% believe that they are tastier • 78% of consumers are making a strong effort to eat more fresh versus
processed foods.*• Over the past 10 years, consumption of fresh foods grew 20% to more
than 100 billion “eatings” per year. • The NPD Group (2014a) projects fresh eatings will exceed 120 billion
per year by 2018.• Fresh prepared foods are projected to outpace retail and foodservice
food/beverage sales through 2017 with sales up 6%–7%.**
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7. BREAKFAST BOOM
• Increased prioritization of breakfast• Speed of service• The a.m. daypart is chock full of opportunity. • In 2014, breakfast was eaten at home 5.1 times per week.*• Half of breakfasts are eaten alone.**• Importance of portability
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8. GOOD TO GO 24/7
Consider new concepts:
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2016 Hottest Food Trends
2016 BUZZWORDS Falafel appearing as vegetables in serious restaurants. Kombucha going mainstream. Burnt vegetables. "Shack" in restaurant names. Everything bagel seasoning mix. Root-to-stalk cooking. Why poke isn't hokey. Globalized ramen. Adding seaweed to popcorn. More automation and kiosks in fastfood, fast-casual restaurants ... speeding service, saving labor. 3-D food printers. General Tso flavorings. Alcoholic beverages in quick-service restaurants. Chains replacing artificial additives with natural artificial additives. Paella. Fast feeders complicating their lives by adding build-your-own options. Values, not value ... consumers scrutinizing restaurants' policies on health-wellness, sustainability, additives, GMO, animal welfare, employee wages. Nashville Hot Chicken. Fallout in frozen yogurt chains ... juice bars may be next. Food halls galore -- maybe too many. War on food waste. What happened to bone broth? Philippine cuisine.
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The Role of Packaging
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The Role Of Packaging
• Does it present your products in the best possible way?• Does it perform?• Does it tell your story?• Is it sustainable/ does it support your eco credentials?• Is it space efficient?• Is it versatile to work with different types of product?• Does it support/ complement your brand?
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The Role of Packaging
• Protecting the food• Maintain product quality:
– Heat retention– Retain freshness– No leaks or seeps
• Convenience• Communicating the brand• Environmental impact increasingly important factor
60% of consumers say they are willing to pay more for
products made with sustainable materials
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Packaging Statistics• How much packaging do you think is used each year? 3.2 million tons* (This is up 700% in 30 years*)• How much is actually recycled? Less than 1%*• How much food waste do you think is generated each year? More than 133 billion pounds of annual food waste**• How much food waste does the average commercial kitchen produce
per week? Over 4000+ pounds! • 25-40% of food that is grown, processed and transported in the US will
never be consumed****
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Environmental Challenges
• Increased governmental regulations on waste disposal• Diverting waste to landfill targets• Increased waste to landfill costs• Higher waste haulage charges• Availability of local composting facilities
46% of operators say that waste is
their biggest issue
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Packaging: The Environmental Challenges
• What are your environmental objectives?• Which waste options will work for your organisation?• Are there any legislative requirements you must adhere to?• Understanding the local waste management infrastructure• Reusable versus disposables?• Onsite equipment v’s offsite?• Importance of staff training and education• Requires clear and consistent messaging through signage and
posters
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Customer Insight: California State University Chico
“By switching to compostables more than
2,800 pounds of packaging is potentially diverted from
landfill per year”“It also resulted in a 17%
increase in sales”Corinne Knapp, Retail
Manager for Associated Students Dining Services
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Understanding Materials
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Paper/ Card
Material Options
PLA
CellulosePET & rPET
Recycled polyethylene terephthalate
Bagasse (recycled sugarcane)
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Getting It Right
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Getting it right
• Look for inspiration in the marketplace and commercial peers – Pret a Manger (student favorite)
• Seek out best practice at other concepts• Listen to your customers • Don’t ignore the sales figures – core favorites should
always be on the menu
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5 insights from Pret a Manger’s CEO Clive Schlee:
1. Don’t change essential parts of your model2. US customers insist on customization3. US customers like variety4. Don’t underestimate seasonal influence5. Bigger is often better
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Visit us at booth #27 to find out more…