WHAT’S HOT, WHAT’S COOL, WHAT’S UP

OUR REGULAR INSIGHT INTO LATEST TRENDS AND CURRENT OPPORTUNITIES

foodservicefocus on

It’s good to report once again that the prospects for the foodservice sector remain positive. Latest market figures show that the total overall out-of-home spend is up, total visits are up and average spend per customer is up. That said, the fact is that growth is patchy and the competitive nature of the marketplace demands constant

innovation to attract customers and top-notch quality and service to keep them coming back. There are, therefore, winners and losers: as the French might say – plus ça change.

The major branded chains and especially the mid-sized chains are doing well at the expense of the independent caterer, many of whom continue to find the going tough. The biggest winner is the casual dining sector with annual growth up almost 7%*. The travel and leisure and quick service restaurant sectors are also performing well, while full service restaurants are finding the going somewhat more challenging.

This reflects the nature of today’s consumer. They want good, quality, wholesome food they can trust, but they also want excitement and variety – new flavours, new styles contemporary venues – and a relaxed, informal experience.

With that in mind, Focus on Foodservice has again scoured the country for the latest tastes, flavours and service innovations. There doesn’t seem to be a corner of the world whose cuisine can’t be found here in the UK and inside this issue you’ll see examples of the tastes and styles from Vietnam to Venezuela and from Korea to Peru.

The accompaniments being used to enhance the eating experience from beef and lamb can, literally, take your breath away. It’s vital, though, to ensure that the quality and value in the beef and lamb cuts being used will do the dishes justice. With that in mind, we’ve just developed a new range of beef steaks, using really smart butchery techniques to produce cuts which would otherwise be used in slow-cooking. These steaks – our Thin Cuts range – have the potential to add real value to the foodservice market. More details inside (see pages 6-7).

Another tremendous profit opportunity right now is to make sure you have a good choice of lamb dishes on the menu. Our recent research shows there is a gap waiting to be filled and with lamb prices as competitive as you’ll ever find them right now, I’d urge you to take advantage and get what consumers confirm is the tastiest of meats on your menu. Again, read more inside (see pages 4-5).

If any of the ideas and suggestions in this issue of Focus on Foodservice strike a chord and you’d like more information or advice, please don’t hesitate to get in touch. All the contact details you’ll need can be found at www.qsmbeefandlamb.co.uk. Enjoy!

Hugh Judd, Foodservice Project Manager, AHDB Beef & Lamb

*NPD Crest, May 2015

AUTUMN/WINTER 2015

1 Goodbye to blind loyalty

Consumers need good reason to keep coming back: remember the old football adage – you’re only as good as your last performance.

2 There’s still a squeezed middle

Consumers are happy to treat themselves – especially where the family is concerned – but they are not extravagant and value for money remains key. That applies particularly to mid-price establishments.

3 Authentic, fresh, transparent

Consumers are becoming increasingly demanding, and they want to know more and more about the food they’re eating and where it comes from – make sure your menu gives them all the detail they need.

4 Healthy indulgence

Sounds like they want it all! But while consumers are mindful of eating healthily, they want a treat. After all, eating out is meant to be pleasurable above all else.

5 Niche is now mainstream

Foodservice customers are used to the exotic: so be adventurous and keep your menu innovative and appealing – and your customers coming back.

Industry research pinpoints the things that matter and which will make a difference – here’s the top five.

THE TOP

What’s trending UK

Focus on Foodservice has again been around the country spotting the latest trends, keeping up with the latest innovations and copying the most enticing menu descriptions. Here’s a flavour of what we found.

The ‘World of Flavours’ continues to dominate – if your customers can’t go to Vietnam or Bolivia, you can bring the flavours of those countries to them – trot around the globe below.

The popularity of Street Food shows no sign of abating with more and more newcomers offering a wide variety of international cuisines for consumption on-the-go.

Traditional outlets are getting in on the act by giving over their restaurants to pop-up operators to bring a bit of street cred variety for fixed, limited periods.

The traditional Steak Sandwich is evolving into two channels – the better burger and a jazzed-up (or ‘pimped-up’ as sometimes described) sandwich. The points of difference centre on the sauces (see page 6 for our latest ideas on Thin Cut Steaks).

The Smokehouse/BBQ phenomenon shows no sign of slowing down.

There’s evidence that more lamb dishes are starting to break through (and with prices as they are, it’s a smart move).

Passion for Provenance is extending from proteins to other parts of the menu.

The menu is not just a list of dishes – it’s becoming the place to tell customers your whole philosophy. It’s passionate and from the heart.

And don’t overlook the fact that mouth-watering menu descriptions still allow operators to enhance the price and take a quality position.

Be famous for what you do best – specialise – because fewer dishes means more focus and better quality.

Street Food trend shows no sign of abating

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From B R A Z I L

Super Sambawich – Sao Paulo’s favourite grilled toasted flatbread served with steak, ham, cheese,

tomato, rocket and Malagueta sauce

From C U B A

Cuban Chilli Beef Quesadilla - a flat circle of cooked corn

masa, [a tortilla] warmed to soften it enough to be

folded in half & filled with Chilli Beef, cheddar &

tomatoes

From P O RT U G A LBife Ana – Thinly sliced

marinated rump steak with Cos lettuce leaves served

in stone baked carcacas (a Portuguese roll)

Rock Around The Globe

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Both premium burger restaurants and a premium burger offering on the menu show no sign of slowing down.

Research published by Mintel recently ( 27 August 2015), revealed that 7% of people who have visited a fast-food restaurant in the past three months have switched to restaurants offering gourmet burgers. The research also revealed that 52% of those who had eaten in a fast-food restaurant in the last three months would be interested in trying a gourmet burger from a fast-food establishment. Furthermore, the survey found that 29% of fast-food users are interested in burgers from fast-food venues containing thicker meat, 26% in a greater selection of burger toppings and 24% are interested in burgers made using more premium bread.

Provenance, especially for meat, is becoming a given on the menu. Increasingly, restaurateurs are sharing their philosophy with customers by featuring a statement of the beliefs that shape the menu. Here are some examples from around the country.

All our meats are free range and naturally reared. We work closely with our suppliers to ensure we bring in the best product available on the day. We care about animal welfare and only work with farms that think the same. You can find all of the farms who lovingly rear our meat listed on the website. Our meat is dry-brined, marinated and either smoked or finished on our open grill.

To us, there is no big secret, no magic formula to what we are about. Sourcing the highest possible quality produce, from local suppliers is key. We grill all of our meats, to give them a great smoky flavour, using sustainably-sourced hardwood on our Inka grill.

The beef used for our steaks and burgers is from a local family butcher established in 1935, who dry-age all of their beef for 28 days in England’s only Himalayan Salt Chamber. The chamber uses pink salt, created during the formation of the Himalayas, to draw moisture out of the meat, giving it a unique sweet flavour.

We’re committed to the sustainable sourcing of the produce that we use. Where possible all of our ingredients and supplies are carefully sourced from hand-picked UK suppliers. Where this is not possible, rest assured that we do everything we can to ensure the highest levels of food provenance from field to fork.

We take great care in sourcing our beef. We use only the finest quality cuts to ensure all our steaks are delivered to perfection. All our steaks are lightly brushed with smoked garlic butter.

It’s not surprising then that inventive chefs are coming up with more gourmet options, including limited-time specials – a great way to enhance and keep the menu fresh. The latest specialist opening in London has a menu focusing on meat and black truffles (sourced from Istria in Croatia). Its ‘poshed up’ burgers include:

• George’s Black Burger – Wagyu patty on a dark truffle brioche bun, buttered with foie gras mousse and served with a truffle mayonnaise.

• The Fat Pat – a Wagyu patty and Angus patty with tomato relish, peppered pancetta and melted Emmental.

A word of caution though. Although consumers are looking to treat themselves, Mintel’s research reveals that over half (54%) of fast-food restaurant users are concerned about the amount of fat in burgers and 48% are concerned about the amount of calories in them. In addition, almost a third (31%) of fast food restaurant visitors say concerns about the healthiness of fast food have caused them to limit the amount they eat. Despite this, 39% of fast-food restaurant users believe that gourmet burgers are better for you than burgers from a fast-food restaurant.

However, Mintel’s research shows that bite-size treats may be the preferred choice for health-conscious fast-food diners. Just 17% of fast-food restaurant visitors said they had ordered healthier dishes at a fast-food restaurant, but two in five (42%) said they would rather eat a smaller portion of their favourite meal in a fast food restaurant than a reduced-calorie version.

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Premium Burgers – still up and up

Putting philosophy on the menu

From M E X I C O

Chipotle Beef Rib Taco – Smoked Beef Short

Rib, Chimichurri, Crispy Fried Shallot, Rocket and

Chipotle Mayo

From JA PA N

Braised Short Rib Teriyaki, Quinoa Lime Picante, Smoked Paprika Oil

From AU S T R I A

Austrian beef shin goulash from rare breed cattle and made with parsley bread

dumplings, sour cream and fresh horseradish

From A R G E N T I N A

Grass fed tender rib eye steaks served in a warm toasted ciabatta or seedy brown bread with roasted red peppers, wild rocket

and authentic Chimichurri sauce

From V E N E Z U E L A

Shredded beef, black beans, cheese and plantain served

in an Arepa, a flatbread made of ground maize dough or cooked flour

prominent in the cuisine of Venezuela

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Make the most of LambConsumers love the taste of lamb and right now it’s never been better value for money for caterers.

Recent research carried out exclusively for AHDB Beef & Lamb confirms that consumers love the taste of lamb. It’s the single most important reason consumers choose lamb and it outperforms all other meats in this regard.

It’s an ideal dish for caterers to have on the menu as it’s associated with a sense of treat or special occasion – one of the main reasons people give for eating out. And because consumers regard lamb as a premium product, they’re prepared to pay a little more for it.

So why isn’t lamb included on more menus and featured more prominently? Our research shows that lamb is available only on about 15% of all menus in licensed premises in England – with a heavy bias towards London and the south east (see map).

There’s considerable potential, therefore, for caterers throughout the rest of the country to feature lamb especially now when it represents great value. Home-grown lamb is at its best right now and there’s a plentiful supply.

Customers like nothing better than seeing ‘local’ or ‘English’ lamb on the menu – so take advantage. Be adventurous with the dishes on offer and the cuts you use. Our research shows that currently on menus, after Lamb Chops and Lamb Shank, ideas start to run a bit thin. In research, consumers voted Cannon of Lamb and Rack of Lamb as having the ‘wow’ factor that would encourage them to try the dish.

AHDB Beef & Lamb specifications for these cuts can be found at www.qsmbeefandlamb.co.uk. In the meantime, see overleaf for some great examples of innovative lamb dishes that enterprising chefs are presenting on their menus right now – be inspired to try them for yourself!

Only 15% of licensed premises in England feature lamb on their menus. This ‘heat map’* of the distribution of those outlets shows the bias towards London and the south east and that there is considerable potential to increase penetration especially in the north and east of the country.

*Research by Oxford Partnership

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4 Use lean cuts so there’s minimum waste

4 Have a menu descriptor that’s interesting and enticing

4 Tell customers about the provenance of the lamb on your menu

4 Serve quality assured lamb

4 5

Lamb tips Provenance adds Lamb AppealCumbrian lamb rump, crushed potato, saffron aioli, spices

Cornish lamb rump minted smoked aubergine, quinoa tabbouleh

Seven hour Swaledale lamb shoulder and gratin dauphinois (shown on the menu for three)

Roast Rack and Belly of Herdwick Cumbrian Lamb

Tastes from Around the Globe add Spice

A taste of Argentina:

EMPANADA FILLED WITH SHOULDER OF LAMB, WILD GARLIC, CARROTS & MINT

Grilled lamb sweetbreads, blood orange, criolla sauce & garrapiñada

A taste of Brazil:CHILLI LAMB

24hr marinated chilli and cumin lamb fillet with grilled palm ears and biro–biro rice

A taste of Mexico:PULLED LAMB TACO WITH SALSA

BORRACHA Pulled lamb burrito with salsa borracha,

cowboy beans & green rice

A tatste of Scandinavia:SMOKED LAMB WITH FENNEL

to include cures, pickles and vegetable dishes that you’d see on tables across Northern Europe

A taste of Peru:CORDERITO TIERNO

seared lamb cutlets, carapulcra dried potato, peanut, huacatay herb, coriander, limo

A taste of Vietnam:SMOKED 5 SPICE RACK OF LAMB

with steamed bok choi, smoked aubergine & lamb jus

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Enhance the menuNew range of ‘thin cut’ steaks can

and maximise profit potential

As our reports earlier in this issue of Focus on Foodservice show, while inventive chefs around the country are constantly presenting new flavours to spice up their menus, in most cases, steak remains at the heart of these exciting new tastes.

That’s why at AHDB Beef & Lamb, we’ve been working to make sure that more caterers from all parts of the foodservice sector can benefit from these latest trends.

We’ve introduced a new range of beef steaks which we’re calling The Thin Cuts steak range. All of the steaks have been developed from cuts which are traditionally used only for stewing or other slow-cook methods which means they have the potential to add real value to the foodservice market and provide operators and their suppliers with a fantastic opportunity to improve profitability.

The Thin Cut steaks range was created using alternative butchery techniques which not only maximise the use of the

carcase, thereby increasing profitability throughout the supply chain, but also result in a more consistent product. That’s a real advantage as it gives chefs greater confidence knowing they can get the best result every time.

Hugh Judd, AHDB Beef & Lamb’s foodservice project manager, stressed: “The important thing is that the steaks must be no more than five millimetres thick and fully denuded, with no fat or gristle – no exceptions.”

As well as providing excellent profit potential, the Thin Cuts range is healthy, quick to cook and versatile enough to be used in a whole range of dishes, from steak sandwiches and wraps, to pasta dishes, fajitas and stir-fries.

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Enhance the menuand maximise profit potential

Tender Top Steaks – Thin CutEBLEX Code:

Topside B011

1. Position of the topside. 2. Remove the loosely attached muscle

block,...

3. ...gracilis, pectineus and sartorius from

the topside.

4. Remove fat and connective tissue.

5. Separate the main topside muscle

(semimembranosus) and the tender top

muscle (adductor) following a very thin

natural seam.

5. Expose the main blood veins by removing... 6. ...the top layer of the muscle. Remove the

main blood veins.

8. Slice the Tender Top muscle across the

grain and evenly at 5mm intervals to

produce Tender Top Steaks – Thin Cut.

For this product the topside should be matured

for a minimum of 14 days.

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The Thin Cuts steak range is ideal for traditional dishes but versatile enough to be used to provide a wide range of world flavours, tastes and cuisines. And as the specification for the steaks means no fat or gristle, they are healthy, too!

HGreat Value

HQuick to cook

HLean and healthy

HConvenient

HVersatile

Full details and the specifications of the Thin Cut steak range can be found at www.qsmbeefandlamb.co.uk/thin-cuts

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Big on Versatility The AHDB Beef and Lamb new product development team has developed an exciting range of thin cut steaks.The range provides:• Great Value• Quick Cook• Leaner/Healthier• Convenience• Versatility

The range provides a number key opportunities in

foodservice markets. Snack/Fast Food, Licensed Sector,

Hotel/Restaurant (all day menu).The new initiatives for thin steak cuts has been developed

under the theme ‘Thin Cuts’ and marketing initiatives are

available to help stimulate sales and showcase/launch these

cuts to your customers. The Thin Cut range is another example of the AHDB Beef and

Lamb new product development team reacting to changing

market dynamics, providing the entire industry supply chain

and the consumer with exciting, relevant products for the

modern marketplace.To see the full range of Thin Cut cutting specifications visit www.qsmbeefandlamb.co.uk

AHDB Beef & Lamb is a division of the Agriculture

and Horticulture Development Board

New Thin Cut Steak Range

Perfect for the foodservice market

Providing Versatile Meal Solutions

These steaks are quick and easy to cook, healthy, good

value for money and so versatile, they can provide a different

meal every day, which makes them a great addition to your

product portfolio or on your menu.

To find out more about the potential

of the Thin Cut Steak Range

call Hugh Judd on 07966 083164

or email hugh.judd@ahdb.org.uk

New Thin Cut Steak RangePerfect for both retail and foodservice markets.Quick, convenient, light and tasty.The EBLEX New Product Development team has developed a new, exciting range of thin cut steaks. The range provides:

• Great Value• Quick Cook option• Leaner/Healthier Option• Convenience• Versatility

The range provides a number key opportunities in both the retail and foodservice markets. Snack/Fast Food, Licensed Sector, Hotel/Restaurant (all day), Retail Quick Meal Option and Great Value Versatile Meal Option.The new initiatives for thin steak cuts has been developed under the theme ‘Thin Cuts’ and marketing initiatives are available to help stimulate sales and showcase/launch these cuts to customers. The Thin Cut range is another example of the EBLEX New Product Development team reacting to changing market dynamics, providing the entire industry supply chain and the consumer with exciting, relevant products for the modern marketplace.

Introduction and cutting specifications

The guide contains 25 inserts, each focusing on a different beef steak cut from AHDB Beef & Lamb’s ‘Steak Bar’ range, including: ‘Premium’, ‘Occasion’, ‘Everyday’ and now ‘Thin Cuts’.

Each steak has been graded, based on a five star rating scale assessing flavour and tenderness. Each insert features two images with serving suggestions, a flavour and tenderness rating, cut description, and a unique AHDB Beef & Lamb identification code that can be passed on to suppliers.

The guide is aimed at procurement managers, catering butchers and chefs, and is available upon request by calling the Quality Standard Mark Hotline on 0845 491 8787.

AHDB Beef & Lamb’s new Thin Cuts range is being promoted under the Quality Standard Mark. The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected assurance for meat in the United Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.

To support the launch of the Thin Cuts range, AHDB Beef & Lamb has created a guide packed with suggestions on how to profit from the steaks, entitled ‘The Steak Revolution’.

Join the steak revolution

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focus on foodservice AUTUMN/WINTER 2015