grab and go trends how to enhance your offer 2017

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Grab and Go Trends:

How to Enhance Your Offer


Content

1. Today’s Grab & Go and key drivers

2. The sandwich: A key component

3. Sandwich mega trends

4. Trends impacting Grab & Go

5. Labelling the forgotten hero

6. The role of packaging

7. Environmental challenges

8. Getting it right


Today’s Grab & Go

Grab & Go Defined

Now a key element of successful

foodservice programs

Today’s Grab & Go

Key drivers

• Freshness of food

• Speed of service

• Value

• Customization

• Visual appeal

Adding a transparent window to G&G items can increase sales as

much as 20%!

Key Drivers - Technology

From Marketforce USA Survey

Key Drivers - Convenience

• 82% of US consumers say convenience is an

especially important aspect when dining out

(Mintel)

• Three in four US consumers agree more chain

restaurants should offer delivery, while 70%

agree restaurant delivery makes their life easier

(Mintel)

• 52% of US consumers enjoy getting takeout or

delivery from full-service restaurants


The

sandwich:

A key

component

of the Grab

& Go offer

Sandwiches: A Key Grab &Go

Component What percentage of Americans eats a sandwich each day?

Nearly three fourths of restaurants serve sandwiches

50%

What constitutes a sandwich?

Panera Bread v Odoba Mexican Grill

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


Proteins




Sandwich Mega Trends


Sandwiches Trending Now

• Tartines, bruschetta, and other European-style, open-

face sandwiches

• Comfort food sandwiches (pot roast, braised beef,

grilled cheese, eggplant parmesan, patty melts)

• Fried chicken sandwiches, spicy and otherwise

• Upgraded egg sandwiches at all hours

• High-class veggie burger


Sandwiches Trending Now Cont.

• Other veggie-centric options, especially if they’re

Mediterranean-style

• Pastrami, smoked meat, and other deli classics

• Seafood sandwiches: salmon BLTs, crab cake

sandwiches, grilled tuna, fish tacos

• Panini and other toasted and grilled sandwiches

• Nutella, PB&J variations, and other sweet specialties


Proteins



Sandwich Megatrends

Sandwich Megatrends

44%

13%

11%

Sandwiches, burgers and

other handheld items

= $1 in every $4 spent

Totalling: $205 billion sales


Today’s Grab & Go Trends Impacting Grab & Go

Whose healthiest?

43% C&U

48% Hospitals

50% Senior Living

(% of healthy items on their menus)

Shift away from diet foods in favor of

wellness and nutrition

HEALTHIFICATION OF FAST AND

FAST CASUAL FOOD

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.

Most operators say they have made at least one change to their menu offerings

in the past two years to make foods

healthier

• 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)

VEGETABLES ARE STEPPING UP TO

THE PLATE

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

Redefining Snacking

Time of day significantly changes choice of snack:

Redefining Snacking

BREAKFAST BOOM

BREAKFAST BOOM

• Increased prioritization of breakfast

• Speed of service

• The a.m. daypart is chock full of opportunity

• Breakfast is the only day part that experienced growth

• Importance of portability

• All day breakfast offers

"There’s an emerging behavioral trend with

Millennials of just wanting the convenience of someone else making it [Breakfast]

for them.“ TACO Bell


Opportunities

• Experimentation

• 35% of US consumers say unique flavors or

ingredients in familiar dishes would entice them to

try new menu items

• Versatile

• Loved by all

• Great for ulilization


Labeling: The Forgotten Hero


Benefits of Effective Labeling

• Inform the customer

• Tamper proof the pack

• Branding opportunities

• Adhere to legislative requirements

• Improve product presentation


Improve product presentation

Benefits of Effective Labeling

From this… to this…


What to include… Barcode

Place Made

Nutritional Information

Ingredients

Logo

Title Description

Allergens Use By


Sheets vs. Rolls

Labeling Options


Labeling Options

Stock vs. Customised


Labeling Options: Material

Kraft Gloss


Labeling Options: Shape


Labeling Options: Information Required


Labeling Options: Colours


The Role of Packaging

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?

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

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****

Environmental Challenges

• Increased governmental regulations on waste disposal

• Diverting waste to landfill targets

• Increased waste to landfill costs

• Availability of local composting facilities

• Higher waste haulage charges

46% of operators say that waste is their biggest issue

Environmental Challenges

• The use of compostable foodservice packaging can

lead to an increase in food scrap diversion and a

reduction in contamination (PackWorld / FPI)

• 3 out of 4 Millennials are willing to pay extra for

sustainable offerings (up from half in 2014)

• 51% of Boomers (50-64) surveyed are willing to pay

extra (up 7% from 2014)

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/

posters

“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

Customer Insight: California State

University Chico

Understanding Materials

Material Options

Cellulose

PET & rPET

Recycled polyethylene terephthalate

PLA

Paper/ Card

Bagasse (recycled sugarcane)


Getting It Right

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

5 insights from Pret a Manger’s CEO

Clive Schlee:

1. Don’t change essential parts of your model

2. US customers insist on customization

3. US customers like variety

4. Don’t underestimate seasonal influence

5. Bigger is often better


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grab and go trends how to enhance your offer 2017

Food