Food development insiders predict the future QSR landscape
Open kitchens, artisanal bread and fierce competition will become the status quo.
Soon, Australian diners will make it a habit to look into restaurant kitchens, will gulf down less mass-produced fare, and will have a larger range of food brands to choose from than ever before, if we are to believe the forecasts of industry executives in the food development sector.
“Look-in” kitchens
Insiders revealed that diners now want to see how their food is made. QSR brands are developing outlets with open kitchens that reveal their entire production process – whether it’s brewing a coffee cup, baking a loaf of bread or whipping up a pasta meal.
“Consumers not only want to know what’s in their food but also want greater visibility regarding how their food is made,” said Mark Baylis, Executive Chef at Unilever Food Solutions.
“We are seeing more operators install glass counters and open kitchens so consumers have the ability to watch their meals being created in front of them, Restaurants and QSR’s should be planning on creating a space that includes this interactive experience,” added Baylis.
The Muffin Break bakery café franchise is one of QSR brands trailblazing this look-in trend. Muffin Break has implemented “more visibility at new-look Muffin Break cafés for customers to see how we ‘bake everyday and grind every cup,’” said Natalie Brennan, National Services and Support Manager at Foodco Group, which oversees the Muffin Break franchise.
Artisanal and organic
Another fearless forecast is that mass produced fare will lose some of its hold on consumers, replaced with a yearning for more artisanal products made from higher-quality ingredients.
“You are what you eat and what you assimilate. Tomorrow’s customer will be more aware and their food choices will reflect this,” said Gautam Narayan, Executive Chef at Oliver’s Real Food.
Organic offerings will become more in-demand, Narayan said. “I also see greater focus on earth friendly food which is chemical free and natural. Meeting this expectation will require us to be a step ahead in terms of product quality, innovation and sustainability.”
Foodco Group’s Brennan shared the same prediction. She said there will be filtered down translation to the mass market of artisan breads instead of the mass produced kind. She also sees the emerging popularity of using free-range eggs in products like bacon and egg muffins, as well as single organic ingredients like organic meats used in sandwiches and burgers.
Artisanal sellers now have the tools to reach out to their niche market, according to Brennan. “Producers are going online for common consumers to purchase goods such as artisan-style produce delivered direct to everyday consumer homes.”
Increased competition and costs
The QSR landscape will also become more cutthroat overall as more rivals enter the market, preventing brands from hiking prices even if costs rise.
“Rising costs and more competition are the key challenges ahead,” said Ray Good, Owner of Hooked Seafood.
For her part, Foodco’s Brennan said that customers are expecting more value for their buck, which QSR brands must overcome with crafty cost-saving measures while still delivering exceptional product quality.
“Delivering to consumers healthy options for no extra charge e.g. no extra charge for soy, gluten free etc” is one of the top challenges for Foodco Group, said Brennan. “At present, suppliers charge more for healthy option ingredients so we’re looking at how to reduce such costs to meet our customers’ demands.”
Oliver’s Real Food’s Narayan also shared the same dilemma of “maintaining a balance between cost and quality” in the current competitive retail scene.
