Nostalgia, premium, plant-based amongst reigning trends in food innovation
Leaders from KFC, Nando’s, Krispy Kreme, Ribs & Burgers and Sandhurst discuss what customers are eating.
The current customer is becoming more health-conscious about what he or she eats, exploring alternative diets whilst keeping value in mind, according to a panel of menu innovation leaders during the QSR Media Sandhurst Conference & Awards.
“We definitely saw a spike in what we were selling,” Nando’s head of food Mario Manabe said, referring to the fast casual chain’s plant-based Great Pretender and veggie patty. “But during the lockdown, we actually saw more family-style eating; they’re coming in, getting more whole chicken and large sides.”
“That better-for-you trend was there before COVID-19 and is even more so here now. People are looking for that indulgence without the guilt but are also looking for foods that can provide a little bit of nourishment during this time,” added Krispy Kreme Australia product marketing manager Jasmin Clements. “I think [the vegan and plant-based trend] it is not so much of a trend but more of a shift in consciousness. It’s here to stay. With COVID-19, it’s potentially going to accelerate the growth of veganism.”
“Gluten-free products and general nutrition have been in high demand. I think consumers are more conscious of what they eat these days; wanting us to give them that information has been key,” Seagrass Boutique Hospitality Group head of culinary Sean Hall noted. “They also want to know the transparency of the product: where it comes from (and) what impact it has on the environment.”
The typical customer, however, is not shy about seeking familiar food, according to KFC and Krispy Kreme, as the industry adjusts to more contactless procedures.
“After lockdown, people want comfort food...Usually in a crisis, we fly to safety. We wanted to keep our teams safe, keep our customers safe and increase hygiene by reinforcing some of the procedures we had in our stores,” KFC South Pacific chief food innovation and technical officer Fritz Meyer noted.
Clements described nostalgia as a “mega-trend”, explaining that people are looking for a sense of confidence and reassurance during this time. “Nostalgic foods can help boost your mood and reduce stress,” she said.
Offering a supplier’s perspective, Sandhurst Fine Foods CEO Mimmo Lubrano said Aussies are still looking for chains to offer quality and premium options amidst a rise in offering value deals.
“We’ve probably got the most advanced foodservice market in the world,” he said. “The premiuminess of what we’re seeing in QSR is encouraging. The number one rule in foodservice is that consistency is king. In a COVID-19 environment, people like to invest in brands they know and trust so I think the QSRs are in a good space. Brand trust is really critical, particularly in these uncertain times where you have got to spend your money wisely.”
(Watch the full Menu Innovation panel and more on demand by going to qsr.webcastcloud.com.)
