Click here to view this email in your browser.
|
|
Global Update on Consumer,
Market & Menu Insights
Top Nine Issue 11 | 2024
|
|
|
|
|
|
|
01 New Sandwiches for Summer
Chick-fil-A’s new summer innovation, the Maple Pepper Bacon Sandwich, features lemon herb-marinated grilled chicken, Pepper Jack cheese, lettuce, pickles and bacon tossed in a brown sugar and pepper blend, all served on a toasted maple-flavoured brioche bun. Chick-fil-A created 16 variations of the sandwich and market-tested six, before landing on the perfect blend of sweet, savoury and spicy. In similar news, Jersey Mike’s is launching Smoky Southwestern Cheese Steak and Salsa Verde Cheese Steak sandwiches, while Panera has transformed its menu with nine new items and twelve enhanced classics, with bigger portions and lower price points. The summer menu includes a Chicken Bacon Rancher Sandwich, Ciabatta Cheesesteak, Toasted Italiano Sandwich, Tomato Basil BLT, Southwest Chicken Ranch Salad, Bacon Mac and Cheese and more.
|
Read more
|
|
|
|
|
02 Subway's Digital Experience Revamp
Subway has launched a new integrated digital experience across several European markets, including the UK, Germany and Finland. The initiative aims to enhance the customer experience through a unified digital platform encompassing online ordering, delivery and in-store technology. The mobile app and website are both redesigned, in addition to improved digital menu boards and self-service kiosks. This move is part of Subway’s broader strategy to modernize its operations and meet growing consumer demand for convenience and digital engagement, with plans to roll out in other markets around the world.
|
|
|
|
|
|
03 Cava Adds Premium Protein Option
As consumers trade down from casual dining and trade up from fast food, Cava has added a premium grilled steak to its menu. The Mediterranean-inspired chain plans to price the grass-fed, pasture-raised steak similarly to lamb, and expects a boost in dinnertime traffic. Cava is confident in the strength of its guest trends, increasing projections to reflect the resiliency and interest in the brand. Consumers are becoming more discerning about where they are dining and what the value proposition is that they are purchasing.
|
Read more
|
|
|
|
|
04 KFC’s Building Green Initiative
KFC's "Building Green" initiative aims to cut restaurant emissions by 46% by 2030. Franchisees must adopt eleven mandatory measures, including optimising exhaust hoods, food warming equipment and lighting, saving up to 13% on energy. KFC's sustainability measures also focus on rightsizing equipment and using recycled, modular furniture. Compliance will be enforced within eighteen months for new franchisees, and during remodels for existing ones. This initiative supports Yum! Brands' broader goal of reducing emissions, leveraging supplier partnerships to manage costs, and ensuring sustainable growth among franchisees.
|
Read more
|
|
|
|
|
05 Old El Paso Street Vibes
Old El Paso has launched their newest innovation “Street Vibes”, a Tex-Mex meal kit range, inspired by the global street food trend and targeting younger shoppers. The range consists of two meal kits in ‘smoky and sweet’ Barbacoa and ‘spicy yet fruity’ Al Pastor flavours, capitalising off the omnipresent trend of Mexican foods, and the growing desire for bold flavour combinations. Designed for a younger demographic, this range promises fun flavours and convenience, offering an opportunity for a cost-effective night in.
|
Read more
|
|
|
|
|
06 Plant-based Continues to Evolve
With the release of its first allergen-free, plant-based meat dish, Shicken offers people following special diets a tasty and safe substitute. The plant-based chicken is made with pea protein, sourced from England, and is free from top fourteen allergens. Meanwhile, German Doner Kebab has partnered with Nestlé Professional’s GARDEN GOURMET to launch a new plant-based doner range. The range uses a meat alternative, made from soya protein, served in the same way as the brand’s ‘OG Kebab’. In response to consumer demands for healthier, allergen-free, and eco-friendly solutions, German Doner Kebab and Shicken are reaffirming their dedication to inclusivity and innovation in the rapidly changing plant-based industry.
|
Read more
|
|
|
|
|
07 Meat Snacks Are On The Rise
Greggs is to release a yard-long sausage roll, available in classic or vegan, in honour of National Sausage Roll Day on June 5th. The offering is made up of 17 regular sausage rolls boxed together for £15 exclusively via click and collect on the Greggs app. Chyler’s Hawaiian Beef Chips won the award for Most Innovative Meat Snack at the recent Sweets & Snacks Expo in the U.S. The chips are made from thin-sliced beef with a blend of spices and roasted garlic to create a texture that is crunchier than traditional jerky. Meanwhile, Guinness is partnering with 3 Elizabeths to launch a Guinness flavoured beef jerky. This one-of-a-kind flavour builds on the unique pairing of Guinness and food.
|
Read more
|
|
|
|
|
08 Amazon x GrubHub
Amazon has integrated Grubhub delivery into its website and app, allowing users to order food directly from Grubhub, without leaving the Amazon platform. This integration is part of Amazon's ongoing efforts to expand its services and provide more convenience to its fanbase. The collaboration also includes a promotion offering free Grubhub+ memberships for a year to Amazon Prime members, enhancing the value of Prime subscriptions, and potentially increasing customer loyalty and engagement with both Amazon and Grubhub.
|
Read more
|
|
|
|
|
09 Taco Bell Expansion & Relevance
Taco Bell are aiming to grow internationally with current focus on China, India, Spain and the UK. The brand presently operates a total of 8,564 stores, with 1,100 overseas and aim to add another 2,000 in the next decade. Taco Bell believes that if it can get the brand right in these targeted markets then it can continue to grow and create scale. In terms of Taco Bell’s Marketing Strategy, the brand leans heavily on embracing the culture of its customer. The brand rewards loyalty and creates buzz by introducing a new product every five weeks, following consumer trends closely, and offering unique experiences.
|
Read more
|
|
|
|
|
Dawn Farms, The Maudlins, Naas, County Kildare, Ireland
Click here to unsubscribe or to change your Subscription Preferences.
|
|
|
|
|