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Stir it up magazine July 2017

10 JULY 2017 CATEGORY FOCUS Stand out from the crowd WHAT’S YOUR PUB OR RESTAURANT’S UNIQUE SELLING POINT (USP)? The hospitality sector of the foodservice industry faces a constant battle to keep up-to-date with current food trends and maintain customer loyalty. Research by VoucherCodes.co.uk last year revealed that 49% of Brits class independent restaurants as their favourite place to eat, while 34% said they favoured local pubs and cafes. Competition from High Street chains is a constant threat for independents so how can they create a niche for themselves in the busy marketplace? We eat with our eyes! Get on social media and entice customers f rom around the globe with your food “This cuisine continues to be on trend with out-of-home consumption increasing by 71% in the UK in the last year,” he continues. Pop-up style specials are a great way to tap into the latest food innovations, advises Major development chef Fergus Martin. “Not only can you pilot new flavours and recipes with your customers, and test their longevity before adding them to your menu proper, they also reflect the way that people invariably eat these days. One week they might be diving into a Pan-Asian noodle bowl, the next diving onto Korean fried chicken or bibimbap.” Be innovative – and well oiled! Innovation shouldn’t end with new ingredients, cooking methods and dishes. If outlets are to reach their full potential, innovation needs to feed into everything a pub or restaurant does, right down to the oil food is cooked in. Global cuisine There has been a major shift in the dining habits of UK consumers over the last decade and now we find that the majority of the population regularly consume ethnic foods. More than half of adults believe that authentic ingredients taste better. While Italian, Chinese and Indian foods have all seen a decline in the last two years, other cuisines are coming forward to fill the gap. Menus are highlighting more the emerging cuisines, such as Thai, Japanese, Korean and Vietnamese. Mexican is the cuisine that goes from strength to strength, both in-home and out-of-home markets, claims Chris Braeger, sector controller, Foodservice Professional, General Mills UK. Increasingly popular assortment of sushi Mexican tacos with chicken breast, avocado and watermelon radish and yogurt dressing


Stir it up magazine July 2017
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