Street food is rapidly becoming one of the most loved ways that us Brits are choosing to eat. With 50% of the British population choosing to have street food at least once a week its proving to be a trend that’s here to stay.
Some people may think that street food is all about burgers and chips, and just a glammed up version of fast food. They couldn’t be further away from the truth. With Vietnamese, Malaysian, Japanese, Greek & Mexican food being the most popular of cuisines that are available in street food, not only is it providing us with great tasting food, but its an education to us all as well.
Whether its a trusty burrito or something more experimental such as Mee Goreng, you are sure to find it in the markets and streets of cities up and down the country, and as these dishes become more popular we are starting to see these variations appear on more and more menus throughout pubs and restaurants nationwide.
In the last year or so we have seen the rise in Vegetarian and Vegan dishes, with street food taking the front seat of showing us how easy it is to create these dishes and how tasty they can be. Not only is the food tasty, but it is also very photogenic. Nearly 6 million posts have been uploaded using the hashtag #streetfood, if that isn’t telling us that street food is popular then what is?
This year, more than half (51%) of chefs have added vegan options to their menus. This is up from 31% in 2017. The global rise in vegan and plant-based eating is astonishing. In the UK the number of people identifying as vegans has increased by 700% in two years. Approximately 1.16% of the UK population now classify themselves as vegans. The ‘Veganuary’ campaign, which prompts people to eat vegan throughout the month of January, grew by 183% in 2018 which an amazing 168,500 participants and so we will be supporting this in January 2019. Food trends also show a growth of vegetarian and vegan products, with a 185% increase in the number of vegan products launched in the UK. For the foodservice industry, providing vegan menus offers a whole new area of business. Creating a standalone vegan menu, or ensuring quality vegan alternatives on existing menus, provides a great opportunity to increase your client base.
One of the buzz food products of 2018 has been the Jackfruit. When green and young, the cooked flesh of this tropical fruit takes on the texture of slow cooked pork. Its neutral flavour makes it a great base to absorb seasonings. It’s already proving to be a popular vegan pulled pork substitute. It has the versatility to lend itself to any spiced dish where meat would traditionally be the main component. As a result of this trend, Philip Dennis Foodservice is now offering a Green Jackfruit in Brine (FUNN4010). It’s extremely versatile, you can simply mix with BBQ sauce to create delicious vegan tacos or try roasting with Turmeric to add to Asian inspired menus.
Celebrate National Vegetarian Day with flavour-filled meal options that would tempt any meat-eater! There are over three million vegetarians in the UK today. Along with Veganism, it’s becoming an increasingly popular choice for many, and research shows that more than a quarter of all evening meals in the UK are now either vegan or vegetarian. This means that there is great potential for increased profit growth by extending your menu options and we’ve selected some great vegetarian options with great profit boosting potential.
This GF Quinoa, Beet & Edamame Burger is an uncoated burger made with a mix of quinoa, beetroot, edamame and mushrooms – spiced with chillies, smoked paprika, ginger, garlic and soy, finished with a citrus twist. This product caters to the established trend of flexitarians and the demand for creative and enticing options and is currently on offer. See page 10 of your October Taste magazine for more details.
A lightly spiced vegan/vegetarian red lentil & chickpea dahl curry with cauliflower and butternut squash. Boil in the bag, steam or microwave from frozen for a quick, aromatic main. The cooking versatility ensures consistent portion sizing and reduced waste.
Pasta is always a great menu staple and there are more and more vegetarian options available. Surgital offers an egg-pasta, filled with ricotta cheese and spinach. Pair with a rich and rustic tomato sauce for a quick, authentic tasting Italian dish.
For more inspiration on menu ideas for National Vegetarian Day, contact your Account Manager.
Try our top tips for child friendly dining that young – and grown up – diners will thank you for. As big chains such as Jamie’s Italian, Pizza Express and fast food restaurants have successfully sussed, the family market represents a great opportunity for repeat custom. A recent study has shown that 29% of families eat out together on a regular basis and 20% of parents treat their children to a meal on their way home from school. So, what can you do to make parents feel good about bringing their kids to eat at your establishment while also seducing the little one’s taste buds? Try the following:
The Change 4 Life campaign, launched in January 2017, has put the amount of sugar, salt and fat consumed by children into sharp focus and as a result parents are increasingly concerned about what their children eat. Approach your children’s menu the same way you would any other; offer balanced meals and include information about food provenance to highlight the quality of ingredients and give parents confidence in your food.
Many kids are fussy about food, so don’t be afraid to include the usual children’s favourites such as burgers or Chef’s Selections simple cheese and tomato pizza slab (COCU8043) and parents will be grateful for a fuss-free option. To ease parental conscience, make sure you offer healthy sides such as sweet potato chips or classic peas and carrots to balance the meal.
Children often have strong preferences for certain foods so why not use a pick and mix-style menu with a small selection of mains, carbohydrates and vegetables so they can choose their favourites? They’ll also love the sense of control they get over their meal. Need inspiration? Take a look at our small options such as Dennis Family Butchers beef sliders (SABU7091) or serve up just one of the grown-up trio of Tom’s Pies mini steak & ale (TOPI0056), chicken, ham & mushroom (TOPI0058) and spinach & truffle pies (TOPI0062).
More than 17 million Europeans have a food allergy, and hospital admissions for severe reactions in children have risen seven-fold over the past decade, according to the European Academy of Allergy and Clinical Immunology. So, catering for a range of dietary needs will make you a popular destination for any parent of a child with an allergy.
Many parents are trying to keep their kids’ sugar intake to a minimum, so you’ll win with the grown ups if you offer some suitable dessert options, which are also appealing to the kids. Turn a simple fruit salad into a ‘sundae’ with fresh unsweetened cream, fruit coulis and a selection of our frozen fruits (such as raspberries GREE1028). Pure fruit juice ice lollies are a winner too and always on standby in the freezer. Make your own with Frobishers fresh juices and Greek yoghurt for a more bespoke, artisan option.
For more tips and advice, please speak with your Account Manager!