McCain launches 2018 ‘What’s Hot’ report for hospitality operators

10/01/2018 - 07:00
To help operators “stand out in an ultra-competitive market,” foodservice company McCain is launching a ‘What’s Hot’ report, identifying the key trends it believes will “help caterers stay ahead of the competition in 2018.”

Claiming that “identifying opportunities and staying ahead of trends can make the difference between success and failure,” senior brand manager Jo Simmons explained: “As new trends come and go, changes to what consumers eat, where they eat, and how they eat take place.

“Operators take influence from fresh new cuisines > bold new flavours make it on to menus > and new dining options emerge. Technology also has a big influence.

“With so many changes happening, it can be hard to pick out the opportunities that will work for your business and those that will make headlines and then disappear. So we’ve rounded up a few of the key ones that we (McCain) believe can help caterers stay hot and ahead of the competition in the next year.”

These include:

1) Value Scrutiny

Downturn in the economy means consumers are scrutinising their spending more closely than ever. That doesn’t mean they want the cheapest option but they do want great value food and excellent standards of service.

2) Convenience

A 6% rise in quick-service lunch visits shows convenience is a central part of customers’s decision-making, with rushed millennials preferring to grab high-quality hot bites while on the go. The popularity of meals that can be eaten in the hand or on-the-go, or shared with friends can be seen as a response to this trend.

3) Informality

When consumers are dining in, they’re increasingly viewing eating as an opportunity to socialise, catch up and take a break from the business of modern life. Venues are adapting by offering food that’s easy to share, communal seating, or taking a casual ‘pay first, leave whenever’ approach, that creates a more casual environment.

4) Meals that look as good as they taste

Social media savvy diners not only want food to taste good, they want it to look photogenic so they can take and share pictures with apps such as Instagram.
Foods that look and taste great are making a big impact on menus - think vibrantly-coloured ingredients.

The company lists indulgence; foodie culture; provenance and sustainability; healthy eating, and technology as other key trends to look out for.

The full report can be downloaded via

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