Grab and go trends:how to enhance your offer

www.planglow-usa.com

Grab and Go Trends:

How to Enhance Your Offer

by Steve Olk


Content

1. The evolution of grab and go

2. The sandwich: A key component

3. Sandwich mega trends

4. 2016 hottest food trends

5. The role of packaging

6. Environmental challenges

7. Getting it right


The evolution of Grab & Go


What is Grab & Go?

• Pre-packaged, ready-to-

eat prepared food

• Self service from a chilled

or heated merchandiser

• With little or no customer

prep required

• Once regarded as second

class meal offering


History of Grab & Go


History of Grab & Go

Secret of Success:

• See the food before buying it

• Strict fresh food policy

• No food could be left overnight

• Glass-fronted compartments and shiny fittings were

considered sanitary


Today’s Grab & Go

Key drivers remain the same:

• Freshness of food

• Speed of service

• Value

• Customization

• Visual appeal

• Clear/ windowed packaging has replaced the Automats

glass doors


Today’s Grab & Go

Key drivers remain the same:

• Importance of curating well designed grab and

go sections

• “Build baskets”

• Drive consumer interest

• Increase check-out revenue


Today’s Grab & Go

Decision making influencers:

• Diversity of flavors

• Ethnic selections

• Healthy alternatives

• Snacking options

• Portable packaging


Today’s Grab & Go

Drivers of market growth:

• Longer working hours

• Shorter lunches

• Dramatic changes in lifestyle, patterns and demographics


The

sandwich:

A key

component

of the Grab

& Go offer


https://www.youtube.com/watch?v=7-0uRPLhkT0

https://www.youtube.com/watch?v=7-0uRPLhkT0


Sandwiches: A Key Grab &Go

ComponentWhat percentage of Americans eats a sandwich each day?

Nearly three fourths of restaurants serve sandwiches

50%


What constitutes a sandwich?

Panera Bread v Odoba Mexican Grill


A truly GREAT sandwich starts

by having…

42% Truly Great Bread

38% Truly Great Meats/ Poultry/

Proteins

6% Truly Great Cheese

8% Truly Great Sauces/ Flavors

7% Truly Great Toppings


Away From Home Sandwiches:

Attribute Importance


Proteins





Proteins




Sandwich Mega Trends



Proteins



Foods expected to have

high growth potential

include:

• Sandwiches/Wraps/

Paninis/ Subs

• Snacking

• Breakfast

• Salad

• Fruit/ Veg



Beverages expected to have high potential,

yet are the lowest offered include:

• Made-to-order smoothies

• Made-to-order speciality coffee drinks



Proteins





Proteins



Sandwich Megatrends


Authentic ethnic breads and unusual carriers are helping

operators stand out:


Proteins


Unique Carriers

Naan

Glaze donut

Paratha

Arepa

Piadina

WaffleChallah


2016 Hottest Food Trends


1. DELIVERY - AMAZONING AND URBERIZING THE

RESTAURANT INDUSTRY

A recent survey found that 36% of consumers worried about "chemicals" in their food ... in another survey, 40% of consumers report it’s “very important” that foods use all-natural ingredients, free of GMOs and artificial flavors or colors.


2. HEALTHIFICATION OF FAST AND FAST CASUAL

FOOD

Whose healthiest?*

43% C&U

48% Hospitals

50% Senior Living

(% of healthy items on their menus)

Shift away from diet foods in favor of

wellness and nutrition

A recent survey found that 36% of consumers worried about "chemicals" in their food ... in another survey, 40% of consumers report it’s “very important” that foods use all-natural ingredients, free of GMOs and

artificial flavors or colors.


Most operators say they have made at least one change to their menu offerings in the

past two years to make foods healthier


3. IS PASTA AN ENDANGERED SPECIES?

As well as reducing carbohydrate intake, consumers are also

switching to more nutritious carbs such as Quinoa and Chick peas.

Vegetable spiralizers sales explode!

In the US pasta sales are down 6% as customers focus on protein and shed carbs


4. VEGETABLES ARE STEPPING UP TO THE PLATE

• Rise in flexitarians

(17% of adults who follow a partially vegetarian diet esp. 18–24)

• Not just for Vegans and Vegetarians

• Provides opportunity to add seasonality to a menu

• In 2014, 2% of consumers avoided all animal products

• 3% avoided meat, poultry, and seafood*

• Meatless/vegetarian dishes rank eighth, and vegan is 11th

among the hot center-of-the-plate trends (NRA 2014)


5. GROWTH OF SNACKING

• The average number of in-between-meal snacks grew from 1.9

per person per day in 2010 to 2.8 in 2014.

• Half (51%) of adults ate three or more snacks per day, up from

21% in 2010.*

• In 2014, 28% of adults reported eating four or five mini-meals a

day; 21% say that they eat on the run and “grab food when

they can.”*

• Yogurt, fruit, and bars are the snacks most likely to be used as

meal alternatives.**


REDEFINING SNACKING

• Not just chips and candy

• Shift from carb to protein and sweet to savory

• 3 meals a day culture decline (particularly Millennials & Gen Y)

• Growth leader within C&U are fruit (46%), yogurt (26%)

and salty snacks (16%)

Snacking increased 47% between 2010-2014!

51% of C&U and 37% of hospital operators expect growth in the dips, salsas

and hummus market


REDEFINING SNACKING

Time of day significantly changes choice of snack:


6. FEELING FRESH

• Nearly nine in 10 adults (87%) feel that fresh foods are healthier

• 80% believe that they are tastier

• 78% of consumers are making a strong effort to eat more fresh versus

processed foods.*

• Over the past 10 years, consumption of fresh foods grew 20% to more

than 100 billion “eatings” per year.

• The NPD Group (2014a) projects fresh eatings will exceed 120 billion

per year by 2018.

• Fresh prepared foods are projected to outpace retail and foodservice

food/beverage sales through 2017 with sales up 6%–7%.**


7. BREAKFAST BOOM

• Increased prioritization of breakfast

• Speed of service

• The a.m. daypart is chock full of opportunity.

• In 2014, breakfast was eaten at home 5.1 times per week.*

• Half of breakfasts are eaten alone.**

• Importance of portability


8. GOOD TO GO 24/7

Consider new concepts:


2016 Hottest Food Trends

2016 BUZZWORDS Falafel appearing as vegetables in serious restaurants. Kombucha

going mainstream. Burnt vegetables. "Shack" in restaurant names. Everything bagel

seasoning mix. Root-to-stalk cooking. Why poke isn't hokey. Globalized ramen.

Adding seaweed to popcorn. More automation and kiosks in fastfood, fast-casual

restaurants ... speeding service, saving labor. 3-D food printers. General Tso

flavorings. Alcoholic beverages in quick-service restaurants. Chains replacing artificial

additives with natural artificial additives. Paella. Fast feeders complicating their lives

by adding build-your-own options. Values, not value ... consumers scrutinizing

restaurants' policies on health-wellness, sustainability, additives, GMO, animal welfare,

employee wages. Nashville Hot Chicken. Fallout in frozen yogurt chains ... juice bars

may be next. Food halls galore -- maybe too many. War on food waste. What happened

to bone broth? Philippine cuisine.


The Role of Packaging


The Role Of Packaging

• Does it present your products in the best possible way?

• Does it perform?

• Does it tell your story?

• Is it sustainable/ does it support your eco credentials?

• Is it space efficient?

• Is it versatile to work with different types of product?

• Does it support/ complement your brand?


The Role of Packaging

• Protecting the food

• Maintain product quality:

– Heat retention

– Retain freshness

– No leaks or seeps

• Convenience

• Communicating the brand

• Environmental impact increasingly important factor

60% of consumers say they are willing to pay more for

products made with sustainable materials


Packaging Statistics• How much packaging do you think is used each year?

3.2 million tons* (This is up 700% in 30 years*)

• How much is actually recycled?

Less than 1%*

• How much food waste do you think is generated each year?

More than 133 billion pounds of annual food waste**

• How much food waste does the average commercial kitchen produce

per week?

Over 4000+ pounds!

• 25-40% of food that is grown, processed and transported in the US

will never be consumed****


Environmental Challenges

• Increased governmental regulations on waste disposal

• Diverting waste to landfill targets

• Increased waste to landfill costs

• Higher waste haulage charges

• Availability of local composting facilities

46% of operators say that waste is their biggest issue


Packaging: The Environmental

Challenges

• What are your environmental objectives?

• Which waste options will work for your organisation?

• Are there any legislative requirements you must adhere to?

• Understanding the local waste management infrastructure

• Reusable versus disposables?

• Onsite equipment v’s offsite?

• Importance of staff training and education

• Requires clear and consistent messaging through signage and

posters


Customer Insight: California State

University Chico

“By switching to compostables more than

2,800 pounds of packaging is potentially diverted from

landfill per year”

“It also resulted in a 17% increase in sales”

Corinne Knapp, Retail Manager for Associated Students Dining Services


Understanding Materials


Paper/ Card

Material Options

PLA

CellulosePET & rPET

Recycled polyethylene terephthalate

Bagasse (recycled sugarcane)


Getting It Right


Getting it right

• Look for inspiration in the marketplace and commercial

peers – Pret a Manger (student favorite)

• Seek out best practice at other concepts

• Listen to your customers

• Don’t ignore the sales figures – core favorites should

always be on the menu


5 insights from Pret a Manger’s CEO Clive Schlee:

1. Don’t change essential parts of your model

2. US customers insist on customization

3. US customers like variety

4. Don’t underestimate

seasonal influence

5. Bigger is often better


Click Here To Learn More

http://www.planglow-usa.com/