All Innovation & Trends articles – Page 2
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Analysis & InsightThe growing appeal of the drive-thru
The drive-thru format is attracting attention from a diverse set of operators in the UK. What are some of the key factors for success and how might the format be evolving?
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InterviewsKFC’s Jo Tivers: “I love pickled and fermented ingredients - they go so well with the KFC Original Recipe”
KFC’s NPD team lead discusses the success of its Vegan Burger, where KFC plans to take its plant-based menu next and why texture is too often overlooked by product developers.
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NewsPret: ‘When it comes to innovation, we don’t have set rules’
Pret’s head of global innovation Hannah Dolan talks to Food Spark about food innovation sprints, the future of Veggie Pret and why the chain prides itself so much on the colour of its food.
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NewsWhitbread’s Grainne Allen on the next generation Beefeater
In a career spanning three decades, Grainne Allen has worked across all the major pillars of the food industry. What began as a placement year with Marks & Spencer turned into a full-time position as one of the retailer’s first graduate product developers.
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InterviewsPizza Express: ‘We are starting to experiment with much more interesting flavours’
Pizza Express’ food and beverage director, Jane Treasure, talks to Sarah Sharples about trends coming out of Italy, the pace required in innovation and why meat indulgence isn’t going anywhere.
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Analysis & InsightCould pierogi become a food-to-go player?
Chef Damian Wawrzyniak wants to turn these Polish dumplings into travel hub staples, but could others catch on? MCA’s sister title Food Spark takes a look at their trend potential.
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Analysis & InsightHeating up: Itsu’s growing hot food sales
The grab-and-go chain’s group marketing director speaks to MCA’s sister title Food Spark about how past successes are informing future menu development.
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NewsStateside inspirations for UK
Last month, leading advisory firm AlixPartners invited two of its most senior US restaurant operational experts to London to discuss global trends in eating and drinking out and which fashions have the potential to hit these shores. James Wallin presents some key takeaways from the session
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OpinionThe craft of brewing
The craft beer revolution sweeping the US has inspired a new generation of British brewers. But you don’t have to be a micro brewery to be a true ale innovator, says St Austell’s brewing director Roger Ryman
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Analysis & InsightPubs cheaper than fast food outlets for burgers
Cash-strapped consumers can now get burger meals more cheaply at many pubs than at McDonald’s or Burger King
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News
Taste and value 'most important for young diners'
Tasty food and value for money are the most important factors for young people choosing where to eat according to a recent poll of 16-24 year olds surveyed by Voxburner
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