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Innovation – Page 6
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NewsPret revamps iced drinks range
The food to go retailer will launch the new range in April in what it describes as its biggest drinks innovation in more than five years, replacing its current range of frappes and smoothies.
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Analysis & InsightPizza continues to reign supreme on menus
Italian was the most popular main course cuisine on restaurant menus in Q4, while burgers and fried chicken grew their share of dishes, according to Lumina Intelligence’s Menu Tracker
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OpinionUdon for breakfast, anyone?
As Marugame Udon makes its debut on the breakfast scene with its ‘Benedict Udon’, MCA examines the new offering and its potential for success in a category often bound by tradition
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Analysis & InsightSustainable food trend helping in battle with food price inflation
The total proportion of dishes containing meat fell by -3ppts between 2019 and 2022, according to Lumina Intelligence’s Menu Tracker data
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Analysis & InsightBreakfast is back on the menu for US consumers
The day-part was booming in the US before the pandemic hit and is now making a strong comeback despite a high percentage of consumers continuing to work from home
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Analysis & InsightLumina: A hot bed of menu mechanics
Katie Prowse of Lumina Intelligence tracks how operators are turning to NPD, premiumisaiton and price psychology in the face of inflation and a cost of living squeeze
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InterviewsSunny side up: How The Breakfast Club regained its mojo
The restaurant and bar group is entering an ‘accelerated growth’ phase following the appointment of Be At One founder Steve Locke as managing director
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NewsIn pictures: Leon launches debut drive-thru
The launch sees exclusive dishes, a completely vegetarian menu, and an offering that is the brand’s “most accessible yet”
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Analysis & InsightLumina: Challenging trading made worse by staff shortages
Lumina Intelligence’s Top Of Mind Survey shows that respondents believe that pre-existing recruitment challenges have been exacerbated by Brexit and the pandemic, with 93% of eating out professionals describing the current trading environment as being either challenging or extremely challenging. Yet the majority of those surveyed are expecting trading conditions to improve across the next 12 months. McDonald’s, Pret and Wagamama are admired brands that are making a success of tapping into key trends such as delivery, technology, sustainability and plant based foods.
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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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NewsMcdonald’s to install electric car charging points across drive-thru estate
McDonald’s is to install car charging points in hundreds of its restaurants across the UK. In a partnership with electric vehicle charging network InstaVolt, the fast food giant plans to install ports in the majority of its 924 drive-thru sites, allowing customers to charge their cars up to 80% in under 20 minutes.
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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