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ren RpoTHE COUNTRY R ANGE GROUP MAGAZINE FOR CATERERSSTREET FOOD& MENU SOLUTIONS
STIR IT UP | SANDWICHES & FOOD-TO-GO TREND REPORT A GLOBAL EXPLORATION | 2tieditor@sritupmagazine.co.ukwww.sritupmagazine.co.ukAll sources for the research and stascs referenced throughout the report can be found on the back cover62%Each year we carry out our Readers Survey andconsistently you, our customers, tell us thatyou want more recipe ideas, menu inspiration andmarketplace trend insight.As a cvI UOF CUSTOMERS TOLD US THAT THE ADVICE, PRODUCT NEWS AND RECIPE IDEAS THEY READ WITHIN THE MAGAZINE DIRECTLY INFLUENCES THEIR MENU70%STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS INTRODUCTION | 2
STIR IT UP | SANDWICHES & FOOD-TO-GO TREND REPORT PLANT POWER | 3198IS SPENT ON FOOD AND BEVERAGES BY FESTIVALGOERS EVERY YEAR£MOF SURVEY RESPONDENTS FELT THAT STREET FOOD INTRODUCED THEM TO NEW FLAVOURS68%OF THEAhaompiSTAYINGBNpeopleTurnover (with an annual growth rate of 9.1 per cent YOY) 1.2£BNSTREET FOOD IS ONE OF THE FASTING GROWING MARKET SEGMENTS WITH A OUR MACRO TRENDS STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS STAYING STREETS AHEAD OF THE COMPETITION | 3
onte10PAGE14PAGE16PAGE06PAGESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS CONTENTS | 4
18PAGE24PAGE20PAGE32PAGE26PAGEBNpeople30PAGE22PAGEinfluencesPastPresentHOW THETHESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS CONTENTS | 5
StreTHESo how does street food t within our macro trends?InucThe diversity that street food oers means it oers soluons to a wide variety of dietary requirements.STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE STREET FOOD INFLUENCE | 6
STREET WISE – THE EDUCATION SECTORSTREET FOOD - CARE HOMES AND HOSPITALSTHE WORLD ON THE STREET – EATING OUT OF HOMENOT JUST A CASUAL DINING TRENDMORE PROMINENT2019CUISINE TRENDSRETAIN A SIGNIFICANT ASIAN SKEW AND INCLUDE CONTEMPORARY INDIAN, SRI LANKAN AND THAIINSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE STREET FOOD INFLUENCE | 7
haarkBRINGING THETOARCADE LONDON, CENTRE POINT ON NEW OXFORD STREET, LONDONBALTIC MARKET, LIVERPOOL BOXPARK, SHOREDITCH, LONDON DUKE STREET FOOD & DRINK MARKET, LIVERPOOLFLAT IRON SQUARE, LONDON BRIDGE haHAWKER HOUSE, MODEL MARKET, GIANT ROBOT & DINERAMAKERB MARKET HALL, FULHAM ST ANDREWS FOOD HALL, DUBLIN STREET FOOD CIRCUS, CARDIFF STREET FOOD CLUB, NOTTINGHAMTHE DOCKYARD SOCIAL, GLASGOWTHE HATCH, MANCHESTER THE PITT, EDINBURGH TRINITY KITCHEN, LEEDS STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS BRINGING THE FOODHALLS TO MARKET | 8
atchrintKitchMANCHESTERLEEDSarkalFULHAMihEDINBURGHoxarSHOREDITCHFla SqurLONDON BRIDGEroStreircuCARDIFFoaliarkLIVERPOOLStreClNOTTINGHAMoukStreLIVERPOOLo&rinarkrcaondOXFORD STAndrewSDUBLINoalerLONDONawkROTHERHITHEousianobCANARY WHARFModearkLEWISHAMineraHACKNEYociahGLASGOWockarSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS BRINGING THE FOODHALLS TO MARKET | 9
meicarea THETHIS YEARchicken wings were eaten in America alone during Super Bowl Sunday.1.38billionALL AMERICANSHARING PLATTERSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE AMERICAN DREAM | 10
GRANDMA PIES: PHILLY & NEW JERSEY TOMATO PIE: DETROIT STYLE:NEW HAVEN APIZZA: CALIFORNIA PIZZA PIE:RHODE ISLAND: CAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: Rotang regional pizza variees could make a great addion to the menu in pediatric care homes. THEe a “PIZZA”AciSRIRACHA CHICKEN BBQ BASE PIZZA WITH CHORIZO TOPPED FRIES STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE AMERICAN DREAM: GET A "PIZZA" THE ACTION | 11
SO WHAT MAKES A GREAT SANDWICH? wich evoliWhilst uber indulgent foods such as these are tempng, when catering for the educaon sector ensure ingredients are nutrious as well as delicious.CAPTURINGren THETIPS & TECHNIQUES: WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: REUBEN SANDWICHPERI PERI PRAWN PO’BOYSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE AMERICAN DREAM: THE SANDWICH REVOLUTION | 12
ICEINGREDIENTS METHOD1.2. 3. 4. 5.6.reaBUT NOT AS WE KNOW ITCAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW:MENU INSPIRATION & RESTAURANTS TO VISIT: This trend is full of experimental fun which is currently a high demand for Millennials and GenZ’s.ecipTORTILLA WRAP ICE CREAM CONEAMERICAN PATTY MELTSERVINGS – 1COOKING TIME – 10 MINSPREP TIME – 20 MINSSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE AMERICAN DREAM: ICE CREAM BUT NOT AS WE KNOW IT | 13
AWESOME ARAPES'SIZZLING SALBUTESCAPTURINGren THEIn 2018, Mexican/Tex-Mex sales grew 11% year on year and is now the third most popular type of cuisine in the UKTIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: Latin AmericaA-maize-ingFrom the Brazilian barbecue to ceviche in Peru, Lan America has a deep wealth of food waing to be exploredBAKED EGGS WITH GUACAMOLESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS A-MAIZE-ING LATIN AMERICA | 14
INGREDIENTS METHOD1.2.3.4.5.ecipTry topping arepas or salbute with a more tradional style chilli for the care home sector – giving residents food with familiar scents and avours with a slight twist to the presentaonYUCATAN JACKFRUIT SALBUTESSERVINGS – 2COOKING TIME – 15 MINSPREP TIME – 8 MINSSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS A-MAIZE-ING LATIN AMERICA | 15
HYPER-LOCALLYGrownIn a world where there is more conscienous consuming, it is not surprising that 76% of 13-25 year olds are open to purchasing a product to support the issues they stand for QUALITY IS KEY! WE'VE USED THECOUNTRY RANGE BUTCHERS STYLE SAUSAGES IN OUR SLAW SUBSSAUSAGE AND APPLE MUSTARD SLAW SUBSPROVIDE A DELICIOUS VEGETARIANOPTION BY UTILISING MEAT-FREECHORIZO AND RED PEPPER SAUSAGESSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS HYPER-LOCALLY GROWN | 16
CAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: TRENDING TECHNIQUESSUPER SEASONALBOUTIQUE BEVERAGESCAPITALISING ON THE TRENDIt’s all in the descripon – references to “Fresh”, “Sweet” and “Crispy” are phrases most associated with healthy eang and references to provenance, or using the words “Tradionally” and “Matured” are associated with higher prices SPICED COTTAGE PIESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS HYPER-LOCALLY GROWN | 17
ork PuinALLFOR THERISECAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: EAT have unveiled their Christmas menu for 2019 with the headline being a Yorkshire pudding wrapMINI BEEF ROASTSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS ALL RISE FOR THE YORKSHIRE PUDDING | 18
INGREDIENTSecipMETHOD1.2.3.4.5.Yorkshire pudding wraps make the perfect addion to school/university sandwich oeringsSERVINGS – 1COOKING TIME – 10 MINSPREP TIME – 40 MINSYORKSHIREPUDDING WRAPSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS ALL RISE FOR THE YORKSHIRE PUDDING | 19
SWEAT TREATS CAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: Food overall tends to be less processed compared to Western cuisine which gives the cuisine some strong healthy eang credenals THEMajesticMiddle EastSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE MAJESTIC MIDDLE EAST | 20
INGREDIENTSTopping:METHOD1.2.3.4.5.6.7.8.9.INGREDIENTSMETHOD1.2.3.4.5.6.7.8.ecipecipSERVINGS – 12COOKING TIME – 40 MINSPREP TIME – 20 MINSPERSIAN LOVE CAKEGAZ (PERSAIN NOUGAT)SERVINGS – 40 PIECESCOOKING TIME – 20 MINSPREP TIME – 15 MINSSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE MAJESTIC MIDDLE EAST | 21
MODERN INDIANinfluencesPHENOMENAL PARATHASPastPresentThink sh and chips with chukki pea mash or dishes such as Spicebox’s does (uy dosa waes) with spicy jackfruit beans, Bombay potatoes and a coconut chutneyCHICKEN TIKKA MASALA NAAN WRAPHOW THETHESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS HOW THE PAST INFLUENCES THE PRESENT MODERN INDIAN | 22
SUITABLE FOR: VEGETARIANSINGREDIENTS METHOD1.2. 3. 4. 5.6.7.8.ecipSERVINGS – 4COOKING TIME – 20 MINSPREP TIME – 10 MINSINDIAN STUFFED PARATHACAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: For those living with Dysphagia, the Modern Indian trend could make a good addion to the menu. Premier Foodservice have an amazing Dysphagia recipe for Vegetable Korma Vegetable Korma with Mushroom and Tomato Dahl, Cucumber and Coriander Salad and Yoghurt within their latest guide to Internaonal Dysphagia Diet Standards available at www.premierfoodservice.co.uk STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS HOW THE PAST INFLUENC THE PRESENT MODERN INDIAN | 23
TOOVERSri LankaCAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: Hopping Add hoppers as a breakfast-on-the-go opon in your university menusSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS HOPPING OVER TO SRI LANKA | 24
INGREDIENTSHopper:¼Onion and Chilli salad:SERVINGS – 6COOKING TIME – 30 MINSPREP TIME – 30 MINSecipMETHOD1.2.3.4.5.Tradionally, hoppers are naturally gluten and dairy free perfect for vegetarian and coeliac diets. They can also be made to suit vegan diets tooSRI LANKAN EGG HOPPERSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS HOPPING OVER TO SRI LANKA | 25
PULLED PORKBAO BUNTradional dishes with a nose-to-tail approach to cooking are paired with wines and cocktails - presented in Western style tasng menus to create a modern styled dining spaceSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS MODERN CHINESE: A REGIONAL EXPERIENCE | 26
ModernChineseA REGIONAL EXPERIENCESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS MODERN CHINESE: A REGIONAL EXPERIENCE | 27
SICHUAN:MACANESE:SHANDONG: UYGHUR: HUNAN:YUNNAN: The appete for personalisaon in food is geng stronger - Chinese Hot Pots are the perfect t, sasfying the needs of both Millennials and GenZRAMEN NOODLES WITH SOFT BOILED EGGSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS MODERN CHINESE: A REGIONAL EXPERIENCE | 28
CAPTURINGren THETIPS & TECHNIQUES:WHO TO FOLLOW: MENU INSPIRATION & RESTAURANTS TO VISIT: INGREDIENTSMETHOD1.2.3.4. ecipSERVINGS – 4COOKING TIME – 15 MINSPREP TIME – 30 MINSCHINESE CHAR SIEW MEATBALLS Macanese style food with its Western inuences could be a good addion to care home menus. Pastel di nata is very similar to a tradional custard tart that could be served with aernoon teaSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS MODERN CHINESE: A REGIONAL EXPERIENCE | 29
ibeout ħ CloThe rise in popularity of dim sum and gyoza has paved the way for introducing Tibetan and Nepalese variaons called momo to the internaonal stage. DARLING DUMPLINGSSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS TIBET & NEPAL: SOUTH OF THE CLOUDS | 30
TIPS & TECHNIQUES: WHO TO FOLLOW: INSPIRATION AND PLACES TO VISIT: INGREDIENTSecipMETHOD1. 2. 3. 4. 5. 6. 7. 8. 9. Easy to prepare and cook, momos would work well in a university campus as part of a regular street food oering. Perfect for snacking or food on-the-goibeChe MomTIBETAN CHICKEN MOMOS WITH CHILLI TOMATO SAUCECAPTURINGren THEout ħ CloSERVINGS – 2COOKING TIME – 8 MINSPREP TIME – 30 MINSSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS TIBET & NEPAL: SOUTH OF THE CLOUDS | 31
TO WATCHhneCENTRAL ASIAN CUISINE STANDS UPPLOV: MANTI: NON: The small but mighty inuences you’ll want to know about!PILAF (PLOV) WITH MEAT, VEGETABLES AND SPICESSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE ONES TO WATCH: CENTRAL ASIAN CUISINE STAND UP | 32
MODERN KOREAN GOES EUROPEANM’HANNCHA (MORROCAN SNAKE)KOREAN CHILLI BEEF BURRITO WITH KOREAN MAYO AND KIMCHIKEY CHEFS TO WATCHSTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE ONES TO WATCH: MODERN KOREAN GOES EUROPEAN | 33
KHACHAPURI IS CATCHINGKHACHAPURI STUFFEDWITH SULUGUNI CHEESESTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE ONES TO WATCH: KHACHAPURI IS CATCHING | 34
MINDFUL MODERN AUSTRALIANWEST AFRICAN WARMTHJOLLOF RICE:KELEWELE: MOIN MOIN: PUFF-PUFF:KEY CHEFS TO WATCHGARLIC PRAWNSWITH HARISSASTIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS THE ONES TO WATCH: WEST AFRICAN WARMTH / MINDFUL MODERN AUSTRALIAN | 35
ThroughoutThank you to thefoodpeople who’s multiple fantastic reports laid the foundation for our research utilised across this trend report.Introduction2019 Stir it up Readers SurveyStaying Streets Ahead of the CompetitionMCA InsightCGA ‘Your Future in Festivals Report’ 2019 https://www.cga.co.uk/future-in-festivals-insights/ ContentsMCA Insight https://www.mca-insight.com/research/uk-street-food-market-to-reach-12bn-in-2018/568834.article2018 Kids Dining Survey, Y-PulseThe Street Food Report, Santa MariaCGA ‘Your Future in Festivals Report’ 2019 https://www.cga.co.uk/future-in-festivals-insights/ http://www.streetfoodlive.co.uk/news/17647/ The Street Food Report, Santa Mariahttps://www.instagram.com/explore/tags/streetfood/The Street Food Report, Santa MariaThe Street Food InuenceStir it up Foodservice Trend Guide 2019/2020Mintel Ethnic Restaurants and Takeaways Report, February 2019TUCO 2017 Global Food and Beverages Trend Report https://tuco.ac.uk/images/zoo/uploads/documents/TUCO_Global_Food.pdfThe Street Food Report, Santa Maria The American Dreamhttps://www.sheknows.com/food-and-recipes/articles/1992198/how-many-chicken-wings-eaten-super-bowl/ https://www.wholefoodsmarket.com/top-10-food-trends-2019A-maise-ing Latin AmericaMintel’s World Cuisines – UK, March 2019 ReportHyper-locally Grownhttps://www.prnewswire.com/news-releases/gen-z-puts-brands-on-notice-theyre-expecting-more-from-ceos-companies-and-capitalism-300648699.htmlCountry Range Group, 4 & 5 Jupiter House, Mercury Rise, Altham Business Park, Altham, Lancashire BB5 5BYTel 0845 209 3777 Fax 0845 209 3778www.countryrange.co.uk enquiries@countryrange.co.uk