Sweeten food on-the-go sales

Callebaut

Callebaut

Standard Supplier 21st September 2016

Sweeten food on-the-go sales

Targeting millennials, handmade chocolate-inspired snacks and introducing formats that can be purchased now but enjoyed later are the secret to tapping into the £20.2bn food on-the-go market reveals Callebaut*.

While convenience is the main driver across all demographics (44%), the findings reveal it’s millennials (16-34 year olds) who are fuelling the food on-the-go market more than any other age group – over three quarters of consumers in this bracket pick up food on-the-go at least once a week, with 50% choosing a sweet option.

While traditionally this market has been the preserve of the takeaway outlet, the new research also suggests there is a gap emerging in the market for dine-in restaurants to gain some ground, with 65% of millennials saying they would take a dessert away with them from a restaurant to eat later if it was offered.

Robert Harrison, Sales Director, Callebaut, comments: “The food-to-go market is a huge opportunity for operators and one that is essential to get right – it comprises a quarter of all eating out spend out-of-home and is growing at a rate of +5%**.

“The important thing to remember here is that it’s not only traditional ‘on-the-go’ operators that can take advantage of this opportunity – dine-in restaurants can also develop desserts that will look and taste as good later on as when they were first purchased, and in packaging that allows them to be portable.

“And while millennials are key, it’s not only that group who favour this approach. In fact, 51% of consumers said they would be more likely to order a dessert if a to-go option was availableˆ, creating a need for caterers to rethink their dessert offering and promote it effectively.”

The research* also reveals the importance of chocolate as a key driver in purchasing snacks on-the-go (58%). Even when it comes to healthy eating, consumers still crave their favourite sweet treat with 69% of female consumers wanting more healthy snacking options that incorporate chocolate. Pairing beverages with chocolate presents another opportunity for caterers to boost profits, with 64% of consumers saying they would be tempted by a chocolate treat when ordering a hot drink.

Meanwhile, operators that strive for quality by creating their own unique snacks stand to benefit the most with 61% of consumers saying they prefer a handmade treat over a mass produced bar or biscuit. Not only would consumers be more inclined to purchase, but almost two-thirds of millennials said they would pay a premium for a handmade snack, with 30% willing to pay £1 more.

Commenting further, Robert says: “ Consumers want the same choice when they pick up their food on-the-go as they would have if they were sitting in a restaurant.

“By focusing on more innovative snacks and desserts and tapping into that demand for chocolate-based recipes, handmade treats or healthier chocolate options, operators can expand their repertoire and increase their profits. In doing so, they can influence customers’ purchasing habits and encourage them to buy for several occasions — say a mid-morning snack at the same time as their breakfast — increasing average spend and getting the equivalent of two customers in one visit.”

For over 100 years, Callebaut has been making chocolate to be proud of in the heart of Belgium. From cocoa bean to chocolate, Callebaut’s finest Belgian chocolates are produced with 100% Belgian craftsmanship, making it the chocolate of choice for confectioners, pastry chefs and chocolatiers all over the world.

*Toluna/Callebaut January 2016 **M&C Allegra Foodservice’s Food To Go Research ˆ Toluna/Callebaut August 2015

For more information on Callebaut please call 01295 22 47 00
or visit www.fortheloveofchoc.com

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you