Aryzta Food Solutions to Help Casual Dining Show Visitors Cater for the Growth of ‘Americanisation’

Coup de pates

Coup de pates

Standard Supplier 22nd December 2014

Aryzta Food Solutions to Help Casual Dining Show Visitors Cater for the Growth of ‘Americanisation’

Bakery specialist Aryzta Food Solutions will be demonstrating how it can help operators cater for the cult of ‘Americanisation’ when it lands in London for the 2015 Casual Dining Show.
Mariam French, Head of Marketing, UK, Aryzta Food Solutions, says: “Horizons, the foodservice and data expert, which cover the UK's top 115 multiple and branded chain outlets, has highlighted a serious trend for ‘Americanisation’ on menus.

“Outlets have long carried US-inspired food, but take a look at modern casual line ups – sandwiches especially – and you can find not just burgers and hot dogs but regional variations like: sliders (Kansas), ‘Po’Boys’ (New Orleans), ‘New Yorkers’, ‘Boston Butts’ and ‘Philli Cheese Steak’. All of these dishes are traditionally served on very specific breads (a traditional Po’Boy calls for a crispy French baguette, while the New Yorker is best served on a dense dark rye), making staying faithful to the original recipe challenging.”

Aryzta carries over 200 speciality breads – frozen at source for the ultimate freshness – that make catering for a variation of styles that much easier.
The range covers everything from traditional baguettes, rye bread and submarine rolls, right through to flatbreads, pretzel rolls, slider buns and premium brioche rolls and baps. Horizons highlights an 85% increase in the use of brioche for burgers and hot dogs since summer 2013, while the popularity of sliders is up by 64%. Caterers can harness these growing trends and use Aryzta’s range of speciality bread to upsell their sandwiches, and add a more premium price tag in the process.

Alongside a large variety of savoury ‘carriers’, Aryzta will be showcasing its range of pre-portioned and individual desserts, cakes, cheesecakes, tarts, tartlettes and bandes including the Salted Caramel Millefeuille – fine layers of flaky puff pastry layered with a rich salted caramel crème patissiere and topped with a salted caramel fondant icing. The latter flavour has exploded onto menus in recent years with a 12% year on year rise since 2010.

Mariam adds: “The Aryzta chefs will be on hand to take show visitors through the range, offering plenty of samples and demonstrating how one visit to the stand can set casual outlets on the path to profiting from one of foodservice’s biggest trends.”

For more information on the Aryzta Food Solutions range call 0844 499 3311, email: [email protected] | visit: www.coupdepates.co.uk

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