The latest in Arena’s #AskArena series featured a panel discussion focussed on re-opening right when it comes to B&I contract catering. With a stellar line up including Allister Richards, COO, CH&CO; Hamish Cook, Head of Group Food Services – Global Operations, ISS; Rajat Chawla, Commercial & Business Excellence Director – Northern Europe, Aramark; Phil Sanders, Out of Home Commercial Director, Britvic Soft Drinks and JP Kloppers, Managing Director, Yoyo.
Here’s a round-up of some of 2021’s best food and drink related April Fools campaigns. From the ridiculous new product inventions to general all-round silliness that we loved this year.
Having supported Hospitality Action as part of the legendary bean team for nearly twenty years, not to mention having recently become a Hospitality Action Ambassador, their latest fund raising initiative Hell & Back offered up the perfect opportunity for me to do my bit. Not to mention the fact that jellybean is proud to be an official sponsor, no less!
Pre-Covid the food to go (F2G) sector was outstripping the market. A hub for innovation and an ever-growing sector with players as diverse as McDonalds and LEON. MCA’s latest Food to Go Conference looked at how the sector has been affected by the past year and its prospects for recovering in 2021 and beyond. Here are our top takeouts from the day:
Hosted by Public Sector Catering Magazine, as part of their PS100 Club, this webinar focused on how the public sector can ensure the government listen when it comes to key issues around public sector catering, food and farming.
The second session of the Lumina Food Strategy Forum focused on a more informal panel discussion around some of the key topics around reopening hospitality with Vita Mojo, MCA & Lumina. Here are our top take-outs:
As the leading foodservice agency, we are proud members of the Lumina Food Strategy Forum, and as such regularly attend their insight debriefs to ensure we are up-to-the-minute when it comes to foodservice trends. The first of two sessions this week looked at the post lockdown landscape in the wake of Covid and how both industry and consumer behaviour will be affected moving forward with a specific look at the restaurant sector.
As we celebrate International Women’s Day 2021, I wanted to take a moment to appreciate the opportunities I have been given in an industry traditionally not known for its female-friendly workplaces. Today in 2021, there are organisations in place to encourage more women to set up agencies (I’m thinking of The Agency Collective) and initiatives by associations like The Alliance of Independent Agencies to promote diversity in the agency world. But I rather suspect there were no such organisations or initiatives back in 1987 when Fiona, our CEO, took the leap of faith to set-up what is now known as jellybean.
As the leading foodservice agency, jellybean is proud to have partnered with Arena to sponsor an exclusive boutique online event gathering foodservice sales and marketing professionals together to exchange insights around the challenges of the past year, and those of the months ahead.
If you missed the last Arena event ‘Hospitality – The Road to Recovery’ with Kate Nicholls OBE of UKHospitality, along with a panel discussion from leading industry figures, worry not. As a leading out of home agency we were there and here are some of my key take outs:
The MCA Restaurant Conference is always a great event, and despite the current times, this year was no exception. Indeed, more than ever there feels a real need for the industry to come together to share learnings and insights in order to help navigate the choppy seas ahead. As most are currently closed or operating only take-away or delivery boxes, I suspect the virtual conference attracted even more attendees than in normal times. The line-up featured a who’s who of the restaurant world and tackled head-on the current issues and concerns about the future. As a leading foodservice agency, we were there to hear the latest, from the horse’s mouth, so to speak.
Like many of us, last year I got into the routine of a regular glass of something of an evening to unwind at the end of the working day, or to relax on the weekend. Lockdowns, tiers, lack of social contact, lack of anything better to do in general and working from home, combined with more daily exercise, all gave me a good reason to treat myself of an evening (thank goodness I didn’t have to home school, I would probably have started at 10am!).
It’s fair to say that this year has not gone as predicted, but as we look forward to 2021 and the positive steps towards mass vaccination, Lumina Intelligence shared with us their insights on how this has gone and what might be in store. Here are my top take outs from their comprehensive presentation available to Forum Members:
What’s happened in eating out:
Simplified menus post lockdown 1 with dishes down 21.6% overall. Allowing for Covid safe back of house service, cost management and easy online ordering.
Price increases up 1.9% overall with pubs up 5.2%, whilst chain restaurants were only up 1.2% showing how pubs can justify a higher price point based on their high-quality offer.
Digitisation of menus and service across the board as operators look to implement contactless Covid safe ordering and payment and leverage the market for delivery.
Customisation with 83% (4 in 5) dishes being customisable/adaptable – although these tend to be pizza, burger and Burrito or wraps. This is also where vegan options come into play with customers offered the option to choose a meat free alternative.
Fewer sharing dishes due to the danger of cross contamination. With a drop of 15% down to 3.4% of dishes. Whilst fast food seems to have embraced them with a +229% increase based on at home sharing.
Gluten Free & Veggie/Vegan on the rise with now 1 in 10 mains able to be made gluten free. Whilst 14.3% are vegetarian and 8.3% are vegan.
NPD is in decline understandably as operators look to adapt to highly challenging times, with only 5% of dishes on the menu being new. However, this is only a drop of 2% from 7% last year so some are still innovating and will have used lockdown time to innovate.
Menu Engineering – with menu simplicity signaling a premium establishment. Indeed, shorter descriptions also signal a more fine dining menu. Whilst price points are also telling with round figures indicative of premium establishments with others left digit price anchoring and 99p or 95p endings to entice customers.
Quality of food is the no.1 key consumer decision maker at 28% with a focus on premiumisation and provenance. Equally, instagramable food, high quality drinks and atmosphere also up across 18-24 & 25-35 age groups.
Sustainability may have taken a back seat to safety in Covid times but is still high on the priority list with consumers, with 43% looking for sustainability. So, once safe we are likely to see this important trend re-emerge. Buying and supporting local is also a big trend with 78% believing that supporting local is important or very important. Whilst consumers are also still keen to reduce single use plastics.
Who we dine with has also changed as we see smaller group sizes due to restrictions, more pet friendly options in response to the rise in dog ownership during lockdown, as well as more solo dining.
Outside dining has also offered operators a life-line with 25% more investment in outdoor dining options from pods to marquees or simply patio heaters and awnings.
Experiences have moved in-home, with cocktail making kits and take home drinks on the rise.
Partnerships have emerged to pivot in these challenging times including Biff’s Kitchen and Punch and Yo! Sushi and Co-op in order to diversify revenue streams.
Healthier lifestyles as a trend has been amplified by the current crisis with 6% of all out of home meals involving a vegan dish. Ingredients such as Seitan and of course Gold & Green Pulled Oats offering great tasting vegan options. Whilst lighter and low and no alcohol have driven a number of NPD launches in the drinks market, notably Guinness 0.0. and Hard Seltzers like Keepr’s, as consumers look for alternatives to alcohol or high sugar fizzy drinks.
Delivery has continued to do well and is likely to remain a habit the UK keep long after Covid. The good news being that research indicated that it won’t cannibalise eat in but rather grow the market as the main alternative is seen as staying in and cooking. Good news for those operators who have invested in pivoting as they will want to get the most from their investment longer term.
Meal Kits have also seen a boom with restaurants offering an at home experience either direct or through platforms such as Dishpatch. Often proving so popular they sell out in minutes, as seen with Honest Burger kits.
Other trends we are seeing include heat and spice continuing as well as classic and indulgence as consumers may eat out less but chose to indulge when they do.
Of course, Covid has put pay to some trends as restrictions and the focus on Covid safe service and hygiene mean there is less experiential dining, we have more time but limited social interaction and can no longer use reusables like keep cups.
Opinion is divided amongst industry decision makers as to how 2021 will go with a possible no deal Brexit, 39% are positive whilst 47% expect a deterioration next year. With high unemployment and Brexit, matched with a lack of clarity over possibly supply chain implications, 2021 will bring its own challenges. On the positive side operators expect to benefit from pent up demand however this may well be dampened by a further drop in consumer confidence.
But hopefully as the industry comes back online in 2021, we’ll see opportunities around both the Euros and Olympics, especially if we have another hot summer allowing for outside screenings. It would also be great to see the return of things like spirit festivals at pubs and more experience-based events when it is safe to do so.
For those of you who haven’t heard of Food Service Circle, it was set up this year in response to the impact of Covid on the contract catering world, in order to help front line teams. It counts amongst its members pretty much all contract caterers operating in the UK and has the following mission: “Our aim is to build a new community which is free to join for all those displaced in the food service market due to the Covid-19 pandemic and the devastating affect it has had on our industry.”
In the midst of lockdown 1 my best friend was diagnosed with Hodgkin’s Lymphoma
Why Lymphoma Action?
I think everyone can agree 2020 has been a spectacularly rubbish year. However, back in May, just as I thought this year couldn’t get any worse (long story, but suffice to say we’re now on our third date for our wedding, and who knows if that will even happen) it got a whole lot worse.
In previous years, the night of the Cateys would see me dashing home from the office to quickly get changed into my glad rags and ‘doll myself up’ as best I could on a quick turn-around. Then I’d head up to town by train and cab, arriving in time to enjoy some pre-dinner bubbles and mingle with the gathered throng at The Grosvenor House Hotel, whilst admiring the always stunning ballroom below. This year however was (as most things have been) somewhat different. Rather than a little black dress I was in my working from home uniform of smartish top and gym gear below the waist. Instead of bubbles I had my trusty water bottle and instead of The Grosvenor House I was sat at my kitchen table-come-office in front of my laptop.
As a leading integrated food and drink agency we often get approached by TV production companies looking for food brands to take part in their programmes. However, when the call came earlier this year the production company on the end of the line was not only interested in working with some of our clients, but also with Jellybean. The question was posed…would you be open to coming on the show as a food marketing expert to give your opinion on a range of ads and different recent food marketing trends?
I can’t imagine when Kate Nicholls accepted the role as CEO of UK Hospitality, the association tasked with representing and lobbying Government on behalf of the hospitality industry, that she thought that anything could be worse than Brexit. But then Covid happened and in order to preserve the education of our nation’s children, hospitality has effectively been sacrificed not once but twice. Cue months on end of Tweeting, letter writing, lobbying, ministerial meeting and generally fighting for the support to keep hospitality businesses and their associated supply chain going during these (yes I’m going to say it) unprecedented times.
Please note this interview took place before the new regulations were announced on 22/9/20.
This week Lumina’s Hospitality Innovation Series of webinars featured an interview and Q&A with leading chef and restaurateur Adam Handling. Adam started his culinary training as the first apprentice chef at the famous Gleneagles Hotel in Scotland. He went on to work in London before becoming sous chef at the Malmaison hotel in Newcastle. He then moved back to Scotland to become the Fairmont Group’s youngest ever head chef at the Fairmount St Andrews. Following that he took on the role of head chef at St.Ermins Hotel in St James Park. From there, he entered and became a finalist in series 6 of Masterchef The Professionals in 2013. Since then he has set up his own group of critically acclaimed restaurants notably: Frog by Adam Handling, Eve Bar, The Frog Hoxton, Adam Handling Chelsea and Ugly Butterfly. Sadly as a result of the impact of Covid19 both The Frog Hoxton and Ugly Butterfly (his zero waste pop-up) have closed, but as one door closes another opens as Adam went on to reveal….
Today, Marketing Agencies Action Group (MAAG) announced its evolution into the Alliance of Independent Agencies, as part of an extensive restructure. The Alliance will lead the agenda of independent agencies and promote the sector’s interests as it faces the negative impact of COVID-19; helping independent agencies to safeguard jobs and boost agency growth.
The COVID-19 pandemic has had a significant and negative impact on the creative agency sector, with as much as a 44% (£19 billion) reduction in turnover and projected job losses of 26% (49,000)1. Independents make up ~90%2 of the agencies in the creative sector which contributes over £43billion to the economy.
As income, jobs, ways of working, and client-agency relationships are reimagined as a result of COVID-19’s impact, it is integral the independent agency sector has a clear and action-focused voice. Until now, the sector has not had a united voice to promote its collective interests and pro-actively lobby policymakers in client-related industry bodies and the Government; the Alliance of Independent Agencies stands to change this.
As MAAG evolves to Alliance of Independent Agencies, it has appointed Matt Sullivan Managing Director, created a Members’ Board, and introduced a triumvirate of co-chairs to drive the agenda of its eight action groups.
Reflecting its change in purpose and structure, the Alliance will respond to the impact of COVID-19 with change-driving activities, including:
Lobbying for government support, such as safeguarding jobs, through independent agency representation as members of The Advertising Association and Federation of Small Business.
Providing independent agencies wider access to valuable resources, building on collaborations with other agency collectives. To date, these include Pimento, TheNetworkOne and Agencynomics.
Empowering independent agencies to more successfully navigate procurement (in an increasingly competitive marketplace) through key educational partnerships.
As the incoming Managing Director, Matt Sullivan will spearhead this change. Formerly US Vice President at The Drum & Head of the Drum Network, and prior to that, Managing Director of the DMA’s International ECHO Awards, Sullivan has extensive experience championing agencies.
In addition to his appointment, the Alliance welcomes its inaugural triumvirate of co-chairs including, Ruth Kieran (CEO, Cirkle), Dino Myers-Lamptey (Founder, The Barber Shop), and Laurence Parkes (CEO, Rufus Leonard). The co-chairs are primarily responsible for distilling the input of the Alliance’s eight action groups (in the arenas of Purpose, People, and Performance) into one united voice.
Matt Sullivan says, “Across my work with agencies of all sizes and disciplines over the last 10 years, the biggest shift has been the desire to collaborate more – especially within the independent community. This will be the key factor behind the success of the Alliance of Independent Agencies. The Alliance is bringing an amazing mix of agencies together, plus support and access to other networks; a level of collaboration that is unusual with the backdrop of competitive membership fees. It feels like the last piece of the puzzle is to unite everybody that works for or alongside independent agencies to create something bigger and more impactful. With all the talent, great work, and increased confidence, I think we can be very ambitious with what we can achieve together. Exciting times.”
The Alliance seeks to unite the thousands of independent agencies, their leaders and everyone that works in the community to make meaningful change. Independent agencies can join the Alliance of Independent Agencies with their first month of membership free, here: allindependentagencies.org/welcome
Alliance of Independent Agencies will continue to deliver the same high-quality services as MAAG, including learning and development, new business partnerships, networking and thought leadership, championing issues, a legal helpline, pitch protection, and agency purchasing power.
Note to Editors:
About Alliance of Independent Agencies:
The Alliance of Independent Agencies exists to represent and celebrate the thriving independent agency community and place it and those that work in it at the heart of the rapidly evolving entrepreneurial creative economy.
The Alliance brings the best and most forward-thinking independent agencies together to learn, share, develop their teams, products and services and connects them to best-practice, new ways of working and cutting-edge technologies and tools. And because the Alliance is run by the independent community, for the independent community we fly the flag for the independents to the entire marketing community.
FAQS – Approved for internal and external responses
What does this mean for the current directors?
Clive Mishon and Graham Kemp will remain as directors of the Alliance and support the executive team. Mishon and Kemp have both built successful independent agencies but are no longer engaged as executives in agencies. Since taking over the old MAA to create MAAG, they have made it an organisation driven by agency people, for the whole community. As the organisation evolves into the Alliance of Independent Agencies, they maintain their roles as directors – responsible for the Alliance’s financial stability and management – and welcome a new managing director and co-chairs. This is a vital step to ensure the Alliance is directed and driven by those actively involved in the day-to-day management of independent agencies.
What does this mean for the non-independent agency members of MAAG?
MAAG no longer has group agencies in membership. Recent membership invitations have been focused on independent agencies as MAAG observed the common interests and effective collaboration between like-minded independent agencies.
