Kuehne June 2019
Say Cheese

Say “Cheese”

Summer’s here and customers are looking for something new and exciting for their al fresco eating experience. But many are also creatures of habit, liking to experiment but also being reassured with the sight of favourite ingredients and menu options, albeit with a twist.

Brand manager for Kerrymaid, Grace Keenan closely monitors trends and says, “Burgers of all varieties remain at the heart of any barbecue menu, but consumers want a selection of great toppings to choose from. Then we’re seeing more and more menus with low and slow flavours such as pulled pork and slow cooked brisket. These cheaper cuts of meat offer great profit potential – just slow cook at first and then finish on the BBQ for that wow factor.

Chicken remains one of the most popular options, and the US smokehouse flavour is on-trend, as is the move towards a fusion of sweet and savoury options with sticky barbecue glaze chicken bringing spice, depth and sweetness to plates. Many operators are sticking with what they know, but giving it a modern – and sometimes unexpected – twist, such as authentic peri-peri chicken with tequila for extra flavour. Being aware of these prime poultry, fusion and slow-cooked trends is essential for keeping menus fresh and contemporary, and to keep consumers returning again and again.

We’re also seeing named ingredients such as chipotle and roasted black pepper being featured on menu descriptions as a method of creating premium barbecue offerings. And food provenance is
increasingly becoming an important qualifier in consumer purchase decisions, so offer regional or local produce as a strong additional selling point.

And don’t forget the cheese! A massive 95% of burgers sold in quick service restaurants are served with cheese so make sure that’s one of your options. Our market leading Kerrymaid Original Slices offer the creamy flavour of real Irish dairy in an easily served slice-on-slice format. They’re consistent in melt and taste, and give barbecue burgers an appetising visual appeal with their golden colour. They also improve the structure of the burger when served in a bun – great taste, less mess – and by being easy to hold, you can upsell by partnering with beverages or other products. Of course, if you don’t want to use slices, we’ve got Kerrymaid Grated White or Red, which provide a more even melt than standard cheddars, leading to less  oiling out and giving a more visually appealing end product. This can enable the creation of a wide range of dishes, from dips and sauces to coleslaws and relishes. With a great melt, taste and ease of use, Kerrymaid Grated and Slices are the perfect addition to any professional kitchen.”

For more information on Kerrymaid visit www.kerrymaid.com or call 0800 783 4321. For seasonal recipe ideas, commercial kitchen know-how and foodservice marketing tips, follow @KerrymaidDairy on Twitter and join in the conversation.

Click here for the recipes Crumbled Bacon & Cheese Melt BurgerThai Pork & Lemon BurgerPulled Pork Sliders Garnished with Cheese.

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