Q: What are you seeing in consumer trends that operators should be getting out in front of?
A: One of the clearest is the importance and relevance of sustainability across all sectors - and especially food. It gets stronger with younger generations, with Gen Z leading the way today. Operators should know where they stand and have a concrete plan with measurable goals on sustainability issues from product sourcing to food waste. We’re approaching a point where this is table stakes, not a “nice to have.”
Our take: Australian beef and lamb are leading the way in sustainable practices, with real, concrete progress towards carbon neutrality and in many cases the product attributes that consumers are after most — like grassfed, no added hormones and the like. Having Aussie product in the supply chain is something operators can take confidence in, knowing there’s a strong, verifiable story behind it.
Q: Knowing that only a small portion of consumers avoid eating meat, how would you sum up the attitude of younger generations towards red meat?
A: In the voice of the younger consumer, it’s something akin to: “I want to feel better about the choices I’m making, and the meat that I’m eating. I want the foods that I crave, and to know that I’m doing my part to help the planet…even if it costs me a bit more.”
Q: What industry segment are you watching in 2023?
A: There’s something interesting happening in the growth of fine dining - there’s a new wave now that’s not casual at all. We’re talking ultra-fine dining, with high-end and high-quality ingredients, luxe service and often theatrical presentation. There will be elements of this that other sectors can pull from, and the innovation and creativity at play will be fascinating to watch.
Q: What about food and flavor trends?
A: We’re just starting to see an influx of eastern European foods and flavors on the rise, fed by all the news and interest in Ukraine. I also see middle eastern flavors getting a refresh and continuing their growth in the food culture; the momentum has been building, and we are now well beyond just hummus and falafel. It’s foods like schawarma, kebabs, pide, fattoush and shakshuka. What’s not to like!
Here are a few of our favorite middle eastern recipes with Aussie Beef and lamb, to get your inspiration flowing. Sorry not sorry if we make you drool!