Unilever Food Solutions UK

Keeping up with menu trends in the ever-changing culinary world is imperative to keeping your current customers excited and attracting new diners. We've made it easier for you to do just that with the new Future Menus vol.3 report! Designed to drive innovation and spark culinary creativity. Introducing our new trends: Diner Designed, Street Food Couture, Modernised Comfort Food, and Borderless Cuisine! Developed by a highly skilled team of 250 in-house chefs from across the globe, with over 5,000 years of experience between them, the new report is packed with insight and recipe inspiration to help you stay ahead of the curve. Want to know more about what you can find inside? Keep an eye out as we share about our new trends later this month...

Have you heard the news? We've just launched the new Future Menus trend report at HRC, and we're so excited to share it with you! Delve into the latest culinary trends and discover how you can keep your business ahead of the curve with insight and recipe inspiration from top Chefs from across the globe... "As Chefs, the report really helps us to be proactive instead of reactive, and plan our menus for the future!" Paul Foster So, what are the new trends? Download the report today and discover everything you need to know about Diner Designed, Street Food Couture, Modernised Comfort Food, and Borderless Cuisine: https://bit.ly/3XYPn4d

Following #NationalPieWeek, we've been up and down the UK to discover how different Chefs provide modern twists on classic comfort foods to keep their customers excited and coming back for more. While the pies were different, there was one thing that everyone could agree on... it has to be served with Knorr Professional Gravy. Read more about the 4 pies from 4 Chefs from 4 parts of the UK 👇

In today's fast-paced and ever-evolving world, people need convenient, informal options when they dine out. Businesses that provide quick and convenient meal options are leading the growth in the eating out sector*. So with that in mind, how can you give these time-poor people the comforting dining experience they seek while still delivering on quality and value? The answer is simple... ingredients that are versatile and rich in flavour - allowing choices of elevated comfort food, such as flavour-packed pies and gravy, that are quick and easy for you and the diner! *Lumina Intelligence, 2024

Something big is coming... all will be revealed at HRC on March 18th 👀 See you there!

The hospitality and foodservice sector generates approximately 920,000 tonnes of food waste annually*. It is estimated that 75% of that food waste could be avoided through effective food management. These sobering stats put a spotlight on the need to ensure that we are all doing our part in reducing the food waste in kitchens. Efficient ingredient use will not only decrease your food waste, but it will also bolster your menu offerings and attract the increasing number of customers who are seeking new and exciting dishes. How can your business start? Pubs, Restaurants, and Fast Food outlets: Streamlining your production methods and effective menu planning is the key. Check out our top tips for your menu: https://brnw.ch/21wQxAw Hotels, Accommodation, and Contract Catering: Getting creative with menus through efficient high yields will help you reduce overall resource. We’ve got everything you need to get started here: https://brnw.ch/21wQxAv Elderly Care: Need some low-waste recipe inspiration? Download your free tool kit, including activities for your residents to share the knowledge of what’s on their plate and why: https://brnw.ch/21wQxAx Make sure you’re helping to reduce food waste in our industry, for the benefit of the planet and your bottom line, by starting today. *Waste Managed, 2024

Ensuring that you're catering for the ever-evolving demand of your customers is the key to success... Which is why the growing Gen Z customers shouldn't be overlooked. With 3 in 5 Gen Z customers visiting outlets every week*, they're likely to make up a decent proportion of those coming through your doors. So, what do they want to see? In short: new, exciting, fresh! 64% expect new and unique experiences when they dine out**. They're the generation with a higher disposable income, time, and the desire to eat out more. Keeping your menu offerings exciting and the atmosphere inviting can be a challenge - but there are easy processes that you can bring in to ensure your kitchen operations are maximised for success while staying true to your business. From utilising every single part of your ingredients, to making the most of seasonal produce and occasions, we've got everything you need to attract customers this year and grow. Follow us to make sure you stay in the know! *REACH GB **Lumina Intelligence, 52w/e 2023-2024

Your customers are more likely to dine out when the nights get lighter in spring*. But just because they're visiting more doesn't mean they're spending more... so what can your business do? It's all in the experience. By giving your customers an atmosphere they'll enjoy and a reason to stay longer, you'll up transaction values and in turn, your profit margins! - Full-Service Restaurants: Make the most of the occasions that bring people together with set menus and specials - Mother's Day is just around the corner! - Quick-Service Restaurants: Tasty convenience is your winner - meal deals are a great way to increase order values while also giving customers their own personalised experience. - Pubs & Bars: Competitive socialising is the new thing - whether it's interactive games or getting behind big sporting events, people love to win! - Accommodation: Get seasonal with limited-time offers that will keep your guests on-site for meal times. - Leisure: Harness the power of the occasion by offering indulgent snacks and bites for your customers to enjoy while they relax and have fun. Ready for the year ahead? Follow us for more tips! *Restaurant Online, August 2024

2025 is going to be your year! With that in mind, we want to give you the chance to have a say in what we share this year to make sure you're getting all the information and inspiration you need from us! Is it insight into customer needs and wants you're constantly looking for? Or are recipes and training what you need? Let us know in the comments what content you want to see from us in 2025 to help us help you 🧡

68% of diners claim to be eating healthily all or most of the time*, making 2025 the year of feel-good food! From nutritious, well-balanced meal to wholesome dining experiences, your customers now want more when they eat out. Your kitchen is full of food that can restore and rejuvenate, something our student chefs will be discovering as they compete in this year's Knorr Professional Student Chef of the Year Competition in both Scotland and Ireland with their 'Feel Good Food' inspired menus! So, how can you add both flavour and health to your menus? Previously a chef at the White House, and now the founder of Spring Foods, Chef Sam Kass has 5 top tips to help you get started... 1. Understanding the relationship between nutrition and well-being - ensure every calorie contributes to nourishment. 2. Getting into local sourcing and sustainability - for fresher and higher -quality ingredients! 3. Embracing innovations in food production - reduce the overall environmental footprint of your menu. 4. Emphasising plant-based ingredients - incorporate beans, lentils and legumes for nutrient-dense proteins. 5. Exploring the world of mushrooms - full of nutrients with unique umami flavours. Want to delve deeper into the world of feel-good food? Check out our Future Menus report, packed with insight to get your year off to the best start: https://brnw.ch/21wPKUF *Mintel, 2024 #UnileverFoodSolutions #KnorrProfessional #FeelGoodFood