Burger King joins the from Me to We Movement 2021

 

Environmental sustainability has been a global topic, then action points, and now a food focused friction point.  Steven Johnson, Grocerant Guru® was the first to identify and name 2021 the Me to We year in foodservice.

Burger King has now joined the ilk of McDonalds, Starbucks, and many more in understand the importance of edifying consumer relevant touchpoints, driving new electricity into the brand. The Me to We movement was identified as the restaurant sectors 2021 call to arms the “from me to we” is where restaurants will focus on sustainability driving the message that we are here and we are getting better for you.” According to Johnson, brands that are getting ‘better for you’ are bettering themselves as well.

Burger King has now committed to being part of a more sustainable future by reducing our environmental footprint. Burger King may be a bit late to the movement.  However, by launching a green packaging pilot program focused on finding scalable solutions for eight of our most-used, guest-facing items including forks, spoons, knives, straws, drink lids, Frypods, Whopper wrappers and napkins they are off to a good start.

First, the green packaging will be tested in 51 of the brand’s company-owned restaurants in Miami and utilizes alternative materials, such as Frypods made with renewable unbleached virgin paperboard, cutlery made with cPLA, a plant-based plastic, and napkins made with 100 percent recycled fiber.

That’s not all, Burger King will also be testing paper and plant-based straws along with strawless lids, which could potentially eliminate up to 500 million single-use plastic straws annually from participating U.S. Burger King restaurants.

In a Battle for Share of Stomach

Are You a Player? 

Get this, these actions alone would translate to the removal of 910 metric tons of greenhouse gasses per year, the equivalent of 196 vehicles driven for one year. The chain is also testing two new options for Whopper sandwich wraps, which represent a 13 percent and 34 percent reduction in paper compared to previous wraps, respectively. This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S.

Matthew Banton, head of innovation and sustainability, Burger King, stated, “Sustainable packaging is a cornerstone of our Restaurant Brands for Good journey, and this new pilot represents a huge opportunity for us to make a difference,” … “We’re optimistic about our progress and are committed to reducing waste to do our part in creating a more sustainable future.”

By piloting solutions in restaurants, Burger King said it can get direct feedback from guests on how the packages perform, make iterative changes with its supplier, and build an implementation roadmap for the system. Upon completion of the pilot test, the company will take the learnings and guest feedback to inform its plans for nationwide sustainable packaging in the next year. This pilot gives Burger King the opportunity to gain knowledge and provide learnings for the industry while getting us one step closer toward its goal of advancing packaging sustainability by improving materials and reducing overall packaging used, including single-use plastics.

The green packaging pilot is another action Burger King is taking to align with its principle of doing what’s right. In that spirit, the company is continuing to develop its global partnership with Loop to reduce single-use packaging through reusables and are looking to include two new cities, Paris and London, in addition to the earlier announced target cities of New York, Portland, and Tokyo. Burger King’s reusable pilot will offer more guests the option to join it in its efforts to reduce waste when ordering their Burger King favorites like the Whopper sandwich, soft drink or coffee.

Understanding that sustainability requires partnership throughout the supply chain, Burger King is partnering with The Coca-Cola Company and Kraft Heinz to bring these initiatives to life, while edifying the brand with new electricity. Leveraging combined size and resources, the company said it will work together to provide insights, packaging expertise and resources on these pilots, helping to maximize future national potential.

How is your brand building new electricity? According to Johnson, “Brand relevance is in part driven with innovation in new menu related products in combination with new avenues of distribution all of which are the platform for the new electricity.”

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, music, developing brands, unique urban hemp clothing, grocerant positioning, fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food that is portable, fresh, with differentiation that is familiar not different.  How is your brand building new electricity?

Barry Danckert, vice president, Global RBI Customer Team, The Coca-Cola Company, stated, “We continue to innovate and rethink how consumers enjoy Coca-Cola beverages. We are excited to partner with Burger King to offer a reusable packaging alternative for their guests,” …“This effort supports The Coca-Cola Company’s World Without Waste initiative and virgin plastic reduction goal.”

Peter Hall, president, U.S. Away From Home, Kraft Heinz, stated, “Burger King has been leading the charge in foodservice sustainability and Kraft Heinz is excited to partner with them and Loop to offer reusable packaging around the world. Global companies and global brands have the power to help shape the world for good and Kraft Heinz is committed to a better future with responsible recycling and reusable initiatives,”.

For international corporate presentations, regional chain presentations, educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert, and public speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869.

Burger King Joins the Food industry 2021 From Me too We Food Movement

 

Success does leave clues and industry leading companies understand that there is an increased unmet need that consumers are expressing when it comes to their everyday life and food, meals, and beverages. That is food and food packaging that has the ‘halo’ of better for you and a hallmark of the Grocerant niche.  

Regular reader of this blog know that we have been highlighting food companies that are focused on elevating next year, 2021 in food, as the year the industry focuses on From Me to We” movement in food aka sustainability. That is expanding the ‘halo’ of ‘better for you’ food and food packaging offerings within every sector of retail food.

Around the world consumers are expressing greater sense of urgency around climate change, droughts, wildfires, and increase in intense tropical storms. According to The NPD Group, consumers reported in July that 63% of their eating occasions during the COVID-19 outbreak have been atypical, meaning they’re eating and sourcing foods and beverages outside of their normal routines. That disruption has elevated consumers focus or ‘better for you’ sustainable food and beverage options according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  

Burger King is fully focused on the 2021, ‘from Me too We movement’, by testing a new reusable packaging model that will help cut down on packaging waste. The brand, as part of its Restaurant Brands for Good framework, has launched a partnership with TerraCycle’s circular packaging service, Loop, to pilot a closed-loop system with zero-waste packaging that can be safely cleaned and refilled to be reused, again and again.

In short, the trial will offer restaurant guests the option to conveniently reduce waste when ordering their favorite Burger King brand staples like the Whopper sandwich, soft drink or coffee in reusable sandwich containers or beverage cups.  It’s a start, but what to you think of this concept?

That’s right, starting in 2021, select Burger King restaurants in New York City, Portland, and Tokyo will be among the first to implement the model, with more cities expected to be added in the coming months. Participating restaurants will feature a collection system, in which guests can return the packaging to be safely cleaned through Loop and reused at Burger King restaurants. Those who opt for the reusable packaging are charged a deposit at the time of purchase, and when the packaging is returned, they receive a refund.

Battle for Share of Stomach

So, Loop’s cleaning systems have been created to sanitize food containers and cups, meaning each will be hygienically cleaned and safe before each use. Still up in the air?  Well can we as consumers evolve?

Matthew Banton, Head of Innovation and Sustainability, Burger King Global  stated, “As part of our Restaurant Brands for Good plan, we’re investing in the development of sustainable packaging solutions that will help push the food service industry forward in reducing packaging waste,” … “The Loop system gives us the confidence in a reusable solution that meets our high safety standards, while also offering convenience for our guests on the go.”

Tom Szaky, TerraCycle and Loop CEO stated “This enables Burger King consumers to easily bring reusability into their daily lives, and whether they choose to eat-in or takeaway, they will be able to get some of their favorite food and drinks in a reusable container.”

Ok, this is a  pilot test that will help advance Burger King restaurants sustainability strategy, building on existing commitments to reduce its environmental footprint and protect the planet for the long-term. To support the sustainable production of packaging materials, 100 percent of guest packaging will be sourced from renewable, recycled or certified sources by 2025. While working towards reducing the use of virgin materials and single-use packaging, the brand is also tackling the challenge of improved waste diversion, with a commitment to recycle guest packaging in 100 percent of restaurants in Canada and the US by 2025.

Looking for success clues of your own? Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities, technology, or a new menu product segment.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Grocerant Niche Technology Partnerships Drive New Electricity

 

Last week we learned that CCEP Ventures, the investment arm of Coca-Cola European Partners, has acquired a 25 percent stake in ITS the creators of technology that enables consumers to pour their own beer first and other beverages and increase efficiencies for the hospitality industry.

At the intersection of the age-old question, What’s for Dinner, retail beer sales restaurant beer sales consumers are seeking a one stop solution when sourcing dinner according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. It is at that intersection where PourMyBeer found a sweet spot and its technology solution found new partners to drive New Electricity into its brands growth.

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply chain and includes such things as fresh foods, online ordering, delivery, plant based foods, sampling, toy’s, cereal, developing brands,  grocerant positioning, fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All food and beverage retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food and beverages that are portable, fresh, with differentiation that is familiar not different.  Does your retail path forward look more like yesterday than tomorrow? Why?

The investment will see CCEP work with Innovative Tap Solutions to introduce self-pour dispense technology to CCEP’s customers in Western Europe, beginning with a trial in Spain. ITS’s technology allows consumers to pour and pay for drinks themselves – cutting down queues, reducing the need for unnecessary contact and wait times, and freeing up staff.

The partnership also represents another step forward for CCEP’s Action on Packaging strategy, launched in 2017. CCEP is committed to investing and innovating in refillable and dispensed delivery models to eliminate packaging waste and lower its carbon footprint. CCEP is looking at developing suitable dispense solutions for different environments, and the partnership with Innovative Tap Solution is a key part of this initiative.

This agreement forms part of the wider CCEP Ventures program, which aims to find, fund, and nurture new technology and innovation. Nik Jhangiani, Chief Financial Officer at CCEP, says: “We are committed to supporting package-free technology and finding new ways to help our customers increase value, reduce their costs and provide a better experience to consumers. ITS is an exciting and ambitious business. We are confident we can help them expand successfully into the soft drinks category and grow their presence in Western Europe.”

Josh Goodman, Founder & CEO of Innovative Tap Solutions dba PourMyBeer, adds of the partnership: “We’re excited to take this Self-Pour Revolution to the next level with CCEP. Less than 5 years ago, our company was just me and one other person and our focus was just self-pour taprooms dispensing beer, wine, and cocktails through our technology.

Here are some facts: Foodservice Solutions® recent Grocerant ScoreCards found 87.1% of consumers bought Ready-2-Eat, Heat-N-Eat, or Ready-2-Drink fresh prepared food and beverages because it was Fresh. With 86.6% of consumers saying they were seeking a specific Flavor, 82.5% believe it is restaurant quality and 77.2% were buying because it was a Complete Meal.   

Are you looking for a new partnership to drive sales? Are you ready for some fresh ideations? Do your food marketing tactics look more like yesterday that tomorrow?  Visit GrocerantGuru.com for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may have the clue you need to propel your continued success.

McDonald's Expands Focus on Me to We Partnerships in 2021

 

Success does leave clues and industry leading companies understand that there is a increased unmet need that consumers are expressing when it comes to their everyday life and food, meals, and beverages.  That unmet need is being express in the form of more ‘sustainable’ food and beverage products that according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

In fact, according to NPD, consumers reported in July that 63% of their eating occasions during the COVID-19 outbreak have been atypical, meaning they’re eating and sourcing foods and beverages outside of their normal routines. That disruption has elevated consumers focus or ‘better for you’ sustainable food and beverage options according to Johnson.  

Around the world consumers are expressing greater sense of urgency around climate change and nature loss. In a new partnership, the Walmart Foundation, Cargill, and McDonald’s are investing over $6 million in an initiative led by World Wildlife Fund that aims to make lasting improvements to the grasslands of the Northern Great Plains.

This new program, known as the Ranch Systems and Viability Planning (RSVP) network, will support ranchers across the ecoregion—focusing primarily on Montana, Nebraska and South Dakota—with technical expertise, training and tools to help advance grazing practices that improve the health of the land. By improving management of one million acres over five years and avoiding conversion, this effort will result in increased carbon storage and sequestration, improved water infiltration and better outcomes for biodiversity.  

Kathleen McLaughlin, EVP and chief sustainability officer for Walmart and president of the Walmart Foundation stated, “Collaborative efforts like this can accelerate innovative, sustainable solutions and support ranchers in the beef supply chain,” … “Sustainable grazing practices that improve soil health, absorb carbon and reduce water consumption can help to protect the land and people who depend on it.”

Regular reader of this blog know that Johnson has been highlighting food companies that are focused on elevating 2021 in food as the year the industry focuses on “from Me to We” movement in food. That is expanding the ‘halo’ of ‘better for you’ food offerings within every sector of retail food.

Th RSVP program supports the Walmart Foundation’s focus to bring more sustainable, regenerative practices to the beef industry. The Foundation aims to build connections that can accelerate systems change and form communities of practice with grantees and leaders to share learnings, advance best practices, foster collaboration and scale collective impact. Investing in conservation activities in the Northern Great Plains supports the stewards of those lands and contributes to climate resilience efforts.  

 

The press release announcing this partnership stated this “also supports McDonald’s ambition to use its scale and many relationships from the farm to the restaurant to help significantly reduce greenhouse gas emissions and evolve the food system for a resilient and sustainable future. As the first restaurant company in the world to set an approved science-based target on climate action, McDonald’s is partnering across the supply chain to employ a diverse set of strategies, which scale-up action across the industry.”  

Francesca DeBiase, McDonald’s EVP, Chief Supply Chain and Sustainability Officer stated, “I’m proud of McDonald’s investment in programs like the Ranch Systems and Viability Planning network. These partnerships bring producers, suppliers, NGOs and brands to the table to drive the widespread adoption of more sustainable and regenerative practices that reduce emissions, mitigate climate change and support livelihoods,”  “This innovative work is an important step toward scaling climate solutions across the supply chain, building resiliency and achieving McDonald’s science-based climate target to significantly reduce emissions across our offices, restaurants and supply chain by 2030.”   

Extending the ‘halo’ even further this project is also part of Cargill’s BeefUp Sustainability initiative, which seeks to reduce greenhouse gas emissions throughout the company’s beef supply chain by 30 percent by 2030, measured on a per pound of beef basis against a 2017 baseline. Earlier this year, Cargill launched two other programs to support this goal, including a grassland restoration effort and an initiative to implement proven soil health practices in cattle feed.   

Heather Tansey, sustainability lead for Cargill’s protein and animal nutrition and health businesses stated “We believe beef cattle can be a force for good, and one of the ways we can address some of our shared challenges by preserving wildlife and drawing down carbon, … “This initiative is a testament to that. I’m inspired by the efforts of ranchers who live this belief each day, and grateful for our partners who join us lending scale, resources and experience to advance realistic solutions that address climate change.”  

In the Battle for Share of Stomach

are you keeping up? 

The Northern Great Plains ecoregion, which comprises approximately 25 percent of the total area of the Great Plains of North America, remains largely intact, thanks in part to its harsh climate, which has made agricultural expansion relatively difficult until recent decades. In fact, the NGP still supports 1,595 species of plants, which provide habitat for 300 species of birds, 95 species of mammals and 28 species of reptiles. The Missouri and South Saskatchewan Rivers, in addition to smaller prairie streams, riparian, and wetlands habitats, provide habitat for 13 species of amphibians and 121 species of fish. The remaining healthy ecosystems within this region are maintained largely by hardworking ranching communities. Grasslands have evolved to be grazed, and cattle grazing, when managed well, can deliver many conservation benefits, including healthy grasslands, improved soil, and the preservation of key habitats.

What will you be doing in 2020 to drive the ‘halo’ of better for you around your brand? Success does leave clues. One clue that time and time again continues to resurface is “the consumer is dynamic not static”.  Regular readers of this blog know that is the common refrain of Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Our Grocerant Guru® can help your company 253-759-7869. 

Chipotle Test Drives Virtual Restaurant Success

How valuable is a brand?  How valuable is a Brand Manager?  According to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® at Chipotle the value of its brand can be determined with the success of its virtual restaurant trail aka second make line for their ‘digital kitchens’.

With restaurant sales in a quagmire not of their own making restaurateurs like all retailers must find new avenues of distribution.  While for many virtual restaurants are still an idea, others an experiment, and some say they will ‘never try’ a virtual restaurant, they just might want to reconsider after they hear what Chipotle has done with ‘digital kitchens’.

Regular readers of this blog have read and heard about Chipotle’s virtual restaurants ‘digital kitchens’ here. Well get this the digital kitchens are bringing in $1 million a year on their own per store.  That my friends is the power of brand marketing.

At the intersection of the consumers, technology, the pandemic, is the continued drive for grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food and Chipotle once again has tapped into the number one drive of food customer migration relevance according to Johnson.

 Chipotle Mexican Grill’s  CEO Brian Niccol stated “  the chain is able to generate the average unit volume of many standalone restaurants from just a portion of its stores is no small feat and one that is giving Chipotle some extra runway during the pandemic….“One of the things that’s been a nice benefit of all the growth in our digital business is we now have scale,” …We’re doing over $1 million of business off this digital make line … and we’ve got some restaurants doing well beyond that.”

So, get this at Chipotle digital sales were up 216%+  for the quarter ended June 30 and now make up 60.7% of Chipotle’s total sales.  Stop right now, and think sure that up-number 216 is high and it should as it new. Now while your thinking consumers what our Grocerant Guru® says all the time.  The consumers is dynamic not static.  Are you watching the consumer move or are you moving with them?

Niccol continues “We have found is we can have success providing digital-only menu items,”.  Which means growth for Chipotle will cost less that someone else that has to build out a new restaurant.  Chipotle can now define areas of need and simply open a virtual restaurant.  Not only that but it looks as if sales for a new virtual store could well top $ 1 Million a year?  What’s your cost for growth?

What role will grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared play for your branding moving forward.  Is your restaurant practicing brand protectionism or are you evolving your brand with relevance?

Are you ready for some fresh ideations? Do your food marketing ideations look more like yesterday than tomorrow? Interested in learning how Foodservice Solutions® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit us on our social media sites by clicking the following links: Facebook,  LinkedIn, or Twitter

Yes, Restaurants Worry About Their Carbon Footprint

While the pandemic is top of mind for most consumers today.  The simple fact is there will be a tomorrow and retailers that are looking a customer ahead understand that will include new thinking about how we can make life better, according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Just Salad, a chain with the ‘halo’ of better for you’ within its brand messaging and menu starting in September, will list the carbon emissions of each item on its menu.  Is your brand looking a customer ahead?  Do you think consumers are interested in calculating their carbon footprint the same way they count calories? No, well consider that this is an interactive and participatory way to extend brand value to those customers that do or would.  Would you reconsider?

Proactive and striving to be a restaurant industry innovator in sustainability Johnson believes that Just Salad is doing many of the right things.  Did you know that Just Salad has a reusable bowl program that’s been recognized by the EPA, and last fall it removed beef from its menu in favor of a plant-based analogue.

Just Salads, Chief Sustainability Officer,  Sandra Noonan stated,  “The idea behind its latest endeavor is to encourage diners to think not only about their own health when dining out but also the planet’s. …“The striking statistic for us was that 26% of global carbon emissions are related to food production,”

Noonan continued,  “And as the climate crisis escalates, a business that operates in the food industry has to be thinking about the link between food and climate.”

Just Salad says it is the first restaurant to carbon-label its menu. Companies in other industries are making similar moves. Consumer goods giant Unilever, for instance, recently said it will label all of its 70,000 products with the carbon emissions associated with their production and transportation. 

So, get this, while there are tools that can calculate emissions for various agricultural and other products, the challenge for Just Salad was dialing in those measurements for each of the dozens of ingredients on its menu and then for each menu item, Noonan said. The chain worked with MBA students in New York University’s Stern School of Business to do some of that “heavy lifting,” she said. 

In the Battle for Share of Stomach

Will you Win? 

Stern students also developed a Microsoft Excel-based calculator for the chain to measure carbon emissions for ingredients it adds down the line.  The results of the process could affect Just Salad’s menu going forward, Noonan said. For instance, the calculations showed the impact cheese and dairy can have on the overall emissions of a salad, she said.

“We have definitely taken that to heart and committed to sourcing, for example, a plant-based cheese in the next couple of years,” she said.

“For this to become a standardized thing, we have to think about uniformity across calculations,” Noonan said—a set of agreed-upon boundaries for how carbon emissions are measured. That will require collaboration, funding and likely policy support, she said.

For now, Just Salad sees itself as setting an example for how the industry can reduce its impact on the environment.

“The more challenging and exciting part is contributing to a social shift where people do really start thinking about budgeting their carbon in the way they think about budgeting calories, money, steps on their iPhone,” she said.  So, what do you think? 

Success does leave clues. One clue that time and time again continues to resurface is “the consumer is dynamic not static”.  Regular readers of this blog know that is the common refrain of Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Our Grocerant Guru® can help your company 253-759-7869.