Yes, a Grocerant niche Plant-Based Meal Subscription by Thistle

 

Day after day we are witnessing the continued expansion, adoption, and success of Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Just in case you did not know, Thistle, is a leading tech-enabled food and nutrition company that delivers delicious, Ready-2-Eat plant-forward and planet-friendly meals to customer doorsteps, recently announced the launch of Thistle meal subscriptions on the East Coast.

So, customers get access to an ever-changing menu of the best-tasting, freshest, ready-to-eat plant-forward meals, snacks, soups, and organic cold-pressed juices conveniently delivered to their doorstep up to twice per week. Thistle now delivers to Manhattan and Philadelphia residents, and will continue expansion throughout the greater Northeast.

We all know that there is a growing awareness among American consumers of the negative health and environmental impacts of meat-centric diets has fueled the rise of those who identify as “flexitarian” or even “vegan-curious”. However, sticking to a plant-based diet is challenging – it’s difficult and time-consuming to plan, shop for, and cook meals that taste great, provide variety, and are nutritionally optimized. Thistle solves these challenges by delivering a globally-inspired menu of incredibly craveable, ready-to-eat plant-forward breakfasts, lunches, and dinners to customer doorsteps.

Thistle meals are designed by nutritionists and chefs using evidence-based dietary principles that lead to better health, with a focus on real, whole, plant-based foods (i.e. fresh vegetables, fruits, nuts, legumes, and whole grains). Meals are always fresh and free of dairy, gluten, refined white sugars, artificial sweeteners, preservatives, and additives. Above all, Thistle aims to show that eating a healthy, sustainable, plant-forward diet can be the most delicious option on the table. 

Ashwin Cheriyan, co-founder and CEO of Thistle, stated, “There is a transformative shift occurring among consumers who are turning to plant-based food as medicine and embodying a lifestyle centered around health and wellness,” ... “But with our lives as busy as ever, it’s hard to know how to begin and even harder to maintain a plant-forward diet. Our customers come to Thistle looking for a convenient solution to eat healthier while knowing they are making a positive environmental impact by eating less meat – with none of the sacrifices.”

The team at Thistle believes that eating a diet composed primarily of plants is one of the best ways to reduce your environmental footprint. What you eat – and specifically, the percent of your diet that comes from animal products – is the biggest driver of our food system’s greenhouse gas emissions and other negative environmental impacts.

According to Thistle, meat and dairy products have 10-100x the emissions of plant-based foods, and account for about 60% of food system emissions overall. And because animal agriculture is massively resource intensive, it’s a leading driver of deforestation, species extinction, freshwater use, land use, and air and water pollution.

Given its devastating environmental impact, scientists say avoiding meat and dairy is the single biggest way for individuals to reduce our overall impact on the planet. A recent study found that phasing out global meat consumption over 15 years would have the same climate benefit as a 68% reduction in carbon dioxide emissions through 2100 and provide more than half of the net emission reductions necessary to limit warming to 2°C.

Shiri Avnery, PhD, co-founder and President of Thistle, stated, “We’re working hard to build a more sustainable food system that makes plants accessible and, above all, irresistible,” ... “It’s not about banning meat, but making it obsolete with plant-based food so good you won’t even miss it. We empower people to harness the power of plants to better their health and the health of the planet. Our expansion to the East Coast is an incredibly exciting step in scaling our impact.” 

Now, Thistle’s full rotating menu is available on the East Coast, including new dishes and customer favorites such as Za’atar Orzo Salad with Tofu “Feta” and Tahini Mint Dressing, Green Olive Pasta with Crimini Mushrooms, Passion Fruit Colada Smoothie with Toasted Coconut, and Reish Chocolate-Chunk Cookie Dough Balls. Thistle has delivered over 15 million meals on the West Coast since 2015, and with its rapid growth plans, expects to more than double its customer reach by the end of 2023.

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  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

 

Plant-based Food & Beverage Drive Customer Trial Adoption

 

Plant based food and beverages have moved from fad to mainstream during the past three years with Gen Z and Millennials leading the way asking for more and more products in more and more categories according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

In a new report by Acosta they found, “Forty percent of today's shoppers buy plant-based meat and/or dairy products, citing health as a key motivating factor, according to "Plant-Based Eating: Trend or Fad?" Acosta's new research report. The report explores consumers' increased interest in purchasing plant-based meat and dairy alternatives.

Kathy Risch, senior vice president, business intelligence at Acosta, noted, "Consumers' focus on healthy living increased significantly since the onset of COVID-19," said. "Larger conversations about the importance of health and wellness have alerted many consumers to the potential long-term benefits of meat and dairy alternatives, and plant-based product sales are rising as a result. 

Bloomberg reported $7 billion dollars in plant-based sales in 2021, a 27-percent increase from 2019. We expect to see steady growth in this category through the next decade, as consumer awareness continues to expand."

It is important to note that Acosta's research provides insight surrounding consumers' increased interest in plant-based products. According to Acosta's research, 40 percent of consumers surveyed in March 2022 purchased plant-based meat and/or dairy products within the last six months, with more than half of those surveyed (60 percent) purchasing plant-based products several times a month.

In addition, 77 percent of consumers surveyed buy plant-based foods at traditional grocery stores, while 20 percent of consumers surveyed buy plant-based foods online. Consumers typically buy plant-based meat and dairy alternatives to replace beef, pork and traditional milk, Acosta concluded.

There is more, Acosta also revealed that 64 percent of plant-based buyers purchase within this category at least several times a month, while 57 percent of plant-based buyers say they intend to consume plant-based alternatives throughout their lives. Nearly 20 percent of plant-based buyers say they follow a fully plant-based lifestyle. Today customer relevance can be driven by plant-based menu items.

Just like the old days, while half of plant-based buyers claim it is important for restaurants to offer plant-based options, only about 20 percent usually buy these alternatives when eating out. About one-third of all U.S. shoppers claim to perceive plant-based foods as a fad, despite growing interest and demand.

Acosta's "Plant-Based Eating: Trend or Fad?" report was gathered via online surveys using the company's proprietary Shopper Community from March 8 to 11. For more visit Acosta.

There is an increased demand for healthy, plant-based and international flavor options will also require a larger footprint and dedicated resources. Fresh food commissaries and ghost kitchens will become the norm.

If there is a need for a brick-n-mortar unit, new store designs with sit-and-eat options will emerge to support the customer experience. Bright, clean and updated store exteriors with outdoor seating options, takeout window, and enhanced curb appeal will also attract customers and encourage them to spend more time on-site.

Don’t over reach. 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

Better 4 You Pasta LEANguini Thank You Noodles & Company

Evolving a brand is expected by consumers who are evolving faster than most restaurant brands.  When that happens consumers look, sample, try other brands.  It’s when those new brands have more relevance for the consumer that the consumer migrates to them for good.

Is your brand a past memory in the minds-eye of more customers this year than last year? Why?  How are you evolving with consumers? This week we are looking at plant-based foods and food that is deemed by consumers as ‘better-4-you’.  Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, stated, “if you are not evolving with your consumers your brand is losing consumers faster than garnering new ones.”

How do you know if you are losing customers? The best way to judge is look at your year over year customer counts?  Do you have more customer transaction this year vs last year?

Another company that is looking a customer ahead with relevance is Noodles & Company.  They are continuing on a R&D journey to offer healthier pasta options with the recent launch of a consumer relevant ‘better-4-you’ pasta they call, LEANguini.

So, get this the new pasta product has 56% fewer net carbs, 30% fewer total carbs and 44% higher protein than traditional linguini noodles. LEANguini was developed over the course of nearly two years by the Noodles’ culinary team to offer guests a pasta that delivers the same flavor, texture and qualities as fresh wheat noodles but with fewer carbs and calories.

In response to consumer request and research insights, Noodles & Company has been actively exploring low-carb pasta alternatives, starting with the national rollout of zucchini noodles in 2018, followed by cauliflower noodles in 2019 and cauliflower gnocchi early in 2021.

In a Battle for Share of Stomach

the Halo of 'Better-4-You' Matters

Noodles & Company, executive chef and VP of culinary Nick Graff, stated, “Menu innovation is extremely important to Noodles & Company. When adding new better-for-you options to our menu, we use only the freshest ingredients to deliver food that is not only better for you but robust in flavor,” … “Our guests took so well to Zoodles and Cauliflower Noodles, creating a health-forward noodle that has the same taste and texture as a traditional noodle was the clear next challenge.”

Currently, Noodles is testing the new linguini in three dishes. LEANguini Parmesan combines the noodles with roasted zucchini, Roma tomatoes and spinach in a lemon parmesan sauce; LEANguini Fresca tosses them with balsamic vinaigrette, olive oil, roasted garlic, tomato and red onion; and LEANguini Shrimp Scampi features the pasta with shrimp in light scampi sauce, roasted zucchini and Roma tomatoes topped with parmesan, parsley and lemon.

This is important, consumers can also substitute the lower-carb noodles in any menu item. LEANguini is being tested in select restaurants in Colorado, Illinois and Ohio.

Once again there is more, to encourage trial, Noodles created the January Healthy Options Challenge for rewards members. Throughout the month, guests who opt for a noodles swap of LEANguini at the test locations (or choose Zoodles or Caulifloodles at any unit) will receive double points on their order.

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 edify your brand with relevance.  Call 253-759-7869 for more information.

Finally, Wienerschnitzel Better-4-You Hot Dogs

 

Tantalizing, Taste, Texture, in a hot dog designed to stimulate trial.  Wienerschnitzel has found a way to delivery on a brand promise to evolve and stay relevant with consumers. So, after years of receiving requests for vegetarian-friendly hot dogs, Wienerschnitzel finally found a tasty plant-based Veggie Dog worthy of its menu.

Steven Johnson, the Grocerant Guru® at Tacoma, WA based Foodservice Solutions® insisted we write about the new plant-based product. Johnson contends that company’s with craveable menu items can evolve faster today.  Johnson, stated, “When you combine a craveable item like a distinctive chili cheese hot dog you elevate differentiation in the minds-eye of the consumer with relevance. Wienerschnitzel has done exactly that with this product. When you combine that with a group of long-term franchisees the platform for growth is greatly enhanced.

Now, vegetarians looking to satisfy their craving for an outstanding hot dog with, can now visit any of the 320+ Wienerschnitzel locations and enjoy a delicious Veggie Dog served three mouthwatering ways.  

1.        There’s the yummy Backyard Veggie Dog, topped with tomato, a pickle spear, ketchup, mustard and American cheese. 

2.       The scrumptious Chicago Veggie Dog with mustard, pickle spear, tomato, onion, relish, sport peppers and a dash of celery salt.

3.       Lastly, the savory Barbeque Veggie Dog with BBQ sauce, pickle spear and chopped onions. Now, for a limited time only, you can get $1 off any Veggie Dog. Just present this coupon at the time of purchase.

Doug Koegeboehn, Chief Marketing Officer for Wienerschnitzel, stated, “Veggie dogs are the one of the highest requested items on our social pages, but we wanted to make sure we did it right,” says.  “After years of research, trials and market testing, we’re confident we found one that tastes amazing and our customers will love. 

Get this, the new veggie dog is no ordinary plant-based dog. It’s the first made from pea-protein and is naturally hardwood smoked with the same spices used on beef hot dogs to deliver the same exceptional, flavor-packed experience.

The chainwide rollout follows a successful 30-unit market test in areas like Los Angeles, El Paso and Bakersfield. 

“During the test, vegetarians raved how delicious the flavors were and kept coming back for more,” adds Koegeboehn.  “We hope our new customers are as happy with them as we are.”

Veggie Dogs will be available for a limited time only. At participating locations. To find a location near you, or to place a food order online visit www.wienerschnitzel.com. Food prepared in this restaurant may contain or have come into contact with meat, wheat, milk, eggs, soy, fish, shellfish, tree nuts or peanuts.

Do you think they should stay on the menu? Plant-based food messaging has relevance with both Gen Z and Millennials.  How long before Wienerschnitzel come up with plant-based chili?  Wow a chili cheese hot dog with mustard and onion and all plant-based.  Now there is a point of differentiation that’s full of flavor.

Invite Foodservice Solutions® to complete a Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869

Long John Silver's Seafood is ‘Better for You’

 

Consumers love seafood, but don’t want to cook it at home, or so the old pundits say.  That said, Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® acknowledges that research shows that the ‘halo’ of better for you is extended to 87.3% of all types of seafood including items that are deep fried.

In an effort to extend that halo, Long John Silver’s is the first major national seafood chain to offer plant-based seafood options. In partnership with Gathered Foods, makers of Good Catch Plant-Based Seafood, America’s favorite seafood restaurant is rolling out two new plant-based menu items for a limited time in select markets that will drive new brand electricity according to Johnson.

So, how are you creating new electricity?  According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.”  That said, what are you waiting for?

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, developing brands, unique urban 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.  

So, consumers will be able to choose from two Long John Silver’s classic menu items, now with a plant-based twist. Good Catch Crab-Free Cakes are packed with 15g of plant-based protein per serving and features lump crabmeat taste and texture complemented with sweet peppers, green onions, parsley and a kick of spice.

Now, if a fillet is what you’re after, Good Catch Fish-Free Fillets are the crispy breaded, tender, flaky whitefish texture you’re looking for and deliver 12g of plant-based protein per serving. Good Catch Plant-Based Seafood is made using a proprietary six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans, and is free of GMOs and dairy. 

Christopher Caudill, Vice President of Marketing of Long John Silver’s, stated, “Our mission is to make the unique seafood experience from the coasts accessible to all,” ... “We believe plant-based seafood, furthers that mission by making Long John Silver’s accessible to guests who are hungry for more plant based protein option. It’s also a great addition for fans of our classic sustainably sourced, wild-caught fish who are curious about a new take on their seafood favorites. We’re excited to set sail with Good Catch on this test.” 

While supplies last, Long John Silver’s customers can purchase the two new plant-based options from any of the locations below:  

• 3801 Ming Avenue Bakersfield, CA 93309 
• 7228 Stockton Blvd Sacramento, CA 95823 
• 406 W. Shaw Ave. Clovis, CA 93612 
• 52 Bullsboro Drive Newnan, GA 30263 
• 1805 N. Slappey Drive Albany, GA 30014 

Christine Mei, CEO of Gathered Foods, stated, “We’re thrilled to partner with Long John Silver’s for their first plant-based offerings. This is a groundbreaking milestone for both the quick service and plant-based sectors,” ... “We provide consumers with a delicious alternative to animal-based seafood, delivering the taste, texture, and comparable protein of the seafood they crave.  And with the plant-based seafood industry expected to grow to a staggering $1.3 billion in the next ten years, Long John Silver’s and Good Catch are on the leading edge of a long-term movement.” 

Don’t over reach. 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

Little Caesars Plant-Based Pepperoni Pizza Is on Trend

 

Little Caesars plant-based pepperoni aka Planteroni is a value added welcome mat that will drive trial, adoption, and new electricity for Little Caesars according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Yes, Little Caesars is asking customers to suspend their “disbeleaf” and declaring its new pizza with plant-based pepperoni to be unbelievably zesty, bold, and absolutely delicious. The chain is launching the Planteroni Pizza, made with the new Field Roast Plant-Based Pepperoni, to many of its stores across the United States starting today. 

According to Johnson, “Brand relevance is in part driven with innovation in new food products in combination with new avenues of distribution all of which are the platform for the new electricity.”  That said, what are you waiting for?

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, developing brands, unique urban 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.

Little Caesars new pizza option will be available at Little Caesars locations in the cities and suburbs of Los Angeles, New York City, Miami, San Francisco, Portland, Oregon, and the chain’s hometown of Detroit. Customers can choose from a regular Planteroni Pizza for $8.49, a Slices-N-Sticks product consisting of half Planteroni Pizza and half cheesy, buttery tasting breadsticks for $8, or add Field Roast Plant-Based Pepperoni as a topping on any custom pizza.

Jeff Klein, chief marketing officer at Little Caesars, "Planteroni delivers a plant-based version of the delicious flavor of America’s most popular pizza topping, and you need to taste it to believe it,” …. "This product is really going to surprise and delight our customers.”

There is no doubt that consumers have a growing appetite for plant-based protein options according to recent data, which shows that 69% of people would order plant-based meat. Little Caesars and the Field Roast brand are satisfying that craving with the Planteroni Pizza, a regular pizza made with plant-based pepperoni that delivers an authentic, bold pepperoni taste. Field Roast Plant-Based Pepperoni is the first pepperoni alternative on the market to be made with pea protein, not soy; it’s crafted with fresh spices including whole pieces of fennel, cracked black pepper, garlic and paprika. The Field Roast brand debuted the first-of-its-kind innovation earlier this year, making Little Caesars the first national pizza chain to offer it so broadly in the United States.

Dan Curtin, President of Greenleaf Foods, stated, “This is a huge moment for pizza lovers because for the first time, they have access to a zesty, bold -plant-based pepperoni made with pea protein that absolutely delivers on taste,”... “We believe every occasion deserves bold, inspired flavors—we’re excited to work with Little Caesars to deliver on that promise.”

Now customers can order their Planteroni Pizza for delivery using the Little Caesars app, or pre-pay and then conveniently collect their order using Pizza Portal pickup (a heated, self-service mobile order pickup station) at any participating Little Caesars Location in the selected markets.

Foodservice Solutions® team is here to help you drive top line sales and bottom-line profits. Are you looking a customer ahead? Visit GrocerantGuru.com for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may the clue you need to propel your continued success.

The Grocerant Niche is for Time Starved Flavor Charged Millennials

Millennials in search of food discover are “Time starved yet flavor charged consumers seeking meal components from both traditional and non-traditional retail outlets” according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  

The grocerant niche focus is Ready-2-Eat and Heat-N-Eat fresh prepared food that can be mixed and matched as meal components customizing a meal for one or a family meal.  Consumer are seeking meal planning that included fresh prepared meal components that are filled with flavor that can be bundled into customized family meals or a personalized meal according to Johnson.

So, it is no surprise that 82.3% of meals assembled and eaten at home for dinner in Q four 2019 include at least one Ready-2-Eat or Heat-N-Eat meal component according to Foodservice Solutions® latest grocerant scorecards.  Building a consumer retail food brand today requires a consumer focus, flexibility, and foresight with a fresh flavorful grocerant niche twist.

Cultivating a brand is more important that managing a brand. Brands are dynamic not static. Brands evolve, develop, and grow with/for the consumer according to Johnson.  Identifying distinctive differentiated programs, positioning and consumable’s by day part that reflect the brand, industry trends, consumer preferences with an eye on meal component bundling is a key to success in 2020.

Creating or identifying distinctive differentiated food consumable’s as an entity with identity by day part in the grocerant niche Ready-2-Eat and Heat-N-Eat is an art; well understood by the team at Foodservice Solutions® who have been tracking the growth since 1991.  Understanding the unique balance between palate, price, pleasure and the consumer’s drive for qualitative distinctive differentiated new food consumables requires both IQ and EQ. 

The food value proposition equilibrium for the consumer today balances; better for you, flavor, and traditional products all blended into something with a twist.  In industry speak, differentiated does not mean different to the consumer it means familiar. Are you growing top line sales and bottom line profits? Have you considered offering more grocerant niche options?

Invite Foodservice Solutions® to complete a grocerant program assessment, brand, product placement or positioning assistance.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche visit Facebook.com/Steven Johnson

Battle for Share of Stomach