A NATION OF SAUSAGE LOVERS!

Thursday, April 10, 2008

Sausages are riding high at the top of the charts according to the results of a nationwide survey of branded chain operators’ menus1.

When it comes to new main course dish listings, the survey shows a 2.5 per cent increase for sausages, leaping from 4.7 per cent to 7.2 per cent over twelve months. What’s more, dishes including bacon have grown from 0.6 per cent to 2.9 per cent, while pork as a main course meal has also increased during the same period from 4.5 per cent to 6.1 per cent.

BPEX foodservice trade manager Tony Goodger said: “It is welcoming to see such a marked increase in pork and pig meat dishes on menus, especially at a time when pig farmers need all the support they can get due to rising feed costs.

“Sausage and mash is now the third most frequently listed item on pub and restaurant menus, up from seventh place in 2007, and the third most frequently listed item on all menus. This classic dish is enjoyed by consumers of all ages and can be adapted to include regional specialities and seasonal varieties of sausages, and with an average price of £6.05 (an increase of 9.2 per cent from 2007) it is affordable for consumers yet increasingly profitable for caterers.”

But it’s not just for main courses that caterers have increased their use of bacon and sausages; the survey also shows a massive increase in the number of outlets now serving breakfast. Tony added: “A good quality cooked breakfast is an ideal way to encourage custom first thing in the morning. Make sure you use premium quality sausages, bacon and other ingredients if you want to encourage repeat visits from customers.”

When it comes to serving pork as a main course, research shows that caterers are becoming increasingly innovative in both the type of cuts used and dishes served. For example, recipes such as Pork Collar Dijonnaise, Pork Fillet stuffed with Black Pudding, Stuffed Pork Belly and Hot Pork and Stuffing Baguette are sitting alongside more traditional dishes.

Sunday roasts haven’t fallen out of favour either and roast pork in particular appears to be making a resurgence Sunday menus. Served with crackling and apple sauce it’s a firm favourite with customers and as part of a ‘fixed priced’ menu, chefs will realise the increased profit potential.

Tony said: “When it comes to serving pork and pig meat dishes, the importance of quality and assurance cannot be understated. Consistently, independent research2 has revealed that over two thirds of consumers agree that the meat served in restaurants and other public dining establishments should have its origin displayed at the point of purchase.

“While we are increasingly seeing menu descriptions such as ‘premium’ and ‘award winning’ from many branded operators, by using Quality Standard pork and pig meat and declaring this on menus, caterers will not only be meeting customer demand but also providing valuable support for the country’s beleaguered pig farmers.”

Notes to editors:
1 Data source: Menurama, Friary Marketing and Consulting Group (FMCG) – January 2008
2 Survey conducted by FMCG/Mori (March 2008)

For further information please contact Toni Connolly at HD Communications Limited.
T: 01372 822940 E: toni.connolly@hdcommunications.co.uk