Jonathan Taylor, McCain Foods’ Culinary Lead, explains how drawing inspiration from the popularity and operational simplicity of street food can help university caterers to increase custom and compete with the high street.
“To stand out and keep customers coming back you need to be able to keep your menu fresh and exciting, but changing it regularly can make it difficult to maintain profitability and manage your operational requirements.
“The surging popularity of street food offers some simple solutions. We’ve been working with Jon Knight from celebrated street food traders, Original Fry Up Material, to see how putting a street food twist on a menu mainstay such as chips can add menu variety and excitement, increasing new and repeat custom. You don’t even need to make changes to your regular food order.
“Knight uses McCain Original Choice Chips: “We’re all about simple, favourite foods that are made with the best quality ingredients, and that’s what McCain Chips give us - British potato that delivers a perfectly crisp outside and creamy soft potato inside.
“For the toppings, we’re not trying to re-write the rule book, we’ve been focusing on classic favourites, steak and ale, and ham, egg and chips. We then finish it with dressings such as pickled radish to add a hit of colour, flavour and that perfect mix of textures. The feedback has been smashing. Because topped chips are so quick and easy to prepare and serve, they also help you manage the busy periods.”
“If you want to maintain your existing food offer but introduce something different on a short term basis, maybe even on a term by term basis, topped chips offer a great solution.”
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