David Knibbs, group marketing director, Grampian Country Food Group, on the opportunities of the approaching barbecue seasonFood producers such as Grampian Country Food Group are gearing up for the BBQ season. With an estimated 76 million BBQ occasions in 2004, they represent a major outdoor eating occasion.
Why are BBQs so popular? They bring together the freedom of cooking and eating outdoors, the knowledge that cooking meat over hot coals represents a healthy option, and - due to their spontaneity and inclusivity - BBQs make for a great social atmosphere.
Through extensive research Grampian has identified four types of ‘BBQer’, each of which represents about a quarter of the market.
Firstly, there is the experimental/gourmet BBQer, who loves to host BBQs and has built up a repertoire of dishes based around high-quality meats. He is always searching for new ideas.
Then there is the impromptu family BBQer, for whom the BBQ is part of their outdoor lifestyle. This person shops for the family BBQ at supermarkets and butchers and has plenty of food on standby in the freezer. They are also keen to experiment. The value-driven entertainer BBQer, whose BBQs provide a party atmosphere, shops at the supermarket to buy in bulk and purchases from the BBQ section to save money and time. This person rarely strays from standard fare.
Lastly, the infrequent and play-it-safe BBQer loves going to BBQs, but is less confident in hosting them. When they do, they tend to stick to safe and easy food because they do not have the skills.
So what do they eat? Sausages continue to remain the favourite ingredient for BBQs, closely followed by beefburgers and poultry.
As the party increases in size, so does the choice on offer, with the inclusion of kebabs, ribs, fruit and veg.
The major challenge is to bring more innovation and excitement to the BBQ section this year, and add more value.
Using ideas and flavours from Australia, America and the Mediterranean we will see a greater variety of products than ever. This will provide consumers with better choice and more reasons to BBQ.
Would you like to write a Talking Point? We’re looking for contributions covering hot topics in the meat, fish and fresh produce supply chains
Email richard.clarke@william-reed.co.uk or call him on 01293 610404
Why are BBQs so popular? They bring together the freedom of cooking and eating outdoors, the knowledge that cooking meat over hot coals represents a healthy option, and - due to their spontaneity and inclusivity - BBQs make for a great social atmosphere.
Through extensive research Grampian has identified four types of ‘BBQer’, each of which represents about a quarter of the market.
Firstly, there is the experimental/gourmet BBQer, who loves to host BBQs and has built up a repertoire of dishes based around high-quality meats. He is always searching for new ideas.
Then there is the impromptu family BBQer, for whom the BBQ is part of their outdoor lifestyle. This person shops for the family BBQ at supermarkets and butchers and has plenty of food on standby in the freezer. They are also keen to experiment. The value-driven entertainer BBQer, whose BBQs provide a party atmosphere, shops at the supermarket to buy in bulk and purchases from the BBQ section to save money and time. This person rarely strays from standard fare.
Lastly, the infrequent and play-it-safe BBQer loves going to BBQs, but is less confident in hosting them. When they do, they tend to stick to safe and easy food because they do not have the skills.
So what do they eat? Sausages continue to remain the favourite ingredient for BBQs, closely followed by beefburgers and poultry.
As the party increases in size, so does the choice on offer, with the inclusion of kebabs, ribs, fruit and veg.
The major challenge is to bring more innovation and excitement to the BBQ section this year, and add more value.
Using ideas and flavours from Australia, America and the Mediterranean we will see a greater variety of products than ever. This will provide consumers with better choice and more reasons to BBQ.
Would you like to write a Talking Point? We’re looking for contributions covering hot topics in the meat, fish and fresh produce supply chains
Email richard.clarke@william-reed.co.uk or call him on 01293 610404
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