Hit your protein goals to power up your menu

Lightspeed electronic point of sale data shows, meanwhile, that while eggs typically account for a modest share of breakfast sales, top-performing venues generate more than double the category average. The report highlights that “Egg dishes consistently account for 8%-9% of all breakfast transactions… however, the most successful operators generate more than 20% of breakfast revenue from eggs.”

 

‘Eggcellent’ news, and not just for farmers. But how do operators make the most of this burgeoning trend?

 

No yoke

The City of London is defined – in hospitality terms, anyway – by its high number of chain operations, but there are some interesting independent businesses, too. Take It’s Protein, Mate, a breakfast- and lunch-focused outlet that, according to Aussie founder Luke Fredberg, aims to break London’s lunchtime monopoly of the ‘five Ss’: sandwiches, sushi, salads, soups and sausage rolls.

 

Eggs, as you might expect, play a key role, most notably in the form of ‘mini mates’, egg-based bites that pack a potent protein punch, and the various breakfast options, such as ‘Parsi eggs’ – Indian spiced scrambled eggs served with halloumi.

 

It feels like a potentially significant development, whilst also highlighting the versatility of eggs. There’s lots that chefs can do, as Leigh Baker, foodservice customer proposition director at Booker, points out. “For something out of the ordinary, chefs can combine eggs with global flavours: Turkish menemen with peppers and tomatoes, Mexican huevos rancheros with black beans and salsa, or Asian-inspired ramen bowls with soft-boiled eggs, bacon, mushrooms and spring onions.”

 

Free-range eggs tick yet another box when it comes to appealing to younger customers. “Free-range eggs are well-positioned to help operators meet evolving consumer expectations while delivering the protein-rich dishes that continue to drive menu innovation and customer demand,” says St Ewe’s chief executive Bex Tonks.

 

Plenty of solutions exist, meanwhile, for those restricted on time or kitchen space, such as Compleat Foodservice’s Yolk Folk range. “It offers ready-to-use egg, including poached and fried eggs, designed to deliver consistent, high-quality results every time,” says Helen Bowyer, commercial director of Compleat Foodservice.

 

“Yolk Folk’s free-range poached eggs are chilled and ready-to-eat, while its fried eggs are frozen and ready to cook off, helping operators serve dishes quickly, reliably, and consistently.”

A different animal

Eggs, of course, do not have a monopoly on protein; meat is another good source. One fascinating recent development is UltiMeat, which blends beef with mycoprotein. It’s a collaboration between butcher William Whites and Quorn, and is designed to be used for burgers, meatballs and mince.

 

“The question we get from operators is how to give people the protein they want without it costing the earth, literally,” says Rebecca Marks, director at William Whites. “That’s how our UltiMeat idea was conceived. It keeps real beef on the menu, adds the fibre a burger usually lacks, trims the saturated fat and cuts the carbon. Cook loss is down to around 5% against 18% for a standard beef burger. A kitchen can make the swap seamlessly.”

 

UltiMeat is available through Sysco GB, where James Peck, merchandising director, is seeing a rising demand for fresh meat. “Customers [are] increasingly looking for quality centre of plate options to enhance their consumer proposition,” he says.

 

“Key drivers include consistency, quality, availability and inspiration. With pressure on kitchens, the power of consistency and quality should never be underestimated. Our 17 regionally-based meat specialists provide information, inspiration and support to customers.”

 

Meat’s appeal has been enhanced by the move away from ultra-processed options, according to Aubrey Allen’s Ellie Young. “At Aubrey Allen, we help chefs keep protein on the menu by offering alternative and underutilised cuts, such as fillet medallions, which provide excellent value, strong margins and outstanding eating quality,” she says. “Meat remains a compelling choice for both cash creation and guest satisfaction as people turn away from ultra-processed alternatives.”

Irish beef remains a reliable option, according to Sean Deane, market specialist for beef at Bord Bia. “Ireland’s green grasslands provide perfect conditions for award winning beef that delivers on both taste and nutrition,” he says.

 

“The pasture-raised approach that defines Quality Assured Irish beef sees cattle grazing outdoors for an average of more than 240 days a year, contributing to the distinctive flavour customers know and love, while giving operators confidence they can satisfy demand for protein-rich menu options that align with modern health and wellness trends.”

 

And it’s not just beef, either. Welsh lamb also offers a protein punch. “Welsh lamb brings a distinctive taste that aligns well with premium positioning and global menu trends,” says Hybu Cig Cymru’s Pip Gill.

 

“From elevated Sunday roasts to Middle Eastern-inspired dishes and lighter, modern plates, Welsh lamb provides operators with opportunities to diversify offerings while capitalising on protein demand. Its nutrient density, providing iron, zinc and B vitamins alongside protein, adds further appeal,” she adds.

 

Sounds like exactly the sort of thing that would appeal to Gen Z – if you can drag them away from eggs, that is.

 

Suppliers

Aubrey Allen aubreyallen.co.uk

Booker Wholesale www.booker.co.uk

Bord Bia www.bordbia.ie

British Egg Industry Council britisheggindustrycouncil.com

Compleat Foodservice www.compleatfood.com/foodservice

Hybu Cig Cymru meatpromotion.wales/en

St Ewe steweeggs.com

Sysco GB www.brake.co.uk/shop-our-brands/sysco-premium

William Whites wwmeats.com

 

Main photo: La Famiglia/Shutterstock