Unilever Food Solutions CEO: Future menus will be driven by social feedback

Where are you having the most impact helping operators?

There are two areas: one is to do with trends and the evolution of modern kitchens, and the second is about innovation and AI.

With trends it is important to me that we consult with operators and help them with the forces that are shaping the menus of the future. Diners now use restaurants in a different way and we help make sure chefs can integrate what we call ‘borderless cuisine’. Social networks and travel mean people have access to a wider variety of foods. Unilever Food Solutions has more than 200 ‘chefluencers’ with a combined global audience of 5.5 million followers, while our official social and web channels add a further 8.4 million followers, giving us a combined reach of nearly 14 million.

The second trend we see is street food. Snackable, smaller portions that people can eat on the go fits in with modern behaviour, but we also want to make sure there is the flavour surprise. In the UK in particular, there is growth in Middle East and North African street food recipes.

How are you helping chefs meet these trends?

I’ll give you an example from China, which is extremely digitally savvy. We have just launched AI technology where a chef can scan their menu and compare it to menus from restaurants in their neighbourhood or in a comparative set. We can see diner ratings and point out which dishes are strong and where diners are less happy, which allows us to discover areas of opportunity. It’s where technology, trends and our focus on being a solution provider really come together. It also helps our distributor partners, because the more data we can share with them, the more we can meet operator needs.

How long before this technology is rolled out in the UK?

I can’t say a particular timeframe, but it will be fast as technology is evolving so quickly. I would add that it is easier in China due to the way it is regulated and the easier access to data, but once it is developed there, it can be adapted to other regions.

That said, the Future Menus digital experience is already available in the UK. It analyses each customer’s situation based on online information, menu, reviews and more, and provides recommendations that can help drive profitability in line with the latest industry trends.

Costs are obviously a big concern right now. How can you help chefs protect their margins?

For operators to thrive they need to create amazing diner experiences within an economic framework that delivers profitability. One of the major challenges an operator faces is managing waste, so we ensure they have products that can be prepared in a more modular way. It’s important that our products are designed for chefs and they are very stable after being in the oven so chefs can give them a second life. If we have a better understanding through data of diner behaviour, chefs can be better prepared.

Technology is playing an-ever increasing role in menu planning. Assuming Unilever has a wealth of industry data to call on, what insights can it bring?

One of the things that surprised me when I joined Unilever Food Solutions was how digitised this market is. Chefs already understand data and use it to make better decisions, such as menu planning tools, but what I believe we are adding is our insight from chef influencers to provide the inspiration to design relevant menus.

The business merged with McCormick this year. What does that mean for UK operators?

The agreement has been made and we’re working on preparing it. We can see a lot of opportunities and synergies that operators will benefit from. It will mean a more global footprint and a better portfolio, as well as a strong cultural fit. We believe the new company will be one of the best food companies in the world.

Imagine we’re having this conversation three years from now. What will have changed most dramatically in the UK in terms of food solutions?

I think we’ll be seeing some of the trends that are already here but at greater scale. One of them is delivery. It has become a common practice to order food for delivery from restaurants, so we will be seeing more hybrid kitchens as operators service this demand. It also means chefs have to prepare food differently to ensure it arrives with the diner perfectly.

We also feel that people will be looking for more healthy, snackable opportunities throughout the day. There might be five or six moments in the day where people eat a small portion, so operators need to respond to that. I also think as social networks and sharing of experiences evolves, we will see a sector that understands their diners even better.