A time to grill!
The summer months in Ireland represent a strong opportunity for retailers to carry extra stock in case the sun comes out and customers are unable to resist a cook-out and some al-fresco dining! In that case, having the latest offerings in condiments, sides everything in between is key to driving sales, writes Doug Whelan
Print14 June 2018
Whether the sun shines or not, Irish consumers can’t resist a barbecue. The old cliché is that it’s to do with the primitive aspect of it, but in Ireland, it’s also to do with the fact that the Irish weather is so unpredictable that whenever there’s a sliver of sunshine, we’re ready to spring into action at a moment’s notice.
When that happens, there is inevitably a rush on every supermarket, convenience store and corner shop in the country. Plans are made, invitations are issued and the fires are lit as everyone takes the opportunity to enjoy the outdoor life, if even for a fleeting moment or one glorious evening.
Barbecuing is never just another meal in Ireland. It’s a gathering, an occasion and a party, and quality time for families and friends which creates new memories for everyone involved.
Once again, one of the key elements to the occasion in Ireland is the spontaneity of it. For that reason, retailers need to be aware of what’s out there, what consumers’ expectations are and what should be in stock so those needs are met and then some.
As with any segment, a well-stocked barbecue offering can generate customer loyalty, so the right stock at the right time can be key driving sales and footfall the next time the sun comes out – whenever that may be!
Barbecue at a glance
- Research shows that 73% of shoppers who made barbecue purchases also purchased a side
dish, showing that a wide varieties of options is key - Big Al’s is Ireland’s number one frozen beef burger brand, and number two in frozen poultry*
- Barbecuing has been an immensely popular pursuit for Irish households for generations. The
growth of events like The Big Grill in Dublin show that it is still growing in popularity - The Irish Barbecue Association was founded in 2002 by a group of like-minded outdoor
chefs. The group has travelled to cook-out contests all over the world and won awards for
their flame-grilling skills, and established its own contests all over Ireland
Consistently high-quality
As a household name and one of the leading bakers of hamburger buns, hot dog rolls and morning goods in Ireland, Johnston Mooney & O’Brien is sure to be a key brand at any and all the barbecues and cook-outs in homes across Ireland this summer.
The Bundy’s Gourmet Brioche and Sourdough range of Hamburger and Hot Dog Rolls are ideal for consumers looking for exciting and superior flavoured products
In this case, Johnston Mooney & O’Brien’s Bundys brand is famous throughout Ireland. It is synonymous with consistently high-quality and tasty buns and rolls. The recognised quality of the brand’s bakery products has led to a reputation as innovative market leaders. The Bundy Bakery operates using a unique specialised high tech sponge and dough system from America, which has the ability to achieve a very high quality and consistent range of products. This is the origin of the ‘the Original American Recipe’ tagline; as a result, Bundys will always deliver high quality and everyday freshness and the ‘Best bun for your business’.
Hamburger and hot dog rolls will be in demand this summer as consumers are eager to fire up the BBQ when weather permits
Johnston Mooney & O’Brien recognises how today consumers are seeking superior tasting, added value products. The Bundy’s Gourmet Brioche and Sourdough range of Hamburger and Hot Dog Rolls are the perfect addition to meet these expectations for exciting and superior flavoured products.
Sourdough has become popular across many Irish cafés and now consumers can easily enjoy this option at home with Bundys new offering
Furthermore, Bundys is extending its premium offering this summer with the introduction of the new Gourmet Brioche nine Mini Sliders. These sliders make the perfect addition to the premium range, while providing a tasty and versatile new variation on the product that can be used to make mini slider burgers, sandwiches and after school snacks; they can be served with soup and a whole lot more besides!
Make sure to stock these latest additions to the range so when the sunshine comes and the barbecue rush begins, your customers can add some ‘ohh la la’ to their al fresco dining!
The real thing
Now that barbecue season in Ireland is in full effect, the bold range of sauces from Chef is once again poised to be the hit of the summer.
In terms of the ‘side of plate’ category, Chef has the strongest brand growth, showing at +8.3% year-on-year. It is the number one brand in the brown sauce segment, and the number two brand in the Ketchup segment – where it has also recently seen significant growth. In 2017, Chef delivered market share growth of +1.92 share points – the only brand in the category to do so*.
A subsidiary of Valeo Foods, Chef is proudly produced in Cabra, Dublin and has been a firm favourite with Irish families since 1921.
The latest additions to the range – Reduced Sugar and Salt Ketchup and Brown Sauces – have proved a hit bringing new consumers to the Chef brand and delivering incremental category growth. Unlike other reduced sugar and salt products, the range does not compromise on taste and still delivers that unique Chef “kick”. The range also includes an array of side plate accompaniments including BBQ sauce, salad cream, malt vinegar and pickles.
As the summer barbecue season gets in to full swing, Chef is launching a new consumer website in June, which will be supported with a new digital and PR campaign. *(Source: Kantar Worldpanel 52 w/e 28/01/2018)
Festival of fire
Time to get out and get cooking with Dublin’s Big Grill festival
Capitalising on Ireland’s love of outdoor cooking and eating (weather permitting, of course), The Big Grill returns to Dublin’s Herbert Park this 16 – 19 August for another four days celebrating all things barbecue, grilling, smoking, meats, delicacies and drinks. Since its inception in 2014, The Big Grill has gone from strength to strength, and was recently named Festival of the Year in ‘Ireland the Best’, a guide by John & Sally McKenna.
More than 20,000 visitors will get up close and personal with some of the top pitmasters from Ireland, the UK and beyond as they cook stunning food using the one golden rule: by fire and smoke only! The weekend will include plenty of theatrics and competitive builds, along with a distinct street food atmosphere based on dozens of global cultures for whom cooking with fire has been an everyday occurrence for generations.
The event will host masterclasses on all areas of barbecue cooking and preparation
Some of the national and international restaurants representing at The Big Grill 2018 will include: The Beatrice Inn, New York, the Brooklyn Hometown BBQ, New York; Smokestak, London, Low’n’ Slow, Birmingham, The Dairy, London, Clanbrassil House, Dublin, The Tannery, Waterford, Gubbeen Smokehouse, Cork and many more.
Meanwhile, alongside the renowned chefs, The Big Grill will include interactive demonstrations, music and entertainment and the popular live chilli challenge, that has stopped many a brave foodie in their tracks in the past.
There is only one rule for exhibitors at the Big Grill – cook with fire, and fire alone!
Bastecamp, the smoking hub of the festival, will bring barbecue experts and novices together for in-depth butchery, barbecue and smoking workshops, while Nick Solares from Eater.com‘s Meat Show returns to feast his way around the festival and host heated chats with pitmasters.
Further details on the festival and tickets (from €15) for the events are available on the website www.biggrillfestival.com. Corporate groups and parties can avail of special rates.
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