Open air challenge

Despite our British hit and miss weather, dining outside is a growing phenomenon that should be seized by caterers as a business opportunity. Sheila Eggleston reports.

Today's Brits have become acclimatised to the fact that weather doesn't really matter when it comes to eating outside. This has been particularly so in the last 18 months, when cash stretched consumers have spent more time at home, foregoing holidays abroad to take more interest in their own backyards and local fare.

Most pubs and restaurants have areas that can easily be transformed into an outside dining area, and once the canopies and patio heaters are in place to contend with fi ne or foul weather, the timeline can be extended further, and all that's needed is the food. Easter is usually the trigger for wanting to eat outdoors and this craze will probably last at least until September. As a money making opportunity, it's perfect.

According to the organisers of Gastro Alfresco 2010, which takes place from May 31 to June 6, dining al fresco has become an established part of the British summer scene and pubs and restaurants should ignore it at their peril. They say the boom in the retail sector has driven up the value of the barbecue occasion from £150m in 1997 to more than £7bn last year [TNS Worldpanel] and that this could easily be achieved in the on trade. Last year the latter took nearly £500m on al fresco meals, barbecues and drink alone.

Outdoor menus have evolved from just bangers and burgers to more sophisticated food offers that satisfy different eating occasions ranging from weekend family get togethers to evening dos that can easily be catered for at the local pub or restaurant.

Peter Hatter, director of Black Rock Grill, says its grills lend themselves to catering for a family fun day from 10 covers up to several 100. The oven, which heats volcanic rocks, can be located outside as it doesn't need ventilation – "a welcome advantage to the kitchen staff during the hotter months" – and as long as chefs have carried out the food prepping, each rock can be ready to take out in just five minutes from ordering.

Hatter says the chef seals the meat on the rock before sending it out to the customer to cook to their liking. "The rock cooks for 45 minutes and stays hot for 1.5 hours which means the last bite will be as hot as the first, even outdoors."

Spices, sauces, marinades and dressings all help to enhance dishes cost effectively. Heinz says it has a whole line up to choose from when it comes to dining al fresco, but the stars are spicy salsa, perfect alongside chicken kebabs or with charred corn on the cob, and burger relish dolloped onto a flame grilled quarter pounder or hot dog.

AAK Foodservice, whose Lion branded products include ready to serve sauces ranging from traditional barbecue flavours to ethnic ones, as well as salad dressings, says that what will keep people coming back for more is the quality of the food. It says according to analyst Mintel, consumers' appetite for barbecued food has shown strong growth over the last few years, although annual variations in the weather have made a big impact on its overall size.

Unilever Foodsolutions is ready for a boom in salads. The company has just produced a booklet to coincide with the launch of its Hellmann's vinaigrettes.

Described as "the perfect alternative to scratch made vinaigrettes", the dressings deliver exciting flavour combinations that will save chefs time and money in the kitchen, says the company.

The range includes: balsamic vinaigrette made with balsamic vinegar from Modena; basil vinaigrette with acacia honey and ginger; citrus vinaigrette with lemon juice from Murcia; raspberry vinaigrette with blackcurrant juice; and sesame soy vinaigrette with roasted sesame seeds.

The company claims salads are in the top three meals eaten out of home across all the channels, plus they give a strong perception of healthy eating.

Category manager Emma Quinn says: "The popularity of salads with consumers appears to be at odds with the apparent lack of enthusiasm from operators. Salads present a significant untapped opportunity and we're supplying chefs with a simple means to improve and liven up hot and cold salad dishes with a premium alternative to scratch made dressings. The ingredients we selected for the range were chosen because they create vinaigrettes that, if made from scratch, would be a challenge from a cost and time perspective.

"Certain ingredients are seasonal and sourced from origins known for being the 'best in class', and the end result is a choice of five superior and modern flavours." She adds that research suggests dressings and vinaigrettes can play a significant role in justifying a higher price point for dishes.

When it comes to meat choices, PEX and EBLEX have profitable suggestions. "Pork is one of the most popular proteins for the barbecue," says Tony Goodger from BPEX. "It can be marinated overnight to give additional flavour or brushed with a little infused oil before cooking.

"Marinating will also protect the meat from the intense heat on the barbecue, helping to retain moistness. Tendrons and belly pork are other cuts that lend themselves well to this form of cooking, and they offer good profit margins."

He adds that hog roasts have also seen a huge surge in popularity as they are easy to operate and appeal to customers. His EBLEX counterpart, Hugh Judd, recommends skewers of lamb leg cubes or diced chuck to make handheld snacks that can be served wrapped in a fajita with grilled vegetables and a tangy sauce or with rice and salad.

These dishes are easy to prepare and eat but can also be quickly adapted to suit different menus should the weather change, he says, and a feature can be made of the provenance of the meat as well which adds value.

3G Foodservice however believes something a bit different gives value for money and maximises profit, and exotic meat provides the answer. It says there is room for more ostrich, wild boar or chicken and crocodile burgers on barbies this summer.