GROWING BREAKFAST BUSINESS HOME DELIVERY FOOD TO GO CROSS-OVER CUISINE GROWING EATING-OUT CONSUMPTION ENTERTAINMENT GASTRONOMY SOCIALISING STREET FOOD FRONT COOKING TRENDS GUEST MIGRATION FOOD INTERNATIONAL CUISINES GROWING DEMAND FOR CHICKEN FOODPORN FOODPAIRING SPECIAL I NGREDIENTS PREMIUMISATION HOMEMADE URBAN GARDENING SUSTAINABILITY TRADITION SEASONAL PRODUCTS AUTHENTICITY REGIONAL FOOD TRANSPARENCY HEALTH AWARENESS RISEN GUESTS’ DEMANDS LOCAL FOOD VEGETARIANISM BRUTALLY LOCAL SPIRITUAL FOOD LOW-CARB FOOD FUNCTIONAL FOOD NOSE- TO-TAIL VEGANISM SUPERFOODS HIGH PROTEIN FLEXITARIANS FAST GOOD WELL-BEING PLANT-BASED FOOD SOFT HEALTH WITHOUT LEAF-TO-ROOT H EALTHY HEDONISM INDIVIDUALIZATION
HOM I NG DIGITALIZATION BORDER BETWEEN RETAIL AND GASTRONOMY IS DISAPPEARING ONLINE-REPUTATION TIME PRESSURE ON THE GUEST’S SIDE CUSTOMER RETENTION CHALLENGES GA STRONOMY HIGH OPERATING COSTS SQUEEZE ON PROFITS CUTTHROAT COMPETITION STRONG MARKET DYNAMICS MASSIVE PRICE PRESSURE COOKING KNOW-HOW LACK OF QUALIFIED PERSONNEL HIGH LABOUR COSTS HIGH STAFF FLUCTUATION LOTS OF RED TAPE MINIMUM WAGE DOCUMENTATION OF WORKING HOURS NECESSITY OF PRICE INCREASES ALLERGENS SUBJECT TO LABELLING CRUCIAL DISTINCTION DIFFERENT TARGET GROUPS M I LLENIALS GENERATION Z DON’T GET LOST! The food service market is changing constantly – in particular the burger market. Trends come, stay, or go; everything becomes more fast-moving, and the challenges for you as a restaurateur are becoming more and more complex. Be it the rising and more and more varying guests’ demands or the massive pressure on costs and on staff management – staying in control is difficult. The increasing complexity requires a change as well as new, specialized solutions, which we will support. #BeDifferent! 03
# B E D IFF E R E N T TIME TO #BeDiffere BE DIFFERENT, MAKE A DIFFERENCE SATURATED BURGER MARKET MORE DEMANDING CONDITIONS THE HIGH-FLYER HAS REACHED THE PEAK The burger has shown a legendary performance across all culinary stages. VS. It has reached its peak, the market is becoming saturated. Has the burger been a sure-fire success so far, it now needs new impulses. INCREASING EXPECTATIONS NEED TO BE FULLFILLED The guests’ demands are increasing, they are becoming more and more varying and complex. VS. At the same time it is getting more and more difficult to pull in competent staff to meet these demands. 0 4
ferent 100 % FOOD SERVICE – THE PERFECT PARTNER WE DON’T DO THE SPLITS TOWARDS RETAIL WE KNOW WHAT YOUR GUESTS NEED WE SUPPORT YOU IN A TARGET-ORIENTED WAY We exclusively focus on food service! We have been investing passion and expertise for successful innovations for more than 35 years. This is why we still are your perfect sparring partner! Our experience and our instinct let us identify and observe new developments in the gastronomy, assess trends, and analyse guests’ demands. That’s how we fortify the guests’ delight with creative concepts and inspiration such as the Culinary Code! Surviving in the market requires smart differentiation! We are the unbeaten burger professionals, trendsetters, and your long-term partner – with really relevant novelties! 05
# B E D IFF E R E N T SUSTAINABILITY OUR JOB FOR AE L O N G-T E R M P A R T N E R S H I P E Besides our passion for products and concepts, we also focus on Corporate Social Responsibility and willingly assume entrepreneurial responsibility for a sustainable development of the industry. As one of the first companies in the meat industry, we – together with VION – started a transparency offensive on the production and processing of our products. Since then, we have been granting thorough insight in our activities. For bundled information, please refer to our VIO N C SR-R E P O R T E 3 6 0 - D E G R E E M A R K E T O B S E R V A T I O N C O N S U M E R T R E N D S O U T L E T T R E N D S P R O D U C T T R E N D S W i t h o u r F o o d S e r v i c e M o n i to r, we h ave a c l o s e l o o k a t re l ev a n t g a s t ro n o my - re l a te d to p i c s f ro m d i ff e re n t p o i n t s o f v i ew t h u s i d e n t i f y i n g n ew tre n d s a n d s tre a m s ! GASTRONOMY ENVIRONMENT ANIMAL SUPPORTING THE OFFSPRINGS FOR THE FUTURE OF THE INDUSTRY PRODUCTION WHILE CONSERVING RESOURCES APPROPRIATE TO THE SPECIES – IN ALL ASPECTS — sustaining member of the Institute of Culinary Art (ICA) to reduce the lack of qualified personnel (a. o.) — collaboration with universities — supporting start-up companies through the Leaders Club — Reduction in energy and water consumption as well as packaging waste — Applying renewable raw materials — Supporting the United Nations objectives concerning sustainable development — Regional slaughtering — Short travel distances for the animals — Transparency in the value creation chain 606 FOOD SERVICE MONITOR
WE ARE THE BURGER MAKERS T R E N D S I N S T E A D O F P A S S I N G FL A R E S We have been designing the burger market with our impulses and product innovations for more than 35 years – always in due time! Our distinctive instinct for trends lets us identify new topics before they even become apparent. We sustainably shape and develop the market providing an assortment for demanding guests. 1980 Hamburger by Hitburger: the first classical burger on the German market. 2000 GIANT Burger: “Americanization” and “Big Portions”. 2006 Quick & Easy Burger: first cooked burger for quickest preparation. 2008 Gourmet Burger: established a long time before all other “Better Burgers”. 2012 Homestyle Burger: distinctive handmade character. 2019 Discover new and relevant impulses for the market! R E A D ILY AVA IL A B LE – W I D E P R O D U C T R A N G E Always close to you: We can offer you the full assortment and the perfect product for your purposes at any time due to good product availability at our wholesale partners. M A X I M A L I N D I V I D U A LI Z AT I O N – O P T I M A L D IFFE R E N T I AT I O N Multi-faceted differentiation: Our huge variety of products offer a 4.5-million-fold choice of individualization. This allows you to respond to any wish expressed by your guests – be the one to offer special and creative dishes! #BeDifferent 07
# B E DIFFE R E NT // P R I M E C UT B U R G ER PREMIUMISATION THE NEW EXCLUSIVITY P R E M I U M I S A T I O N S T I L L R E M A I N S A M A J O R T R E N D T O P I C The beef burger as a quality product – very welcome by the guests! Fastidious guests love premium burgers, and re- staurateurs respond by offering highly refined products – for example made from premium cattle breeds. M E AT L O V E R S A R E I N T O "S P E C I A L C U T S" The new top trend of hot steak restau- rants goes even further: “Special Cuts” or “New Cuts of Meat”. Here the cook applies different cuts beyond the classical use thus allowing the special properties of the “Special Cuts” to develop their full culinary potential. Convincingly thrilling for both the ex- pectant guest and the professional cook. D IFFE R E N T, B E T T E R, SELE C T E D The top trend interpreted as a burger! A “Special Cut” will always take you a “Cut” ahead. You distinguish yourself from other suppliers, you prove sound market instinct, and you enhance the value of your menue. Offer products with news value to your guests: new premium impulses! #BeDifferent 08 08
T H E N E W P R E M I U M : SPECIAL CUTS PRIME CUT BURGER Fetching perfection! If you wish to create a perfect burger, you will have to observe a number of factors: beef quality, fat content, grinding quality, texture, and preparation. We have found the perfect mixture for a particularly succulent, juicy and perfect burger: with “Special Cuts” from lean brisket and juicy flank – selected by hand! 09 09
EIN LEITU N G // TH EM A # B E D IFF E R E N T // M A R K E # B E DIFFE R E NT // P R I M E C UT B U R G ER UPGRADE FOR YOUR MENU WITH THE PRIME CUT PATTY SELECTED CUTS: BRISKET & FLANK SUCCULENT ENJOYMENT IN HOMESTYLE LOOK EXTRA THICK: IDEAL TO SERVE MEDIUM KNOW WHAT YOU GET! C U T S AT E M FLANK BRISKET Prime Cut Burger Premium burger for connoisseurs: A perfect mix of selected cuts. Lean brisket and juicy flank – inspired by the new love of “special cuts”. Make your mark with exclusivity, utmost enjoyment, and transparency! R AW, SEASO N ED PREPARATION ART. NO. 85 073 00 200 g × 25 pieces = 5.0 kg 4 – 4.5 INCH BUN 10
QUALITY ... ... H A S A N A M E Promote your facility with exclusivity and raise the value of the dishes you offer – and the value of your average eater check –with the Prime Cut Burger! Here are some naming suggestions for your high end menue: — Prime Cut Burger — Special Cut Burger — Beef Brisket Burger — Beef Brisket Flank Burger — Beef Flank Burger M E D I U M! P LE A SE! Ask your guests for their desired cooking level. r E e C o — — — — — — T C O O K I N G L E V E L S — — — — — — M A E R U T R P E 48 °C – 52 °C 57 °C 71 °C MEDIUM RARE MEDIUM WELL-DONE 1 1
# B E DIFFE R E NT // T W O S O U L B U R G ER WELL-BEING THE NEW PLEASURE FROM DELIBERATE ENJOYMENT HE A LT H Y A N D SU STA IN A BLE FO O DE IS T REN DY E Sustainablility, health, and responsible diets iets have become more and more important for many guests, and the combination of deliberate enjoyment and joy paired with sensuality is increasingly becoming the centre of attention. IN C RE ASIN G G UESTS´ DEM A N D SE Flexitarian, diverse, balanced, individual, and with relish – the wishes of the guests can be a real challenge! And it is not easy to find the appropriate offer as a restaurateur. Suitable articles are rather limited, often not natural, and hardly ever reach the flavour of a beef burger. LESS ME AT – 100 % B U R GER Q U A LIT Y.E OF C O U R SE!E Besides vegetarian and vegan burgers, modern alternatives are requested. Now we offer the perfect combination. A sustainable diet with reduced meat but full delight and 100 % natural ingredients. #BeDifferent 1 2 01 2
2 SOULS UNITED 50 % BEEF 50 % BUTTON MUSHROOMS TWO SOUL BURGER We invested a lot of time for the perfect solution of the Two Soul Burger product. The target was to develop a burger which looks and tastes like a beef burger. The solution: mushrooms! The properties of mushrooms are similar to the properties of ground beef. Pairing both ingredients lets us create the appearance, the texture, and the taste of a beef burger with 50 % less beef. In addition, the Two Soul Burger provides for better nutritional values and has 100 % natural ingredients. A little contribution towards sustainability – and a major enjoyment event! 50 50 100 % Beef % Button mushrooms % Appearance, texture, taste, natural ingredients 1 3
# B E DIFFE R E NT // T W O S O U L B U R G ER 100 % NATURALNESS: TWO SOUL PATTY 100 % BEEF FLAVOUR WITH 50 % LESS MEAT ONLY NATURAL INGREDIENTS CONSCIOUS, RESOURCE-SAVING, SUSTAINABLE REAL ENJOYMENT WITH A QUIET CONSCIENCE Two Soul Burger No half measure: 50 % meat, perfect enjoyment! The mix of beef and mushrooms tastes and looks like a classic burger. For conscious meat lovers – low in fat and calories. R AW, SEASO N ED PREPARATION ART. NO. 85 080 00 180 g × 24 pieces = 4.32 kg 4 – 4.5 INCH BUN 1 4
CONFUSINGLY SIMILAR TO A BEEF BURGER TWO SOUL BURGER BEEF BURGER THE MUSHROOM – A REAL CHAMPION The common button mushroom is our best-known edible mushroom and scores points with a lot of brilliant pro- perties: rich in water and low in calories it does our body good. Containing precious dietary fibres and minerals, vitamins, and blocks of proteins, it contributes to a healthy diet. PERFECT PAIRING The taste of button mushrooms can be described as tangy or as umami. This fifth flavour has been well-known to the Japanese for more than one hundred years. The characteristic umami flavour develops during the ripening, cooking, drying, or fermenting process and is sometimes also described as “fleshy”. So it’s no surprise that the mushroom is such a perfect partner to beef. In our Two Soul Patty, the mushroom caters for 100 % enjoyment from nature without any spices. No kidding!
# B E DIFFE R E NT // B U F FA LO C H I K’N B U R G ER ® INCREASING DEMAND FOR CHICKEN T h e O r i g i n a l B u f falo Ta ste 1 6 HIGH FLYING GUESTS ARE LOVING POULTRY Chicken meat is perfect for a light, modern diet: tender and juicy, low in fat and rich in protein, poultry is part of the menu in any culture around the world. So it is no surprise that demand for poultry is rising constantly. ON FIRE FOR CHICKEN MEAT! Chicken and trends are two things we do know very well. Even already 25 years ago we were the first to to bring the original Buffalo Chik’n® Wings from the USA to the German market. Mean-while, the wings have converted to one of the best-selling products in the finger food market, and the buttery-spicy flavours is one of the most popular and most well-known flavour in the world. MAKING ONE OUT OF TWO The burger market still greatly welcomes strong solutions and a greater variety in terms of poultry. So the obvious thing to do is to combine two success stories: Buffalo Chik’n® goes Burger – #BeDifferent!
SPICY WITH A SLIGHT HINT OF BUTTER CRUNCHY, COARSELY BREADED 100 % PRE-COOKED = 100 % PRODUCT SAFETY Buffalo Chik’n® Burger The high-flying addition to the burger range: Juicy, spicy, and so popular – the recipe of our Buffalo Chik’n® Wings as a burger. Authentic like the original from New York, yet different. For a greater poultry variety on the menu! FULLY C O O KED, SEASO N ED PREPARATION ART. NO. 85 074 00 4 × 1.5 kg = 6.0 kg (1.5 kg = 10 – 12 pcs. à approx 135 g) 4.5 – 5 INCH BUN 17 17 OUR BUFFALO WINGS NOW AS AOUR BUFFALO WINGS NOW AS A BURGERIf two natural winners ...… go together, victory is is deemed to be a certainty. In the first Buffalo Chik’n® Burger, we combine the success and the inimitable flavour of our wings with the burger success story. By the way ...Did you know that the Original Buffalo Chik’n® Wing was an accidental product? For the whole story and its unexpected success, please see: salomon-foodworld.com/buffalo-en.html
# B E D IFF E R E N T // M E D I T E R R A N E A N V E G G I E B U R G E R WE ARE THINKING THE WORLD OF IT VEGANISM EVERYBODY LOVES VEGGIE V EG GIE IS G R O W IN G Vegan, vegetarian, or flexitarian diets – they all are trendy as never before! One reason is also the rising general awareness of healthy and reduced-meat food. Meanwhile you cannot imagine the burger sector without vegetarian patties. 2 3 % 2016 2018 * V EGETA R I A N B U R GER – A C RE ATI V E B O O M As the number of veggie lovers is increasing, the demands on taste, quality, variety, and natural- ness of the vegetarian burger range are increasing as well. For you as a restaurateur, this means a new challenge for and a new culinary direction of your cuisine. A D DITIO N A L REQ UIREMEN TS FO R T HE M A R K ET Today the burger market offers insufficient space in the vege- tarian and vegan sector. For example, the naturalness of the ingredients are often not honoured properly as the grinded patty pieces are often too finely chopped and/or the patties are fried. There are not enough different flavour profiles in the market. So it’s time to bring something new into play ... #BeDifferent 1818 * Volume Veggie Burger in kg. Source: GV Panel YTD, November.
THINKING Pure enjoyment The success story of our Sunny Veggie Burger shows that the target group opts for natural- ness. Therefore, our new Mediterranean Veggie Burger with non-breaded, large pieces of vegetables initiates new variations on the veggie market! DON’T WORRY – BE VEGGIE! MEDITERRANEAN VEGGIE BURGER UNBREADED, NATURAL, LIGHT GRILLED VEGETABLES, PESTO, DRIED TOMATOES IDEAL FOR VEGETARIANS AND VEGANS BURGER GREETINGS FROM THE MEDITERRANEAN! Mediterranean Veggie Burger Meatlessly happy: Upgrade and variety for the veggie reper- toire! Deliciously grilled Mediterranean vegetables, roughly chopped and refined with characteristic ingredients from the popular Mediterranean cuisine. VEGA N, P RE-C O O KED, SEASO N ED PREPARATION ART. NO. 85 075 00 4 × 1.25 kg = 5.0 kg (1.25 kg = 10 pcs. à approx 125 g) 3.5 – 4 INCH BUN 19
# B E D IFF E R E N T // H O M E ST Y LE B U N HOMEMADE C R A F T S - M A N S H I P R E L o A DE D H I G H - Q U A L I T Y B U N S I N T H E F O C U S Standard sesame buns are no longer anything a confirmed burger fan would write home about. If you wish to make a difference, you have to offer new, premium-quality types of bun such as Brioche and others. The development of the market clearly shows: it’s the premium-quality and home- style products which are sub- ject to an increasing demand. L I T T L E E F F O R T – M A J O R E F F E C T 70 % of what the guest sees of the burger is the bun. So this is the part where you can generate a great effect on the guest’s side with little cost of goods sold. H A N D M A D E A N D S O F T Most burger buns on the market are soft buns with an industrial character which hardly ever meet the new requirements of handmade quality. The classic bakery roll, however, looks handmade but is too hard and too compact for authentic burger enjoyment. So there is a major gap in the market which is now being filled! #BeDifferent 20
Keep it light and crunchy Our challenge: The perfect combination of the fluffy interior of a classic burger soft bun and the crispy crust of a bakery roll united in one-and-the-same bun. Mission completed: Here comes the optimal burger bun – fluffy inside, crisp on the outside. It has a temptingly handmade look as could have been created by your trusted baker. Unique and authentic. P E R F E C T B A K E R Y C R A F T S M A N S H I P – T H E H o M E S T Y L E B U R G E R B U N • CRISP ON THE OUTSIDE, SUPER FLUFFY ON THE INSIDE • STONE BAKED WITH UNEVEN CRUST • PRE-SLICED IN SANDWICH CUT Homestyle Burger Bun Rustic softie: With sourdough and potato flakes – the ideal blend of soft bun and crispy roll unites the best of both. Hand-formed charme with a light crust on the outside and soft and fluffy on the inside. Pre-sliced in sandwich cut. With the handcrafted Homestyle Bun you will perfect even the best burger! PREPARATION ART. NO. 84 670 00 105 g × 36 pieces = 3.78 kg 5 INCH (12.7 CM) 21
# B E D IFF E R E N T // 4.5 M I L L I O N O P T I O N S 4.5 MILLION OPTIONS INDIVIDUALIZATION ALL FOR ONE M A K E YO U R O W N SELEC TIO N! Bun, patty, sauce, and toppings form one unit with a burger. These ingredients are really strong when combined with each other. The unlimited potential for ever new creations for you as a restaurateur lies in the com- bination of such ingredients. T HE A P P R O P R I ATE DISTIN C TIO N IN T HE M A R K ET Respond to the increasing expectations of your guests with a more distinctive individualiza- tion. The burger is virtually predestined to meet individual customer wishes – again and again. The plentitude of burger ingredients and lots of suggestions will allow you to differentiate efficiently. #BeDifferent 22
MILLION OPTIONS BE DIFFERENT – BE INDIVIDUAL 3 TIMES MORE POSSIBILITIES FOR INDIVIDUALIZATION SINCE 2015! Our portfolio of market-relevant patties, buns, sauces, toppings, and inspirations provide you with a play- ground of 4.5 million combinations – all from one source and for your individual burger creations. Differentiation can be as colourful and exciting as this! #BeDifferent! ANOTHER NEW OPTION BUNS T OPPINGS PAT T IE S S AUCE S Chili Cheese Burger Sauce Burger’s best buddy: The classic item in the burger scene with an irresistable cheese flavour and a spicy hot note. The simplest and most delicious way to give your burger the authentic cheese taste. Can be used in a dispenser. ART. NO. 85 076 00 6 × 2.0 l (2.056 kg) = 12 l (12.336 kg) 23
O V ER V IE W OF N O V ELTIES 01 02 03 04 05 06 N E W Product name 1. Prime Cut Burger Product code 85 073 00 Unit 2. Two Soul Burger 85 080 00 3. Buffalo Chik’n® 85 074 00 Burger 4. Mediterranean Veggie Burger 85 075 00 5. Homestyle Burger 84 670 00 Bun 6. Chili Cheese Burger Sauce 85 076 00 7. Ranch Master® 81 225 00 Hamburger Halal N U M B E R P E R P A C K A L L E R G E N S * P R E P A R A T I O N C O M E S F R O M Cases per pallet Layers per pallet Cases per layer Gluten Lactose Mis- cella- neous 200 g × 25 pcs = 5.00 kg 4 – 4.5 Inch Bun 180 g × 24 pcs = 4.32 kg 4 – 4.5 Inch Bun 4 × 1.50 kg = 6.00 kg (1.50 kg = 10 – 12 pcs à approx. 135 g) 4.5 – 5 Inch Bun 4 × 1.25 kg = 5.00 kg (1.25 kg = 10 pcs à approx. 125 g) 3.5 – 4 Inch Bun 105 g × 36 pcs = 3,78 kg 5 Inch (12,7 cm) 6 × 2.0 l (2.056 kg) = 12 l (12.336 kg) 180 g × 25 pcs = 4.50 kg 5 Inch Bun 120 120 72 108 32 50 10 10 9 9 8 5 120 10 12 12 8 12 4 10 12 eggs mus- tard * = contains glutenous cereal/milk (incl. lactose) = recommended preparation = Beef = Poultry = Vegan = Vegetarian = Combi steam oven / oven = Pan = Griddle plate / grill = Impinger = Microwave = Merrychef = Fryer = Defrost FIND MORE ADDITIONAL BURGERS IN OUR CATALOGUE. www.salomon-foodworld.com/catalogue-en.html YOUR PERSONAL COPY 185 SALOMON FoodWorld® GmbH Nordring 13 . D-63762 Grossostheim-Ringheim Tel +49 (0) 6026 506 214 . Fax +49 (0) 6026 506 218 Freecall Hotline 008000 7256666 email@example.com S A L O M O N -F O O D W O R L D.C O M A Vion Company P E · 0 0 0 . 1 A · 9 0 8 1 4 8 · 9 1 / 1 0