BEING BOLDER

Bucking sector trends is par for the course for food to go right now, demonstrating remarkable resilience and momentum. Lumina Intelligence’s UK Food To Go Market Report 2025 valued the sector at £24 billion, accounting for approximately 23.6% of total eating-out spend. This merely underlines the strength of the grab-and-go mission, particularly as consumers prioritise convenience, hot formats and quality cues they can assess quickly at lunchtime.

Data reinforces this shift. The LI Menu & Food Trends Report 2025 highlights chicken as one of the most consistently featured proteins across menus, while descriptors such as crunchy, loaded, spicy, open and hot are increasing prevalent – cues that signal texture, generosity and bold flavour. While the balance of familiarity and flavour is shaping how operators evolve.

Oli Sampson, managing director of Central Foods, explained: “FTG is performing strongly but consumers are making more considered choices. They want boldness and visible quality, without losing the familiarity of formats they trust.”

Flatbreads – particularly Lebanese-style khobez – are moving from occasional alternatives to a central feature within modern sandwich ranges. As Middle Eastern and Eastern Mediterranean flavour profiles gain prominence, traditional carriers associated with those cuisines are being adopted more widely beyond specialist concepts.

Flatbreads naturally lend themselves to these builds in a way that tightly wrapped tortillas or sliced loaves do not.

THE EYES HAVE IT

Commercial advantage lies in presentation. Unlike carriers that conceal the filling, flatbreads showcase layers of protein, slaw and sauce. In high-traffic FTG environments where decisions are made quickly, that visibility signals freshness and generosity at a glance. Value perception is shaped by visible quality and portion abundance rather than price alone – open flatbread builds provide operators with a clear and immediate quality cue.

Structurally, the format also offers flexibility. An 8” flatbread supports compact, folded handheld builds suited to lunchtime trade. A 10” version lends itself to open, premium-style constructions, while a 12” creates scope for larger, shareable or higher-ticket options. Importantly, all three can be assembled using the same back-of-house processes.

Supplied frozen and simply warmed from defrost in 1-2 minutes, KaterBake Lebanese Flatbreads enable operators to interpret these broader menu shifts while maintaining speed of service and operational control. It is this combination of simplicity and commercial flexibility that Central Foods, a dedicated frozen food specialist, is built around – supplying operators through more than 250 wholesalers, with products designed to keep menus current, protect margins and reduce kitchen pressure. 

MAINSTREAM CONFIDENCE

Protein remains central to the street-food influence reshaping FTG. Chicken is of course dominant, particularly within quick-service and grab-and-go channels, where familiarity and broad appeal matter. At the same time, coated and spice-led variants are gaining prominence.

Appeal lies in the combination of reassurance and impact. A crunchy, seasoned coating immediately signals indulgence and satisfaction, while chicken retains mainstream confidence across dayparts.

Tyson Hot’n’Kickin Chicken Strips provide a practical route to that balance. The fully cooked, IQF strips contain 63% breast meat and are supplied in 3×1kg packs. Suitable for oven or fryer regeneration, they deliver consistent crunch and defined heat, while supporting portion control and prep efficiency.

Used within a flatbread build, the contrast between crisp, spiced chicken and soft bread reinforces the street-food aesthetic while maintaining operational discipline. Bold flavour cues are introduced without increasing complexity.

Sampson added: “Operators don’t need to reinvent their menu. By combining a versatile carrier with a flavour-led protein, they can evolve their offer in a way that feels current but still commercially controlled.”

In a highly competitive and mature FTG market, disciplined execution remains critical. Operators who interpret trends through adaptable formats – rather than expanding ranges unnecessarily – are better placed to protect margins and keep menus relevant.

BOX OUT: Flatbread builds

• Hot’n’Kickin Fold (8”): Spicy coated chicken strips, shredded lettuce and chipotle-style mayo, folded for handheld service.
• Open Spiced Chicken Khobez (10”): Hot chicken layered with chopped salad and yoghurt dressing for maximum filling visibility.
• Loaded Sharing Flatbread (12”): Warm flatbread topped with spicy chicken and contrasting sauces, sliced for sharing or premium positioning.

Visit centralfoods.co.uk for more info.