Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
The UK’s largest pub retailer and brewer invited Harris and Hayes to share our insights on the future of food and dining in the post-COVID landscape.
Greene King requested in depth analysis of their menus, as well as a report detailing new food opportunities, emerging trends, and proposed new brand positioning. We also specifically fed into their Christmas planning process. Read more.
We delivered a thought leadership project for Mail Metro Media, reporting on the biggest drivers shaping the UK’s food and drink landscape, to inspire their key retail clients.
We had great feedback on the report which consisted of a clear and actionable trends document for the team to present and deploy on an ongoing basis. Read more.
We identified 3 key macro trends, relevant to the portfolio of William Jackson brands, and led the team around some key inspirational venues to stretch their thinking and provoke thought. We arranged exclusive access to chefs and founders, and developed an accompanying study tour ‘passport’ to summarise the content. Read more.
We’re regular contributors to Food Spark; a digital platform to inspire innovation across the food industry. Ongoing features include:
Self guided safaris; summarising all you need to know about an of-the-moment category in an essential passport format.
10 big ideas in…; a listicle round-up introducing key trends in a given category helping readers to cut across a broad range of information and feel ‘in the know’.
Our 2020 food and drink futures event was a great success at Mimo, London Bridge. Tickets sold out and the audience were treated to insightful discussions from panelists including Imogen Davis (Native Restaurant), Hannah Carter (Oggs) and Philippe Hohlfeld (design engineer).
As guest speakers at the Unitas conference, Harris and Hayes presented future food and drink trends relevant to the wholesale industry. The presentation was centred around four core consumer drivers influencing innovation (priorities, performance, purpose and pleasure) and how they’re driving purchase in food and drink.
Harris and Hayes are hosting their 2020 Food and Drink Symposium on 15th October at Mimo, London Bridge. Three speakers will address key themes for the future of food and drink, followed by a panel discussion and interactive tasting. Get tickets
Harris and Hayes launched the first self-guided food trends safari on the insights platform, Food Spark. This month we took readers to the best bakeries in the capital, highlighting where and why the biggest bread trends are taking off. Read the article here.
Every quarter, Harris and Hayes release a short trend summary which draws on the biggest and most topical challenges our clients are facing. This time it’s retail: find out about this year’s 5 big trends in retail.
We were invited to run an NPD and consumer insights workshop to inform and shape Diageo’s new product development for Baileys.
We were tasked with innovating in the dessert and ‘treat’ space to develop exciting new ways for Baileys to engage with consumers and increase reasons to purchase. We provided insights to inform the discussion, and led an interactive ideation process with the NPD team and senior innovation consultants.
Harris and Hayes worked with Unilever’s Disruptive Innovation team on two non-alcoholic beverage projects. Services included on-the-ground research with bar and cafe owners, as well as an in-depth trend report into the current landscape, and assisting NPD team.
At the beginning of each year Harris + Hayes pull together a food trends report to highlight one key theme we believe will impact the food industry most widely. This year it's about consumers seeking 'peak performance' and 'perfect peace' in how they eat and live.
