Month: February 2024

In the #HowIGotHere series, you’ll read about the career paths of some of the world-renowned leaders at Yum! Brands. Learn more about Jack Hinchliffe, Chief Marketing Officer at The Habit Burger Grill in this installment.

EDUCATION

de Ferrers High School. 
Burton-upon-Trent, England (1996 –2002)Nottingham University 
B.A., English & Philosophy, Nottingham, England (2002 – 2005)

If we were to interview your teachers, what would they say about you?

Jack was the life and soul of the classroom and endlessly curious. When he discovered something new, his enthusiasm and passion ignited like a flame.

What did you want to be when you grew up?

I wanted to be a police officer. I loved police TV dramas and movies. I had the notion that, in real life, the police were a cross between the Michael Mann movie Heat and the Sherlock Holmes stories.

But, when I was 16, I did a week work experience at a police station in Uttoxeter, which is a sleepy rural town in the middle of England. While there, not a single crime was committed, and the only call out was for a tractor fire. It wasn’t quite what I had envisioned, and the dream ended there.

WORK

First Job: My very first job was as a paperboy, followed by a stint as a waiter when I was 15 years old.

Kraft Foods 
2005 – 2007: Field Sales Executive; Nottingham, England 
2007 – 2008: National Account Manager; Nottingham, England 
2008 – 2009: Senior National Account Manager; Cheltenham, EnglandMondelēz International 
2009 – 2011: Senior National Account Manager; Cheltenham, England 
2011 – 2013: Revenue Planning Manager; Uxbridge, England 
2013 – 2015: Senior Brand Manager; Uxbridge, EnglandKFC UK & Ireland 
2015: Senior Marketing Manager; Woking, England 
2015 – 2016: Head of Innovation; Woking, England 
2016 – 2019: Innovation Director; Woking, England 
2019 – 2021: Marketing Director; Woking, England 
2021 – 2023: Chief Marketing Officer; Woking, EnglandThe Habit Burger Grill 
2023 – Present: Chief Marketing Officer; Irvine, California, United States

Do you believe in work/life balance?

I enjoy being all-in. For me, I find the healthiest blance when I’m committed to the moment, whether it be at work or outside. I don’t create rules or divisions between the two; I just try to be present in the moment.

Because of this, I’ve really enjoyed being back in the office. For me the physical environment makes it easier to stay present and avoid tinkering with things that aren’t urgent.

What moments, or who, in your life influenced the way you work?

Learning to Be My True Self

Growing up as a gay kid in the ‘90s in an industrial town, I felt like I didn’t belong. Those feelings stayed with me, and I spent the first 10 years of my career concealing that part of myself at work. Joining KFC brought about a significant transformation in my life, primarily due to my choices and actions, but the people and the environment at KFC also played a pivotal role. Everyone deserves to feel like they belong at work and in the world. That’s why I strive to play my part in creating a space where people can bring their whole selves, openly share their thoughts and have a seat at the table.

Trusting My Gut

Seven years into my Kraft Foods career, I faced a crucial decision: a desired sales team promotion or a lateral move into marketing. I followed my gut, made the move to marketing, and it paid off. This experience taught me the value of encouraging others to venture into new opportunities, challenging oneself to embrace change, understanding the importance of having a plan but being open to adjustments, and realizing that when faced with choices without a clear “wrong” decision, go with the choice that burns that little bit brighter in your heart.

Long Job Tenure

At KFC UK&I, I was fortunate to spend eight years in the same business unit within the same division. During this time, I truly grasped the significant influence that consistency and long-term commitment can have, both on business performance and personal growth.

What do people think you do versus what you actually do?

A lot of people will mistake marketing for advertising, so people often mistake my job as making adverts, which is a small part of the job. Even when I am involved in advertising, I don’t direct, produce or write, so it’s quite hard to explain the role I play in the process.

Most of what I do is in the pursuit of creating value for the customer – that the food we serve, the experience we offer and the things we stand for that come together in the form of a brand promise that we make to our customers.

What is the best piece of advice that you’ve been given?

As a leader at any level, it’s easy to underestimate the impact your words and actions can have. When you speak and act, imagine you’re doing so through a megaphone. You think it’s only at a 6, but it’s actually at a 10.

WHAT MAKES YOU HAPPY?

It doesn’t take much. I’m mostly happy.

Being with my dog makes me pretty happy.

HOW DO YOU DO IT?

Nine months ago, my husband Sean and I embarked on a major life transition, relocating from London to California. This journey required changing brands, starting a new job and moving to a different country. I wouldn’t have been able to do this without Sean’s support and partnership. Together, we navigated through a multitude of logistical challenges, from setting up a bank account and acquiring a car to securing a place to call home.

Having a diverse and inclusive workplace makes good business sense, but the truth is that we’re stuck at an impasse. Companies are so focused on how many people from different backgrounds they employ that they’re missing the point. It’s not about the numbers. It’s about ensuring that every individual is equitably woven into the fabric of the organization and has opportunities to advance and thrive.

We invited Margaret Spence, an advocate for transformative change in the DEI landscape, to elaborate on where companies currently stand with DEI and what needs to change. With a commitment to challenging the status quo, questioning barriers, and leading inclusively, Margaret offers a compelling vision. Her expertise extends beyond rhetoric, by proving that DEI is not just a checkbox but an ongoing commitment.

Listen for insights on:

Recommended data points for tracking DEI success and impactHow being entrenched in the status quo can obstruct inclusionNavigating bias and inclusion challenges as a person of color

Listen to this and other episodes of Purpose 360 Podcast here.

Purpose 360 Podcast is a masterclass in unlocking the potential of purpose to ignite business and social impact. Hosted by Carol Cone, CEO of Carol Cone ON PURPOSE, Purpose 360 illuminates the impact of purpose, from engaging employees and fostering deeper consumer loyalty to inspiring product innovation and increasing market share.

Carol Cone ON PURPOSE (CCOP) is a pioneering social impact consultancy helping companies, brands, and nonprofits harness the power of purpose to advance their business and societal impact. CCOP’s proven approach, developed over decades and hundreds of purpose assignments, meets clients at any point on their purpose journey to unlock opportunities to build reputation, inspire and engage employees, ignite organizational culture for innovation and growth, while supporting the greater good.

To call it “time-tested” would be an understatement. Though fermentation is one of the world’s oldest preservation techniques, it’s finding new life as an exciting catalyst for food innovation.

Fermentation can be used to extend the life of seasonal, local ingredients while introducing consumers to globally inspired flavors. These foods offer the intriguing possibility of wellness benefits, as many contain live probiotics that can be beneficial for digestive health and may contain more bioactive or bioavailable end products such as vitamins or other compounds.

Foodservice operators use fermented foods to add complexity and depth to their dishes. Miso, umeboshi, pickled vegetables, sourdough and fruit vinegars are just a few of the ingredients making their way onto menus around the world. Dosa, a South Indian pancake made from fermented lentils and rice, is also growing globally.

ON THE MENU:

Plant-based “lamb” burger made with seasoned fermented vegetables, from a delivery-only brand (UK)Kimchi-filled hand pie in a flaky pastry shell, at a major QSR chain (Singapore)A fast food chain claiming the world’s largest dosa menu, with over 100 varieties available (India)

Fermentation is also revamping the protein industry, especially when it comes to meat, seafood and egg alternatives that are more sustainable and tastier than ever. Precision, traditional and biomass fermentation processes are being explored as efficient and scalable ways to feed the world.

IN THE PROTEIN SPACE:

Vegan eggs made using precision fermentation, helping to protect from issues like avian flu while using less water, land and energy (US)Mycoprotein chicken substitutes as high-protein, high-fiber and low saturated fat alternatives (UK)Green pea tempeh, a naturally fermented protein- and nutrient-rich plant-based food for many culinary applications (Thailand)

In the snack category, we’re seeing interesting trends around flavor and format. Many classic snacks, such as crisps, crackers and nuts, are being revamped with popular fermented flavor profiles like kimchi and sauerkraut. On the sweet side, chocolates made through microbial fermentation are claiming to be both climate- and gut-friendly alternatives.

ON RETAIL SHELVES:

Cocoa product substitutes from fermented oats and precision fermentation processes to create sustainable chocolate bars (Germany)Korean kimchi found as a popular flavor profile for instant ramen (Saudi Arabia, India, UAE)Nattō, made from fermented soybeans, reimagined as a freeze-dried snack or jerky (Japan)Panettone cake made with a natural fermentation process that results in a fluffy, moist texture (Brazil)

Fermented ingredients deliver sour, umami and tangy notes that make foods both memorable and balanced. From crave-worthy snacks to menu items that may support digestive health, fermentation presents an exciting opportunity to move the food industry forward.

FLAVOR FROM FERMENTATION

Watch Chef Ryan Flick incorporate fermented ingredients into his Plant-based Ravioli, featuring Griffith Foods Plant-Based Vegan Beef Seasoning and Custom Culinary® Brown Gravy Mix. The ravioli are filled with textured plant protein, slow-cooked in upcycled fermented red wine pomace, then finished with butternut squash and miso butter foam.

CREATE AND INNOVATE

THE INSIDE SCOOP ON INJERA

Injera is a fermented pancake-like flatbread traditionally made from teff flour. It’s a staple of Ethiopian and Eritrean cuisine, used both as a plate and as a utensil to scoop up stews and salads.

Injera Platter

Spongy flatbread served with atkilt wot (sautéed cabbage, potatoes and carrots), azifa (lentil salad), chermoula (herb sauce), blatjang (apricot chutney) and labneh (yogurt).

TAKE IT TO THE NEXT LEVEL

Fermentation preserves seasonality and can transform mundane flavors into something extraordinary. Contact your Griffith Foods representative to learn how our versatile products can enhance your culinary creations.

Seasonings

Our topical seasonings, marinades and brines deliver deep umami notes and fermented flavors, highlighted by fermented garlic, aged vinegars, warming spices and more.

Black Garlic and Balsamic Vinegar Snack SeasoningWinter Fruit BrinePepperoni Cure and Seasoning

Sauces and Dressings

Ingredients such as fermented red miso, rice wine, tamari and pungent fish sauce bring complexity to salads and dipping sauce applications.

Miso-Mirin and Ponzu GlazeNước Chấm (Vietnamese Dipping Sauce)

Textures and Coatings

Tart, fermented notes of a classic “starter” combined with butter notes can be used in both sweet and savory applications.

Sourdough Chickpea Pancake Batter

FUTURE BITES

Innovative products using fermentation techniques are popping up across the food industry. What’s coming next?

EDUCATION:

Fermented protein products will move from experimentation to a wider audience, and an important challenge will be educating consumers on the benefits of precision fermentation and similar processes.

THE HEALTH CONNECTION:

For fermentation-focused snack brands, more claims will be made between fermented items (e.g. pre- and probiotic-rich skyr and kombucha) and a broader range of possible health benefits beyond gut health, which will require substantiation through ongoing research in this space.

CHANNEL EXPANSION:

In foodservice, fermented meat and dairy alternatives are often found in fine dining. QSR and fast casual operations will further adopt plant-based fermented foods as the processes become more mainstream.

Sources:
Good Food Institute, “Fermentation for Alternative Proteins 101: Resource Guide,” 2023.
Mintel, 2024 FlavorIQ® Food and Flavor Outlook Report, January 2024.

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