A stronger focus on seasonal dishes is needed if operators hope to maintain margins over the coming months, warns buying specialist Lynx Purchasing.
With food inflation volatile, and British meat prices rising in the wake of the horsemeat scandal, “chefs will have to do more than pay lip service to seasonality”, insists Lynx Purchasing managing director John Pinder:
“Phrases such as ‘in season’ and ‘locally sourced’ are increasingly used on menus, but the reality is that the dishes themselves don’t change very much from season to season, and so pubs, hotels and restaurants aren’t getting the benefits of featuring products when they’re at their cheapest.”
The comments come as Lynx Purchasing publishes the Spring 2013 edition of its Market Forecast. An overview of market and pricing trends for hospitality operators, the Market Forecast combines analysis of headline ONS inflation figures with exclusive insight from Lynx suppliers.
Beef and lamb
Pinder said: “The price being paid for British beef cattle at auction has increased as people seek assurances about provenance in the wake of the horsemeat scandal, and that can be expected to work its way through the supply chain. As well as prime cuts, quality beef trim for dishes such as burgers and pies is likely to cost more.”
In contrast, Lynx expects lamb to offer caterers a good option for meat dishes across the spring. “Lamb is the best value it has been for two years, and should definitely be revisited for menu options.
“Cheaper imports have pushed down lamb prices, so British farmers will also be hoping to see benefits from renewed demand for home-produced meat. For the time being, the best way that caterers can support British farmers is to serve British lamb while it’s good value.”
Versatile fish
Fish is also expected to offer a cost-effective menu option over the next few months, especially flat fish species as dabs, brill, Dover sole, megrim and lemon sole. “These fish are very versatile, and by working closely with suppliers, caterers can encourage customers to try a wider range of fish species, using specials boards to promote the ‘catch of the day’.”
Monitor staple vegetable prices
In the wake of 2012’s poor harvests, potatoes, as well as vegetables such as carrots and parsnips, will remain in short supply. “It’s more important than ever to monitor price lists and delivery notes. Many operators don’t check the prices they’re being charged for staple items. Our advice is to query price rises, and be ready to substitute alternative products – or switch suppliers,” said Pinder.
About Lynx
Lynx Purchasing offers caterers access to the best prices in the market, with no fees or contracts. Lynx customers also benefit from detailed market insight, enabling them to plan menus more effectively.
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