John Pinder, managing director of Lynx Purchasing, said: “Inflation is at a historically low level, and as we move from spring into summer the availability of UK meat, seafood and fresh fruit and veg is generally very good, quality is high, and value for money is excellent.
“As the same time, there’s a strong consumer appetite for new flavours and innovative dishes. We are continuing to see new smokehouse and barbecue concepts rolling out, and this trend coincides with an upsurge in slow-cooked dishes and underused meat cuts such as brisket and pork shoulder appearing on menus.
“It’s not often these factors come along together, and so it’s a real opportunity for restaurants, pubs and hotels to refresh their menus. We’re not suggesting that operators drop their best sellers, but they should be speaking to suppliers about which produce is best value, and using specials boards and dish-of-the-day promotions to try new ideas.”
The call to use seasonal produce to ring the menu changes comes in the newly published Summer 2015 edition of the Lynx Purchasing Market Forecast.
Suggestions include, working with suppliers to identify good value cuts of beef and pork suitable for barbecue, smokehouse and slow-cooked dishes.
Reduce reliance on the most popular fish species, such as cod and haddock, by offering ‘catch of the day’ seafood specials. Fish from British waters, such as hake, Pollock, mackerel, gurnard, grey mullet, bream, sea bass, dabs, lemon sole, brill and plaice are all expected to be in good supply.
The guide also suggests offering seasonal British vegetables as a menu accompaniment, varied according to availability, quality and price. British cauliflower crops are forecast to be plentiful and British cabbages and courgettes will remain good value once homegrown supplies are available.
Pinder adds: “The current benevolent market conditions won’t last forever. Even when inflation is low, caterers don’t always see the same deep discounts that consumers enjoy, and the weather will always throw us some surprises in terms of supply issues.
“By trying new ideas now, operators can offer customers the all-important variety they want. A broader range of dishes with proven appeal can make all the difference when conditions change and competition gets fiercer.”
Lynx Purchasing works with more than 2200 businesses including hotels, pubs, restaurants, healthcare and education providers.