With soaring energy bills and tight margins, to rising food costs and staff shortages, public sector caterers are facing immense pressure. Bidfood say they are here to support chefs and caterers to navigate these challenges.
Managing costs, you can control
With the inflation and budget changes adding a staggering £3.4 billion across the hospitality sector, controlling costs is more important than ever.
A great starting point is to build your menu around seasonal ingredients, which are typically more affordable and readily available. You can also make smart protein switches like blending minced beef with lentils in dishes such as cottage pie. This stretches ingredients further, reduces costs and enhances flavour.
Small energy changes with big impact
With utility prices rising and inflation squeezing catering contracts, saving energy is imperative. Switching to LED lighting can reduce energy use by up to 80%, especially when paired with motion sensors or timers in storerooms or offices.
Appointing energy champions among your staff can help maintain awareness and encourage simple habits, like switching off unused equipment.
Waste less to save more
Reducing waste is another fast and effective way to cut costs and support sustainability. Food waste starts before the food order is even completed, so managing inventory effectively is one of the most crucial steps.
To prevent overstocking and unnecessary spoilage, track your inventory in real-time using management software or regular manual checks. While bulk buying can be cost-effective, it should only be used for items with long shelf lives.