Chefs and hospitality businesses are responding to the challenges of the current trading environment by making the most of fresh produce and innovative dishes.
After a challenging 2022 involving inflation, supply issues and new legislations, the Bidfresh Group with its three specialist fresh food businesses; Campbell Brothers (catering butchers), Direct Seafoods (nationwide fishmongers) and Oliver Kay (fresh ingredient suppliers) has today released its latest Fresh Food Trends Report set to inspire the industry for 2023.
Great expectations despite cost of living crisis
Bidfresh’s research shows that even in a downturn, consumers still have high expectations when eating out. Demand for a broad and diverse choice which has that kick of quality, justifying the spending of consumers’ hard-earned cash is at the forefront.
High quality fresh produce, prepared and supplied by experts, remains at the heart of menu planning and having the best ingredients to keep consumers engaged and interested is essential.
Combining the insight of experienced greengrocers, fishmongers and butchers in each business, the report sets out to demonstrate the many ways in which hospitality is responding to the challenges of the current trading environment, as well as how to stay ahead of the curve.
Key trends
They key trends have been identified as nose to tail, managing costs, sustainability, British food, wow factor, social media friendly, takeaway & delivery
Jane Aukim, head of marketing at Bidfresh said: “It’s incredibly refreshing to see that although consumers are under much financial strain when dining out, they are still keeping sustainability as a priority in 2023, along with reducing their food waste and supporting local by choosing British produce.
“Our hard working British farmers and producers continue to be faced with unprecedented challenges, so I’m pleased to see they are at the forefront of consumers’ minds and that we as an industry are focussed on supporting them.
“Despite a universal tightening of the purse strings, the ‘wow factor’ trend will allow chefs to use their creativity when building their menus. Dining out has become a highly valued luxury for many, so it will be important for chefs to consider how they can evolve their dishes and adhere to the more mindful choices consumers are making, whilst adding a twists and sense of occasion to their menu options.”
Nose to tail
Particularly relevant for fresh meat, across all sectors of the hospitality industry, chefs are working harder than ever to use every part possible of the produce they buy, reducing food waste and supporting sustainability, as well as making the most of budgets.
Managing costs
We find ourselves in challenging times not only when trying to make margin on menus, but with labour shortages and spending pressures all continuing to put strain on the industry. To help manage these challenges, chefs are utilising their knowledge and skills, using meats that can be slow cooked and versatile smart swap ingredients.
Sustainability
Despite the pressures on eating out budgets, consumers are still wanting sustainably sourced food, and chefs are committed to protecting food resources. Reducing waste to not only support sustainability but also help improve costs, and sourcing locally to reduce food miles are amongst some of the measures both chefs and consumers are taking to remain green.
British food
We’ve had Brexit, Covid-19 and now pressures on supply due to the unrest in Ukraine and unprecedented weather conditions across Europe last year. So it’s no surprise that there is more focus than ever on the challenges and opportunities facing British food producers, and how consumers can look for opportunities to support British farmers and growers.
Wow factor
That something special. Consumers want meals that feature produce, flavours and styles that go beyond what they prepare at home and give them that sense of occasion and value for money.
Social media friendly
An important part of the wow factor is ensuring that dishes look fabulous enough to star on social media. The more buzz you receive on social media, the more opportunities to entice those customers who have noticed you whilst scrolling through their feeds!
Takeaway and delivery
This is a trend that jumped back into action during the pandemic, however in this new way of living consumers continue to embrace and enjoy that same level of flexibility, sometimes choosing to order restaurant-quality food to eat at home. Having a menu feature dishes adapted for takeaway and delivery options continues to be popular.
Conclusions
The fresh food trends report has been created to help support chefs and operators in planning for the year ahead. It has been compiled using exclusive sales data from Bidfresh’s specialist businesses who supply thousands of chefs throughout Britain each day.
The report features insights into the best sellers and rising star products within the fresh ingredients world. Including the latest product growth predictions across seafood, the changing demand and current costs and opportunities surrounding meat, and what’s selling well and when in the world of fresh fruit and vegetables. It also advises on key menu trends for 2023, supported by dish inspiration.