Fresh Food problems ahead?
Should restaurants follow the example of supermarkets and start to reduce the range of fresh produce they use?
Caitlin Morgan of the Independent newspaper reported on 1stMarch that supermarkets in Britain had started to remove product ranges in preparation for Brexit disruption. This was informed by a report by consumer research company, Kantar, which highlights the extraordinary measures that retailers are taking to maintain their sales in the face of possible Brexit difficulties. They note that 62% of all fresh food is imported, mainly from Spain and the Netherlands. Retailers are testing longer-lasting varieties of fruit and vegetables and delisting and simplifying imported ranges of products.
If the major supermarkets are making significant contingency plans for a no-deal Brexit, what does this mean for the hospitality industry? Should restaurants look at their menus and recipes with the same objective in mind?
Relying on locally sourced ingredients may not be enough as the demand for fresh produce soars (and possibly the price as well); though restaurants who have good, established relationships with small farms would find themselves with an advantage in this scenario. The upcoming events are still uncertain, however, a creative look at recipe sourcing could be a prudent strategy for those working in catering.
Kantar’s original report below: