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According to the Summer 2015 Lynx Purchasing Market Forecast, released earlier this month, now is the ideal time for pubs, restaurants and hotels to trial new dishes that make the most of seasonal produce. At present, inflation is incredibly low while the quality and availability of meat, seafood and fresh produce is high, making it the perfect time for caterers to revise their existing menus. As the report states, the transition from spring into summer is also a great opportunity for caterers to refresh their 'specials' boards and speak with existing and potential suppliers about which ingredients are the best value. As we enter peak barbecue season, there is increased consumer demand for beef- and pork-based dishes, along with smokehouse and slow-cooked dishes. Lynx advises caterers to keep menus flexible and speak to suppliers about the best value cuts of meat. As an example, rib-eye prices are high given their popularity, while sirloin is less popular and therefore a more affordable option for independents looking to diversify their menus. In regard to seafood, haddock and cod are likely to be impacted by quota restrictions, and Lynx advises operators to source fish from British waters as a more sustainable option. These fish, which are highly available, include lemon sole, mackerel, hake and pollock. According to the report, incorporating seasonal British vegetables within dishes will allow caterers to diversify their menus based on quality, price and availability. It is predicted that cauliflower crops will be abundant, keeping prices at a minimum. As soon as home-grown supplies are available, cabbages and courgettes are also likely to be an affordable option. However, a forecasted drop in Spanish onion crops will keep prices high through the summer season before declining only slightly in September at the start of the new British season. Salad ingredients, such as lettuce, cucumbers and tomatoes, are predicted to be high quality and great value for caterers. Baby leaf salads grown in the UK, including red chard and rocket, are also expected to be great quality and are good ingredients to use when catering for health-conscious diners. Incorporating seasonal produce into menus is not only cost-effective, but it demonstrates diversity and is good for the environment. As Lynx managing director, Jon Pinder, states: "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." View the full report.
