Fresh ideas to tempt consumers

Across Bidfresh’s specialist businesses, research has shown that, even in a downturn, consumers still have high expectations when eating out.

The top fresh food trends that are predicted to dominate the hospitality industry this year have been highlighted by Bidfresh in a new report.

Created to support chefs and operators in planning for the year ahead, the report has been compiled using sales data from Bidfresh’s specialist businesses – Campbell Brothers (catering butchers), Direct Seafoods (nationwide fishmongers) and Oliver Kay (fresh ingredient suppliers). Between them, they supply thousands of chefs throughout Britain each day.

The key trends identified are:

Nose to tail: In all sectors of the hospitality industry, chefs are working harder than ever to use every part of the produce they buy, reducing food waste and supporting sustainability, as well as making the most of budgets. This is particularly relevant for fresh meat.

Managing costs: Hospitality businesses are finding themselves in challenging times not only when trying to make margin on menus, but also with labour shortages and spending pressures. 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 support sustainability and lower costs, and sourcing locally to reduce food miles, are two of the measures that chefs and consumers are taking to be more green.

British food: With Brexit, Covid-19, pressures on supply due to the invasion of Ukraine, and unprecedented weather conditions across Europe last year, there is more focus on the challenges and opportunities facing British food producers, and how consumers can look for opportunities to support British farmers and growers.

Wow factor: Consumers want meals that feature produce, flavours and styles that go beyond what they prepare at home and give them a 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.

Takeaway and delivery: This is a trend that was seen during the pandemic; however, consumers are continuing to embrace that same level of flexibility, sometimes choosing to order restaurant-quality food to eat at home. Having a menu that features dishes adapted for takeaway and delivery remains popular.

Jane Aukim, head of marketing at Bidfresh, says: “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.”

She adds: “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 twists and a sense of occasion to their menu options.” CCM

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