How can you take advantage of the trend to cut the cost of cooking?
We all know that cooking needs passion and precision. But the rising cost of energy and ingredients has created a fresh set of challenges for chefs. The solution? Many are tackling this issue head-on, serving up the latest trends through strategies that address rising costs and add value to their offerings.
1. ADD VALUE WITH TIERED MENUS
89% of British diners are looking to save money by ‘eating out differently’.1 The chef’s answer? Tiered menu options that cater to a range of budgets without compromising quality. By offering different price points and portion sizes, restaurants can attract a broader customer base and ensure that everyone can enjoy their dishes while maintaining artistic integrity.
2. GO ‘TOP TO TAIL’ WITH INGREDIENTS
Another cost-cutting trend is using entire vegetables from ‘top to tail’ (and similarly with meat – using the entire animal). Because food waste from hospitality and foodservice makes up 12% of the UK post-farmgate total.2 That’s a lot of wasted food… and money. But using whole ingredients in dishes doesn’t just reduce costs; it offers unique and exciting flavour profiles that can surprise and delight diners.
3. EMBRACE THE DOGGY BAG
Nobody likes to leave behind a half-eaten meal that’s been crafted with care. So, the concept of doggy bags has gained traction as a win-win solution for both sustainability and cost-effectiveness. The problem? 46% of ‘meal leavers’ find asking for a takeaway container embarrassing!3 So, actively encouraging customers to take leftovers home not only helps reduce food waste but also allows customers to enjoy a second meal, saving money in their own kitchens. And with very few outlets actively offering doggy bags, this simple gesture could really set you apart from the crowd!
CHALLENGE ACCEPTED
Despite the rising cost of cooking, chefs are not backing down. Tiered menus, ‘top to tail’ practices, and promoting the use of doggy bags are just a few of the strategies restaurants are adopting to tackle it. Introduce these small but mighty changes, and you will not only have sustainable foundations to build on but will inspire a new generation of mindful and budget-savvy food enthusiasts.
1 IDG: Eating In Vs Eating Out Report, 2022 | 2 WRAP: Food Surplus and Waste in the UK (Updated Dec ’22) | 3 WRAP: Barriers and Opportunities for Out Of Home Food Waste
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