Restaurants urged to “try new menu ideas”

Restaurants across the country should take advantage of cheap prices and low levels of inflation to trial new dishes and menu ideas, it has been claimed.
According to the Lynx Purchasing Market Forecast, the availability of quality UK meat, seafood and vegetables is likely to be very good in the coming months, meaning Chefs should make the most of the “excellent” value for money on offer.
The report recommended that people working in Head Chefs jobs should speak to suppliers to identify the best value cuts of beef and pork for barbecuing, smokehousing or slow cooking, while they should introduce a flexible menu to reflect the availability of produce.
Chefs should also avoid the likes of cod and haddock, and instead offer ‘catch of the day’ fish specials featuring the less commonly seen likes of hake, pollock, grey mullet, dabs, bream, mackerel, gurnard, South Coast sea bass, lemon sole, brill or plaice, which are all expected to be in good supply this season.
British cauliflower, cabbages and courgettes might also be featuring more prominently on menus in the next few months after forecasts that they will all offer good value this summer, while customers could see their salads containing more watercress, rocket and chard.
Speaking about the report, Lynx Managing Director John Pinder said: “The current benevolent market conditions won’t last forever. Even when inflation is low, caterers don’t always see the same deep discounts that consumers enjoy, and the weather will always throw us some surprises in terms of supply issues.
“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.”
A separate report from CGA Peach suggested that it could be a busy few months for people in Chefs jobs across the UK after it found that 88 per cent of people plan to visit restaurants next month at least as much as they did in the previous period.
By Owen Mckeon
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