Operators who can adapt their Christmas menus in response to shifts in price and availability will be in the strongest trading position this festive season.

This is the advice from hospitality buying specialist Lynx Purchasing, who say timely adjustments to bumps in the supply chain will stand companies in good stead as Christmas approaches. 

That could mean substituting beef for turkey, offering sea bass or sea bream as an alternative to salmon, or switching the seasonal veg according to availability, Lync Purchasing notes. 

Managing director Rachel Dobson suggests that combined effects of avian flu and supermarkets securing their supplies early, will affect both the availability and price of turkeys this Christmas.

“Processed potato products, such as roasties for the Christmas dinner, are commanding higher prices as a result of the impact on crops of this summer’s extreme hot weather in Europe,” she adds.

Other product areas to be aware of include onions and rice, both of which could face supply chain issues, pushing up prices. 

On the other hand, commodity prices for cheese have come down this year, which makes using it on menus better value. 

“Operators who are able to use specials boards tactically, or make changes their seasonal menus to reflect changing price and availability, will be in the strongest position as their busiest time of year approaches,” says Dobson. 

She emphasises that after two years of inflation, operators now have to try and estimate consumer confidence when it comes to booking festive meals.

““For those operators who need to put set menus in place, in terms of both the meal and the price, the best advice is to speak to suppliers as soon as possible, put orders in place, and agree prices where possible. Those who are able to keep some flexibility in their menu planning will be in a stronger position to offer customers great quality as well as value.”

Dobson adds: “In buying terms, one way to manage potential price increases, and reduce the impact of supply chain disruption, is to source to home as closely as possible, and to buy produce when it’s at its best in term of quality, yield, value and availability. That dovetails very neatly with consumers’ willingness to support British food and drink producers.

“As the peak trading period in the run-up to Christmas approaches, operators who can spotlight British produce have an opportunity to make their menus stand out as everyone competes for customer spend, as well as give them a reason to come back out in 2024.”