Former chief executive of the British Hospitality Association (BHA) Bob Cotton has said that restaurants and all food service operators must be flexible, be aware of their food margins, and be innovative in the face of the threat of food inflation doubling this year.
Cotton speaking in his role as hospitality advisor to Wellers Accountants, also said that restaurants could consider the role that portion sizes can play in reducing obesity levels, especially at a time when the government “continually stresses the dangers of obesity, and the catering industry’s responsibilities towards it”.
He said: “In the last few years, many have re-engineered their menus to introduce new dishes which are less expensive to prepare but which are still attractive to the customer and can be priced accordingly. Using cheaper cuts of meat and other ingredients in new dishes can enable prices to be maintained with the necessary profit margin, Buying in prepared menu items might also be an option.
“Portion sizes, too, should not be sacrosanct. A recent report in the UK suggests that domestic food waste is a major problem for the country as a whole; there is little doubt that it can also be problem for any restaurant. This is not just in the preparation of menu items where good stock control and buying can reduce it, but in returns from the customers’ plates.
“At a time when the government continually stresses the dangers of obesity, and the catering industry’s responsibilities towards it, restaurants could consider the role that portion sizes can play in reducing obesity levels. A couple of ounces off the steak, one or two fewer chips, a little less bread offered, less sugar and cream used in desserts - over a year, the savings in food cost will add up to a significant sum for any restaurant.
“Clearly, smaller portions need to be carefully handled and priced but in the final analysis, when food costs continue to rise even after the menu has been re-engineered and other costs reduced, the option is stark: increase the price or reduce the portion size. The wise restaurateur will need to keep a close eye on both alternatives.”
