Making the pounds go further - coping strategies for rising food prices

Food inflation money stacks

Food inflation is a reality we are all feeling at the moment. Whilst allmanhall are negotiating down proposed price increases, advising on product alternatives and range management, as well as mitigating risks on behalf of caterers, there are a number of other things you can also be doing. These will help lessen the impact of the rising cost of food and make your budget go further! Read on for some sound advice…

Three key areas caterers can be focusing on now:

1.  Supply chain management 

There are three key subareas which you can consider as part of your supply chain management to ease food inflation costs.

a) Your approach
  • Tendering
  • Operating dual supply
  • Consolidating your suppliers

 

allmanhall can help with all of these!

b) Range management

Undertaking a review of product lists is of benefit, enabling you to have focused buying lists with just the products needed to operate effectively. 

c) Cost to serve

This is the cost for a supplier to make a delivery, and you can reduce it by limiting the number of deliveries each week; increasing the value of each delivery; reducing the need for your supplier to split cases.

Read about these tips for caterers’ supply chain management in more detail here.

2. Operational practices

You could also consider revisiting the following practices in your catering team and processes, with a real focus on the financial outcomes. There could be some very tangible benefits to be gained through some small adjustments…

Food analysis
    a) Multi and upskilling your team to increase efficiencies  
Review and improve your team’s skills, to enhance kitchen practices which of course impacts costs. Also, a chef who is skilled and motivated will be willing and able to cook food, which can be more cost effective than using pre-packaged products.
b)  Waste reduction

Food waste can be a big unnecessary expense, along with being an environmental issue – whether this is kitchen waste or waste from meals read more here. For more tips on reducing waste click here.

c)  Equipment

Consider your long-term capital investment strategy with regards to equipment. Using modern equipment can really drive cost efficiencies. For further information on practical steps surrounding operational practices, click here.

3. Recipes and menus

Recipes on ipad

This has a real impact on food costs. Using smart and effective recipe and menu engineering can make a big difference, without changing your offering, you can shave off unnecessary costs with the tips below:

  • Flex your recipes
  • Increase in-house production
  • Follow the seasons
  • Brand vs own label
  • Drained weight of tinned goods
  • Technology.

 

For more detail on each of these points, simply click here!

For more consultative advice or guidance, contact us or find out more about how we can help, here. allmanhall’s approach is hands-on and practical, delivered by our team of experienced caterers and food procurement experts.

Share this blog

Whistleblowing

Please find below the allmanhall whistleblowing submission form. If you suspect or have evidence of any of our team or suppliers involved in any form of wrongdoing, please let us know. These will be examined and dealt with confidentially. If you wish to remain anonymous, please leave the contact section blank.

 

A link to our whistleblowing policy, can be found here.

Contact us

Fill in the form below and one of our team will be in touch.

Alternatively, give us a call on 01225 745520 or email hello@allmanhall.co.uk

allmanhall, West Barn, Manor Farm, Bradford Road, Corsham, Wiltshire, SN13 0NY

Click here for directions

± We do ask that all suppliers conform to our code of conduct, available here.

This website uses cookies to ensure you get the best experience on our website.