Food sourcing and menu planning for 2010

The festive season of 2009 is already a distant memory in the minds of many menu planners. The big decisions for this Christmas should have been made months ago, with the tinsel-laden dishes and supplies all firmly in the bag. The focus now should be all about the year ahead - so what's on your menu for 2010?

The Publican's recent Food Report highlighted just how varied pub menus are these days, with significant rises in Chinese, Indian and Italian dishes on pub menus, alongside a reinvigorated traditional British food market.

Whether your menu is varied, offering a wide range of different dishes, or majors on one cuisine such as Thai or Indian - or British - one thing is for sure: you will have to make sure it works hard for you in 2010.

3G Food Service and Seafood Solutions is a specialist distributor of chilled and frozen foods to pubs. Marketing manager Tim Shearer says that in 2010 it will be more important than ever for pubs to get out of the starting blocks fast - with strong menus, promotions around them, and an upbeat, positive projection of your business to potential customers.

"Post-Christmas, consumers will be looking for some cheer as the New Year commences," reasons Shearer.

"It's likely the UK will still be in recession so pubs could raise spirits by offering value-for-money meal offers that will enable consumers to eat out at low cost. January is traditionally the start of the main diet season too - so pubs should offer a variety of dishes that are ideal for dieters. Fish and seafood is perfect for this proposition, because it is healthy, light, affordable and great for seasonal menus or specials boards."

In the first three months of the year, continues Tim, pubs should be sure to increase the number of lighter, diet-friendly dishes on their menus - but offer them in tandem with comforting dishes to help customers through the winter months too.

Going local​

Local food was a trend that was once again identified as a strong area for pubs in The Publican Food Report 2009, with 75 per cent of food pubs now using local suppliers.

PSL is a food-buying consultancy which works with pub groups large and small to help them achieve the highest possible food margins and the lowest possible food prices.

Matt Tough, the company's sales and marketing director, says offering local food will tick the boxes of green-conscious consumers, as well as those who simply want to support local suppliers or try the local produce.

And local produce can offer a reason to get a few more percentage points into your GP.

"Small-scale local suppliers tend to command a price premium, so despite their proximity operators will probably end up paying more," comments Tough. "However, by promoting the fact that they are using local suppliers for fresher, greener produce consumers will expect to pay more, and as long as what they are served is good quality, this will allow a premium price-point."

Licensees and pub chefs can source local food cost-effectively by going direct to producers and cutting out the middle man, as well as by offering different cuts of meat and dishes such as braised recipes.

Moreover pubs need to make sure they don't fall into the trap of sourcing a menu full of quality local produce, but failing to tell the customer about it, continues Tough.

"It is vital if outlets are going that extra mile and sourcing produce locally, to 'shout about it' - target people seeking provenance in their dishes via menus, blackboards, posters and any ads which go into the local press and directories," he advises.

PSL produces The Green Book - a free resource providing pubs and other foodservice operators with details of specialist food suppliers to meet their organic, free range or green requirements, as well as providing information on sustainable ingredients which can be sourced locally.

Local champions​

Another company which can help pubs make the most of local suppliers is 3663 First For Foodservice.

The wholesaler claims to have been the first national distributor to champion local products from local people through a local sourcing initiative launched in 2005, offering local and regional ranges from Britain's recognised food regions.

More recently its ranges were extended to include 560 products from 83 local suppliers in East Anglia, South West, Wales, North Wales, Scotland and Yorkshire.

All suppliers are carefully screened, with the wholesaler saying it takes great care to be flexible and supportive with local suppliers, respecting their independence, the need for a reasonable return and prompt payment.

With its long-running Positive Steps campaign on healthier eating, and low-fat, reduced-salt menu options, 3663 can also help pubs supply healthier options, with more than 300 of its own brand products already meeting Food Standards Agency targets ahead of the official 2010 deadline.

One other thing that will be key to your menu next year is your pricing structure of course. Can independent pubs really compete with the deals in the managed chains?

Back to 3G Food Service's Tim Shearer.

"Despite the plethora of vouchers and discounts currently available from a large number of outlets, most consumers recognise that quality food comes at a price premium," he says.

"In 2010, the successful pub food operator will provide high quality food that offers excellent value for money with great service and a welcoming atmosphere.

"Pub chefs should ensure that their menu is refreshed regularly to maintain diner interest and supplement menus with creative specials boards that draw on locally sourced British specialities that the 'voucher' restaurants won't be able to offer. This will create a distinct point of difference that outlets can really promote, and which will resonate with the British public."

So there you have it…go local, go healthy, keep it varied…and if you do, maybe you can avoid having to compete too hard on price.

Let us know how you get on.

A frozen chip's a frozen chip isn't it? Or maybe not…​

The UK's most famous frozen chip supplier is proud of a sourcing chain that benefits everyone from the consumer to the farmer - via the pub chef of course.

The food giant works with more 300 farmers across the UK - often relationships stretching back three generations - and contributes £75m a year to British agriculture as the UK's single largest customer of potatoes.

Adrian Greave, associate director of McCain Foodservice, explains that the company has a unique integrated supply structure.

Starting with its dedicated seed business in Montrose, Scotland, it continues with a passport scheme which tracks every batch of potatoes through planting, growing, harvesting and distribution, resulting in full traceability for every product.

McCain has committed to sourcing 100 per cent British potatoes for all its chips (wherever possible), and is a proud member of the Red Tractor Scheme, which offers a guarantee that products carrying the mark use British potatoes grown to Assured Food Standards guidelines.