In the hospitality industry the challenge of managing operating costs is a relentless task for restaurant, cafe owners and culinary professionals. Among these, the cost of ingredients represents more than just another line item in the budget. It is a multifarious detail deeply entangled with broader economic forces that define market dynamics. In my book "Hospitality and the Bottom Line: A Guide to Managing Costs" I deep dive into the many different elements of rising costs in the food industry including managing ingredient costs.
Managing rising operating costs in any industry is something that demands strategic acumen. In hospitality, it also requires grace. In hospitality we are driven to be and deliver our best day in day out, all the time understanding more than most other industries that it must be balanced with the commercial realities of the offering. In the hospitality industry, when your service is delivered you are at the coalface, not in some tall tower or other office where you are effectively invisible and can possibly get away with delivering a lesser quality product or service because the marketing department will smooth it over. It’s on you. It’s personal and it affects many people on your team directly and indirectly.
"Efficiency in hospitality doesn't mean cutting corners; it's about weaving cost-consciousness into the fabric of luxury, ensuring every dollar spent enhances the guest experience and contributes to a sustainable, thriving business."
Paul J. Lange
The hospitality sector, by its very nature, is subject to the whims of market forces that shape the cost and availability of ingredients. Seasonal changes are among the most palpable of these forces. With every cycle the earth journeys around the sun passing through the four seasons, the availability and price of produce ebb and flow, creating a rhythm that dictates the pulse of the market.
Whilst studying data and various statistics can provide the basis for some solid predictions, counting cards at the BlackJack table would be more productive. And who has time for this level of analysis? Some larger operations can and do but the cost intensity sets it beyond the reach of the average operator who is left with a bountiful harvest one year leading to a glut of produce, driving prices down and offering opportunities for cost-saving menu planning, followed by next season or next year marred by harsh weather, typhoons, floods, tornados, cyclones and hurricanes can result in scarcity, pushing costs up and straining budgets.
Obviously there is a level of general predictability in the context of seasons. However beyond this lies the unpredictable forces of geopolitical tensions, aforementioned natural disasters, and logistical bottlenecks. A diesel shortage or even just a shortage of AdBlueⓇ will disrupt the logistics industry which runs on the back of big trucks.
These supply chain disruptions can lead to abrupt shortages, forcing prices to spike and challenging the stability of restaurant operations. For instance, a trade embargo may limit the availability of a key ingredient, or a logistical bottleneck might delay shipments, disrupting the entire supply chain.
Take the AdBlueⓇ example. AdBlueⓇ is a diesel exhaust fluid used in vehicles with Selective Catalytic Reduction (SCR) technology and is a solution made from synthetically manufactured urea and demineralized water. Without it trucks fitted with SCR wont run unless you disable it by software which is illegal anyway in most countries. The largest producers of urea in the world are China and India followed by Russia, Indonesia, the United States of America and Canada. Forget about toilet paper shortages (remember COVID), if sea freight is disrupted the trucks won't be able to roll to deliver the toilet paper to begin with. There is a lot to be said, and a case to be made, for national self sufficiency but that is a topic for another book.
Furthermore, global market trends add another layer of complexity. Changing consumer preferences, often fueled by the rise of food trends or health and sustainability concerns, can suddenly increase the demand for certain ingredients. Regulatory shifts and economic events, too, play a significant role in shaping the market. For example, a new health regulation might increase the demand for organic produce, while an economic downturn could shift consumer preference towards more budget-friendly menu options. Please, if you are forced to offer lower cost options, pack them full of as much quality as you can and avoid the temptation to offer low energy food and use cheap (often toxic even though permissible) additives.
Having a grasp of these market dynamics is not the end game. It is simply a means for restaurant owners and culinary professionals to become empowered and better navigate through or around the storms that these dynamics create. It's about transforming knowledge into strategy, and strategy into action. By understanding the factors that influence ingredient costs, hospitality professionals can make informed decisions, anticipate market changes, and adapt their menu planning and ingredient sourcing accordingly.
Seasonal changes used to guide menu creation, taking advantage of the flavours and lower costs of seasonal produce. Previously, menus were shaped by what was locally available. Today, global supply chains allow access to a wide variety of ingredients year-round, leading many restaurants and cafes to offer standardised menus throughout all seasons. This approach, similar to fast food models, ensures that customers can expect and receive their favourite dishes at any time, focusing on consistency. However, in the past, consistency was about quality in both product and service, not just the availability of certain dishes, except for signature and staple items. The expansion of global supply chains and the drive for year-round availability of all products have diluted the understanding and appreciation of seasonally and locally sourced produce.
Similarly, staying informed about geopolitical developments and supply chain statuses can enable restaurant owners to devise contingency plans, ensuring a steady supply of ingredients and mitigating the risk of sudden price surges. That said, sourcing local ingredients is another way of more solidly mitigating such risks and comes with many other benefits. I address sourcing from local producers in my book "Hospitality and the Bottom Line: A Guide to Managing Costs" and will also write about it in a new article soon with more focus.
Understanding consumer preferences, staying abreast of global market trends, and emphasising local sourcing can provide a competitive edge for restaurant owners. This approach enables them to tailor their menus to meet consumer demands and capitalise on trends that enhance profitability. For instance, the surge in plant-based diets presents an opportunity for restaurants to diversify their offerings with ingredients that are both budget-friendly and appealing to a growing group of consumers and their preferences. Embracing local produce is again a strategic move that aligns with this trend.
One thing about the plant-based diet trend. Serve fresh vegetables and prepare them by all means in creative ways if you cannot just leave them alone and let them shine for what they are with minimal interference. Under no circumstances though should you succumb to the solicitation of so-called plant-based meat. If someone wants to eat meat, sell them a steak!
The ultimate goal of mastering ingredient cost management is to strike a harmonious balance between offering culinary experiences of exceptional quality and maintaining cost-efficiency. It's a fine balance and one that requires creativity, adaptability, and a solid understanding of the market. If you can keep abreast of what is happening in those areas of the country and/or world and the resultant market forces that will impact your supply chain, restaurant owners can navigate the complexities of ingredient pricing and leverage insights to create a more resilient and adaptable business strategy.
In conclusion, mastering ingredient cost management in the hospitality sector is a continuous and dynamic process. It's about staying informed, being adaptable, and always strategizing for the future. By embracing these principles, restaurant owners can turn the challenge of managing ingredient costs into an opportunity for innovation, growth, and sustained success. Forget about just surviving by working reactively to these dynamics. Instead master them and choose to thrive in the constant changes of such an amazing and essential industry such as hospitality.
Are you seeking to refine and grow your hospitality business? Would harmonising the art of culinary experiences and smart cost management create opportunities for you? I'm here to help. Together, we will leverage your existing strengths and additional strategic insights to elevate your operation. Let's discuss how targeted, practical solutions can drive your success even further. Reach out to me today, and let's start a journey to enhance your culinary distinction and optimise your financial outcomes.
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