We’ve reached that point in the calendar when marketing departments are busy collating stock images of snowmen and robins. They are the first steps in promoting a hospitality brand for winter. At the head offices of mid to large estate operators, it is the beginning of an annual difficulty. In the saturated UK market of over 83,000 food-led sites managing the deployment of a new seasonal menu of unfamiliar recipes across differing regions is matched with potential for overspend, weeks of invoice reconciliation with new suppliers and a predictable dent in profit and loss.
Combining the most recent price data available with social research through our own industry partners, we highlight the opportunities where procurement technology can limit and disrupt the risk of overspend in the hospitality and catering trades.
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