How to Keep Up with Food & Beverage Trends Without Overspending

From the menus we create to the price points we offer, we all know that industry trends influence how we do business as caterers. In some cases, they can reduce expenses — like the shift towards plant-based proteins replacing traditional cuts of meat and seafood with cost-effective alternatives like tofu, tempeh, beans, and lentils.

However, trends often have the opposite effect on an event’s budget, driving up costs for high-demand ingredients and high-touch serving styles. As caterers, our goal isn’t solely to provide an excellent dining experience. We must also support our clients’ needs by maximizing their investment and helping them to save wherever possible.

Of course, there are plenty of ways to avoid overspending while still offering the trendiest flavor profiles, presentation styles, and menu options. Here are a few strategies to get the best of both worlds.

Stick with Seasonal Options

When in doubt, opt for seasonal foods whenever possible! This will help you avoid spending extra money on climate-controlled transportation and storage fees while also providing you with the freshest selection of ingredients. Plus, taking advantage of seasonal options allows you to source from local farmers and butchers, which can often lead to solid relationships and discounted pricing straight from the source.

Use What You Buy

Food waste continues to be one of the top profit-killers for caterers, so it’s time to get serious about using everything you purchase. Avoid overbuying, as that’s a surefire way to watch your bottom line go in the trash (along with that wilted kale). Instead, get creative with sustainable solutions that limit waste. For instance, you can easily whip up a pesto with carrot tops and broccoli stems! Similarly, you can use organ meat and bones to liven up gravy or stock. Food is edible, so find a way to utilize every part of an ingredient!

Test Out New Brands

Staying with your tried-and-true brands may feel comfortable, but it might not be the best decision for your profit margins. New brands are constantly entering the market, and it’s possible you could find an alternative of the same quality for a lower cost. But you’ll never know if you don’t try! Start by purchasing a small order of a more cost-effective brand and testing it out in the kitchen to see if you can produce the same results. 

Swap Out Secondary Ingredients

Most people can tell the difference between a Wagyu steak and a sub-par version of the same cut of meat. The same can be said about seafood, produce, and even plant-based proteins. However, the other ingredients that make a meal are typically undetectable once plated and served. Think oils, vinegars, broths, dressings, and grains — the “supporting stars” of the show. There’s no need to spend a pretty penny on these items in most cases. Instead, focus on producing a high-quality focal point and saving on everything else.

Offering trendy menu options doesn’t have to come at a steep cost for your company or your clients’ budgets. Smart shopping and strategic menu planning can keep costs within a reasonable range while providing customers with the top-notch experience they deserve!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.