Blog

By Lynx on 1st August 2016

A month on from the Referendum and the UK hospitality industry seems to be in a state of uncertainty.  We’ve seen some operators express fears about falling consumer confidence, others report no adverse impact on trade, while most seem to be keeping their heads down, reserving judgement for now and trying to maintain a ‘business […]

By Lynx on 29th June 2016

Whichever way individuals voted in the EU referendum and whatever they feel about the outcome, we can all agree that chefs and operators would be wise to start planning for some turbulent times ahead in terms of the price they pay for food, drink and many other essential goods and services. As we said in […]

By Lynx on 26th May 2016

Does coffee keep you awake? One group that seems to be having a few sleepless nights is the International Coffee Organisation, the trade body which links coffee growing and importing countries. The latest edition of our regular Market Forecast reports the ICO’s forecast of a 25% increase in global demand for coffee by 2020, which […]

By Lynx on 24th April 2016

The unexpected is probably the only thing you should always expect from the UK’s thriving eating out scene. News that the first ‘naked restaurant’ will open in London as a pop-up this summer hit the headlines recently. The Bunyadi, named for the Hundi world meaning natural, will have no electric lights and mobile phones will […]

By Lynx on 2nd April 2016

As always, the latest edition of our regular Market Forecast throws down a few challenges for chefs, this time when it comes to planning menus for the spring and summer. For example, both sea bass and salmon face pricing challenges – sea bass because its popularity in menus puts pressure on farmed supplies, while salmon […]

By Lynx on 10th March 2016

The need for pub operators to constantly raise their game on food is nothing new, but it’s a topic that received a new airing in February at the PUB16 trade show. Lynx Purchasing spent a busy couple of days at London Olympia, talking to chefs and licensees from single pubs and multiple-site operations about how they can […]