Page 66 - Hospitality Horizon - February-March 2021
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F&B PARTNER
WE FEAR A risks on the growing, purchasing and the
delivery of expensive food which, typically,
DOWNGRADING OF has higher risks over wastage. In other
words, if you’re flipping burgers and don’t
FOOD QUALITY sell a box, you can suck that up; but if you
have got a load of unsold steak then your
JAMIE OLIVER losses are so much greater. So I think lower
value food items might be seen a lot more.
The other side of that is in a global
recession people have less money in their
pockets, and that leads us to the same result
– lower value food items.
You have always been very outspoken on
food quality – how will this change
post-Covid? Now, we could be talking
That’s actually one of my biggest worries.
There are two big reasons why we might fear about swapping food in and
a downgrading of food quality in the months out with a view to
and years after the pandemic. economising, or ensuring
The first is because producers, retailers
and hosts (restaurants) won’t want to take we have less wastage.
66 FEBRUARY-MARCH 2021 hospitality horizon
