Christmas can be a challenging time of year for any business. Running a restaurant, bar or hotel can pose unique challenges when it comes to sourcing high quality produce when demand is high and supply is low.
We spoke with one of our suppliers about how you can minimise your purchasing costs of fish and seafood in the run up to one of the busiest periods of the year.
The Christmas period presents a number of challenges with fish and seafood with poorer weather and increased demand can make many species that are well priced and abundant more expensive and in short supply.
From mid November market prices on most wild fish will increase, species that are severely impacted are the perennial favourites on Christmas menus. Lemon Soles, Monkish and Scallops being some of the worst impacted.
To get the best possible price and quality it would be recommended that you buy these species early November and freeze down when the prices are lower and the availability is still favourable. During the Christmas and New Year period availability of wild fish, Cod, Haddock, Plaice, Lemon Soles, Scallops etc will be little to nothing at all.
In preparation for this period it would be highly recommended that stocks are frozen down while the prices are cheaper, if this is isn't a viable option it would be advised to use the closest possible product.
Interested in finding out more about working with The Full Range? Get in touch using the form below to learn more about streamlining your food purchasing costs and maximising your margins in the build up to Christmas.
