Author name: lynxcontrol2112

Hospitality operators must quickly put the disappointing Budget behind them, as well as accept high prices for some core Christmas products, warns hospitality purchasing specialist Lynx Purchasing. “The focus now needs to be firmly on working with suppliers to trade through the challenging first few months of 2026,” says Lynx Purchasing managing director Rachel Dobson.

Hospitality operators face further pressure on profits this summer, with inflation expected to drive up prices on a range of core menu products, warns purchasing specialist Lynx Purchasing. With staple products such as meat, potatoes and dairy already recording price increases significantly ahead of the headline rate of inflation, operators face the dilemma of whether

Operators facing the challenge of higher food and drink costs need to benchmark their purchasing and be ready to shake up bad habits this spring, warns hospitality specialist Lynx Purchasing. Rachel Dobson, managing director of Lynx Purchasing says: “This isn’t a market in which operators can afford to be complacent about any aspects of their

Hospitality and catering businesses need to be ready to weather a challenging winter as higher operating costs and volatile food pricing have an impact, warns hospitality buying specialist Lynx Purchasing. “The pattern of Christmas trading is now clear for almost all operators,” says Rachel Dobson, managing director of Lynx Purchasing. “Menus are in place and

Concerns about the impact of the October Budget, as well as higher energy costs this winter, are likely to have an impact on fragile consumer confidence, warns hospitality buying specialist Lynx Purchasing. “The recent cut in interest rates, along with lower inflation, had offered a glimmer of hope to hospitality operators in terms of persuading

As cost pressures on hospitality operators continue, buying specialist Lynx Purchasing has launched a new, fully updated version of its pioneering GP Calculator App. Gross Profit, or GP, is the essential calculation which tells operators the menu price they need to charge for a dish, based on the ingredient costs. The original Lynx Purchasing GP