Author name: lynxcontrol2112

While no hospitality or catering business really needs reminding that the food and drink supply chain can be volatile, the pictures of empty supermarket shelves in the fresh produce aisle, widely seen on TV and in the papers earlier this year, put the challenges firmly in front of a much wider audience. A complex set

For many chefs, there is a traditional start-of-shift ritual firing up the oven, as much to get some heat into a chilly kitchen as it is to be ready to start preparing for the day’s orders. Old habits and bad practices can easily get in the way of savings and efficiency drives, but so can

If you think having an extensive menu means making extra profit, think again. In the current climate, the simpler your menu options, the more you can achieve sustainable profit margins in these difficult times. Here’s why and how… Engineered to deliver  Simplifying your food offering is known as ‘Menu Engineering’ and it’s catching on across

With the Bank of England having downgraded its economic forecasts once again this month, it’s clear that hospitality businesses will have to plan both for cash-strapped, cautious consumers, and rising costs for food, drink and other essential goods and services, for some time to come. The official expectation is now that inflation is expected to

If rising utility bills are giving you that sinking feeling, it might be a good idea to sit down for this news – the challenges facing energy supply are unlikely to be just a short term issue. In fact, the utilities specialists that we work with at Lynx Purchasing are warning that energy prices could

We all live in hope, but it was always a safe bet that 2022 would start with the eating-out market no less challenging than it was during 2021. Operators who had seen lower sales and the cancellation of bookings in December the omicron variant of covid spread, went into the new year knowing that trade