Consumers in general are eating more organic food and using more organic products than ever before, according to the 2020 Organic Industry Survey released by the U.S. Organic Trade Association. There is a clear trend towards transparency in food processing and sourcing and this is also reflected in meeting attendees’ preferences. However, 67% of venue operators feel that there is a substantially higher cost to serving locally sourced and/or organic foods. Among those who agree, respondents are equally split between whether or not they pass on this higher cost to clients with 42% saying they pass on the cost, and a slightly larger share (58%) saying they do not.
“Organic foods have always been available and I do see their popularity rising but along with that the price of items has significantly gone up. If you have the money and the customer base willing to pay extra for organic items then enjoy, but as we all look for profitable ways to restart Food & Beverage in our properties, extra cost is going to be hard to accommodate with all the new associated costs of cleaning, sanitising, PPE’s and labour to open the doors.”
Do you pass on this higher cost associated with locally sourced and/ or organic foods to clients either through increased menu prices or supplementary charges?
Do you feel there is a substantially higher cost to serving locally sourced and/or organic foods?
— Murray Hall, Executive Chef at Dolce Hotels and Resorts, Global
Murray Hall, Executive Chef at Dolce Hotels and Resorts adds that “guests are looking more for the traceability of where their food comes from and the push for local is much stronger now than I feel it has been. However, depending on where you live in the world (like Canada) local produce only starts with any significant variety in late May beginning of June till about the
IACConline.org & IACCmeetings.com
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