What Challenges Are We Facing For Game In Restaurants?

What Challenges Are We Facing?

Restaurants are still contending with an array of challenges, including surging energy costs, escalating food prices, high-interest rates, a shortage of staff, and uncertain consumer confidence. The most recent data on insolvencies underscores the severity of these pressures: restaurant closures in the first quarter of this year reached the highest level in a decade, as per figures from Price Bailey, a prominent accountancy firm. Recent data from Barclaycard also indicates that nearly 20% of hospitality business owners and managers have contemplated permanent closures due to the impact of last-minute cancellations and no-shows by customers. This economic strain has prompted shifts in customer behaviour, such as increased sharing of starters, decreased dessert orders, and fewer purchases of expensive cocktails.

So, what implications does this have for introducing new opportunities for wild meat? It certainly adds more challenges to the mix, making our task more demanding. Chefs and restaurant owners are now less likely to take risks and experiment with new dishes that may not have strong demand. Convincing them to incorporate wild meat into their offerings, which previously might have taken a couple of discussions, could now necessitate more in-depth conversations, along with cook-offs showcasing the versatility of the meat.

The Eat Wild team has been focused on identifying ways to reduce costs for food service establishments, pub groups, and restaurant chains. By utilizing ready-made wild meat pies, terrines, and other innovative products, there is potential for across-the-board cost reduction, while also using more economical cuts of meat that still deliver on quality. This approach aims to achieve financial efficiency while introducing the distinctive qualities of wild meat to a broader audience.