London Chefs Plan for Tough Economic Times

Bloomberg interviewed chefs in London and found that the food business needs to focus on what people most want in times of economic hardship and uncertainty: comfort, value for their money, and a sense that their money is going to support people and causes they care about.

“…an emphasis on straightforward, simple, no-nonsense food, with the focus more on good-quality produce used in a less complicated way.” ~Antonin Bonnet (The Greenhouse)

“Only those restaurants which are welcoming, which make the customer feel wanted and those who serve comforting, nurturing food and which are good value.” ~Sally Clarke (Clarke’s)

“More quality, less concept…welcoming clients, taking care of them and as Rene Char (French poet and resistant) said: ‘It is not the stomach that needs the hot soup, but the heart.’” ~Pierre Gagnaire (Sketch)

“The rise of small, good quality, fresh-food restaurants with menus that reflect the seasons and the regions.” ~Rose Gray (River Cafe)

“It will be all about paring away at costs, overheads and unnecessary extras and anyone not offering value for money and delicious, satisfying food and great hospitality will struggle to keep afloat in such tricky times.” ~Philip Howard (The Square)

“… in hard times people want comfort food and the great classics will be making an appearance because customers need good food: No gimmicks, proper wholesome, tasty, well-cooked food.” ~Michel Roux. Jr. (Le Gavroche)

“People are eating a little less frequently but saving up for something special. They’re also taking an increasing interest in where their food is sourced from.” ~Chris Staines (Foliage)

A food business consultant can help you decide what “costs, overheads and unnecessary extras” can be pared down and how best to meet your customers needs.