“Even relatively small variations in product formulation can adversely impact your recipe and hence your customers’ experience”

• Switching from a trusted supplier and brand often turns out to be false economy
• Cheaper generic options can deliver noticeably inferior performance
• A trusted supplier gives you the confidence of knowing your ingredients will perform consistently across the menu

With foodservice businesses operating on tight margins and as energy and labour costs continue to rise, it can be tempting to move away from your regular products and brands in favour of cheaper alternatives such as generic or ‘house’ brands.

But while switching from a trusted supplier brand may at first seem like a relatively painless way to boost your bottom line, it often turns out to be a case of false economy.

That’s because trusted brands have built their reputation not just on quality but on consistency and reliability. And nowhere is this more important than in foodservice, where your customers expect their favourite meals, drinks and menu items to present and taste the same every time they order them.

“It’s a mistake to think of foodservice ingredients or products simply as commodities,” points out Bega Foodservice Corporate Chef Caroline Westmore, “especially when consistency of flavour, texture, performance and appearance are so important to your finished menu items.

“It may be tempting to replace a trusted ingredient with a cheaper alternative, but some cheaper generic options can deliver noticeable differences in the meals you produce.”

Take for example Dairy Farmers Cooking Cream, a highly specialised product designed specifically for performance under high temperatures, which won’t split or separate with the addition of acidic ingredients like lemon or vinegar. A generic alternative is unlikely to have these same attributes, resulting in a sauce with inferior viscosity or flavour.

As a chef, Caroline knows that even relatively small variations in product formulation can adversely impact your recipe and hence your customers’ experience. This can lead to the need to rework recipes, taking up time in the kitchen, adding to preparation requirements for already-pushed staff and creating more opportunities for error.

And if a menu favourite suddenly tastes different, it can lead to customer complaints, negative reviews and ultimately the loss of valuable repeat business.

Inferior ingredients can also lead to increased waste, deliver inferior portion yields and be prone to supply chain interruptions and variation in quality over time. This makes menu planning difficult and undermines your business’ operational efficiency.

“On the other hand,” Caroline says, “when you choose a reputable supplier like Bega Foodservice, not only do you get the benefit of trusted brands like Dairy Farmers, whose products are manufactured under precise tolerances to ensure they perform to a high standard every time.

“You also benefit from the hands-on customer support available from our dedicated foodservice account management team, as well as an extensive portfolio of products across multiple categories including dairy, chilled, ambient and pantry.”