Across the UK hospitality sector, food and beverage sourcing has rarely been more complex. Inflation, unpredictable weather, global supply chain challenges and rising guest expectations are reshaping the procurement landscape. For hotel groups, contract caterers and multi-site operators, navigating these pressures requires more than cost control. It calls for insight, flexibility and strategic action.

Entegra’s latest F&B Market Trends Report offers a clear view of the road ahead and highlights the key shifts hospitality leaders need to plan for.

Weather, Labour and Logistics Are Reshaping Supply

Today’s procurement challenges begin well before ingredients reach the kitchen. UK production costs for lettuce and leafy greens have become increasingly difficult to sustain, pushing suppliers to source from Europe. Root crops such as potatoes, carrots and parsnips are also under strain due to higher input costs, seed shortages and inconsistent yields.

Import flows have been disrupted too. Red Sea shipping delays are slowing the arrival of fresh produce like tomatoes and peppers from key regions including North Africa and Turkey. At the same time, energy costs and labour shortages are putting pressure on domestic growers, particularly those using controlled-environment agriculture to maintain year-round availability.

Protein Pricing Remains Volatile

Protein is a core component of most hospitality menus but securing it affordably has become a major challenge. British beef prices are now over 700p/kg, with no immediate relief in sight due to tight supply and sustained global demand.

Poultry, once a reliable value option, is facing production declines in Poland, a major supplier to the UK. Domestic turkey volumes are also down by 30% compared to last year. Even pork, typically a more stable choice, is becoming more expensive as demand shifts away from premium red meats.

Operators will need to take a flexible, data-informed approach to menu design and purchasing to stay competitive.

Seafood Supply Faces Ongoing Disruption

Seafood remains a menu essential across many hospitality settings, but sourcing is becoming more complicated. Salmon continues to see high demand, though disease-related losses and elevated production costs are pushing prices up.

Cod and haddock have become more expensive following quota reductions in the Barents Sea and Northern Shelf. Meanwhile, sustainability trends are influencing pricing on alternatives like hake. These shifts make it more important than ever to balance guest expectations with cost, availability and responsible sourcing commitments.

Strategic Procurement is Now Essential

In the current environment, reacting to market changes isn’t enough. Operators need proactive strategies that align purchasing with real-time intelligence.

That means adjusting menus in line with market conditions, diversifying supplier relationships and exploring opportunities for cost resilience. Hospitality businesses that can anticipate changes, rather than simply respond to them, will be in a stronger position to maintain quality and protect margins.

Partnerships also matter. Working with suppliers who understand the scale and complexity of your operations can unlock new sourcing opportunities, improve compliance and streamline day-to-day procurement processes.

Turning Procurement into a Performance Driver

For hospitality groups, procurement should be seen as a lever for performance, not just savings. A well-informed strategy can enhance sustainability credentials, support brand consistency across multiple sites and create long-term value.

Entegra’s insight-led approach is built to support hospitality operators at scale. With category expertise, market intelligence and global buying power, Entegra helps clients make better-informed decisions and build more resilient supply chains.

This summer may bring new challenges, but it also offers an opportunity to rethink procurement as a strategic asset. With the right approach, hospitality operators can stay ahead of disruption, protect guest experience and drive sustainable growth.

Access the full Summer 2025 F&B Market Trends Report here.