Wholesale meat suppliers for restaurants in NYC and NJ are suggesting different cuts of meat, introducing new buying strategies and helping to create new menu ideas to overcome the recent gauge of inflation.
Most NYC and NJ restaurants have reopened their post-pandemic doors to 12%-15% cost increases from their wholesale meat suppliers. For many of these restaurants and gastropubs, high-protein meat products make for almost 45% of their menu options—having a serious impact on profit margins and capacity restrictions. Wholesale meat suppliers are seeing somewhat of a bounce back on certains cuts of meat for grocery store production, but other cuts meant for restaurants are still a huge issue of supply and demand as dining out resumes. While feeding costs rise to 25%-30% higher than usual in support of the food chain, a thriving export market is causing huge inflation affecting whole meat prices for U.S. operators. This new trend of increasing inflation rates is not likely to improve through the remainder of 2021. Therefore, NYC and NJ restaurants have to find ways to maximize their meat dollars with their meat supplier to improve these significant margins and stay successful while maintaining their patron’s needs.
Wholesale Meat Suppliers Offer Different Cuts of Meat
First thing NYC and NJ restaurant operator’s need to review is their specific proteins and cuts of meat, and how valuable they are to their menu on a daily basis? What are alternative options or other wholesale meat supplier resources? It is important to understand the sales aspect of your meat supply and select the top 10-15 items which are helping the restaurant to survive. Then, plan accordingly. Flexibility is key. Switch from a ribeye to a strip or filet for better margins.
It’s time to learn everything you need to know about the different cuts of meat, their flavors, their selections, their leanness, what parts they are cut from, etc. Wholesale meat suppliers carry an assortment of cuts of meat, and provide you with an education on what is best for your restaurant’s needs.
Wholesale food suppliers can sometimes offer their own private brand with premium quality products. Holland & York, sold exclusively by Woolco Foods, offer a variety of burgers, sliders and perfect blends of chopped meat for today’s chef. Ask your supplier about their private labels and products—the prices are usually super competitive.
Wholesale Meat Suppliers Suggests Buying Strategies
Wholesale meat suppliers have their own strategy when it comes to marketing their service to the hospitality industry, but bars and restaurants need a survival strategy as well. Take a look at some of our ideas that involve new options on your menu, which will ultimately help save dollars on your food costs.
Consistency is Key
When patrons are scouring your menu, consistency is a major factor. Restaurants are hurting right now, but so are the patrons. So when they choose to dine out and spend their money, their expectations are still high. When you find a product or wholesale meat supplier that you work well with- stick with them. Keep ordering the same products and/or cuts of meat so the food is consistent and customers always know what to expect. Changing things up too much is often a recipe for disaster. Restaurant owners and chefs must remember to never compromise the quality of their ingredients and dishes. Remember, your regulars are the most valuable to your restaurant, so you don’t want to disappoint your repeat customers.
Waste Not, Want Not
Now that you will no longer be compromising on ingredients and the quality of meat, take that next piece of brisket and create secondary dishes from the trimmings. Let nothing go to waste. Create a Brisket Taco, Burger or Bao Bun for your new menu, or simply make a lard for cooking, or a delicious beef broth for a rich French Onion Soup. The recipes are endless. We encourage your chef’s to get creative and use the excess to enhance the current menu rather than just call it a loss from your meat supply.
Sharing IS Caring
Another option to consider is adding small plates or sharing plates to your menu. Patrons have a stronger tendency to spend more money when they have an opportunity to sample several different dishes—especially among larger groups. Everyone enjoys those tasty, specialty bites. It is a recommendation for everyone to win in this game.
Storage Wars with Wholesale Meat Suppliers
Storage is another huge part for NYC and NJ restaurants to discuss with their wholesale meat suppliers. Does your restaurant have the ability to store and age the beef? If not, we recommend using different cuts like tenderloin tips. Restaurants with a meat-centric focus like a steakhouse, shouldn’t be as concerned with these rapidly raising prices. The demographic is a bit different. Their patrons have more of a disposable income and they want to go out and indulge. We do not advise to decrease portions in those cases as they will be more positively responsive to spending the extra dollars on quality meats.
The Benefits of Working with a Local Wholesale Meat Suppliers
- Reduces Emissions: Local food suppliers will not have to travel far to get the meat to restaurants
- Supports Communities: By keeping your dollars local, the economy has a better chance of sustainability and from costs rising even more. This also creates more opportunities for local employment.
- Healthier and Tastier Options: Local wholesale meat suppliers have better resources to local farms, organic guarantees, and prevention of consuming foods with added hormones, antibiotics, preservatives, chemicals, poor treatment of livestock, etc.
- Budget-friendly: Saving on shipping and importing costs, you will be more likely to get the best prices for your meats.
Learn how to navigate through challenging times in the wholesale meat market with supply and demand, and inflation. Research everything there is to know about not just surviving, but thriving in the food industry. Ask your local food supplier how to maintain a menu while keeping you on top of culinary trends to help increase productivity and grow your business.