All types of caterers are becoming far more sophisticated at serving a wider range of customers, according to Andy Kemp, sales director of 3663.
He said: “In recent years we have seen the growth of special needs diets in both the profit and cost sector. For instance in the demand for Halal meat and the requirement for menus for diabetics and coeliacs, as well as vegetarian and vegan offerings that have become mainstream menu items as a result of growing consumer concerns over healthier eating.”
He added that providing to healthcare or education has seen changes to the market landscape. “Many wholesalers now provide menu planning expertise which includes product specification, preparation, budgetary constraint or profit generation, targeted at individual consumer sectors. Even in the profit sector this is included by us with menu planning around children’s menus that highlight an FSA type traffic light labelling scheme on the menu.