Caterers caught in metric chaos

By Gillian Drummond

Many caterers are still in the dark over metric measures introduced this month because of what they claim is a lack of information.

Both caterers and trading standards officers have accused the Government of failing to inform the industry about the changes, which came into force on 1 October.

Pre-packed foods should now be labelled and priced in kilograms and grams, rather than imperial measurements. Wine sold in carafes must be labelled in quantities of 25cl, 50cl, 75cl and 1 litre, and quantities of shandy should be referred to in metric on any menu or sign. The rules do not affect draught beer and cider.

The Department of Trade and Industry has issued more than six million information leaflets about the changes. But whereas retailers have received special conversion wallcharts and leaflets through their trade press, there has been nothing targeted at the hospitality industry.

Chris Howell, head of trading standards at Dudley Metropolitan Borough Council and a spokesman on metrication for the Institute of Trading Standards Administration, said there had been "damn all" publicity for caterers.

Phil Phillips, general secretary at the British Hospitality Association (BHA), agreed. "I think the DTI could have made more of an effort," he said.

One worry for caterers is that their food costs may rise if suppliers round up quantities to reach a convenient metric figure.

Gavin Billinghurst, who runs the Number Thirty Three restaurant in Perth, said he was unsure whether he was receiving more food, but thought it was a concern.

"We don't have too much time to spend looking at various commodities and what they come in at; you just have to get on with your work. I feel it is a danger."

He added that if he found suppliers were delivering bigger packs because of the changes, he would have to consider increasing his menu prices.

Martin Lee, chef-patron at the Pheasant Inn, Keyston, Cambridgeshire, also expressed concern. "Suppliers are probably going to win to start with because it is down to the intelligence of the chef. Chefs have got to convert into metric when ordering and some still think in pounds and ounces."

The BHA is warning restaurants to be careful when detailing measurements on their menus.

For example, a restaurant would have to ensure that an 8oz steak was still this weight and had not been rounded down to meet a metric figure. If this was the case, the information on the menu would contravene consumer protection legislation.