Food inflation has dominated the headlines in recent months and whether you're running a pub, providing school meals or operating a restaurant increased food prices have now become a significant business challenge.
Don't fool yourself that it's a temporary fad bought on by a perfect storm of factors including the high Euro, poor harvests, bio-crop cultivation and political instability.
As Diana Spellman, managing director, of Partners in Purchasing, which manages £55m of buying power for a range of companies and institutions including independent contract caterers, government departments and blue chip financial firms, points out:
"The EU has been working its way out of the £20b subsidy a year it pays to farmers since 1998. The deadline for removal of subsidiary is 2012 and it means we consumers will have to pay the true price of our food."
"We have the lowest spend of our disposable income on food in the UK at 9% compared with the rest of Europe at 14%. I see little prospect of food prices coming back to the base of 2007."
But help is at hand and Caterer has rounded-up the latest food inflation news affecting hospitality operators, with articles exploring how you can mitigate the worst of food inflation as prices continue their relentless march upwards.