Our suppliers are beginning to issue advice to customers on the potential for supply chain issues due to Brexit, some of the advice we’ve seen is as follows:

• If possible move to a weekly specials menu as opposed to daily to enable a more flexible approach to any supply chain / product availability issues.
• Keep your menu dish descriptions simple and generic, state fewer ingredients particularly around products. So for example use phrases such as served with a ‘selection of roasted winter roots’ as opposed to specifics such a parsnips, sprouts etc.
• Where possible consider moving to items that are frozen or ambient as opposed to fresh items with a short shelf life.