- The first annual Fresho Fruit and Veg Reports reveal a surge in pre-prepared fruit and veg orders since 2023 as venues grapple with soaring costs and labour shortages
- Chefs are simplifying ordering practices to help ease the financial burden, with data showing a decline in the number of fruit and veg order lines
- The trend is set to continue, with simplification of menus and wholesale orders in 2025
The reports, comprising UK and Australia editions, reveal that the average number of orders per supplier that include cut, diced, peeled, or shredded products has increased by 30% in the UK and by 38% in Australia over the course of a year.
This trend is likely reflective of under-pressure chefs needing convenience and efficiency amidst ongoing labour shortages and rising wage costs.
The fruit and veg reports will become an annual analysis of the wholesale sector that connects producers with venues across the UK and Australia. They combine anonymised Fresho platform data with industry insights from leading suppliers and chefs, to help inform decision-making. The UK report has been created in partnership with the Fresh Produce Consortium.
Huw Birrell, Fresho co-founder said, “It’s a trying time for the hospitality industry with costs going up, ongoing staffing challenges and an increased reliance on fruit and veg imports adding considerable supply chain pressures. Restaurants are having to tighten their belts and adapt, and wholesalers are seeing this reflected in ordering patterns.”
James Andronis, Fresho co-founder added, “Persisting economic pressures are driving innovation in menu planning, ingredient selection and operational efficiency. Wholesalers that can balance costs with creativity, while investing in better systems and processes, will start charging ahead when things pick up.”
