Speciality Food Magazine - April 2026

10 The Feed. Operations In my view, the role of a wholesaler in the speciality and fine food sector is to act as a bridge between brilliant producers and the independent retailers who rely on exceptional products to stand out . When Richard and I moved from running our own deli into wholesale, we did it because a producer asked us for help reaching more customers. That ethos still drives us today, supporting producers, simplifying life for retailers and making great food accessible by keeping best- selling products on the shelves. The role of trust Everything in our sector depends on trust. Producers need to trust that we’ll represent their brand properly. Retailers need to trust that what we supply themwith is consistently excellent. Building meaningful relationships with producers ensures that everyone in the chain wins. Strong relationships help protect individuality in the sector. One of the biggest challenges independents face is the risk of not being individual and ending up with the same range as the shop down the road. By working closely with our producers, understanding their strengths and supporting their growth, we help ensure a more varied and exciting marketplace. We build relationships with our producers by communicating openly and honestly, being fair and transparent in our commercial approach, supporting themwith reach they may not achieve alone and by celebrating their products and helping tell their stories. The future is bright Despite economic pressures, labour challenges and supply chain volatility, I’ve never been more optimistic about the speciality and fine food sector. Consumers today are more engaged, more discerning and more open to premium choices than ever. Independent retailers have a huge opportunity to tap into shifts in convenience, sustainability, global flavours and experience led shopping. And wholesale distributors like us have a responsibility to support them by championing brilliant producers, helping retailers thrive, and keeping the spirit of speciality food alive. As long as we continue to focus on quality, service and meaningful partnerships, the future of this sector continues to be incredibly exciting. Doing things differently “Food and drink manufacturing matters” “This report shows howmuch food and drink manufacturing matters – it happens in every corner of the country, providing jobs, building skills and bringing prosperity to communities, while ensuring that everyone, everywhere has an amazing array of choice when they do their food shopping. “We need government to back the future of food manufacturing in the UK by ensuring we’re at least on a par with automotive, aerospace and other sectors. It can do this by helping us handle soaring energy costs, as they are with other sectors, mitigating the risks for SMEs investing in new technologies, ensuring engineers and scientists can access training for our sector, helping companies use the latest trade deals, or improving access to R&D funding to nudge consumers towards healthier products.” Karen Betts, Chief Executive, The Food and Drink Federation (FDF) in response to FDF’s recently released Powering Communities report As long as we continue to focus on quality, service and meaningful partnerships, the future of this sector continues to be incredibly exciting 5Ways toBoost Profit GRAHAME DAY MANAGING DIRECTOR, GORGEOUS FOOD COMPANY Mike England, UK Rental Manager from Daikin Rental Solutions explores modern, cost- cutting solutions for the food and drink sector in 2026 1 Think smart about waste Mapping waste can help to identify inefficiencies in production, storage and handling, allowing you to develop targeted improvements that reduce losses and cut costs. For instance, one study reveals a food service manufacturer was able to reduce annual waste levels by 57 tonnes simply by improving storage practices, developing staff training and reviewing packaging, unlocking potential savings of £250,000 without major capital investment. 2 Get energy efficient Energy output accounts for around 15% of an average food and drink manufacturer’s total costs, and, with recent surveys revealing almost half of all food and drink businesses believe they aren’t fulfilling their sustainable product delivery promise, it’s clear this is an area ripe for cost-saving changes. Choosing highly efficient, modern rental HVAC systems, rather than buying an older system that requires expensive maintenance and upkeep, can save you money while also reducing your energy consumption by up to 30%. 3 Nurture UK-based connections With real household disposable income set to fall dramatically from 3% to 0.25% annually in 2026, and consumer demand for cheaper items likely to grow, retailers are facing increasing pressure to reduce product prices. As a result, retailers are opting for tighter supplier contracts. While this might seem like a worrying trend initially, there is a more positive view, with 60% of UK supermarkets now choosing local and UK-based suppliers in an effort to cut costs. 4 Dive into AI It’s thought that the integration of AI could help boost productivity in the industry by up to 30%, with AI-powered systems assisting with everything from quality control to inventory management and machinery reliability. Despite this, just 9% of manufacturers report attempting to improve their machinery with AI. The potential to increase profit margins is clear, with AI freeing up human workers for more complex tasks. 5 Invest in staff training Research shows that when teams are highly engaged, they deliver 23% higher profitability. However, only 23% of employees worldwide can be described as highly engaged. There is an opportunity to increase profits and efficiency here, which dovetails perfectly with an AI- focused approach: have AI handle repetitive tasks and train your staff to focus on highly skilled roles. The Grocery Wholesaling industry has rebounded following the impact of the pandemic , with revenue expected to swell at a compound annual rate of 5.4% to £49.3 billion over the five years through 2025-26 Source: IBISWorld Newapproach to food safety The Global Food Safety Initiative (GFSI) has launched a position paper to help worldwide organisations strengthen the food safety of their operations. Over 180 academic and industry sources have fed into the resource, which identifies the leadership and values that form an organisation’s DNA, and the daily practices that ensure that food stays safe from production to consumption. The aim is to evolve business’s food safety efforts form compliance to a culture of continuous improvement, Elizabeth Andoh-Kesson, interim director of GFSI, said, “Food safety culture is a critical determinant of food safety outcomes – and strong food safety cultures are built through shared values, consistent behaviours and a deep awareness of risk. Too often, food safety is only high on the agenda when there is a crisis, which has to change. In an increasingly complex food system, food safety should go beyond formal regulations to live within the culture of an organisation.” For more information contact: louise.barnes@artichokehq.com 01206 508629 DYLAN FOURIE: MASTER THE ART OF DISPLAY P. 42 MOUSE & GRAPE THE CHEESE LADY MACKNADE 2025 JESSICA SUMMER: CARING FOR FINE CHEESE P. 12 ALL YOU NEED TO SELL CHEESE SUCCESSFULLY CHEESEBUYER MAGAZINE SPECIALITYFOOD From the publishers of LE GRUYÈRE AOP Crafted Through the Ages SVETLANA KUKHARCHUK: SELLING CHEESE FROM EUROPE P. 24 2026 issue Coming soon!