Simple swaps and solutions to save money

Why: This works for both food and drinks. Add premium-sounding, high-margin options such as flavoured butters, distinctive toppings or sauce ‘upgrades’ to boost your average spend.

Swap idea: Instead of pepper sauce, try offering a whipped butter blended with garlic purée and truffle oil. This gives a premium feel and elevate a classic steak, allowing you to charge more for a perceived upgrade. Alternatively, top a lettuce wedge with blue cheese dressing and crispy fried onions to enhance the plate presentation and balance costs when serving a smaller steak portion.

Why: Cuts like chicken thighs, beef brisket or pork shoulder are more affordable yet full of flavour. They offer great versatility and value while still delivering on taste and texture.

Swap idea: Try using a grilled, marinated chicken thigh in burgers or skewers for a juicier, more flavoursome option. Alternatively, coat marinated thighs in buttermilk and crumb them, then drizzle with hot honey or Korean BBQ sauce for a delicious premium twist that keeps costs low.

Product suggestion: Why not try our Sizzling Original Chargrilled Chicken Boneless Thigh (Halal)

Why: Reducing the amount of meat in dishes helps manage costs while supporting a more sustainable menu.

Swap idea: Try mixing in lentils, beans or vegetables to bulk out minced meat dishes like chilli or Bolognese to enhance texture and flavour while lowering overall meat use. Or create a completely plant-based option such as a chickpea and squash tagine with lentils and plenty of fresh vegetables, or a lentil and root vegetable burger served on a sweet potato base. These dishes offer great taste, value and align with growing sustainability trends.

Why: Ingredients that work across multiple dishes and dayparts help reduce waste, simplify prep and improve stock turnover.

Swap idea: Greek yogurt is a great all-rounder: it’s cost-effective, lower in fat and adds a creamy tang. Use it at breakfast with fruit and granola or with Turkish eggs and harissa. For lunch, try it in dips, flatbread dressings or sandwich fillings. At dinner, mix into hummus and top with roasted red peppers, or use it in desserts like Greek yogurt pannacotta, honey parfait, sticky toffee pudding or treacle tart.

For more guidance on optimising your menu across different dayparts, click the button below.

Why: Repurposing can create new dishes with zero additional cost.

Swap idea: Give your Sunday roast leftovers a new life! Use cooked meats in sandwiches, paninis or salads the next day, and turn leftover vegetables into hearty soups or flavourful sauce bases for pasta or pies.

For more creative ways to repurpose ingredients and reduce food waste, explore our food waste solutions webpage.

Find more food waste recipes like Cauliflower Cheese Soup with Rarebit Toast or a Hash topped with Pulled Beef and Fried Egg in our ‘waste not, save lots’ guide.

Why: Fresh cream and milk can be costly and have a short shelf life, leading to unnecessary waste.

Swap idea: Use long-life or ambient dairy and non-dairy alternatives instead. They last longer, reduce spoilage and are always ready when you need them.

Why: You can achieve the same rich, cheesy taste with less product by choosing a mature cheddar.

Swap idea: Replace mild cheddar with mature or extra mature cheddar in your recipes, you’ll need less to get the same depth of flavour.

Extra tip: Grate cheese finely before adding to dishes like pasta, soups or bakes so it distributes more evenly and goes further.

Why: Canned ingredients are affordable, versatile and have a long shelf life. Perfect for reducing waste and save room in your fridge.

Swap idea: Use tinned tomatoes, beans, lentils or chickpeas instead of fresh where possible. They’re pre-cooked, consistent in quality and save prep time.

Why: Seasonal fruit and veg are more abundant and therefore cheaper.

Swap idea: Use butternut squash instead of sweet potato in soups or roasts during Autumn months.

What’s in season? Explore Oliver Kay’s seasonal support with trends, product ideas and recipe inspiration for seasonal menu planning.

Why: Household branded suppliers know their products generate a premium, but we have a range of products and brands that are exclusively for wholesale.

Swap idea: Check out our range for some products that are exclusive to Bidfood which are not only great quality, but are also great prices.

Why: You can buy products in bulk and then freeze, only taking out what you need from the freezer which will minimise food waste and saving costs.

Swap idea: Freeze fresh herbs in oil or butter to use later, rather than buying small batches regularly.

Why: Run a daily or weekly chef’s special using nearly expired or surplus stock to avoid waste. This not only prevents food waste, the perceived value of a ‘chef’s special’ means you can charge a little more for these items.

Swap idea: If you have a surplus of cherry tomatoes and feta in the week, offer up a limited edition ‘Roasted Cherry Tomato & Goat Cheese Flatbread’ as a starter, or a ‘Baked Chicken with Goat Cheese, Cherry Tomatoes & Basil Oil’ for a main meal.

Why: Right-sizing portions helps reduce waste and ingredient spend.

Tip: Review plate returns and adjust serving sizes to avoid over-serving.