The week before Easter was booming for wholesalers, including hospitality wholesaler Atilla Dagvers, noting that Easter sales are slowly but surely surpassing Christmas. "Total sales are still at the same level, but more customers are closing between Christmas and New Year because they can no longer cope with staff shortages. At Easter, however, people continue to buy over a longer period," explains Atilla Vandenbogaerde of the Deerlijk-based hospitality wholesaler in Flanders.
© Atilla Dagvers
As with many, the top sellers remain asparagus and strawberries. "It's a full house. Everyone wants asparagus—of all varieties and colours," the trader says. "Green, purple, white, tips, broken, wok asparagus—it's all selling fast. Last week's good weather has boosted supply, so prices have dropped slightly, which is very positive for us. The same goes for strawberries. Since Wednesday, the Belgian supply has brought down price levels, so everyone is jumping on the strawberry train."
Atilla also sees a growing interest in alternative types of asparagus beyond the traditional white. "Don't get me wrong, white AA asparagus—peeled or unpeeled—still sells the most, but people are increasingly opting for more affordable options within the asparagus range. This allows restaurants to still offer their customers an asparagus experience at a lower cost. Take wok asparagus, for example, which costs €8 per kilo. How much is that, and how many plates can you make with it? In this way, more customers are introduced to the taste of different asparagus varieties, and chefs explore a broader range of preparations beyond the classic asparagus à la flamande."
He also expects the positive momentum to continue after Easter. "In addition to the hospitality sector, we work extensively with caterers—those handling communions or weddings, for example. With the spring sunshine, that demand will increase. I think the current lower prices will hold for a while. Of course, we had some supply issues from Spain due to bad weather, but now most of our stock comes from Belgium—strawberries, cauliflower, and so on. We're no longer dependent on Spain, and with good weather, volumes will continue to rise. I expect us to be extremely busy right through to the second week of June—we're already licking our lips," laughs Atilla.
© Atilla Dagvers
Basil, tarragon, or wild garlic oil
"We're also seeing a clear trend this year: many customers are making oils from different herbs. They're now preparing their new menus, and we're suddenly getting requests for large quantities—think 50 to 60 kilos—of basil, tarragon, or wild garlic for making herb oils. This allows them to use it as a seasoning throughout the summer. When basil is on promotion, like now, they call us to stock up and make basil oil. That's something new, but once one customer does it, it quickly catches on and is adopted widely."
For more information:
Atilla Vandenbogaerde
Atilla Dagvers
René De Clercqstraat 2
8540 Deerlijk, Belgium
Tel: +32 (0)56 71 14 68
info@atilla.be
www.atilla.be