It’s been a bit of a strange spring – not quite the scorcher we’ve had in previous years, but the sun has made the occasional appearance. And when it has… so have we. As the foodservice sector looks ahead to summer 2025, the need to plan for an unpredictable season is front of mind.
There’s something uniquely British about the way we respond to a single ray of sunshine. Out come the shorts, sunglasses, and garden furniture (often all at once) and suddenly we’re ready for al fresco dinners, pub gardens, and ice cream on the move.
As we edge closer to the end of spring, there’s a quiet hum building in the background for those of us in foodservice. Summer is coming – and with it, new demands, fast shifts, and the need to be prepared for anything (especially the weather).
But a sunny forecast doesn’t mean smooth sailing. For foodservice teams, it’s a signal to start planning – reviewing stock, coordinating staff, and making sure everything runs as smoothly as possible, even when the weather doesn’t.
So how do foodservice distributors prepare for the summer surge? And what are the trends shaping how we all eat, shop, and supply during the sunniest (and sometimes stormiest) months of the year?
Let’s unpack it.
Summer 2024 in review: Weather, events, and eating habits
Looking back, summer 2024 brought even more unpredictability than the year before. June 2024 was cooler and wetter than June 2023 – with 5% more rain and a third fewer sunny days – before July swung the other way, delivering 10% more sunshine and less rainfall than in July 2023. These shifts hit the foodservice industry in very different ways.
Pubs came out on top, with a 7% rise in visitors during the Euro 2024 tournament. Big screens, beer gardens, and a bit of sunshine brought people together. On the day of the final alone, spending at pubs and bars was nearly three times higher than the previous year, showing a 195.6% increase (Financial Times).
Casual dining establishments, however, faced a tougher season. Footfall dropped by 4%, as more people chose to stay home and enjoy takeaway or delivery while watching matches.
Crops, climate, and supply chain strain
It wasn’t just consumer habits that felt the heat (and rain) last summer. Agriculture faced significant challenges too – and that had a ripple effect across the foodservice supply chain.
Record-breaking rainfall over winter 2023–24 led to waterlogged fields and delays in planting. By the time summer rolled in, heatwaves and heavy downpours had further disrupted key crop cycles. Wheat production fell by 20%, oilseed rape dropped by 32%, and winter barley by 33% – marking one of the worst harvests on record. While spring barley and oats managed to bounce back a little, it wasn’t enough to offset the wider decline.
The financial toll? UK farmers are estimated to have lost £889 million in revenue across major arable crops.
For foodservice distributors, this meant increased volatility in product availability, more price fluctuations, and greater pressure to source fresh produce and staples reliably. It’s a stark reminder that climate change isn’t some distant challenge – it’s already reshaping how we grow, move, and deliver food.
Patterns foodservice can count on this summer
So what stays constant when everything else doesn’t?
Consumer cravings, for one. As soon as the sun peeks out, demand for frozen treats, BBQ staples, light meals, and grab-and-go drinks ramps up. That surge is a constant across summer foodservice, even if the timing changes year to year.
For distributors, the need for flexibility and responsiveness is also a given. Whether it’s a weekend heatwave or a packed-out summer calendar, the pressure to deliver never really lets up.
That’s why demand planning tools and flexible warehouse setups matter – helping teams stay one step ahead when demand changes quickly. Some sectors are even exploring hyper-local weather analytics to inform stock levels and delivery routes in real time – an approach that could become increasingly useful in foodservice as climate unpredictability grows.
Outdoor dining and on-the-go service
Al fresco dining has long been a staple of the summer foodservice – from beer gardens and rooftop terraces to park-side pop-ups and wedding marquees. But unpredictable weather and shifting event schedules have made agility more important than ever.
Distributors who can respond quickly, support last-minute changes, and offer flexible delivery options are the ones customers return to. It’s also about allergen-safe substitutions, reliable packaging, and delivery teams who understand the unique demands of summer – whether it’s navigating large outdoor events, coordinating with catering teams, or reaching non-standard delivery points.
And while you can’t control the weather, you can control how ready you are to adapt to it.
Summer foodservice trends: What’s on the menu this summer
As explored in our 2025 Food Trends blog, what lands on the plate this summer will reflect shifting tastes, values, and habits. Several standout trends are already shaping planning and product choices across the sector:
Rustic & Rural
There’s growing love for local. Consumers are increasingly drawn to British classics with a fresh twist, from regional cheeses to heritage meats and strawberry puddings. Nostalgia, with provenance in tow, is expected to play a big part in seasonal menus.
Mind, Mood & Body
The wellness wave shows no signs of slowing down. Lighter, more functional food and drink options are topping the ‘watch list’. This includes kombucha cocktails, protein-rich salads, and plant-based BBQ alternatives designed for sociable, feel-good eating.
Flavours Less Travelled
Global influence continues to meet local creativity. It’s not just about Italian or Thai anymore. From Eastern European dumplings to Caribbean spice blends, chefs are looking further afield, and that means distributors are too.
And of course, summer wouldn’t be summer without ice cream. This year, it’s not just about the classics – flavour innovation, texture, and even functional ingredients are shaping the frozen treat landscape. Bidfood recently shared their take on the Top Ice Cream Trends for 2025, with insights into what’s scooping up attention across the UK.
Keeping it cool: food safety in the heat
As temperatures rise, so do food safety risks. Warm weather increases the chance of food spoilage, cross-contamination, and refrigeration failures – particularly for outdoor or mobile catering setups.
That’s why many distributors focus on maintaining strong cold chain processes, using insulated transport, and leaning on digital tools to reduce manual error and improve traceability. It’s not just about compliance – it’s about protecting customers and keeping quality consistent, even in the heat.
Value matters more than ever
Even in peak season, money matters. The cost-of-living crisis continues to influence dining habits across the UK. While pubs can experience a boost during sunny spells and major events like the Euros, World Cup etc., casual dining and fast-food sectors have faced mixed outcomes. Many consumers are choosing to cook at home or opt for takeaways, seeking value for money.
Even in peak season, money matters. The cost-of-living crisis continues to influence how people spend, making affordability a key factor across the entire foodservice sector.
Whether dining out, grabbing a takeaway, or shopping for meals at home, consumers are weighing their choices carefully. Footfall across pubs, restaurants, fast food outlets, and other venues can shift quickly – depending on the weather, events, and wider economic pressures.
Distributors are responding by offering flexible ordering options, smaller pack sizes, and value-focused product ranges. Helping customers adapt their menus – without compromising on quality – is becoming an essential part of supporting the sector through another unpredictable summer.
Planning for the unpredictable
So, what does all this mean for summer foodservice?
✔️ Start early, but stay flexible
Seasonal demand starts before the weather plays ball. Plan ahead – but expect change.
✔️Use data to your advantage
From sales history to weather forecasts, insights help you stay ahead.
✔️Partner smart
Customers don’t just want products – they want suggestions, substitutions, and support.
✔️Prepare for extremes
Weather, supply, staffing – none of it’s stable. Build agility into your systems, not just your schedules.
Because whether it’s a record-breaking heatwave or a surprise Bank Holiday storm, summer doesn’t wait.
Want to learn more about the trends driving foodservice this year?
Check out our latest blog: Top Food Trends 2025