If you work in the food industry, you’ve probably noticed that the seasonal menu trend is steadily on the rise. A report by Salesforce claims that a seasonal menu brings in 26% more orders than non-seasonal menus. Far more than just an example of food industry best practice, working with a seasonal menu opens your eyes to what’s ripe and readily available in your region, in turn saving you time, money and needless hassle.
As summer approaches, now is the perfect time to start planning your next seasonal menu. Still not convinced the model will suit your business? Keep reading for a list of ways your business will benefit from getting more in synch with the changes of the seasons.
A seasonal menu will save your business money and increase your bottom line
You don’t have to work in the business to know that seasonal produce is often far more budget-friendly. Investing in locally-grown ingredients at the peak of their harvest can seriously increase your bottom line by cutting the amount you spend on your fresh ingredients. Given that they are the current foodie rage, a seasonal menu will also create buzz around your business meaning more new and returning patrons spending their money on your en vogue menu, and probably sharing it on social media, too. Nothing tastes quite as good as free publicity.
You won’t have to worry about sourcing ingredients when you work with seasonal produce
When it comes to the culinary arts, creativity is key, but there’s no point planning an impressive menu if you can’t find the ingredients you need to serve it. Working with the cycles of nature, and taking your inspiration from what is fresh and available in abundance, is the secret ingredient to summer menu success. A seasonal menu means less awkwardly having to tell diners that dishes are not available, and more serving fresh meals that satisfy.
A seasonal menu makes your food business more environmentally-friendly
The Australian food industry accounts for around half of the 1.9 million tonnes of food waste generated in this country every year. By adopting a seasonal menu you seamlessly align with your local region’s harvest calendar, meaning you’re using food when it is at its freshest, ripest and most abundant which leads to less waste. Focusing on seasonal produce also means there is less chance that crops have been grown by large corporations using harsh chemicals, which is kinder to the environment. The money you spend with regional farmers and growers also improves your local economy, giving local patrons another reason to invest in you. According to Salesforce 68% of consumers are more likely to visit a restaurant that has locally sourced food.
Your seasonal menu will be a great selling point
Recent figures have shown that close to 25 million Australians follow a diet that is almost all vegetarian food and this number is growing rapidly. As this trend towards plant-based food products continues to grow, in tandem with the ever-rising popularity of farmers’ markets across Australia, there’s never been more interest in eating with the seasons.
Given the current focus on the farm-to-table philosophy, the growing desire for fresh, locally-sourced produce among consumers is worth considering if you want your food business to remain relevant, and especially if you want it to thrive.
A seasonal menu signals to your customers that you care, not only about flavour combinations but about the freshness of your produce and where it has been sourced. Your competitors may offer similar dishes, but you will get the business if your menu is prepared while keeping freshness, sustainability and community in mind.
Ready to embrace a seasonal menu? To ensure the food you deliver to your customers is prepared using premium ingredients we’ve developed strong relationships with some of the region’s best growers.
Contact us today to get the first choice on quality produce to ensure your seasonal menu stays fresh.