Present options for allergies and other diet restrictions
We all know foodservice best practices require us to have protein and vegetarian options available. Many customers have food allergies and it is more than just a lactose intolerance or peanuts. This could present your kitchen with confusing questions about ingredients for each menu item. Having an ingredients lists on hand, just in case, can easily answer many of these questions. Another way to stay prepared is to have alternatives on hand. For instance, have a little bit of Pacific® Foods rice or coconut milk to avoid lactose issues. For people who cannot have eggs look into using bananas for sweeter items and an egg replacement product for something more savory. For gluten-free options it is best to consult your recipe to see how much xanthum gum or other ingredients you may need.

Pacific Foods Milk Alternatives, image courtesy of Pacific Foods

Make your specialties
Customers come to your restaurant because they like what you serve, so why change what you already know is working? Now don’t let that stop you from bringing out an old favorite or something from home to business. If you know the recipes then just plan ahead, do a test run as a special some time before the actual menu launch. This will give you an idea of volume differences between a home recipe and a commercial kitchen.  For instance, you could look at making a Black Cherry Sangria with Monin’s Black Cherry Fruit Purée and find the recipe you have only lasts one meal when you wanted to be an all-day special.  Frequently adjust your ingredient needs according to forecasted volume.

Make sure you have everything
It may be one of the few times per year that you use a roasting pan. Did it survive Christmas? Do you have enough salad dishes for the customers who have RSVP’d for brunch? If not, you don’t want to find that out the day of the party. Also, make a checklist of the ingredients and tools needed to make each dish. Go through the list as soon as possible to make sure everything is in stock and ready to go.

Bay Pointe by Crestware, image courtesy of Crestware

Spruce up the décor
If you are updating why not do a little brighten up of your décor with decorated china or flatware. Give your brand has some livelier notes. You could add color to your bar with colored beverage napkins, or to your table with Bay Pointe china. Another option is to add a pop of color to the back kitchen with Chef Revival  Fresh Crew Jackets in Mint Green or Tomato Red.

Spring menus
Updating for spring shouldn’t take away from your specialties, but should also allow you to consider other options available specifically for spring. Look into what is fresh in your area and maybe add a side-dish here, or an entrée there. Another great option is to add a specialty drink or salad dressing using seasonal fruits or herbs. Check out the recipe below for fresh Granny Smith Apple Vinaigrette from Monin.

Granny Smith Apple Vinaigrette

• 1/3 cup Monin Granny Smith Apple Fruit Purée
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard0
• 1 teaspoon ground cinnamon
• Pinch of cayenne pepper

Mix ingredients until thoroughly combined. Use to dress salad greens.

If you need help updating your dinnerware or menu flavors, give us a call today!

Monin Granny Smith Apple Vinaigette, image courtesy of Monin

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