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Stir it up magazine May 2017

10 MAY 2017 CATEGORY FOCUS Summe r ideas SUNNY IDEAS TO BRIGHTEN UP NEW SEASON MENUS “The change of seasons provides the perfect excuse for operators to shake up their menus,” says Darragh Gilhawley, of Big Al’s Foodservice. “It’s out with heavy wintry dishes. Consumers are much less inclined to eat robust, stocky meals and instead want to change their eating habits, opting for lighter choices.” Offering menus which take inspiration from classic dishes whilst incorporating 2017 foodie trends is a great starting place for chefs. Says Willem Fijten for Mars Global Product Development: “Twists on much-loved favourites alongside new ingredients and globally inspired flavours from different cultures’ cuisines will not only provide a varied menu, but increase interest from new and existing customers alike.” The great outdoors As consumers seek more outdoor options, operators should evaluate their alfresco dining offering, and combine it with the growing brunch occasion. Aine Melichar, brand manager for Kerrymaid, explains: “Unlimited brunches give operators the opportunity to turn around multiple covers throughout the day, and by limiting the dwell time to a strict time period (the standard around two hours), operators can cater for a larger amount of visitors and be more prepared for specific footfall at specific times.” Chefs can look at creating a simple eggs benedict or a more premium dish of eggs benedict with smoked salmon and chives. Sizzling barbecue food is an undeniable lure for consumers and a great way to turn traditionally mundane foods into something a little more exciting. Flavour fusions A vital element to any barbecue is the burger and customers are increasingly seeking exciting flavours, toppings and texture combinations to personalise their experience. Exotic flavour combinations such as Bánh mì (a juicy Vietnamese-inspired bread using ginger, coriander, lime, pepper and umami) and Kimchi (a Korean dish which Evaluate your alfresco dining and brunch offerings. Chefs can look at creating a simple eggs benedict or a more premium dish of eggs benedict with smoked salmon and chives. With the summer season fast approaching, it’s time for caterers to think ahead and start planning their offering for the months ahead.


Stir it up magazine May 2017
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