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Stir it up magazine October 2015

SPECIAL FEATURE Beef Rendang Panang Curry SPICE UP YOUR PROFITS >> With National Curry Week taking place later this month (October 12-18), it’s time to capitalise on curry and make sure your menu is hot stuff. The recent Santa Maria Foodservice Age Cohort Report found that respondents across all age groups prefer bolder and spicier flavours more now than three years ago. Nearly half of all Millennials said they liked spicy food more now than three years ago and Baby Boomers led the field, with 80% saying they enjoy spicy foods, with Indian food in their top three cuisines when eating out. Here, Chris Brown, pub channel trade marketing manager at Unilever Food Solutions shares his tips to help you make the most of National Curry Week: • Curry is one of the nation’s best-loved dishes and it’s big business. So this National Curry Week and beyond, think about putting on regular ‘curry nights’ for customers to enjoy their favourite food. • A curry night can make you busy on quiet midweek evenings. Celebrate National Curry Week with a meal deal. It can raise spend and make customers feel like they’re getting good value. • People expect to pay more for dishes that include ingredients such as prawns or beef, so include these to increase spend. Inexpensive cuts of meat, such as boneless chicken thighs, are also ideal for curries, where they become deliciously tender. • Customers ‘eat with their eyes’ so also think about adding a fresh garnish like tomatoes or mushrooms to finish the dish off. Clay or metal serving dishes are easy to get hold of and create an authentic experience. • It’s worth thinking about your drinks too. Indian beers go down a treat with curries, and you can also pair Asian food with wine. A fruity Viognier works with cinnamon or ginger flavours, while creamy curries go well with a rich Chardonnay. • Before you launch your National Curry Week menu, hold a team curry night so they can try out the dishes. Your team will then be in a great position to recommend them to customers. Make sure to talk to them about each curry so they can advise on the ingredients and any allergens. ...respondents across all age groups prefer bolder and spicier flavours more now than three years ago... Makhani Chicken OCTOBER 2015 17


Stir it up magazine October 2015
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