As we head into spring, it is a good time to give your guests a fresh menu to chose from, add some seasonality, get trendy, and test out some new dishes. Many of us are looking forward to brighter weather and flavourful dishes as the seasons change, and restaurants who focus on seasonality may be able to stand out, re-interest their winter regulars and draw in a new crowd of spring diners.
Sticking to the season
Spring is an exciting time in Canada, offering the first fresh ingredients of the year. Using seasonal ingredients allows chefs to feature vibrant colours, lively flavours, and to refresh the menu options. Research shows that restaurants that align their offerings with natural growing cycles can boost profits by 26 per cent, so keep it simple with timely, local ingredients that boost colour and flavour with newly-inspired dishes. Seasonal ingredients like asparagus, ramps, fiddleheads, radishes, leeks, rhubarb, mint, dill, and proteins like spring lamb Arctic char, and Pacific salmon all make delicious additions to the menu, from salads to risotto and beyond.
Besides offering the chance for new and exciting menu items, using fresh ingredients from local sources can help restaurants save money, strengthen the supply chain, and attract followers looking to support regional growers and sellers. Ensure that you advertise all local, seasonal features to draw like-minded customers to your restaurant.
Trend talk
As healthy eating continues to top dining trends, functional ingredients, and purposeful eating remain key for diner demand. Buzz words like “protein” and “fibre” are gaining even more real estate on menus including everything from coffee drinks to desserts. Creating a health section on the menu that highlights these options might help operators stand out as a healthy eating destination, attract a new crowd of customers and offer something new for spring diners.
GLP-1s are also influencing healthy dining trends, causing many diners to search for smaller portions. With about two million Canadians on the medication, that’s a large customer base that could affect restaurant revenues. Grazing or share plates, along with mini versions of menu favourites may encourage these diners to order from your menu.
Healthy habits have crossed over into beverages, too, with intentional mocktails, pre-biotic sodas, kombucha, protein shakes, and drinks with added electrolytes increasingly being featured on restaurant menus. Adding some healthy alternatives to your seasonal menu gives guests the chance to experience your take on today’s trends while you test out whether these options make sense for your business.
Getting creative
Today’s diners are looking for an experience and adding seasonality to your menu can help you offer something new for your diners. From LTOs to switching up your menu quarterly, keep your customers wondering what’s new and exciting on the menu to keep them coming back.
Creating a spring menu allows operators to explore new fresh flavours and re-ignite diner interest in the restaurant, so don’t miss out on the chance to switch up your menu this season.
