Seasonality is something that can help your menu stay relevant, encourage timely visits, and offer flavours that can be best enjoyed throughout the year. It’s also a great way to take advantage of local producers and suppliers, and as research shows that three-in-four Canadians are dining out less, adding trendy, seasonal elements to your menu may be a way to attract diners to your restaurant.

What are the flavours and ingredients that restaurateurs can take advantage of this fall?

Pumpkin

Globally, the pumpkin spice market is now worth an estimated US $1.1 billion and is projected to reach $2.2 billion by 2032, so it continues to dominate consumer preferences and fall menus. But, while operators may want to get in on the PSL trend, there is something to be said for creating your own version of the pumpkin sensation. Combining pumpkin with contrasting flavours like chai can offer an updated twist, creating savoury dishes like pumpkin spice ravioli, or putting pumpkin hummus on the menu offers your guests a new way to enjoy a favourite fall flavour.

Maple

Studies show that consumers are most interested in seeing fall flavours in desserts (43 per cent), breakfast (39 per cent), and appetizers (46 per cent), and maple lends itself nicely to almost any meal part. From maple bacon sandwiches to decadent maple bread pudding, and even maple-glazed wings that play their part in the “swicy” trend that resonates with younger generations, maple offers chefs a way to embrace fall creatively.

Mushrooms

According to Technomic’s most recent Industry Insights report, mushrooms are on the rise on Canadian menus, with chanterelle (up 44 per cent), black truffle (up 27 per cent), and porcini mushrooms (up 29 per cent) topping the list. As the temperatures drop and diner demand for comfort food increases, mushrooms can add an earthy and familiar flavour to restaurant dishes.  Foraging is gaining attention and provides the opportunity to use local mushrooms, as well as attracting diners looking to experience local flavours. As the holidays draw near, creating sides like mushroom and sage stuffing can help make restaurant menus more interesting for group gatherings and off-premise occasions.

Adding a seasonal menu, even for a limited time, can generate interest in your restaurant, attract attention, and drive traffic to your restaurant as we head into the holidays.