Seen as healthier and more appetizing, people order them more.
Grocerant chefs that rotate in tasty seasonal offerings year-round—beyond Thanksgiving and Christmas—can lift performance and image in many ways.
These menu additions spark more customer interest and purchases: “Restaurants with seasonal menu items see approximately 26% more orders and a 23% increase in average ticket size over other restaurants,” states GrubHub.
A new Technomic Healthy Eating study shows almost two-thirds of consumers (65%) are likelier to buy an item described as “seasonal” on a menu. Nearly half (45%) also regard “seasonal” menu items as tastier, and about four in 10 (38%) think “seasonal” dishes are healthier, says company principal Wade Hanson.
Seasonal menu additions can also reduce food costs and waste when grocerants maximize their use in different dishes—and they raise an operator’s innovative image. To leverage creativity the most, post seasonal offers on your website and social media, and encourage diners to post their own pictures of them enjoying the meals.
Pumpkins, cranberries and peppermint are popular seasonal ingredients this time of year. Extend the business-boosting practice to include in-season vegetables and fruits all year long from reliable local growers, and offer seasonal food specials that sync with your typical menus and kitchen routines, to achieve year-round gains.
While “holiday” menus are the most festive and familiar, and are often associated with treats, it is the new “seasonal” dishes with produce where grocerant chefs can connote wellness, freshness and local all on one plate. These culinary inventions appeal to diners aspiring to eat healthier and experience a wider variety of tastes.