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Spring is finally in the air and with the new season comes warmer weather, longer days, and a bumper new crop of fresh fruit and vegetables. To make the most of the springtime produce, why not create a seasonal menu? There are many benefits to cooking-up a selection of seasonal dishes, including:
It's cost-effective
Seasonal produce grows in abundance, making it easier for you to source and cheaper for you to purchase. What's more, if dishes are cheaper for you to create, you can sell them to guests at more affordable prices, helping you to remain competitive.
It demonstrates diversity
A seasonal menu is refreshing and exciting for your guests, and allows chefs to be more inventive in the kitchen. Revisiting your restaurant's offerings each season demonstrates that you are a creative and versatile business.
It's good for the environment
Seasonal produce can be locally sourced, which means it doesn't need to travel far to get to your kitchen. This can help to save you money in transportation costs and reduce your carbon footprint.
You can support your local economy
By pairing up with local producers and suppliers, you are helping to support your local economy. This will help you to build a reputation as an ethical business; something that has become incredibly important for the modern-day consumer.
It's healthier
A lesser-known benefit of seasonal menus is that they are in fact much healthier. Studies have shown that in-season produce can have up to three times more nutritional value than out of season ingredients. What's more, local ingredients are less likely to be sprayed with pesticides or preservatives; both of which impact produce quality.
It tastes better
Put simply, seasonal ingredients taste better! A seasonal menu allows you to take advantage of produce in peak season, meaning that you can create mouth-watering dishes that are packed full of flavour.
