Seasonality Can Mean More Money in Your Pocket

Seasonal menus seem to come naturally as the year cycles through seasons, but for caterers, it’s more than just a change for comfort and taste — it’s a budget-friendly shift that can help to maintain your profit margins all year round.

As we head into cooler months and the season of holiday celebrations, many catering companies are still in recovery mode from the impact the pandemic has had on the industry. With that in mind, increasing one’s bottom line is more important than ever before.

Adjusting your menus to align with the seasons is an essential strategy for the year ahead for two key reasons:

There is a higher demand for seasonal dishes from clients.

When your clients are planning an event around a certain season, they want every element to speak to it — from the lighting and décor to, of course, the food. Flavor profiles are such an integral part of how we associate food with seasons, which goes back to our ancestral roots.

Think about it: Cave-dwelling people didn’t have access to off-season ingredients. They had to source the foods that were available to them within an immediate radius. Biologically, humans are driven to feel comforted by seasonal dishes that align with their climate.

 A watermelon and feta salad is a tasty spring delicacy but feels out-of-sorts in the fall. Likewise, a rich and fragrant pot roast is a cozy addition to any holiday party but can feel too heavy for a warm summer celebration. It’s no coincidence; it’s biology.

Thus, seasonal menus tend to attract more clients because they want to lean into the time of year for their event. If you’re offering the flavors they want, they’ll be more likely to book and upgrade their package for the full experience.

Seasonal ingredients are more accessible.

While you can increase profits by upselling more clients, you also get to trim down on expenses by sourcing local foods that are naturally in-season. Instead of throwing money away on the fees associated with climate-controlled storage and transportation from faraway places, you can purchase your ingredients directly from the source.

A great way to approach local sourcing is to establish relationships with regional farmers and butchers. Visit some farmer’s markets and do your research!

Working with local suppliers can come with some great perks, including early notifications about new inventory, discounts on bulk deliveries (or pickups, if you’re inclined), and last-call savings.

Plus, clients put a lot of value into locally sourced foods whether they’re hosting an event or eating out at a restaurant. Going local is an additional selling point while being the most cost-effective choice for your business. It’s a win-win option!

Rest assured, transitioning to a seasonal menu doesn’t have to require a full overhaul. Rather, it may just involve a few small tweaks to swap in fresh ingredients and spices to change up the taste. For example, a delicious blueberry and mint bread pudding can easily turn into an apple cinnamon dessert when the seasons change. Get creative and don’t be afraid to experiment with new-to-you flavor combinations!  

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.