Menu Seasonality In-Between Seasons
/Menu seasonality is a hallmark of successful catering companies, as it draws in clients seeking fresh, high-quality ingredients from local sources. While some ingredients are inextricably linked to certain seasons (like watermelon in the summer), you might wonder how to bridge the gap between distinct seasons.
Shoulder seasons—as these transitional periods are known—can present challenges for menu design. Weather patterns and shifts in harvest timing can disrupt even the best-laid plans, especially when trying to source from local suppliers.
Fortunately, a bit of creativity and flexibility allows you to develop menus that meet clients’ expectations and feel appropriate for the time of year. Here are a few actionable strategies to help you navigate shoulder seasons with confidence.
Rely on versatile ingredients
Plenty of foods are available and “in season” all year round, like grains, poultry, and legumes. Use these as a base for your dishes to create consistency, adding seasonal touches with sauces and garnishes. Think about how you can freshen up a dish while maintaining its core ingredients. For example, the same kale and farro salad can easily transition from winter to spring by swapping sweet potatoes for apples or trading rosemary for mint.
Blend seasonal flavors
When you’re stuck between two seasons, you might as well make the most of both! Develop hybrid offerings that combine ingredients, like a cobbler that mixes late-season berries with warm spices for a tasty summer-to-fall dessert. Or incorporate fresh spring greens into a hearty dish of roasted root vegetables for an easy shift between winter and spring. Enjoy the best of both worlds during these unique shoulder seasons!
Incorporate preserved foods
Embracing preservation techniques is a great way to carry ingredients over to the next season. Plus, it’s a great way to reduce kitchen waste and maximize your cost of goods! Pickling, fermenting, and canning seasonal ingredients makes them versatile throughout the year, extending their usable shelf life. For instance, tomatoes canned in the fall adds color and flavor to a spring dish while pickled summer cucumbers can bring freshness to a heavier fall salad.
Collaborate with local suppliers
Nobody knows seasonal availability better than those who grow and supply food! Partner with local farms, markets, growers, butchers, and fisheries who specialize in seasonal food sourcing. They can alert you to any market shifts and offer suggestions for navigating shoulder seasons with fresh ingredients. If you are a member of a group purchasing organization (GPO) like SB Value, you can also consult with a local representative who is familiar with your market’s availability.
With the right approach, you don’t have to survive shoulder season — you can thrive through the transition! Treat it as an opportunity to showcase your team’s creativity and resourcefulness by embracing local produce and developing menus that bridge the gap between seasons. Don’t be afraid to experiment and explore unexpected flavor profiles!
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.
