Have you started planning your winter menu?

Industry Insights

With the seasons changing, it’s time to start planning your winter menu. Moving from your light, summery dishes to warm, hearty meals, here are a couple of things to consider when updating your menu over the coming month - 

1) Seasonality is important for cost and quality 

Make sure you know what’s in season and when the prices are changing. Check out our blog on seasonal winter produce to get some insights from Foodbomb suppliers across key categories. 

2) New ingredients, new supplier 

Don’t let new ingredients frighten you. We know it’s a pain in the arse to find a new supplier for a new and different ingredient, but also don’t forget it’s so much easier with Foodbomb! Simply search the ingredient on the Foodbomb platform and find a supplier that suits your venue’s requirements; view their full price list online and start ordering!

… And if you can’t find what you’re looking for, then chat to our team, that’s what we’re here for! 

3) Reduce your food waste and keep your costs low

Whilst it’s great to change your menu based on seasonality, it’s also important to make sure your new dishes are selling! Keep an eye on what’s popular and what’s not, so you’re not wasting money and time prepping dishes that aren’t enticing your customers. Sounds a bit reactive but it’s so important that you’re not throwing hard earned profits down the drain.

Another way to reduce your food waste and save $$ is to buy portion controlled meats, rather than portioning meat in-house; and/or buying prepared vegetables, to avoid inconsistent sizing. Both of these options mean that there will be less food wastage in the long run, but also that you’re spending less of your kitchen’s time on cutting and prepping your meat and veg! 

4) Dessert 

Not a particularly new trick in the book but remember that it’ll be getting cold, so comfort foods will be popular again.. With jumpers in season, beach bods are less of a concern, so make the most of this mindset! Self saucing chocolate tortes, lemon chiffon cake, sticky date puddings... we can keep going if you like? 

5) Make sure your front of house staff know your dishes

Last, but not least - your Front of House staff are your #1 sales people, so they need to know what they’re selling. Make sure you spend time getting your team familiarised with menu changes and what’s new. Don’t forget to get them across any dishes that are good for dietary requirements too. 

Don’t forget your Foodbomb team is here to help you with this planning, you’re not alone! Reach out to your Account Manager to help coordinate suppliers and cost your menu. 


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