Fall vegetables aren’t only healthy additions to your menu: Their density and texture make them filling substitutes for everything from pasta to meat. Offer spaghetti squash as a low-carb pasta alternative this season or butternut squash to add meaty consistency to a vegetarian chili. Capitalize on pumpkin spice mania by adding pumpkin to pancakes and granola at breakfast or to hummus and curry dishes later in the day.
Want to offer a fresh, interesting, easily customized option to your menu? Consider the calzone. While they are most often packed with traditional Italian produce, meats and mozzarella, they also provide a versatile base for a broad range of sauces, ingredients and global flavors. They’re an ideal place to incorporate extra fall vegetables you have on hand – or to experiment with new flavor combinations.
Beans are a crowd pleaser in salads, plant-forward burgers and sides. Aside from being a flavorful, satisfying addition to a dish, they have plenty of health and environmental benefits to tout too: High in protein, fiber and B vitamins, they may help reduce blood sugar and cholesterol. They’re helpful to the planet and your pantry as well, since they can store well for long periods during supply chain shortages of other ingredients.
The challenges of 2020 are some for the history books. So when food products are available that can make running a restaurant a little bit easier, why not jump on them? Ingredients that are convenient and versatile in the kitchen are in high demand right now: According to recent research from Datassential, 38 percent of foodservice operators say they need more speed-scratch ingredients that remove some steps from the preparation process. They also want the products they buy to be versatile and flexible. In other words, they should have broad applications on the menu and – in case COVID-19 restrictions need to tighten down the line – be easy to store for a later date. There are important labor-related benefits to these foods as well, since they can be prepared (more quickly and with less stress) by a smaller, potentially less-experienced team. So what specific foods might help lighten the load in your kitchen? Datassential says more operators are using more pre-cut vegetables, opting for canned or frozen products in place for fresh, and cutting back on the variety of ingredients they buy. Other products to consider on your menu: ready-made hummus, sauces and marinades, pre-cooked meats, and brown stock reductions that can serve as a base for a range of soups and sauces, as well as add flavor to grain bowls.
Is there a classic dish you remember eating as a child that was pure comfort? If you’re looking to inject some reassurance or nostalgia into your menu (and don’t we all need it?), try creating your own version of a classic dish by experimenting with surprising spices, incorporating seasonal produce or even a creating a unique presentation that breathes some new life into a food people thought they knew.