Posted on Friday, 22ⁿᵈ July, 2022
Venues pull back from bloated menus
Part trend and part necessity, the move towards the simplified menu is gathering pace as kitchens search for ways to do more with less. A focus on core dishes can help venues reduce waste, create greater food consistency and meet the challenge of an unpredictable supply landscape.
Start with your starters
Cutbacks to the menu are affecting all-day parts, starters being no exception. Venues are increasingly looking for simple and easy-to-execute starter menus, using ingredients that play multiple roles across the day and can be crafted to suit dine-in, takeaway and delivery applications.