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How to serve more with less is the big ask of chefs today.
Diners are hungrier than ever for unforgettable dining experiences – delicious food, drinks and entertainment. However, the ability to satisfy these demands is getting tougher as the price of ingredients, labor shortages and the cost of doing business continue to soar. This requires doing things in a new way to deliver top dishes that excite, with chefs’ creative skills still at the core. Staying on top of menu trends is key but it’s a big undertaking, particularly in this digitally-inspired world where trends on social media develop and decline at lightning speed.
That’s where the UFS Future Menus 2024 Food Trends report comes in. Countless hours of detailed research by experts in the foodservice industry, coupled with input from more than 1,600 chefs in 21 countries across the globe, have gone into identifying the biggest menu trends. We’re happy to share an overview of two of the five trends from the report:
Low-Waste Menus
THE BENEFITS OF A SMALLER MENU
An increasing number of chefs and restaurateurs are realising the importance of data-driven decision making, especially in the face of challenges such as staff shortages. One effective strategy that is gaining momentum is the implementation of smaller menus.
It might seem counterintuitive, but simplifying it can help businesses look after the bottom line while ensuring the customer feels there is great choice on a smaller menu. And it’s equally rewarding for those doing the actual cooking. “Having a smaller menu gives chefs more freedom to explore their creativity without having to compromise on quality or consistency,” says Audrey Crone, Executive Chef of UFS Ireland.
Embracing the concept of a smaller menu can also lead to cost savings and a more sustainable operation. Audrey explains: “If you have a carefully curated, condensed menu, it makes it easier to manage inventory and minimize the amount of perishable items that go to waste.”
Enabling restaurants to optimize their pricing and profit margins is a big part of the appeal of smaller menus. But for Audrey, it all comes back to ensuring greater quality and consistency. “If you’re able to reduce the amount of ingredients coming in the back door, then ultimately, you’re in a better position to deliver great food.” Words by Herman Clay with Chef Audrey Crone
THE NEW SHARING
Food can be fun, as well as delicious! Post-pandemic, we’re living in a time of increased connectivity. This means that unique, playful and multi-sensory dining experiences are more celebrated than ever – especially when they’re as exciting as Chef Alvaro’s Corn and Calabacita Gyozas.
Through beautiful food boards of cross-cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community. Get ready for widespread snackification!
“This shareable appetizer leverages the long-standing trend of mash-ups. It’s whimsical, decadent and Instagramworthy. Creating dishes that are rooted in familiarity, but are influenced by global flavors, is a great way to introduce unique ingredients to diners across a variety of channels.”
Chef Kyla
CLICK HERE FOR THE FULL RECIPE AND TO DOWNLOAD YOUR COPY OF THE 2024 FUTURE MENUS REPORT.