Finding new ways to maximize inventory is crucial for a restaurant's success. As summer is slowly winding down, it's time to begin thinking about transitioning from your current menu to one that brings in elements of fall.
For many eateries, this means transforming the menu to include heartier dishes or bringing back items that pair well for a cool autumn day. The good news is that you can also use many of the ingredients you've been incorporating into summer menu for new dishes. This can be a cost-effective way to bring robust flavor to your new fall menu.
Here's a look at three ways you can turn leftover produce and inventory into fall dishes your guests are sure to love.
Break Out the Ladle
While many consumers aren't in the mood for a warm soup during the hottest months of the year, fall provides the perfect opportunity to let your chefs experiment with freshly made soups of the day. Once the temperature drops, many patrons are looking for a warm meal from their favorite restaurants.
The advantage of making soup is that many of the ingredients you'll need to complete the dish are probably already stocked in your pantry from the summer months. Items such as potatoes, stocks, spices, and vegetables are great for building a fantastic soup base. You can even add in any additional protein that you may have left over from your previous menu, such as chicken.
Focus on Fall Flavors
When most people think of fall, a few flavors pop into mind — apples, pumpkin, maple, and cinnamon, just to start. Even though you might not have each of these ingredients in your pantry from the summer months, there's a good chance you have most of the other elements you need to create a fantastic fall dish.
One way to punch up menu offerings is by adding a seasonal dessert special. A recent study found that the demand for apple dishes hits its height during the fall, providing a wonderful opportunity to experiment with creative takes on apple pie or apple tart offerings.
Take it to Heart
As the weather turns from warm summer nights to cool autumn evenings, many guests will be on the search for heartier dishes to provide some extra comfort. Many traditional comfort food options, such as pot pies, feature summer and fall favorites like root vegetables and spices.
Another way to bring heartiness to the menu is with traditional meat and vegetable dishes. For many people, a nice warm pot roast or beautifully cooked meatloaf is the perfect way to end a long autumn day. An additional benefit of hearty meals is that you can extend several plates further into the winter months. These longer-lasting dishes will help you plan inventory accordingly and make the transition to winter easier on your staff.
