Spring menu for delivery restaurant: ideas, trends and how to launch

Seasonal card changes are one of the best strategies for retaining your existing customers and attracting new ones. Regular customers who order from you every week are naturally curious to discover new products. A well-communicated spring card can generate a 20-30% increase in orders during the first two weeks of its launch. And unlike a paid advertising campaign, the cost is zero if you communicate through your own channels.

Spring ingredients to incorporate into a delivery menu (select according to your cuisine): green asparagus (mid-March to end of June), French strawberries (April-July), peas (April-June), radishes, young spinach, artichokes, broad beans, milk lamb (Easter), fresh herbs (chives, tarragon, parsley). These ingredients are readily available from wholesalers like Rungis or local suppliers at attractive prices during the season, which improves your margins compared to out-of-season products.

Specifically for delivery, focus on ingredients that travel well. Asparagus roasted in a gratin or tart holds up better than steamed asparagus. Strawberries in a panna cotta or tiramisu travel better than fresh strawberries on a cake. Peas in hummus or soup retain their flavor in a sturdy container. Think “delivery” when designing your seasonal recipes.

For the launch, prepare a multi-channel communication: Instagram and Facebook posts with attractive photos of your new dishes (photograph them before the launch), email if you have a customer list, and most importantly, update your menus on all delivery platforms with descriptions that explicitly mention “new” and “seasonal.” The word “New” at the beginning of the description on Uber Eats can increase the click-through rate by 25%.

Also think about the lifespan of your spring card. Plan for 3 to 4 “spring” dishes that will be removed in the summer, and announce this timeframe to your customers. “Our asparagus and brie burger will only be available until June 30th” creates a sense of urgency that encourages customers to order now rather than putting it off. The principle of scarcity is a powerful driver of sales in the restaurant industry.

Finally, train your kitchen team on the new dishes before the launch. Test the recipes with realistic delivery deli conditions (30 minutes in an insulated box) to validate that the dish arrives still presentable and hot. Nothing kills a seasonal menu launch like dishes arriving disappointing in the initial orders and generating negative reviews.