Seasonality profoundly influences ordering habits for delivery. In summer, fresh salads and bowls dominate. In winter, soups and gratins take over. Adapting your menu to these seasonal trends increases sales and reduces supply costs.
Planify 4 major menu evolutions per year, aligned with the seasons. Each rotation should introduce 3 to 5 new dishes and remove the same number of old ones. This regular renewal keeps loyal customers interested and positions your restaurant as dynamic.
Seasonal ingredients are less expensive and of better quality. A tomato salad in summer costs half as much as in winter and has a much better taste. Base your seasonal dishes on the products of the moment to optimize both the flavor and food cost.
Communicate about your seasonal specials. Put your new dishes at the top of your menu, add a “New” badge and fresh photos. Platforms favorize restaurants that regularly update their menu.
Maintain a core of permanent dishes that work all year round. Your bestsellers should not disappear with the seasons. Seasonality enriches your offering, it doesn’t replace it.
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