Equipping your kitchen for a season of change

Foodservice operators of all sizes have relied on LTO’s or daily specials for many years to drive traffic, increase revenue and trial potential long-term menu additions. Forty-eight percent of consumers in a 2015 Technomic, Inc. survey said they had tried a limited-time-offer menu item in the past month, indicating the powerful influence LTO’s can have over restaurant consumers dining and purchase decisions.
  We are seeing a shift from traditional LTO’s to more seasonal based offerings. This new approach is changing the menu landscape. Operators must embrace seasonal must do so in order to deliver the local options consumers are demanding. Technomic, Inc. offers the following statics on seasonal menus and local offerings:
 

• Fifty-seven percent of consumers say they seek out dining options that offer locally sourced products
• Two-thirds of consumers - including 73 percent of women, who are the dining decision makers - said they would be likely to order limited-time-offer foods that match flavors from the specific time of year.
• Fifty-nine percent of consumers say they’re more likely to purchase an item on a restaurant menu if it’s described as “seasonal”
•  Forty-nine percent also said “seasonal” menu items are more appetizing, and another 39 percent believe “seasonal” dishes are healthier.

Seasonal menu offerings and local sourcing go hand-in-hand, but demand the ability to adapt quickly to change. Subsequently affecting how kitchens are operating and the equipment they need. Two of the most important considerations when choosing equipment for a more seasonal approach are:
 

Flexible - Equipment that allows operators to adapt quickly to daypart, menu and ingredient changes through technological advancements like easyTouch^® icon screen technology available on both Merrychef^® and Convotherm^® that allows for easy menu and cooking updates.

Cross Functional - Equipment with the capability to produce a variety of food or beverages in one platform can allow operators to easily move between dayparts. This ensures that when menu or ingredient changes occur, due to seasonality or other mitigating factors, operators can easily adapt without affecting the operational efficiency. Lincoln^® Digital Countertop Impinger  can replace up to five microwave ovens or a half sized convection oven, while baking, toasting and cooking in one small footprint.

Let’s talk about how we can help you create a fitKitchen^SM to deliver seasonal menus that wow guests and drive profits.