You’ve probably noticed the increase in restaurants adding seasonal dishes to their menus to take advantage of local crops. It’s a smart way to increase business.
Upserve Restaurant Insider lists three ways that seasonal dishes bring in new business. First, local farm-to-table connections help the local economy while connecting with the community, especially for drawing new diners who are passionate about patronizing local businesses. Second, the use of seasonal, local foods may prove less expensive for restaurant operators, a savings that can be passed along to diners.
Third, seasonal dishes have proven to be a choice diners put their money behind: seasonal menus see 26 percent more orders than menus without those choices.
The trend in incorporating seasonal dishes is one noted by FONA, formerly Flavors of North America Inc., which develops and produces flavors for food, beverage, nutraceutical and pharmaceutical companies worldwide.
With peach season in full swing, the company states it has logged just over 500 peach mentions on menus nationwide. And surprisingly, that’s not desserts. Beverage, appetizer and entrees are the top three areas advertising peach-flavored items.