Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Supplier opinon – Get the basics right for Christmas

27 September 2012
Supplier opinon – Get the basics right for Christmas

The Christmas period offers caterers a perfect opportunity to raise their profile in the local community. A memorable Christmas meal experience can make a big impression on first-time visitors and encourage regulars to keep returning.

Our main course analysis of sales and customer feedback suggests that there is still a strong demand for traditional Christmas menus, so getting the basics right, whether you're offering party buffets, set menus or stand-alone dishes, is vital. For the majority of customers this means quality turkey.

There is a wide range of turkey options available to suit all needs and kitchen capabilities, from crowns and stuffed fillets, to rolls and pre-sliced. Many cuts are boneless to ensure quicker cooking times, even carving and reduce the wastage that can sometimes occur with full birds. They also help to manage portion control, which can be difficult to gauge effectively when carving off the bone.

Larger joints offer great value for money and flexibility. For example, adding hot turkey Christmas sandwiches to the lunchtime menu at a premium price point is a great way to encourage customers to buy into Christmas and trade-up from standard options without committing to a full dinner.

For more hints and tips and menu suggestions, visit www.brake.co.uk/christmas.

James Armitage, marketing director, Brakes

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