As the seasons shift, so do customer cravings. Gone are the hearty winter warmers and in come lighter, fresher flavours that speak of sunshine, alfresco dining, and peak seasonal produce. Now, as we transition into late spring and prepare for the summer months ahead, it’s the perfect time to start planning your summer menu. Whether you’re in foodservice, retail, or catering, curating menus that align with seasonal availability not only boosts flavour and appeal, but also reduces waste and keeps costs efficient.
Why Seasonal Menu Planning Matters
Seasonal menus aren’t just a trend—they’re a strategic move. Working with the seasons means your dishes are more likely to feature ingredients at their peak, which translates into better taste and often better pricing. Customers are increasingly savvy about sustainability, too. Offering seasonal dishes communicates that your business is conscious of food miles, freshness, and environmental impact.
But seasonal menu planning isn’t just about swapping out strawberries for squash. It’s about knowing your supply chain, staying ahead of trends, and creating a timeline that allows your kitchen or store to be ready for the first warm-weather order.
Planning Your Summer Menu: Where to Begin
Start by assessing what’s available, what your customers love, and what makes sense for your business type. Here are a few tips to get started:
- Get Inspired by Seasonal Produce: Think courgettes, tomatoes, aubergines, soft herbs, and stone fruits. These ingredients thrive in summer and add vibrant colour, texture, and freshness to your plates.
- Highlight Plant-Based Options: With warm weather comes a rise in demand for lighter, vegetarian, and vegan fare. Products like Green Vie Greek Style and Green Vie Sour Cream are ideal dairy-free swaps that don’t compromise on taste or texture.
- Mix Traditional with Trend-Driven: Fusion salads, plant-based gyros, grilled veg wraps, and cold pasta dishes are rising in popularity. Top them with crumbled Kouzina Feta or a drizzle of Cuisine Aerosol Cream for indulgence and flair.
- Create a Timeline:
- Late April – Early May: Finalise dishes, source samples, and train staff.
- Mid-May: Begin your rollout with sneak peeks or limited-time specials.
- June: Go full launch with your summer menu, ideally just as temperatures rise.
- Involve Your Suppliers Early: Ask about lead times, upcoming promotions, and delivery schedules. That ensures you’re never caught off guard when demand spikes or stock runs low.
Key Summer Stars to Feature
Let your ingredients do the talking this season. We recommend spotlighting:
- Kouzina Feta: Creamy, crumbly, and tangy, perfect for summer salads, wraps, or even grilled peaches.
- Cuisine Aerosol Cream: A convenient way to add a touch of decadence to desserts or breakfast dishes.
- Green Vie Greek Style: A plant-based feta alternative that brings all the flavour with none of the dairy.
- Green Vie Sour Cream: Smooth, tangy, and ideal for dips, tacos, and creamy dressings.
These products help you create inclusive, on-trend dishes that appeal to a wide range of customers, without sacrificing flavour or functionality.
From Planning to Plate
The best menus are crafted with care and foresight. Planning your seasonal offering now sets the tone for a successful summer. By thinking ahead, aligning with availability, and choosing versatile hero products, you can build a menu that excites your customers and works seamlessly for your kitchen or store.
Let’s plan your next menu—get in touch with us.
