The NEW
CENTRE of the PLATE Raise the Steaks with Global Flavours One-third of consumers are looking forward to trying new global foods and flavours (Datassential). Add interest to holiday items with ethnic preparations like our Bistecca alla Fiorentina recipe – an authentic Tuscan steak featuring simple ingredients like rosemary, sage, garlic, and EVOO to emphasize the topquality cut. With operators looking to reduce labour costs, utilizing portion-cut steaks is ideal for costing out menus with precision, saving time, and serving stunning centre-of-the-plate entrées with peace of mind.
Ethnic flavours are another crucial driver in menu development. Add international flair to your signature holiday menu with these globally inspired spices and blends. Berbere: An Ethiopian spice blend of ginger, basil, chile peppers, and garlic. Dukkah: An Egyptian-inspired blend of herbs, nuts, and spices, including sesame, coriander, and cumin. Za’atar: A Middle Eastern spice mixture generally containing dried oregano, thyme, and/or marjoram, along with cumin, coriander, sesame seeds, and sumac. Togarashi: An intriguing Asian alternative to chili flakes. 36
House-made
UPGRADES
Maximize profits and boost the interest in traditional meat offerings with house-made elements. Add premium customizations like compound butters, creamy sauces, and grilled seafood that make excellent toppings worthy of an upcharge. Try compound butters that you can make days in advance, like blue cheese-chive or chimichurri butter. Serve stuffing over a seasonal spread like gingered carrot-parsnip purée, or give the option of topping steak with crab and hollandaise for an elevated entrée.
