Seasonal winter menu is a growth bet for restaurants %%page%%
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The arrival of winter is a great opportunity for restaurants to sell seasonal dishes, meeting seasonal demand. Also, the good economic indicators make it an ideal time for price trading. This is the reading of João Ricardo Tonin, economist at FoodCo.
Although this winter has been slow to arrive, the second week of June has seen the lowest temperatures of the year, and it looks set to stay that way. Tonin explains that the cold, in addition to attracting consumers in search of typical seasonal dishes, opens up opportunities for the food sector. delivery, which serves those who prefer to stay at home. Hot chocolate, fondue, broths, soups, crackling and polenta with chicken are good options for the seasonal menu.
In addition to the traditional winter dishes, the Festa Junina/Julina also creates opportunities for the inclusion of typical foods on the menu. The economist points out that establishments that intend to leverage profits with the seasonal menu must do a good job of publicizing it on social networks. Advertising promotions, dishes and hot drinks on digital platforms is essential. In the modality of deliveryTonin reiterates the importance of investing in thermal packaging to maintain the temperature and guarantee the quality of the food.
The IPCA – Extended National Consumer Price Index – registered a rate of 2.95% in 2023 and 3.28% in the last 12 months, which indicates a drop in prices. For the economist, this is the ideal time to negotiate prices with suppliers and replenish inventories.
“The arrival of the cold brings with it an atmosphere of warmth and flavor, opening doors to new gastronomic experiences. Take advantage of this season to delight your customers and strengthen your presence in the market”, concludes Tonin.
The FoodCo. with the complete and audio analysis of the economist João Ricardo Tonin is an exclusive weekly content for the platform’s subscribers. FoodCo. is the largest community of bar and restaurant owners in Brazil. There are more than 13,000 entrepreneurs in the sector gathered in a network of knowledge and networking, with access to essential content for those who undertake food outside the home.
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