Reposition Fruits and Vegetables. Supersize Them.
Why should only burgers, fries and sodas be supersized? Consider revising at least some of your plate concepts to bring the vegetables center stage. Here are some tips to keep in mind as you look for ways to showcase produce:
- Reposition vegetables as the feature, not the afterthought. Offer daily special sides, just as you have daily special entrees. "Today we're featuring fresh Blue Lake beans. Would you like a bowl for the table?"
- Develop complete plates that take the emphasis off animal protein. Other cultures and cuisines offer good models. Take a look at the Indian thali, a meal on a rimmed silver tray. There is no main course on a thali; the components—meat, legumes, vegetables, yogurt salad, rice and/or bread, pickles, relishes, sweets—have roughly equal weight. Indian flavors may not be appropriate to your operation, but you can borrow the idea of the thali in rethinking plate balance.
- Talk to your suppliers about fresh pre-cut product. Demand that they respond to your needs.