The catering, private events and special menus that come with the holidays make this a pivotal time for foodservice operators. Topline revenue and tidy profits are within reach! Having an offering that stands out and is good for the ‘gram (IG, not your mum’s mum) can build business in both the near- and long-term. We’ve polled a few of our chef mates to get their top performing faves.
For passed apps and canapes, we called upon our mate Renee Scharoff, of Blonde on the Run catering and @tableinthewoods, who shared these two beauties with Aussie lamb. “As a caterer, you love those dishes that grab guests’ attention as they’re carried through the room,” she says, “And even more so when they’re what they’re talking about and encouraging each other to try. Without a doubt, Aussie lamb canapes and flatbreads are a winner every time!”
They’re also really easy to execute for an event – everything preps and holds for a quick finish for service. Economical cuts like ground lamb and leg help your margin, too.
We’ve said it before, but it’s always worth repeating that everything is better on a stick. When you start with #aussome grassfed bavette steak from Australia, you’re onto something irresistible. That’s what the guests at LA hotspot Butchr Bar found in this killer app from Chef Danny Rodriguez.
Finally, while carving stations are a popular holiday party staple, there’s definitely room to upgrade the experience and make it more memorable. Our mates Jeff McInnis and Janine Booth did just that at an event in Miami recently, featuring three different cuts of Aussie beef and three dipping sauces.
For more insights on consumers’ and holiday wish lists, check out the latest article from Menu Matters here. And to find Aussie Wagyu, grassfed beef or pasture-raised lamb in your area, give our new Find A Supplier tool a burl!