5 Must-Haves for a Successful Holiday Season for Foodservice – A Guest Blog By Chef Martin

Your customers are not looking for a lot of new trends at Christmas. At best, they might look for a spin on a traditional dish. The winter holiday season is all about memories, and for chefs, that means dishing out the classics. Here are five do’s and don’ts for menu planning and making your operation a destination for memorable holiday traditions.

1. Stick to the holiday classics

No holiday menu is complete without “roast beast.” My choice would be a standing rib roast with rich beef gravy and roasted or seasoned mashed potatoes. You can put a new spin on this classic favorite, but don’t encroach on the soul of the dish and take it too far off base that patrons don’t recognize it as a holiday favorite.

2. Get creative with sides

There are opportunities to incorporate new flavor profiles with side dishes, like stuffing, sweet potatoes and vegetables. It can be as simple as getting creative with seasonings, sauces, and flavored butters. Cranberry sauce is crying out for reinvention. When you add a spicy seasoning, you can give cranberry sauce new dimension that’s right on cue with the sweet heat trend.

3. Warm things up with beverages

Fortified wines are always very popular during the holiday season. You can also drive traffic by offering a hot beverage station with flavored teas, rich mochas, spiced ciders, or hot toddies.

4. Go indulgent for dessert

My favorite dessert is minced pie, although Gingerbread bread pudding or Egg Nog bread pudding would run a close second. Bread puddings are a great way to put an unconventional twist on a traditional dessert; and they are a great way to utilize leftover bread and rolls

Chef Martin Experiments with Flavor

Chef Martin, Corporate Executive Chef for Kent Precision Foods Group

5. Keep the décor simple

A good bottle of single malt whiskey with a red bow is usually ambience enough for me.

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