Adapting Menus for Different Seasons

All restaurants do it.  We make different menus based on what season of the year it is.  Most of the time we do this because ingredients change from season to season and some things just taste better in the winter than they do in the summer.  When was the last time you ate a summer salad in the middle of January? Probably never because those summer greens are so much more crisp in the summer.  But what about times of year that aren't exactly "seasonal" seasons.  Last Wednesday marked the beginning of Lent. The 40 day period in which Catholics refrain from eating meat on Fridays.  No, everyone who eats at a restaurant is not going to be a practicing Catholic, but we've found that adapting to this request presents an array of unique opportunities for restaurateurs across the country.  Typically, no meat on Fridays meant fish of some sort for Catholics (our favorite always used to be fish sticks).  Fish doesn't have to be the only solution, however.  Chefs across the country are incorporating new menu items for the season of Lent to keep their menus fresh. Instead of just fish, try incorporating a new type of salad that is both tasty and healthy.  We recommend the beet salad at Harvest Restaurant in Cambridge.

If adding new items to the menu isn't your style, try re-marketing some of your classic fish dishes.  This is exactly what chains like McDonalds and Carl's Junior have done recently.  This new, fresh spin on fish allows the chains to keep selling their classic items while attracting new customers with the fresh look and new advertising.

All in all, Lent is a short season when looking at the scope of an entire year for a restaurant.  However, it poses an interesting challenge and opportunity for chefs.  Creating new dishes will enhance their menus and keep customers happy all in one fell swoop.