Canadians long for the sight, sound, smell and taste of the sea no matter the season or how close they are to the coast. Seaworthy operators are reeling in these customers with menu options using frozen seafood. Are you?

Make waves with seafood options 

Chef Philman George is the corporate chef for High Liner Foodservice, which is on a mission to remind everyone just how healthy, versatile and tasty seafood is. 

Chef Phil knows seafood; with both parents hailing from Barbuda, he naturally learned to appreciate seafood at a young age. “My goal is to place craveable seafood on your menu and help you generate more profit. I work closely with operators to help them succeed and reach their full potential with seafood offerings.”  

Why seafood on your menu?

1. Seafood drives traffic. Customers tend to order food they can’t easily make or don’t like to cook at home. Most Canadians are simply not that comfortable with creating a quality seafood meal and prefer a restaurant curated seafood experience.    
2. Seafood increases profits. Seafood plays a critical role in maximizing profits and increasing customer satisfaction. Profitable operations frequently use seafood such as shrimp to upsell and pair with other proteins to ensure that no money is left behind. “Would you like some garlic & herb shrimp to go with your steak/salad?” 
3. Customers crave seafood. Coming out of the pandemic, customers stated that seafood is a highly craved item – the second most highly missed restaurant dish, according to Datassential.

Rocking the boat on frozen seafood misconceptions 

Foodservice operators need to add the word “fresh” when they think about frozen seafood. 

Chef Phil explains: “I’ve hosted many presentations surrounding the benefits of frozen seafood. I often start by asking the attendees, ‘what is the opposite of fresh?’ Over 90% of the participants answer with ‘frozen.’ There is a perception that frozen cannot be fresh.”  

“Significant advancements in freezing technology allow seafood to be flash frozen moments after harvest to preserve the texture, taste and appearance. Flash freezing seafood is like pressing pause on mother nature. The freshness is sealed in until you are ready to use it.”   

“Flash freezing seafood is like pressing pause on mother nature. The freshness is sealed in until you are ready to use it.”   

Chef Philman George, Corporate Chef, High Liner Foodservice

Run a tight ship using frozen seafood

The shot across the bow that foodservice businesses received this last year and a half has only reiterated the importance of keeping a close watch on all the nickels and dimes that can make or break an operation. Utilizing frozen seafood on menus just makes sense (and cents). Chef Phil breaks it down:

• Availability – Frozen seafood gives the operator access to a larger variety of seafood that can be utilized all year-round.
• Portion Control – A foodservice operator can order specific sizes and cuts from a large variety of species. For example, 4oz Pacific Cod Loins, 6oz Pollock Fillets or 4oz Haddock Tails.
• Pricing – Ability to lock in pricing on specific species, cuts and sizes for an extended period helps an operator better determine profit margins and stay one step ahead of changing market conditions.  
• Profits – Using value-added seafood allows an operator to go from freezer to cooking source to plate, a process which virtually eliminates waste and helps maximize profits.  
• Quality – Seafood that has been flash frozen moments after harvest locks in the freshness by preserving the natural appearance, texture and flavour of the seafood.  
• Sustainability – Gone are the days where we can brag about seafood being flown/air freighted into a restaurant from overseas. Preserved seafood travels through the supply chain using methods that are far more efficient and favourable to our environment when compared to air freight.   

Always on board

Delicious is always trending and frozen seafood is always in season, it’s a match made by the sea.  

High Liner Foodservice, says Chef Phil, continues to add trend-worthy options to the product portfolio. “Our new Wild Alaska Fish Fries make it easy for the operator to add seafood to menus and take advantage of snacking and handheld trends. They come in two versatile, on-trend flavours, Salt & Pepper and Dill Pickle.”

Canadians request and expect healthy options, and frozen seafood definitely can help foodservice operators deliver. These ingredients also help busy foodservice kitchens by reducing labour needs, increasing consistency, providing versatility and saving time and money. It’s quite simple: choosing frozen seafood means clear sailing. 

Seafood Recipes

Check out some seafood appetizer recipes by High Liner Foodservice:

Baja Style Loaded Fish Fries

Ingredients:

• 1 portion Alaska Wild Fish Fries
• 2 tbsp guacamole 
• 2 tbsp pico de gallo 
• 1 tbsp crumbled Mexican cheese 
• 3 slices charred jalapeno (garnish)

Method:

1. Cook Alaska wild fish fries according to box directions 
2. Strategically place the remaining ingredients on top of the fries and serve

Global Dippers

Ingredients:

• 12 portions Alaska Wild Fish Fries
• 2 cups mayonnaise
• 1 tbsp east Indian curry powder
• 1 tbsp lemon juice
• 1 cup ketchup
• 2 tsp chipotle, ground
• 2 tbsp lime juice
• 1 tbsp wasabi powder
• 1 tbsp rice vinegar
• 1 tsp fish sauce

Method:

1. Cook Alaska wild fish fries as per box directions 
2. For curry citrus mayo – Combine curry with lemon juice, add to 1 cup mayo and whisk until incorporated 
3. For chipotle lime ketchup – combine chipotle with lime juice, add to ketchup and whisk until incorporated 
4. For wasabi aioli – Combine wasabi powder with rice vinegar, and fish sauce, add to remaining 1 cup of mayo and whisk until incorporated 
5. Serve each portion of fries with all three sauces

With the coming of cooler days, getting ready for a return to more inside dining is an annual practice in the foodservice business. Autumn is a time to begin scaling back patio operations and introducing more menu items that use the bounty of the harvest to best advantage. 

It’s also a good time to review operational procedures, says consultant Lionel Morey of Vancouver Island Hospitality Consulting. “Why not initiate a conversation with your trusted foodservice rep to pick their brain on trends, ideas, or new products? I spoke to a manager who was thrilled his rep mentioned transitioning them away from liquid fuel-based votive inserts for their tables to rechargeable ones – an upfront cost that paid for itself in less than one winter.” 

The end of summer usually means big staffing changes, too, as many employees head back to school or embark on other life changes. Look carefully at how many team members you will need based on your sales projections and then determine how many you need to hire and when you need to start training them. Slightly shorten shifts to retain more key staff over the downtime and avoid paying overtime. 

Restaurant patio’s winding down, now what? 

Create a checklist of what needs to be done for winter storage for the furniture, flower pots, and outdoor host stands/bars/side stations. “I have a client who donates the flowers to a local seniors’ facility who has room for them and she picks them up in the spring – a win-win! Just remember for the furniture to check the manufacturer’s specs on cleaning and storage, and a basic rule of thumb is clean/dry/stack/store ideally in a warm, moisture controlled room,” Morey says. 

Consider a covered and heated patio. It’s a great way to attract those guests not ready to return indoors, says Jenny Companion, VP eastern operations for hospitality consulting agency The Fifteen Group. “It also provides more options for operators should there be any changes to indoor dining restrictions.” 

If your traffic slows in the fall, the season is a perfect time to schedule a deep clean and complete repairs, upgrades and seasonal maintenance. Consider smaller details, too, like updating your music playlist, auditioning live entertainment, and trying out an alternative seating plan. 

Change is in the air

Fall may be the perfect time to consider changes to seating styles and layouts, Companion says. “Replacing fixed seating with more flexible chairs and tables may be a good way to accommodate more guests and a smart investment for the fall and cooler temperatures when guests choose the indoors. Being flexible should restrictions change will be an asset for operators.”

“Replacing fixed seating with more flexible chairs and tables may be a good way to accommodate more guests and a smart investment for the fall.”

Jenny Companion, VP eastern operations, The Fifteen Group

Now is also the time to start thinking about the return of large groups and holiday season celebrations, Companion says. “Being prepared is the key to selling this type of business and capitalizing on opportunities.”

Showcase the bounty of the harvest

It’s never too early to start planning a fall menu built around some key considerations: 

• Locally/regionally-sourced fruits and vegetables, the essence of fresh and good. 
• Comfort food classics like mac and cheese. 
• Desserts loaded with fruits of the season – pies, puddings, cobblers, and more. 
• Incorporating savoury spices that warm and wow. 
• Announcing your fall menus on social media. 

Don’t forget that a $3 head of cauliflower turns into a $7 head in January, so sharpen your pencil and cost out with the peak numbers you’ll be seeing. “Involving your suppliers in these conversations can save a lot of grief,” Morey advises. 

Recharge! 

If you are a seasonal operation and fall and winter are your downtime, take the opportunity to find that elusive work/life balance. “Send your chef on an R&D trip to see what’s hot, plan that management getaway that’s heavy on fun and light on work, and just step away from your business as much as possible to diminish the fatigue and burnout so often associated with restaurants,” says Morey. 

Let loose a little

Prepare for the days (and nights!) when restrictions are lifted and people are allowed to gather indoors again. Pubs have success with open mic night or a comedy show, diners have quirky promotions that guests love like “flip a coin and you pay double or nothing,” or do food challenges, Morey says. 

“Upscale cocktail lounges can offer a “dealer’s choice” drink special or feature industry experts for a fun night of Q&A with guests or more typically other industry folks. Late night offerings are rapidly growing as well so let your teams involve the more junior staff in these promotions and they benefit from both the experience and camaraderie – a real team building exercise.” 

COVID-19 considerations for restaurants

With COVID-19, there’s a lot more to consider, and careful planning and attention to detail are even more crucial. 

• Various health bodies including the Canadian Centre for Occupational Health and Safety recommend that all customer parties remain at least two metres (six feet) apart. Where that is not possible, certain tables and chairs can be marked as unavailable for use. 
• Where practical, separate booth seating with physical barriers such as clear acrylic plastic or plexiglass. Temporary table dividers may be installed to make social distancing easier for restaurants with communal seating or larger tables.
• Create separation from action stations or open kitchens. Separate guests from the kitchen or plating team with high, clear dividers if the distance between guest and staff is less than two metres.
• Install physical barriers, such as sneeze guards and partitions, particularly in areas where it is difficult for individuals to remain at least two metres apart. Barriers can be useful in restaurant kitchens and at cash registers, host stands, or food pickup areas where maintaining physical distance is difficult.
• So that people can speak as quietly as possible and reduce aerosol transmission, reduce noise levels as much as possible including turning off or down the volume of background music. Suspend live music and performances. 
• Configure order pick-up areas in such a way as to provide the greatest possible distance possible (minimum two metres) between guests and employees. Use floor markings for clarity.
• Modify payment pads to have long handles to help employees and guests maintain greater separation.

Thinking ahead 

• Offer drive-through, curbside takeout, or delivery options as applicable.
• Ask customers to wait in their cars or away from the establishment while waiting to pick up food or when waiting to be seated. 
• Discourage crowded waiting areas by using phone app, text technology, or signs to alert patrons when their table is ready. 
• Consider options for dine-in customers to order ahead of time to limit the amount of time spent in the establishment.
• Provide a weather permitting overflow waiting area outside, if possible.
• Replace traditional menus with easy-to-disinfect, laminated menus or replace them with one-time use paper sheets.
• Temporarily suspend self-serve options that require using shared utensils such as salad bars, breakfast bars, or buffets.
• Provide physical guides, such as tape on floors or sidewalks and signage, to ensure that individuals remain apart, especially where lines form. 
• Have cutlery, condiments, napkins, and other items behind a counter and available upon request instead of in communal dispensers.

Sources: CDC and CCOHS

Masking

Health and safety remain very important in the consumer’s mind. It’s important to follow provincial and municipal guidelines and to post and communicate your actions to your customers, Companion says. “Beyond that, the key importance is to stay diligent with enforcing these restrictions for the safety of your staff.” 

The CCOHS recommends that all foodservice operators implement a mask-wearing policy. Require employees to properly wear well-constructed and well-fitting masks. Masks should cover the nose, mouth, and chin without gaps. 

Vaccines 

• Encourage employees to get the COVID-19 vaccine as it is eligible and available in your jurisdiction.
• Share additional information on the vaccine by posting it on your premises or sharing it electronically. 

More COVID resources: 

• Restaurants Canada COVID-19 Rapid Recovery Guide
• CCOHS COVID-19 Health and Safety Resources – Restaurants
• CDC’s Considerations for Restaurant and Bar Operators

If there is one thing this pandemic has proven, it’s that hospitality businesses can no longer rely on one service offering as a sole source of revenue.

Over the last 16 months we’ve witnessed a complete shift in the hospitality industry as businesses pivoted and innovated their experiences to keep doors open, which resulted in new concepts evolving from bodegas, to takeout windows, pop-up restaurants within restaurants, and private brand consumable retail expansion.  

For restaurants, leveraging top-selling dishes and ingredients by converting them into sellable products is an effective way to deliver a taste of your brand for guests to enjoy at home, while driving new and repeat business. Another effective approach is to sell similar items to what’s featured on your menu, which are less seasonal and can be offered all year round. This secondary strategy provides more flexibility in terms of product development, allowing your team to create items that are better suited to the retail experience.

Whether you plan to sell consumables within your restaurant space, or through specialty shops, developing a retail assortment is an excellent opportunity for increased brand positioning, especially when you design standout packaging that keeps your brand top of mind wherever the product goes.

Packaging is typically categorized as an operational necessity, and most businesses are looking to source the most cost-effective options, but this sourcing often results in the packaging falling short in terms of creating a well-branded consumer experience. Like visiting your website, or dining at your restaurant, packaging is another touchpoint representative of your overall brand experience and therefore requiring sufficient investment.

When designing your packaging consider this:

Size and shape

You want to first consider how it will be stored in a retail setting and a consumer’s home, to ensure your sizing is suitable for easy storage. Go with standard shapes and sizes that can be easily shipped, stored and stacked to optimize shelf space and product display. The larger the packaging, the more it will cost; uniquely shaped or custom sizing will also incur more costs, and again will be more challenging to display and ship. If a brand value is environmentally friendly, then your packaging should also reflect and communicate that same experience.

• TIP: To better guarantee guests experience the expected quality and freshness of your consumables, select a container size that provides consumers with enough to enjoy in a shorter period of time.  This approach can also positively impact repeat purchases.

Get branded

From the container to the carryout bag, your packaging should be consistent in terms of brand colours, fonts, design aesthetic, and messaging. The objective is to have consumers see your packaging and recognize it’s your brand.

Unless you’re a design wiz, hire an experienced designer who understands packaging, labels, and printing, to create your custom branded look. Standout labels, bright colours, key messages, ribbons, and custom stickers are just a few of the ways to add a custom branded touch to your packaging.

With Instagram being your most feasible and effective communication tool to leverage, consider how you can add Instagrammable moments to your packaging that consumers would want to share. For example, a call-to-action tagline on the inside of a flap or cap.  Keep in mind, packaging is a silent form of “word of mouth” marketing; every side of your package is an opportunity to tell a piece of your brand story and connect with guests.

• TIP: Design a WOW factor, one element in your packaging that will surprise and delight consumers as they open or indulge in your goods.  Give them a story to share.

If you’re looking to expand into the retail sector, then get ready to shift your perspective on packaging to successfully apply this effective marketing tool. For some consumers, this may be their first time experiencing your offering, and it needs to be representative of what you want your brand experience to be, from restaurant to retail.

Restaurants across Canada are opening up again. There are varying degrees of restrictions across jurisdictions, but one way or another, people are once more enjoying the experience of dining out. Although we don’t know the future of the COVID-19 pandemic, Canada’s vaccination rates are cause for optimism.

As Restaurants Canada reported on June 17, 2021, the pandemic’s brutal financial impact on restaurants has “stretched their resiliency to the limits.” Restaurant Canada’s survey data indicates that 80 per cent of restaurants have been losing money or “barely scraping by” during the pandemic, and that 45 per cent of foodservice operations have been losing money for over a year.

As restaurants navigate this period of recovery, the question of how to recoup lost revenues will be top of mind. Guest capacity, labour utilization and menu costs are key factors in achieving cost efficiency.

The guest experience is paramount

Foodservice operators need to find the right balance between cost reduction and meeting the expectations of eagerly returning guests.

Jenny Companion, VP eastern operations for the hospitality consulting agency The Fifteen Group, says, “The key to regaining restaurant sales and profitability is tied to guest experience.” She notes that guests will be looking for ongoing safety measures and for “high levels of experience and service. People are excited to dine out again and are willing to spend their money, but just as before COVID, they expect value for their money.”

“The key to regaining restaurant sales and profitability is tied to guest experience.” 

Jenny Companion, VP eastern operations, The Fifteen Group

Companion adds, “Trying to improve profits by cutting staff hours or changing the quality of product won’t work. Instead, restaurant owners and managers need to find ways to manage provincial restrictions and guidelines to make dining experiences seamless for guests from start to finish. Using screening apps and providing online information are quick, efficient ways to engage with guests and manage expectations.” 

Focus on guest communications

Some cost-reduction measures won’t be visible to your guests, but others, like timed seating, impact them directly and shouldn’t come as a surprise. Open, upfront and ongoing communication is key to guest acceptance of such measures. 

Advise guests about changes that affect them on your website and social media, and at the time of reservation, arrival, and at the table. Explain why these measures are needed, ask for their support, and thank them for understanding. Patrons, especially the regulars, want you to succeed.  

Top 10 cost reduction tips for your restaurant

Maximize guest capacity

As restaurants focus on financial recovery, maximizing table turns is critical, especially in jurisdictions with ongoing restrictions. The more you can turn tables (without alienating guests!), the more efficiently your labour costs can generate profit.

1. The (almost) all-weather patio: Canadian weather can be capricious even in summer, from blisteringly hot to cool and wet. You need to outfit your patio for any number of conditions at any time of year. Umbrellas, misters, heaters, wind breaks and other options can make outdoor dining more comfortable for your patrons and keep those tables turning.
2. The in-kitchen chef’s table: If you have the space and regulations permit it, consider adding a table for guests to dine right in the kitchen and be served by the chef. Discerning diners will clamour for this exclusive experience and you’ll have more table turns.
3. Timed seating: Now more than ever, you simply can’t afford for guests to linger for hours over their meal. Setting time limits for seatings (e.g., 90 minutes for dinner) may be the answer. Encourage guests to review the menu before they arrive to expedite ordering. Give them a quality experience by expressing your gratitude and sending them on their way with a little treat for later. 
4. Fixed seatings: Take the concept of timed seating a step further with two or three fixed seatings for dinner, if not daily then on certain days. Guests may be familiar with this concept from past New Year’s and Valentine’s Day dinners. Keep up that spirit of celebration with a special seasonal menu and make it an event not to be missed. The time limits and a set menu also help you manage labour and menu costs.

Manage restaurant labour costs

5. Utilize government wage subsidies: Research and take advantage of any federal or provincial wage subsidy programs available to restaurants. Companion says, “We recommend taking advantage of the wage subsidy to help cover some of the costs associated with proper staff training and skill-building, to create a more efficient, well-trained team executing at a 10 out of 10 level going forward.”
6. Optimize staff scheduling: Reducing staff may be a tempting cost reduction strategy, but it can backfire if customer service suffers and affects sales. Focus instead on optimal scheduling. Your goal is to have the right number of staff for anticipated customer traffic, while keeping both cost effectiveness and employee retention front of mind. For example, don’t book one employee into an avoidable overtime pay situation when another could be scheduled at regular pay. Similarly, take care not to schedule staff on their requested day off if other employees are available to work. 

Manage menu costs

“Controlling costs, and specifically menu costs, is vital to the profitability of any restaurant,” advises Companion. “Inventory costs are on the rise and some products are becoming increasingly difficult to find. This means that it’s more important than ever to know and document all of your recipes, determine the plated item costs and properly engineer your menu.” And while she says that foodservice operators need to be prepared to raise prices, hopefully these cost reduction tips can mitigate that.

7. Work with your suppliers for the best prices: Work with your suppliers to secure the best prices, and buy in bulk according to items’ shelf life. You could share some of those savings with customers through limited time offers, another strategy for keeping seats filled.
8. Streamline your menu: Putting your menu on a diet improves the guest experience by making choices easier. A shorter menu allows you to showcase your signature dishes while favouring those that generate the most revenue and profit. Other benefits include the economies of buying fewer items but in larger quantities, and staffing efficiencies.
9. Reduce food waste: Wasted food is wasted money. It’s also an ethical issue. Make the most of every ingredient you purchase through proper temperature-controlled storage, tip-to-tail cooking, reasonable portion sizes, creating specials using ingredients before they expire, and streamlining your menu.
10. Know your inventory inside-out: Inventory management is crucial to managing menu costs. Keep a detailed stock inventory so you know what you have on hand at all times and expiry dates. This and understanding demand patterns can prevent overbuying. When food is delivered, inspect it to ensure it’s what you ordered and don’t accept anything with spoilage or damage.

Nothing says summer more than green — grass growing, trees in full leaf, gardens showing their green. Green is all over the menu too, but is definitely the headliner for salads. Enchant your guests with creatively complex summer fare.  

Meet your green team

Greens, or leaf vegetables, offer a cavalcade of colours, textures and flavours to enhance your salad offerings. Ensure you are using the best ones to complement your dish or change it up to adjust the taste or visual appeal. The combinations are endless.

Lettuce (crisphead, butterhead, loose leaf and romaine), spinach, arugula, chicory (radicchio, escarole, endive, frisée), and brassica greens (kale, cabbage, collards) are longstanding pillars of a great salad.

But there are others, too, perhaps not as common: dandelion, beet leaves, cress (water, garden or peppergrass), mâche and fresh herbs. These green outliers offer a complexity used either alone or in combination with the pillars. 

Although baby leaf vegetables are mainstream, microgreens are surging through.  Somewhere between a sprout and a baby, this nutrient-packed option is both visually stunning and flavourful. Think concentrated flavour of the grown-up version. 

Best of all, greens can be used on, in, over, under and around your cold plate menus.

Salads are perfect to add plant-based menu options

With the ever-growing popularity of plant-based eating, greens are basking in glory, as they should. Leaf vegetables hit numerous consumer trends: vegan/vegetarian, plant-based, low-carb, gluten-free, “clean,” locally available and naturally delicious. You would think they were engineered specifically for today’s kitchens.

In fact, 34% of the population is eating more meals with vegetarian options, according to Technomic.

Whatever the reason for eating vegetarian or vegan options — healthier options, feeling better physically, nutrition — consumers still crave flavour.  

More than 25% of the population would like restaurants to offer a wider variety of vegetarian entrées, according to Technomic 2019 Centre of the Plate Consumer Trend Report.

Have you increased your vegetarian entrée selection? Salads are an excellent, and simple, vehicle to pump up these offerings.

Getting the most out of your frozen vegetables

The freezer doesn’t usually come to mind when designing a salad, but it should.

“When it comes to nutrition, fruits and vegetables have always been the go-to in terms of healthy eating. Tried and true, their combination of practicality, taste, and nutritionals benefit are second to none. Frozen, rather than fresh, has several unique benefits, a clear choice for resourceful restaurant operators,” says Lisa Waizmann, marketing manager for Alasko Foods.

Edamame is a great example, offered by Alasko in a shelled IQF format. This multi-functional vegetable can be a base for a hummus style dressing, protein add-on or colourful salad ingredient — always ready to help. Remember frozen vegetables need to be prepared according to package directions before consumption, even if using them cold.

“Using frozen fruits and vegetables minimizes labour and food waste costs,” reminds Waizmann. “Using IQF (individual quick freezing) technology also locks in freshness, flavour, colour and taste and might even be less costly than their fresh counterparts.”

Mekong Rice Mix — basmati rice, yellow and orange carrots, leeks, peas, corn and onions — also by Alasko, can save hours and no waste. Or how about using frozen fruits? Pomegranate arils sprinkled on top or mango chunks in a salad dressing?

During busy spring and summer months, restaurant operators should embrace any time savings available without compromising quality. 

Create the perfect salad

For a salad to satisfy your customers, power up greens with flavour, texture and fun.  

“I am slowly cutting down my meat consumption and eating more like a vegetarian. Chickpea tacos are my current favourite vegetarian dish,” says Victoria Horton, sales and quality assurance at Horton Spice Mills.

Why not take that flavour profile to a salad?

“Spices, quite simply, give food the flavour we need and want,” says Horton. “Spices create a whole new world in the kitchen.”

Going global is easy when you combine the spice rack with greens and vegetables. Horton Spice Mills make it even simpler with their range of high-quality products.

Take the Chickpea Taco Salad for a spin around the world — change the flavour on the chickpeas to Horton’s Curry Seasoning, or ginger and turmeric or Ultimate Vegetable Seasoning. It doesn’t need to be complicated.

Multi-functional ingredients are key in today’s kitchens. “The benefits of using blends are their versatility. They also save on time, space and money,” says Horton. “Many, if not all blends are useful for more than their name says.”

Warm weather brings cravings of fresh and flavourful yet good-for-me fare. A cleverly designed vegetarian entrée salad menu will fit the bill. If done right, expect an encore.

Create the perfect plant-based menu

Consumers are hungry for more plant-based menu options. Why not use a vegan/vegetarian entrée salad as a springboard to an entire tasting menu? Here are a few themes to get your creative juices flowing:

• Taste the rainbow — follow the colours of the rainbow as you move through courses; remember green looks good with everything
• Root to shoot — take a page from the carnivores and showcase vegetables that are savoured from root to shoot, a no-waste menu
• Around the world — hit all continents to feature plant-based dishes
• All in the family — focus on one family of vegetables, like brassicas, to pull through the menu
• “Unperfect” — celeriac is an odd-looking specimen but utterly delicious; bring these oft overlooked delicacies out of obscurity and onto plates
• Loco for local — try a farm-focused menu

Chickpea Taco Salad

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Herb & Garlic Marinated Rice and Veg with Greens

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Grilled Montreal Steak Spiced Portobello Salad

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Green Goddess Dressing

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