Streamline your menu with Lion Sauces
11th April 2023
While the days are getting brighter and longer and people are beginning to venture out more, hospitality may well still be reeling from a multitude of challenges operators have been facing since the Covid-19 pandemic.
After battling lockdowns and restrictions, eateries have faced a tough winter of energy cost hikes, food cost rises, as well as ingredient shortages.
Different venues have taken lots of different approaches to weathering this storm – for example, closing during winter, reducing their operating days, reducing the number of dishes on their menus, or switching ingredients in recipes to better value products.
(Source: The Food People Trend Hub: The Big Squeeze report February 2023.)
One clever way to save money is to think about cleaning up and consolidating your menu. Here are a few ways you can do this …
Reduce your day parts
Bring together breakfast and lunch by running an all-day brunch option with dishes available until the evening.
Create a brunch menu with cost-effective sandwiches, salads, breakfasts, and pasta dishes, and utilise clever multi-menu products throughout. This is a great way to look after your bottom line while providing fun, delicious and innovative food for your diners.
You can bring huge amounts of flavour right across your menu with Lion’s extensive range of sauces, dressings, and condiments, in a multitude of dishes. One great brunch dish is our Scrambled Tofu Breakfast Burrito, the right blend of spice and cream, featuring Lion’s Cool Salsa Sauce and Lion Sour Cream & Chives Dressing
Cost-effective, easy to make and great for a takeout options, toasties are very much on-trend at the moment – and the bigger and more extravagant, the better.
Some great recipes include our decadent Croque Monsieur and our delicious Steak Canadian, Caramelised Onion and Mushroom & Blue Cheese Sourdough Toastie, featuring Lion Blue Cheese Dressing with Danish Blue Cheese.
Less cooking = less energy
Sandwiches, salads, and pasta dishes are another great choice for streamlined menus – plus the less time you spend cooking, the more energy you’ll save!
Not only do these dishes offer good value and are very filling, but you can ensure they’re chock full of flavour by using clever multi-menu products such as:
- Lion Cajun and Tomato Dressing Link in our Quick Cajun and Tomato Prawn Linguini,
- Griddled Pear, Date and Walnut Summer Salad with Blue Cheese Dressing featuring Lion Blue Cheese Dressing with Danish Blue Cheese
- Chicken Caesar Pitta featuring Lion Caesar Dressing – which you could use elsewhere in salads or pastas.
One food that’s perfect for brunch options and is also great value is seafood. Tinned seafood is forecast to make a comeback this year (Source: The Food People: Canned Seafood Making Serious Comeback, February 2023) – and by utilising tinned and frozen options you’re saving lots of money compared to fresh – with the same great quality and flavour.
Two great options include our Summer Tuna Caesar Pasta Salad, which utilises tinned tuna chunks and Lion Caesar Dressing, while our Mango & Lime Piri Piri Prawn Cocktail Jacket Potatoes featuring Lion Prawn Cocktail Dressing and Lion Mango & Lime Piri Piri Sauce.
By ensuring your kitchen is always stocked with our versatile multi-menu Lion Sauces, which can be stored ambiently until you’re ready to use them, you’re ensuring you have a world of flavour at your fingertips.
Vegan – and versatile
Another great option is by using ‘accidentally vegan’ products across both your plant-based and non-plant-based dishes. Almost two-thirds of Lion Sauces [CSH1] products are currently suitable for vegans.
One dish perfect for your plant-based offering is our Stacked Vegan Beet Burgers, featuring our Lion Premium Vegan Mayo, or our super-healthy Superfood Salad.
If you’re thinking of spring cleaning your menu, make sure you take a look at the full Lion range for inspiration – and don’t forget to contact us if you have any great ideas you’d like some support bringing to life.
[CSH1]Sarah - website suggests it’s currently 63% vegan - is this ok?