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Feeding the FOMO generation IMG 7287 1

There’s a new sense of urgency in the fast-moving world of food trends as foodies keenly seek out new experiences, anxious to avoid being left behind the culinary curve.

We’re in the age of FOMO – or the fear of missing out. When it comes to menus, this is a great opportunity to please the customers who want it all, by encouraging them to choose more dishes. A bit of Thai, a little Italian, a piece of Mexican, some Middle Eastern … plumping for one cuisine is so last year when you can have five or six dishes to meet several cravings at once!

Consider offering:

  • small plates, sharing platters, tapas or meze-style dishes
  • tasting menus
  • sampling bars

You don’t have to be an expert in every world cuisine – our sauces and dressings are there to make it simple with carefully crafted flavours.

Try an Indian small plates menu:

  • Goujons of chicken served with Lion Indian Sweet Chilli Sauce
  • Roast potatoes with Lion Tandoori Ketchup
  • King prawns cooked in Lion Tamarind Sauce
  • Fish skewers marinated in Lion Aromatic Baste

A vegan world tour menu:

An American meat platter:

Discover more sauces from the world here: Lion World Flavours

Between spring and summer 2018, pub, bar and restaurant menus increased in size by 14.8%, with the menu dish count rising by 3.6% (Source: MCA) and expected to keep growing. Consumers want it all – so hand it to them on a sharing platter!

Discover more about festival flavours: Festival of Flavour with the new Lion premium range

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