Stocking up for Christmas: Give the turkey some time off
How many times does an average customer eat out in the run-up to Christmas period? At least one office do, a couple of nights out with friends, maybe a get-together with the lads from the darts team? That's an awful lot of turkey, even before you consider that there will be a big stuffed bird on the table at home come December 25.
Offering a change of pace on the menu will be as welcome as a packed stocking on Christmas morning. Tony Goodger, foodservice trade manager for the British Pig Executive (BPEX), says: "At one of the busiest and most important times of the year in the catering calendar, it is essential to provide a range of options on the menu to satisfy all tastes and requirements. People can tire of the traditional roast turkey when eating out over the Christmas period and often look for something different.
"Pork is a great festive alternative. It is flavoursome, versatile and complements other ingredients well and is an excellent value product allowing good margin delivery.
"Clearly roasts remain a favourite and a traditional pork roasting joint at Christmas accompanied by crackling is always a popular choice on the menu. Not only that, roast pork makes a great carvery centre-piece as an added customer attraction."
Less familiar cuts such as belly pork are also gaining in popularity. Recent TNS data showed year-on-year sales of belly pork are up 12 per cent.
To add that seasonal touch, joints or slices should be cooked slowly, roasted or pot roasted with traditional cider, apple and sage flavours. Unusual flavours, such as caramelised orange and cinnamon, add a festive touch. A Christmas group menu could feature pork steaks topped with cranberry and goats' cheese, or for New Year's Eve a fillet of pork in champagne sauce.
Bear in mind that demand will be high, so it is best to talk to suppliers in good time to ensure you get the cuts you want, as well as the best quality.
It may soon be the season to be jolly for customers, but for many caterers while the Christmas period can be profitable, it is also stressful. It is by far one of the busiest periods of the year with many corporate and family functions being held throughout the months of November and December, as well as New Year's Eve celebrations to plan.
For customers on their third or fourth Christmas dinner of December, beef is also a popular and versatile alternative and combines well with traditional Christmas accompaniments and sauces.
Lamb is ideal for carveries, as boneless legs can ensure perfect portion control, and glazes can be used to add a seasonal flavour to a standard roast. Lamb dishes using fruit flavours can add a seasonal twist to the menu, for example roast lamb with plum, apple and cider chutney or roast lamb with orange & rosemary.
Foodservice project manager for the English Beef and Lamb Executive (EBLEX), Hugh Judd, says: "Beef and lamb are ideal for cold winter days, and with a bit of imagination adventurous chefs can produce inventive new dishes, as well as offering traditional favourites on the menu, keeping profit margins high.
"Beef roast is already a favourite over the festive season, as it's easy to cook, it works well for functions and it offers good value for money. Alcohol can also be incorporated into most beef and lamb recipes - which is always popular at Christmas."
