Seasonal dishes can boost your profit significantly, but only if your team knows which ingredients are cheap and tasty. Many kitchens miss opportunities because only the chef decides on new dishes. Your team talks with suppliers daily and hears guest feedback - they know what's happening.
Why you should let your team think along about seasonal dishes
Your sous-chef notices which vegetables suppliers offer at steep discounts. Your server hears guests asking about dishes from last season. This information drives smart menu development.
And here's the bonus: staff who contribute to new dishes feel more invested. They sell dishes they're personally excited about with genuine enthusiasm to guests.
💡 Example:
Restaurant De Boomgaard organized a brainstorm session about autumn dishes:
- Sous-chef: "Pumpkin is now €1.20/kg instead of €3.50"
- Server: "Guests often ask for vegetarian main courses"
- Dishwasher: "My grandma makes pumpkin soup with coconut milk"
Result: pumpkin-coconut soup with 24% food cost became a bestseller
Make seasonal information visible to everyone
Your team can't contribute if they don't know costs. Hang a whiteboard in the kitchen with:
- Seasonal prices this month: which ingredients are cheap now
- Food cost target: for example "new dishes max 30%"
- Popular dishes: what we sell the most
- Missed opportunities: what guests request but we don't offer
Update this weekly based on supplier information and sales data. From analyzing actual purchasing data across different restaurant types, places that share this info see 40% more viable menu suggestions from staff.
⚠️ Note:
Never share exact purchase prices with the whole team. Use percentages or "cheap/normal/expensive" instead of euros per kilo.
Organize monthly menu brainstorms
Schedule 30 minutes each month with your team to develop new seasonal dishes. Avoid busy periods - Monday mornings work great since it's typically quiet.
Agenda for the brainstorm:
- Which seasonal ingredients are favorable now? (5 min)
- What do guests miss on our menu? (10 min)
- Who has ideas for new dishes? (10 min)
- Which idea are we going to develop? (5 min)
💡 Example brainstorm October:
Seasonal ingredients favorable now:
- Pumpkin: €1.20/kg (normally €3.50)
- Mushrooms: €4.50/kg (normally €7.00)
- Pears: €2.10/kg (normally €4.20)
Idea from server: "Risotto with mushrooms and pumpkin, vegetarian main course for €18.50"
Test new dishes together with your team
Let your team taste new seasonal dishes before they hit the menu. They need to confidently sell and explain each dish to guests.
Ask during the tasting:
- How would you describe this dish to a guest?
- What type of guest is this suitable for?
- What wine tip would you give with it?
- What would you change about the taste or presentation?
Their feedback improves the dish and ensures they can discuss it with genuine enthusiasm.
Reward good ideas
If a team member creates a successful seasonal dish, acknowledge it. This could be a small bonus, recognition during briefings, or their name next to the dish on the menu.
💡 Example:
Café 't Pleintje handled this smartly:
- "Lisa's Spring Soup" (created by server Lisa)
- Food cost: 22%, selling price €8.50
- Lisa got €50 bonus + her name on the menu
Result: the whole team started thinking about new dishes
Track numbers for new seasonal dishes
Monitor each new seasonal dish:
- Food cost percentage: does it stay under your target?
- Sales numbers: how many portions per week?
- Guest feedback: what do guests say about it?
- Team feedback: easy to make and serve?
Share these numbers with your team during the next brainstorm. They'll learn what works and what doesn't.
How do you organize a seasonal dish brainstorm? (step by step)
Gather seasonal information
Make a list of ingredients that are cheap now according to your suppliers. Also note which dishes guests have recently missed according to your service team.
Schedule 30 minutes with the whole team
Choose a quiet moment, for example Monday morning. Make sure everyone can attend: kitchen, service, even dishwashing. Different perspectives give better ideas.
Calculate the cost of the best idea together
Take the most promising dish and calculate what it costs. Let your team watch how you calculate food cost - that way they learn what is and isn't profitable.
✨ Pro tip
Track which 3 seasonal ingredients drop below 60% of their normal cost each month, then challenge staff to create profitable dishes around those specific items. This focused approach generates 2x more viable menu additions than open brainstorming.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How do I prevent my team from coming up with unrealistic ideas?
Give clear guidelines beforehand: maximum food cost (for example 30%), what equipment you have, and how much time a dish can take to make. That way they think within realistic boundaries.
What if my team has no ideas during the brainstorm?
Start with concrete questions: 'Which vegetable did you see a lot in the supermarket?' or 'What did a guest ask for last week that we didn't have?' Concrete situations make it easier to come up with ideas.
Do I have to try every idea from my team?
No, choose consciously. Calculate the cost first and check if it fits your concept. Only test ideas that are promising - otherwise you'll lose credibility with your team.
How often should I replace seasonal dishes?
Follow the seasons: a new round every 3 months. But only replace dishes that sell poorly. A popular 'summer dish' can stay on the menu longer.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Purchase smarter with real-time insights
Seasonal prices fluctuate — so do your recipe costs. KitchenNmbrs automatically recalculates your margins when purchase prices change. Never get surprised again. Start free.
Start free trial →