Independent research carried out for Premier Foods revealed that caterers are seeing a significant sales increase around Mother’s Day, however, outlets can still do more to encourage customers to eat out at Easter. This shows that there is the need for Easter menus to work harder and deliver a tempting offering around the Easter period.
Sarah Robb, Channel Marketing Manager at Premier Foods, said: “With 81 per cent of caterers citing Mother’s Day and Easter as key opportunities to attract new diners, Premier Foods is proud to support its customers from product purchase to the final meal.
"As one of Britain’s largest food producers, we make sure chefs and caterers are supported with the best products available to help throughout the year, but particularly during busy periods.”
Premier Foods’ Top Tips
- Provide special menus throughout the four-day Easter period and advertise using traditional methods such as menu boards and table talkers
- Make sure you offer promotions aimed at children as both Easter and Mother’s Day are synonymous with family outings
- Although traditional choices, such as roast dinners, are still the preference for the majority of respondents, our research reveals that it is equally important to attract younger and more frequent out-of-home diners who are looking for something new and modern
- With 79 per cent of consumers actively using Facebook, advertising your offering early using social media is a great way to promote it and increase footfall
- Premier Foods research also shows that 43 per cent of customers have used Trip Advisor to help an eating out choice and 40 per cent of those post photos as part of their eating out experience, therefore it is important to think about the presentation of each dish on your menu
To celebrate the two key events, which fall early this year, Premier Foods is also running an online competition giving chefs the chance to win afternoon tea for two at The Dorchester. To be in with a chance of winning, chefs must download the Mother’s Day and Easter Menu Solutions Guide from www.premierfoodservice.co.uk by 10 April 2016.
Recipe: Rhubarb & Pear Flapjack Crumble with Hazelnuts and Birds Custard
Number of portions: 10
Prep time: 20 minutes
Cooking time: 30 minutes
Cost per portion: £0.92
This recipe combines rhubarb and pear, which are topped with a flapjack and crumble mix and served with Bird’s Custard.
- 600g Rhubarb
- 600g Pear
- 50g Soft brown sugar
- 200g McDougalls Flapjack Mix
- 200g McDougalls Crumble Mix
- 50g Sliced hazelnuts
- 1ltr Bird’s Custard (ready to use)
- In a large pan, mix the rhubarb, pear and sugar, warm through until the fruit starts to soften, then allow to cool.
- Mix together the flapjack mix, crumble mix and hazelnuts and place on a baking tray before baking at 170°C, for approximately 10 minutes or until golden brown and allow to cool.
- To assemble the dish: on a baking tray, place the fruit mix into 10 individual rings and gently press down.
- Top each ring with the flapjack and crumble mix.
- Bake at 170°C for approximately 10 minutes until warm.
- Using a palette knife or fish slice, carefully remove each portion from the tray onto a plate, with the ring still on.
- Once plated, remove the ring and serve with hot Bird’s Custard.
Hints & Tips
- You can also make this crumble in a large roasting tray, by simply pressing the flapjack and crumble mix onto the fruit and baking for approximately 25 minutes at 170°C, until golden brown
- You can also sprinkle McDougalls Crumble Mix onto a variety of baked goods, prior to baking, such as muffins, sponges or tray bakes