How to create a daily menu of the fifth range

In the competitive world of foodservice, offering a menu of the day that is attractive, profitable and maintains high quality standards is critical to the success of any restaurant business.

A smart strategy to achieve this balance is to take advantage of the most in-demand convenience products.

These products, which include foods prepared and packaged with advanced preservation techniques, offer an excellent option for creating consistent and delicious daily menus.

In this article, we'll explore how to design a quality menu du jour using V-range products.

•  Selection of fifth range products

The key to a successful menu of the day lies in a mix of good dishes that you are good at combined with high quality fifth range products.

And if you don't have a good cook, gourmet foodservice can solve the problem (as long as you have suppliers like Barranco's Food).

When looking for suppliers, it is important to prioritize those that offer products made with fresh and natural ingredients.

Convenience foods should retain their flavor, texture and nutritional quality to ensure a satisfying dining experience for diners..

• Variety and balance

A well-balanced menu of the day should offer a variety of options to satisfy different tastes and dietary preferences.

Take advantage of the versatility of the V range to design dishes that range from fresh salads and comforting creams to hearty entrees such as restaurant croquettes.

Including vegetarian, vegan and gluten-free options is also important to appeal to a wider audience and ensure that all your customers feel welcome and satisfied.

• Creativity in presentation

Although convenience products come ready-made, you can still add your personal touch through the presentation of the dishes.

Use creative plating techniques to enhance the visual appearance of dishes and make them more appealing to your customers. Thoughtful presentation can make even the simplest dishes look elegant and appetizing, contributing to a more rewarding dining experience.

• Cost Control and Waste Reduction

One of the main advantages of using fifth range products in your daily menu is cost control and food waste reduction.

These products tend to have a longer shelf life and lower wastage rate compared to fresh ingredients, allowing you to maximize the profitability of your business.

Carefully portion and plan your menus according to ingredient availability to minimize waste and optimize profitability.

Example of a daily menu with fifth range products

We detail an example by days of what could be the menu for your hospitality business:

MONDAY

Starters

• Russian salad
• Pumpkin cream with croutons.
• Caesar salad with grilled chicken (using lettuce, croutons and Caesar sauce fifth range).
• Meat lasagna

Second courses:

• Chicken bites with honey mustard sauce.
• Meatballs
• Hake with romaine sauce.
• Scrambled eggs with ham

Desserts:

• Cheese cake
• Flan
• Brownie with vanilla ice cream
• Seasonal fruit.
• Greek yogurt with honey and walnuts.

TUESDAY

Starters:

• Assortment of croquettes
• Tomato and mozzarella salad.
• Spanish potato omelette with toasted bread.
• Asparagus with vinaigrette.

Second course:

• Grilled entrecote with french fries.
• Baked salmon with roasted vegetables.
• Mushroom risotto.
• Roast chicken

Desserts:

• Cheesecake
• Flan
• Custard
• Ice cream
• Curd
• Seasonal fruit

WEDNESDAY