Industry Trends

FoodFocus by Unilever Food Solutions Chef Mark Baylis

Mark Baylis, Executive Chef of Unilever Food Solutions shares his thoughts and ideas on what's happening in the foodservice industry.

It's interesting to see what Chefs and Cooks will do these days to get bums on seats and entice customers into their establishments, and from what I hear it's working!

Theme nights are becoming more popular with establishments offering everything from Italian Nights to Oriental Nights and Curry Nights, I know it's not the newest idea on the block but with operators looking at ways to increase turnover, I am seeing more clubs, pubs and hotels offering this to their customers.

It's all very focused around offering different cuisines to he customer on particluar nights of the week, the kitchen basicallt cooks a special menu outside of their menu and this creates interest to customers.

Don't be put off by thinking you have to offer a whole cuisine. A theme night can simply focus on one dish and offer different flavours or variations of that dish. It can be as simple as Burger Night by offering six different styles of burgers, or Rib Night with different types of ribs in different sauces. Don't forget Pizza night, as the trend towards sharing meals increases in popularity. With the return to simple food, maybe a good old fashioned roast night with different meats, vegetables and sauces. The possibilities are endless, it just depends on how adventurous you want to be.

It's all about offering a point of difference and dining which will hopefully keep them coming back for more! Just remember to do it well and your customers will be happy diners!

Regards and Eat Well

Mark Baylis
Unilever Food Solutions Executive Chef