There was a time when the ultimate restaurant experience was about delivering consistency. But as digital connections allow diners to become increasingly aware and engaged in their preferences, the importance of personalisation has dramatically increased.

Future Menus Vol. 4 research found that customisable plate-building is becoming a core feature of menus and a significant driver of diner satisfaction. Dining is now less about strict rules and more about providing guests with the building blocks to a unique and memorable experience. Here, UFS Corporate Executive Chef Brandon Collins shares the tips and tricks of this evolution.

Sauces and Condiments
One of the easiest ways to embrace customisation is to offer a variety of sauces, dressings and vinaigrettes. People love to dip and drizzle! You don’t need new recipes—just use sauces you already have on the menu and make larger batches, like moving from one litre to four litres. This allows you to offer a personal experience without adding complexity.

Especially if the sauces are made stable, so nothing goes to waste, it can help service run more smoothly while giving guests the flavour flexibility they desire.

To celebrate the launch of Future Menus Vol. 4, we have an exciting promotion for you!