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Latest Issue of Sysco Foodie

The New Center of the Plate

Gather inspiration from these trending concepts to serve center-of-the-plate items that build profitability and resonate with customers during and after the holiday season.

  • December 10, 2021

When the holiday season arrives, consumers crave center-of-the-plate classics – but don’t get caught up on traditional options like ham or turkey. Countless diverse approaches can elevate meat and seafood selections to make your holiday menus thrive. Gather inspiration from these trending concepts to serve center-of-the-plate items that build profitability and resonate with customers during and after the holiday season.

Variety Equals Value

The holiday season is prime time for featuring Sysco’s signature cuts of meat. Deliver high value and high impact with some of our labor-saving, precut meats such as a tomahawk rib chop that makes for an eye-catching presentation and delivers a feast for the senses. Other high-impact cuts include Buckhead/Newport Pride Bone-in Fillets, a flavorful spin on leaner-fi let mignon, and the Buckhead/Newport Pride Osso Bucco-Style Boneless Short Rib, a cost-effective alternative to lamb, veal, or pork shanks in stunning braised applications. Buckhead/Newport Pride also provides top-quality lobster that’s perfect for showcasing in surf and turf, a dish synonymous with the holidays that gives customers the delicious decadence they’re seeking.

Raise the Steaks with Global Flavors

One-third of consumers are looking forward to trying new global foods and flavors (Datassential). Add interest to holiday items with ethnic preparations like our Bistecca alla Fiorentina recipe – an authentic Tuscan steak featuring simple ingredients like rosemary, sage, garlic, and EVOO to emphasize the top-quality cut. With operators looking to reduce labor costs, utilizing portion-cut steaks is ideal for costing out menus with precision, saving time, and serving stunning center-of-the-plate entrées with peace of mind. Ethnic flavors are another crucial driver in menu development. Add international flair to your signature holiday menu with these globally inspired spices and blends.

Berbere: An Ethiopian spice blend of ginger, basil, chile peppers, and garlic.

Dukkah: An Egyptian-inspired blend of herbs, nuts, and spices, including sesame, coriander, and cumin.

Za’atar: A Middle Eastern spice mixture generally containing dried oregano, thyme, and/or marjoram, along with cumin, coriander, sesame seeds, and sumac.

Togarashi: An intriguing Asian alternative to chili flakes.