Mother’s Day: It’s the busiest day of the year for dining out, according to the National Restaurant Association. But if you are not meticulous in your planning, you could wind up “in the weeds.” We asked Andrew Rivera-Myers, Culinary Consultant at Sysco Northern New England, for his best Mother’s Day prep tips.
Four Weeks Out
First, he says, start marketing your event about a month ahead. Put up signs in the restaurant to get the word out and publicize it on social media. Getting those advance reservations locked down is key.
Three Weeks Out
Next, two to three weeks out, talk to your staff to make sure they will be fully prepped and in attendance.
Two Weeks Out
About two weeks out, start creating your menus. Plan a limited menu that you can execute easily. Rivera-Myers suggests focusing on dishes you can prep ahead. You can even put together kits, so when a diner orders the seafood pasta or a stuffed artichoke, everything is chopped, portioned and ready to go. Rivera-Myers also suggests relying on labor-saving and speed-scratch items such as Sysco Imperial Sous-Vide Precooked Beets or Sysco’s bottled salad dressings to remove part of the burden from the Mother’s Day rush.
One Week Out
The week of Mother’s Day, do some prep every day leading up to Sunday so you’re not scrambling at the last minute.
What about a special Mother’s Day treat that doesn’t require hours in the kitchen? Sysco has you covered with a selection of tempting thaw-and-serve cakes and cookies, including the Sysco Classic Brown Butter Cake, which can be customized with homemade caramel sauce, fruit coulis or whipped cream for that festive touch.
Ask your Marketing Associate how Sysco’s Menu Services can help you prepare and market your Mother’s Day events.