Deep-frozen food for lunch break: a winning team

In the past, lunch break was one of the most lucrative times for any restaurant but now, upon returning from the summer holidays, things are certain to be different. Why? Because of new working conditions, which in most cases include working from home, and the reduced presence of other types of consumers such as students, commuters, and tourists. Indeed, all this will surely reduce the influx of customers.

Moreover, a radical change in consumption habits is also to be expected, caused by the greater use of delivery and take-away services which have been implemented over the past months. Today, such services are offered by many more businesses compared to the past, with these businesses relying also on dedicated web platforms to increase demand and limit losses.

It’s clearly an uncertain situation we live in today, influenced by complex dynamics. So how can we face the times ahead? By trying once again to transform challenges into opportunities for growth, taking advantage of deep-frozen foods as a flexible alternative that goes well with new consumption methods.

Specific needs

Regardless of the influx of customers, a good lunch break menu must meet specific needs: indeed, consumers will want to be served (or to receive their order) very quickly, and will usually prefer dishes that are nutritious and tasty but also light and inexpensive. Furthermore, restaurants will also need to provide different menus, changed daily, and both take-away and delivery services (directly to offices or to the homes of those working remotely) are increasingly requested and therefore necessary to any business.

Trying to fulfill all these needs, therefore, makes lunch break a particularly hard time for any restaurant. At the same time, however, it can also turn into an opportunity to foster customer loyalty by providing a fast and high-quality service. But in order to do this, reviewing the work routine and direct the staff’s energies and commitment is of paramount importance.

A way to achieve good results is to diversify the lunch and dinner menu; another is to create specific proposals customers can find at lunch, dinner, or breakfast exclusively. In this case you would be providing menus dedicated to a specific moment of the day, featuring dishes and portions suitable for that particular meal. These, if prepared with deep-frozen foods, become quick to make as well as convenient in terms of manpower and management costs.

The solution: the single dish

Single dishes are combinations of courses created by the Chef that include vegetables and meat, first courses and side dishes, second courses, salads, and fruit. Usually each restaurant offers a limited but varied choice, also taking into account customers’ tastes and needs (for example, one can differentiate between vegetarian, vegan, or meat dishes). These dishes can be eaten in the restaurant, at the table, or can be:

– picked up by the consumer, with the restaurant providing a take-away service through phone or web orders (social media and website);

– delivered through a specific service directly to the customer’s office or home, using the dedicated digital platforms (Glovo, Just Eat, My menu and so on);

– served inside special dishes divided into compartments, making it easy for the consumer to pick them up and eat outside, in parks or in additional locations that the restaurateur will have prepared for this purpose;

– on demand, i.e. “composed” by the customers according to the need of the moment or their creativity. In this case the restaurateur is allowing customers total freedom without the constraints of a set menu but rather providing them with a series of ready options.

A solution, this, that is widely used and which fosters customer loyalty.

Single dishes: lunch options

When it comes to single dishes, deep-frozen fresh pasta by Surgital and in particular the lines Pastasì® Soluzioni Express and the deep-frozen sauce nuggets featured in the Sugosi® range are ideal as they guarantee a fast and practical preparation, great product quality, and high food safety.

Another point in the favour of deep-frozen food is the total cost of production, from the purchase of the semi-finished products to the delivery to the customer, which is also particularly convenient. Here is an ideal lunch menu for a single dish, with its related costs:

– from the line of pre-cooked deep-frozen pasta and rice Pastasì® Soluzioni Express: Carnaroli rice or Garganelli Romagnoli (short egg pasta) or wholegrain Penne (non-egg short pasta) or durum wheat semolina

– from the line of deep-frozen ready-to-use sauce nuggets  Sugosi®, a choice between: Tomato and Basil Sauce, Cheese Cream, Genoese Pesto, Asparagus Sauce or Porcini Mushroom Sauce

– three vegetables, with a choice between: Leccino olives, cherry tomatoes, crispy potatoes, grilled aubergines, steamed green beans or baked peppers.

– a source of protein, to choose between tuna steak, chicken breast in strips or buffalo mozzarella bites.

Daily menus and other options a la carte

Also, each restaurant can offer other options to integrate the main menu such as tastings or choice proposals selected from the usual menu, to be changed daily. In detail:

– a daily proposal that includes two or three first courses, two or three second courses, and a side dish (all based on the customer’s choice), either different or taken from the usual menu;

– a real tasting menu, a great option especially in fancier restaurants, which can also include a small appetizer to enrich the offer;

– elaborate proposals created by anticipating the customer’s tastes and using a single category of products and ingredients: fish, or vegetables, or meat. Here are some ideas.

Meat menu

Garganelli romagnoli by  Laboratorio Tortellini® with White Meat Sauce by Sugosi® and artichoke leaves

Suckling pig fillet with Porcini Mushroom Sauce by  Sugosi® and crispy potato gnocchi by Laboratorio Tortellini®

Crispy yellow Taglioline by Laboratorio Tortellini® with Chantilly cream and berries or fresh fruit bowl.

Fish menu

Potato gnocchetti by Laboratorio Tortellini® with Seafood sauce by Sugosi® and aromatic herbs.

Gilt-head bream fillet with Genoese Pesto sauce by Sugosi® and crispy vegetables

Citrus sorbet or fresh fruit bowl.

Vegetarian menu

Strozzapreti by Laboratorio Tortellini® with Tomato and basil sauce by Sugosi® and spicy aubergines

Asparagus pie with saffron sauce by Sugosi®

Dessert (Cheese and Pear Fiocchi® by Laboratorio Tortellini® with dark chocolate sauce, for example) or fresh fruit bowl.

Vegan menu

Rondellacci with potatoes and herbs  by Laboratorio Tortellini® Street Food on field greens and balsamic vinegar cream

Orecchiette by  Laboratorio Tortellini® with Arrabbiata sauce by Sugosi® and tofu

Dessert or Fresh fruit bowl

All these menus feature smaller portions compared to other dishes. Moreover, food cost estimates show how convenient it is for the restaurateur to offer these single dishes compared to traditional menus.