Summer lovin’: This season’s hottest menu and venue ideas

The Logan Moffitt TikTok craze for ‘eating a whole cucumber’ is just one sign of a bigger trend – crisp, cool, crunchy produce is all the rage at this time of year. Experiment with new ways with cucumber or frozen, shaved vegetables to help your customers cool off – and the lower the food miles, the better. “We’re seeing many more creative vegetable dishes and salads, and farm-to-table supply has really become apparent,” says  Paul Wilson, chef, author, mentor and Director of Food at [KG1] Palmer Hospitality Group. “Artisanal and organic vegetables, salads, unusual herbs – they’re becoming very important.”

Dorothy Lee, venue leader at Grana by Housemade Hospitality Group, calls for a real focus on seasonal produce at this time of year. “You’ll see a lot of beans, peas, cucumber,” she says. “Lighter flavours, and cold snacks rise in popularity, and with cocktails, customers will look for more tropical flavours and brighter colours.”

Brainstorming some new inclusions for your summer menu? Wilson swears you can’t go wrong with Mediterranean. Whether it’s Greek, Turkish or Lebanese, the fresh flavours are an ideal match for the Australian summer climate. “Essentially, it’s mezze – beautiful salads, pimped-up dips, creative vegetable dishes and lots of food on the table for sharing, with just one hero protein,” Wilson says. “Everything is butterflied right now – chicken, legs of lamb, fish – it’s people wanting proteins to go further.”

Remember, a meal out can feel like a much-deserved break from the mundane, so consider little touches to bring a Mediterranean holiday vibe to the meal. “Offer cold towels on arrival – it’s so refreshing and it’s such a little thing, but it literally makes your day,” she says. “I want to see even more of that!”

Australians love to get out and about in summer, and foodservice venues are perfectly placed to enhance the frivolity. Whether you’re offering a pre-festival brunch, a post-cricket counter meal or a celebratory Chinese New Year banquet, Wilson says food service venues need to think creatively about how you can maximise customers’ summer fun. “It’s important to reflect [on] what is going on around you – if you’re not in tune with that, then you’re not really in tune with your customer,” he points out. “[Could you] have some sort of after party or entertainment aspect which connects to what people are celebrating?”

Fresh air is your best ally at this time of year. “[Food service] is about so much more than just the menu… It’s how you can help customers feel when they step into your venue,” Lee says. “If your venue will allow it, then open up the space – open all the windows, open all the doors – to make people feel welcome.”

Switching to a lighter colour palette will also enhance summer vibes, not to mention create an inviting backdrop for customer photos and social media shares in the era of TikTok and Instagram. “If you’ve been using dark grey napkins, changing them to lighter napkins will make such a difference and brighten the whole feel of the venue,” Lee says. “During summer, change [staff uniforms] to linen or something light and add a touch of red in the lead up to Christmas.”

Lovely floral arrangements add a lovely seasonal touch. “The florals get really bright and summery – our florist reflects the seasons and the events going on,” says Brisbane restaurateur and chef Sarah Baldwin from Joy. “In the height of summer she’ll even add fruits and vegetables – it can be really interesting.”

Gone are the days of diners wanting extensive menus to peruse – this summer guests will happily take guidance from you about what to eat, through set menus or table  staff recommendations. “Everyone is leaning into just saying, ‘Oh thank God, no decisions’,” says Baldwin. “We’ve even got options where we don’t list the drinks, we just have a brief description of what you’ll experience.”