How can FOH staff use seasonal ingredients effectively?

Highlighting seasonal ingredients and creating specials is a strategic way for Front of House (FOH) staff to engage customers and showcase the freshness and quality of the food. By featuring seasonal produce, the restaurant can emphasize its commitment to high-quality, locally sourced ingredients. This practice not only appeals to diners who appreciate fresh, in-season items but also creates a dynamic menu that changes regularly, encouraging repeat visits from customers eager to try new offerings.

Additionally, specials that prominently feature these ingredients can be marketed effectively in-house, allowing servers to share the story behind the dishes and enhance the dining experience. This approach can lead to increased customer satisfaction and potential upsell opportunities, as patrons may be more willing to try well-presented and seasonal items.