Adding something new to a winter menu is the easy part. Making sure it actually works once you’re three weeks into service is where a lot of kitchens get caught out. Here’s a simple checklist worth running through before you commit.

Sample before you commit to anything

Whatever the product, taste it properly in your own kitchen first, cooked the way your team will actually cook it, not just as it arrives at a trade show or in a supplier’s photo.

Check consistency across a full case, not just one piece

One great sample doesn’t guarantee the next fifty will match it. Ask your supplier how they maintain consistency across a case, and ideally test more than one unit before you commit to a season’s worth of ordering.

Confirm delivery coverage before you fall for a product

Not everything a supplier makes ships the same way. We’re upfront that our pasta, arancini and croquette range is delivered frozen nationwide, while our ice cream is currently local delivery only across Yorkshire and Greater Manchester. Always ask this question early, it’s a lot easier than finding out after you’ve already planned a dish around something that can’t reach you.

Build in lead time for anything bespoke or seasonal

If you want a custom filling, shape or seasonal flavour, start that conversation well before your winter menu launch. Bespoke development and seasonal sourcing both take longer than ordering off an existing range.

Frequently Asked Questions

How far ahead should new products be trialled before a winter menu launch?

Ideally six to eight weeks, enough time to sample, cost the dish properly, and confirm supply without rushing the decision.

What should I ask a new supplier before switching?

Delivery coverage and lead times, consistency across cases, allergen documentation, and whether bespoke development is available if you need something specific.

Ready to run through this checklist with us directly? Get in touch or open a trade account to start sampling for your winter menu.