FEATURE
» FATHER'S DAY
DAY DADS for the
Now it’s time to make a fuss of all the dads out there, so here’s our guide to what works for different venues and how to draw families in FATHER’S DAY 19 JUNE
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ith Father’s Day falling in June, the sales opportunity is a big one. Extend your offering over the entire weekend and consider promotions to increase footfall. Add a few specials to your menu and even draw up a special beer and food pairing menu – see opposite for our guide. If you have an outdoor space, set up some games and open up the al fresco bar, if
20 Eat » ISSUE 10 2022
you have one, or could you create a temporary one just for Father’s Day weekend? Fire up the barbecue, it’s a sure-fire way to attract the crowds. Who doesn’t love a barbecue – that unique taste, being able to watch your food being cooked, the theatre of a sizzling grill and food being flipped in the air!
Top tip
ADVERTISE YOUR OFFER IN-VENUE AND ACROSS SIZZLING YOUR The key with barbecuing is SOCIAL to keep it simple. Have a hero MEDIA menu item, such as a gourmet CHANNELS
beef or pulled pork burger with various toppings, and then offer two or three other options to cover all tastes, such as sausages, chicken and lamb kebabs, with a vegetarian choice too. If you want to step up your game, then a barbecued leg of lamb would be a showstopper. Serve with salads or veg kebabs to keep it light. And think about marinades to elevate the food. Buns are essential for a burger experience but why not try putting a burger in a taco with grated cheese, shredded lettuce and sliced red onion instead? Depending on demand, start off cooking food in the oven and then transfer to the barbecue to finish.
LIGHT CHOICES
For indoor dining and takeaways, curries, pies, burgers and roasts are the order of the day. As it’s summer, go for lighter roasts, such as rack of pork with peaches, lamb with chargrilled veg or lemon chicken with veg mash.
