Main dishes are generally the most expensive item to produce on the buffet menu, with pricier proteins pushing up the overall dish cost. But with smart menu planning and a clever use of ingredients, you can deliver cost-effective mains that are full of flavour.
More is less: Ordering whole animals offers a creative opportunity for your chefs and a cost-saving for your budget. It also enables you to create a much wider selection of dishes, keeping your buffet menu fresh and varied for diners.
Work smarter, not harder: Iftar prep and service is hectic, so it pays to make dishes quickly and efficiently. And that’s where ready-to-use products really make a positive difference.
Cut costs, increase flavour: Opting for cheaper cuts of meat – chicken thighs, lamb ribs or loins, beef brisket – doesn’t mean sacrificing flavour. Properly seasoned and paired with flavour-packed sauces, these cuts can deliver mouth-wateringly tasty dishes.
It isn’t just mains that you can apply these tips too. Sharing ingredients across appetisers and mains is just as cost-effective. Watch Chef David El Bitar create two trending Iftar dishes using two key ingredients…