Optimize Valentine’s Day Menus with These Tips

Last week, Punxsutawney Phil sent us all into despair by predicting 6 more weeks of winter. Thankfully, love is starting to bloom with Valentine’s Day right around the corner. Valentine’s Day is one of the biggest foodservice holidays. Foodservice demand is predicted to be even higher in 2026 with Valentine’s Day not only falling on a Saturday, but also a holiday weekend. Restaurants are expected to be busy, but there’s ways to prepare for the holiday rush to stay ahead of the crowd.

Create a cohesive theme

Valentine’s Day is all about romantic reds and pinks. When crafting menu options, think of color-forward options that either showcase the holidays’ colors or at least compliments them. Luckily, there are plenty of seasonal options that do this easily:

• Moro Blood Oranges: Blood oranges are in season out of California. The moro variety is believed to be a cultivar with the deepest red pigmentation, though the color can vary depending on growing conditions.
• Pomegranates: Pomegranates are currently in their Israeli season from JVI Imports. The ‘Wonderful’ variety have red, fleshy arils and a sweet-tart flavor.
• Red Currants: Red currants are a seasonal variety currently available out of Chile. Currants can be found in three colors – red, white, and black. The red variety is known for its reddish-pink color and their vibrant flavor.

Choose a sturdy base

One simple way to elevate Valentine’s Day menus is through plating. Consider varieties that can hold through plating without crumbling or turning to mush. For example, different varieties of radish can be sliced and cut into heart shapes while still holding their integrity. Varieties like purplicious or watermelon would help add flair while keeping the color theme intact.

Think in perfect pairs

If there’s one thing we can take away from Valentine’s Day, it’s that some things are just better together. Like peanut butter and jelly. The same applies to menus:

• Pair meyer lemons with seafood when a lemon flavor is desired, but not the overwhelming acidity.
• Mash celery root and plate alongside a juicy steak for a dish with an added depth of flavor.
• Stuff red endive with a flavorful mix to create a limited-time dish that can be shared between lovebirds.

Don’t forget the drinks

Dry January is over and couples often share drinks together on Valentine’s Day. To minimize waste, consider incorporating fresh produce into both the food and drink menu. Think of varieties like pomegranates or blood oranges that pair well in salads, alongside meats, and can be added to cocktails and other beverages.

Of course, always keep it fresh

Many talk about how the rising cost of inflation is making fresh produce unattainable in grocery stores. This drives consumers towards cheaper, non-perishable options. Similar rules apply here: cheaper isn’t always better. And with non-fresh items, you may end up looking cheap. And who wants a cheap Valentine’s Day? Incorporating fresh produce into menus doesn’t just add a memorable flavor, but can help boost image as well.