8 ways to add some spring to your menu.

WHAT IT IS: April 1, National Sourdough Day WHY YOU NEED IT: Early in the pandemic, everyone was proudly posting their homemade sourdough loaves. Now, customers are happy to get it from their favourite restaurants instead. Whether it’s a warm piece of bread and butter to serve with dinner, the beginnings of the perfect sandwich, or some sweet French toast for breakfast, keep the loaves coming.

WHAT IT IS: Fresh greens WHY YOU NEED IT: With spring in the air, customers may be starting to think about eating light, fresh ingredients. Adding (or simply promoting) your lighter fare—including seasonal greens—is going to be especially appealing as the temperatures rise.

WHAT IT IS: A variety of rosé wines WHY YOU NEED IT: If a hearty red wine is perfect for a cozy winter night and a crisp white wine for a hot summer day, then a light, floral rosé is ideal for spring sipping. If alcohol delivery is available in your province, stock up on increasingly popular rosés.

WHAT IT IS: Tangy rhubarb WHY YOU NEED IT: For us, the green and red stalks are signature spring. Preserves, pies, and pastries are a simple — and simply delicious—way to add rhubarb to your menu.

WHAT IT IS: Fiddleheads WHY YOU NEED IT: Nothing says spring like fiddleheads. Available for a brief time early in the season, they are a great way to switch up your side dishes with meat and fish. And they’re loaded with Vitamin C and beta-carotene.

WHAT IT IS: April 8, National Empanada Day WHY YOU NEED IT: Popular across Spain, Latin America, and the Philippines, empanadas are perfect little pockets bursting with flavour. They can be sweet or savoury, great with a coffee in the morning, or even as an appetizer with dinner.

WHAT IT IS: Cinco de Mayo WHY YOU NEED IT: We are grateful for any reason we can get to enjoy some Mexican cuisine. Consider promoting tacos, margaritas, and other Mexican favourites.

WHAT IT IS: May 9, National Shrimp Day WHY YOU NEED IT: Yes, there is a day for everything. But we’re not mad about it. Whether they’re deep-fried, in seafood pasta, or on a fresh salad, we will take these tasty little guys however we can get them.