The first and main rule that will help estimate and even reduce costs at holiday banquets is to calculate the number of guests in advance and create a menu. In a conversation with socialbites.ca, brand chief of the Kroshka Kartoshka fast food cafe chain, Sergei Mikheev gave advice on how to save money on the New Year’s table.
“It is also important to buy products a little in advance, rather than the day before the event; you may find better deals,” the expert added.
In addition, according to Mikheev, in December, various pre-New Year promotions are held in many hypermarkets and discount days on non-perishable food and drinks are held.
“If you prepare for the upcoming holidays in advance and have a clearly prepared list in front of your eyes, you will be able to save money and not deprive yourself of the holiday. Another important point: it is better to use what grows or produces in our country. For the last few years, cafes and restaurants in Russia have been adhering to this strategy and turning largely to local products. “This helps reduce costs and supports local producers,” he advised.
The chef of the brand noted that it is not necessary to completely abandon exotic vegetables and fruits, but he does not recommend making them the basis of the diet in order not to cause serious damage to the budget.
“In addition, since transportation is long and complicated and most of the vegetables and fruits are picked while they are still green, the taste and quality of such products are not always at the desired level. “Often as a result, they remain tasteless and even rotten on the counter,” he emphasized.
When it comes to charcuterie, cheeses and seafood, which many people serve as appetizers, if you want to cut costs at your New Year’s feast, offer your guests an alternative other than the traditional cuts.
“Place vegetable and fruit plates, canapes made from simple ingredients, tartlets or bruschettas on the table with the addition of the same salads or, for example, pancakes stuffed with pumpkin caviar, processed cheese and herbs,” the expert advised.
It is also important to pay attention to how products are used to optimize costs.
“You need to create a menu according to the principle of zero waste (that is, living without waste) so that some ingredients do not go to waste after all the preparations for the holiday are completed. For example, if you only add half a can of canned corn to your crab salad, consider where the other could go. Alternatively, you can mix it with rice and serve it as a side dish with the main course,” concluded Mikheev.
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