Summer Menu Design | Angel Bay

Ideas for the 2025/2026 Holiday Peak

The summer season—from Christmas and New Year’s through to late January—is the busiest time of year for many cafes and casual dining venues in New Zealand. With higher foot traffic and larger group bookings, a smartly designed summer menu can drive both sales and operational success. Here’s how to design a menu that feels festive, fresh, and profitable for summer 2025/2026.

Keep It Simple: Refresh, Don’t Reinvent

Start by reviewing your current menu. What sells? What doesn’t? Refreshing familiar favourites is easier (and smarter) than building entirely new dishes.

• Stick with proven sellers: seasonal salads, share plates, and light entrees are always crowd-pleasers.
• Design collaboratively: get input from chefs, FOH staff, and even your regulars.

Seasonal Salads & Sharing Plates

Classic summer salads still lead the way:

• Watermelon & feta
• Caprese with fresh basil
• Grilled chicken and quinoa

Add bruschetta or crostini boards with varied toppings like avocado, tomato-basil, and smoked salmon—perfect for indecisive diners or shared snacking.

Grilled Meats, BBQ, and Plant-Based Winners

Grilled proteins are a summer staple. Think:

• Pulled pork, BBQ chicken, lamb shoulder
• Served with coleslaw, pickled veg, or on top of salad bases

Don’t forget the power of veg: skewered zucchini, eggplant, or mushrooms can offer vegan-friendly, crowd-pleasing alternatives.

Seafood Without Breaking the Bank

Rather than going all-in on premium cuts, work seafood into your existing carriers:

• Tacos, burgers, salads, long rolls
• Prawns, bugs, mussels, clams, scallops—grilled, pickled, or confit

It’s low-cost, versatile, and adds a festive coastal vibe to your summer offer.

Build-Your-Own Burger Board

Take your burger menu up a notch:

• Offer topping options: cheese, onion rings, pickles, bacon, house-made sauces
• Include a veggie burger or seafood option
• Present on a shareable board for groups

Angel Bay’s patties are ideal here—prepped for speed, quality, and broad appeal.

Sweet Endings That Work for Your Kitchen

Summer is when guests are more likely to say yes to dessert. Make your dessert menu work hard:

• Use quality pre-made pastries or tart shells
• Focus on the hero ingredient (ice cream, citrus curd, chocolate)
• Garnish with in-house pantry items: crushed nuts, syrups, seasonal fruits

Bonus Touches: Beverages, Decor & Specials

Round out your offering with:

• Festive cocktails, mocktails, and iced beverages
• Summer-themed decor (nothing over-the-top, just on brand)
• Christmas Day or NYE specials—pre-sell with set menus

Collect feedback regularly and stay agile throughout the peak.

Final Tip

Your summer 2025/2026 menu should reflect the season’s vibe—fresh, light, and celebratory. By optimising what you already do well, adding strategic seasonal flair, and offering variety for all dietary needs, you’ll position your café or casual venue for a successful, smooth summer.