A menu built around what's actually in season tends to taste better and cost less — it's a simple equation that's easy to overlook. Seasonal produce is picked closer to peak ripeness, which means better flavor without needing to over-season or over-process. It also means more variety across the year instead of the same dishes on repeat. We rework parts of our catering and cafe menus seasonally for exactly this reason, swapping ingredients as availability shifts. It takes more planning on our end, but the result is food that tastes like it was made for the moment, not just assembled from a fixed list.