Restaurant Business’ Pat Cobe and Nation’s Restaurant News’ Bret Thorn talk menu trends NEW EPISODE 21 MIN
5 secrets to leading with an impactful menu Inflation and increased competition mean that menus have to work harder than ever. Here’s how 5 RLC speakers are making that happen. MENU TRENDS
By Patricia Cobe Senior Editor Restaurant Business
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When Troy Hooper, CEO of Hot Palette America, first looked at the menu at the company’s Pepper Lunch concept, he challenged portion size, beef quality and every ingredi- ent that went into the signature “DIY teppanyaki” meals. “About 50% of our customers are under 30, and we felt we had to upgrade a bit,” he said. Challenge the menu. 2 CAVA limits its pantry to 38 ingredients and if the data shows that something isn’t selling, it goes, said Andy Rebhun, chief experience officer at the fast-casual chain. Right now, CAVA is testing steak, “but when we ex- ecute a new protein, it can’t complicate operations, either. We only have so much room on the grill,” he said. When something doesn’t work, take it off the menu. 3 Duck Donuts is focusing on limited-time offers as a way to boost traffic and return visits, said CEO Betsy Hamm. “You have to find the right balance,” she said, and for her brand, launching an LTO every five weeks is a win. Donut breakfast sandwiches are in the works and next up is a donut ice cream sandwich in May. Find the LTO rhythm that best fits your concept. 4 Sauces can be a huge differentiator and a competitive edge. Restaurants that offer a variety of sauces are a step ahead, but a signature spicy sauce is a must-have. “When consumers say they want hot, they want hot, not a commoditized hot that’s for everybody,” said Cindy Syracuse of Burgerfi. The heat is on. 5 “You don’t want to put complexity back at team members,” Scott Mezvinsky of Taco Bell said. “We’re spending time on simplifying operations and using tech to make the team member experience better.” Lessen the impact on labor.
Botrista: An Autopilot Beverage Station Jason Valentine, chief strategy officer of Botris- ta, talks with Nation’s Restaurant News con- tributor Marlon Gordon about how restaurants can tap into growing demand for high-quality cold beverages.
https://www.youtube.com/watch?v=qZqfFkzl2Fo
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