12 Things to Consider When Developing Your First Menu

12 Things to Consider When Developing Your First Menu

By Doug Radkey, Foodable Industry Expert

Designing your restaurant’s first menu should be a fun and exciting task, but it is also a potential turning point for your venue’s long-term success. A process this significant needs to be a thought-provoking one, and one with thorough planning.

There needs to be a strategy behind your menu, not only with food, but also beverages. Every plate, bowl, and glass delivered to each table and to every guest needs to deliver a visible, positive emotion. If it doesn’t, you and your team will have some crucial work to do.

The process to developing your first, memorable menu starts here.

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Diet Restrictions? Adjusting Your Menu for Health-Conscious Guests

Diet Restrictions? Adjusting Your Menu for Health-Conscious Guests

By Brian Murphy, Foodable Industry Expert

Guests are getting wiser when it comes to their overall health, and the knowledge they are gaining is having an impact on the restaurant’s bottom line. Keeping guests happy and fed in a healthful way is a rising trend in the fast casual market and beyond. Here are some ways to make simple modifications to accommodate the latest trends in health and lifestyle that won’t cause too many headaches for team members.

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Finding the Balance Between Menu Innovation and Comfort Food

Finding the Balance Between Menu Innovation and Comfort Food

By Jim Berman, Foodable Industry Expert

Is the role of a restaurant merely to feed hungry customers? To stimulate? To comfort? When dishes get a creative flourish, reputations can be born. At the same time, does a menu have to be an adventure at every turn? There is a reason Caesar salad is pervasive, as are Buffalo wings, hummus, and fried chicken.

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Smashburger Cracks the Code on Menu Development

Smashburger Cracks the Code on Menu Development

Menu development has become one of the most important operational aspects for fast-casual restaurants. But between sourcing consistent ingredients on a scalable level and ensuring top-notch distributors, it takes time, effort, and experience to do so efficiently.

So, we packed our bags for Denver and set out to talk to one of the pioneers of fast casual, who has been in the trenches of menu development for a long time: Tom Ryan, the chief concept officer at Smashburger, a concept that now boasts 350 locations around the world.

According to Ryan, menu development is a huge standout for consumers as their dining expectations evolve. “Food is becoming more and more topical; it’s becoming more and more integrated into people’s lifestyle, both at home and eating out,” he says. “And the demand of those customers and their discrimination is causing everybody in the industry to kind of up their game.”

By utilizing consistent, high-quality distributors, Ryan says Smashburger employees are able to focus more time on customer service and “smashing burgers perfect every time,” and less time being pressured to perform more and more internal prep.

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