“I know various operators who, as a means of simplifying their menus and labor models, have eliminated certain stations altogether,” she says. The impetus for change in the kitchen can arise from a number of causes, Malody explains. “Menu drives everything, so it is no surprise that the domino effect of any change would influence all other aspects: space, design, equipment and labor,” says Karen Malody, founder and principal of Culinary Options, a foodservice consulting firm focusing on concept and menu development. If there is not a total cuisine change - steakhouse to Asian, for example - there will most likely be minimal changes to the equipment.” Beyond Ingredient Changes The factors influencing some physical changes are centered around processing. “Changes can range from a major disruption to almost no change. “If the menu is heavy in saute items, where it was previously heavy in grilled items, the production method needs to adapt,” he explains. New items that do require change in the kitchen often have to do with finishing the dish, Egnor says. “We didn’t have to change anything in the kitchen - nothing at all,” says owner Akash Kapoor. One such example is the Ghee Makhni Butter Burritos, which contain mildly spiced butter masala and a choice of chicken or paneer, an Indian cottage cheese.Īlthough the brunch menu was new, it was created from ingredients already used in the regular menu. The chain has added many items that come from other cuisines, like Mexican, and gives them an Indian flair through the application of spices or sauces. For instance, fast-casual Indian street-food concept Curry Up Now added weekend brunch to three locations.
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Some recent examples of new items that feature different ingredients without the need for new equipment or processes include Jack in the Box’s Tiny Tacos, Wendy’s Pretzel Bacon Pub Cheeseburger, Cracker Barrel’s Maple Bacon Grilled Chicken, Applebee’s Buffalo Chicken Wedge Salad and California Pizza Kitchen’s Smashed Avocado California Focaccia.Įven adding a daypart doesn’t necessarily require change in the kitchen. These additions would all be cooked in the same manner as the existing menu items they enhance or replace. But these changes do not require a back-of-the-house adaptation. Likewise, restaurants featuring plant-based alternatives to burgers or other protein substitutes will attract some consumers.
These days, adding bacon to anything is a winner in the customers’ eyes. “When promising a menu change, most chefs work the change around existing equipment, creating no need - or at least minimal need - to make any back-of-the-house changes,” says John Egnor, founder and president of JME Hospitality, a foodservice design firm based in Columbus, Ohio. The question is: How do these changes affect the back of the house? Does the kitchen have to adapt to produce the new features?Ī single menu item change often requires different ingredients but does not always require any adaptation in the existing kitchen setup. Or they might switch to an entirely new cuisine. They might add a new item or introduce a new, trendy preparation. One strategy that operators use to attract new customers and satisfy existing ones is changing their menus.
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