I tend to agree with a few of these trends. I especially believe in the customization trend. I started my business partly because I was tired of seeing the same items menus across the city. Chicken Caesar especially. Why? I wanted to help culinary teams fine their “inner groove”.
Every kitchen has a soul. It is a collaboration of many factors and each should have a unique identity. Just because some else has it on the menu does it mean you have to. I have termed this the “vanilla” factor. Kitchens as well as guests want to have their unique twist on a dish and make it there own. By developing a menu writing formula and recipe writing processes based on things a kitchen believes in and does consistently well will allow continual improvement by the kitchen. It will also allow you to easily make special requests or custom orders possible.
A kitchen should focus on producing a core group of recipes very well and then with the right guidance from the kitchen a well trained sales person should be able to easily create unique menus. The sales person can be a waiter, catering sales manager or the receptionist who is the only one office. If they understand the way menus are put together it can work. CCS is has developed a series of worksheets for custom writing menus which details cooking methods best suited for a particular protein, provides an interchangeable list of seasonal sides, sauces and garnishes which can combined in any manner based on the desires of the person writing the menu item. There is no experimenting on the guests with a on-the-fly menu item because it sounds good.
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