I can’t believe Memorial Day is right around the corner. I’m just realizing I promised a menu change around June 1st so I better get on it! Seasonal menu changes are fun to do, as they stretch the talent in the kitchen to think and be creative. But I personally always feel very indecisive. No matter what we change or don’t change for the menu… someone is sure to be disappointed. I shouldn’t sweat it so much as the next change is only a few months behind the summer changes, but I still feel the pressure to please everyone.
Menu changes start with looking at seasonality of produce first, then what items are the soft sellers, what items may slow the line down during final execution or are not as efficiently prepared during the prep hours. Labor is expensive so prep time is a huge consideration. How many components are on a plate, can the ingredients be used on another dish without being redundant? No one wants to see waste, but we need to keep it interesting. and I can’t bog down one individual on the line, or the food will take too long to reach your table. What items are we just bored of cooking? Cooking needs to be made with love and pride, not from a bored line cook. Once we finally decide on a change, then there is pricing to calculate, recipes to be developed, new prep lists to write, station checklists to revise, cook training to happen, menu descriptions for the waitstaff, new menus to write. And finally, we present it for you to (hopefully) enjoy! So just remember if one of your favorite items goes missing, you’ll probably see it next season or maybe it’s time to try a new dish.?!? Expand your palate. Summer menu items you can (maybe, cuz I can’t decide) look forward to: LOBSTER, GAZPACHO, FISH TACOS, LAMB BURGER, WATERMELON SALAD and more….? Pictures this week are from my Mother’s Day picnic and Cranbrook visit. We went vegetarian and I tried out a new recipe for Vegan Mock Egg Salad. Tasty but not menu worthy. Cheers, Sharon
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