ORLANDO Fla. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
During a panel titled “MenuMasters’ Recipe for Success: Innovation, Insights and Good Taste,” recipients of the Nation’s Restaurant News MenuMasters Awards agreed that new menu items are more important in driving customer traffic to the beleaguered casual-dining segment. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“The decision the guest makes takes more on their part,” said Robert Okura, corporate chef of The Cheesecake Factory in Calabasas Hills, Calif. “We can’t take it for granted that they will choose us.” —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
The MenuMasters Awards are bestowed annually by NRN and celebrate the creativity of foodservice professionals in areas of research and development, culinary, and menu development. The program is sponsored by Ventura Foods. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
Joining Okura, who received the MenuMasters Chef/Innovator Award in 2003, were Keith Brunell, senior director of culinary for Dallas-based Maggiano’s Little Italy, and Michael LaDuke, senior director of culinary development at Red Lobster in Orlando. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“Innovation is the backbone of the foodservice industry,” NRN editor Ellen Koteff said as she introduced the panelists and their accomplishments. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
Maggiano’s won the MenuMasters Award for best single-product rollout for its braised beef cannelloni in 2008, and Red Lobster last year took home the MenuMasters Award for best menu line extension for its new fresh-fish initiative. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
LaDuke noted that the fresh-fish initiative played an important role in reshaping the perception of Red Lobster’s food. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“[The fresh-fish initiative] improved the freshness perception,” he said. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
Red Lobster previously was known primarily for fried or frozen fish, although it did have fresh fish on the menu, he said. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
The panelists agreed that the economy is affecting the way they test and roll out products. Maggiano’s Brunell said a major difference in the menu development process given the economic downturn is that there has been a shorter cycle to get new products into the restaurants. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“Eighteen months to two years was common,” LaDuke said. “Now a year is a luxury. You have to get to market quicker, innovate faster.” —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
The panelists noted that their inspiration comes from many different sources. Okura said he gets his best inspiration from fine-dining chefs. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“They’re all geniuses; they’re people I’ve idolized to no end,” he said. “They have no fear when they try something.” —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
Okura added that he’s tried to incorporate that philosophy into his work. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“Not everyone can go to the French Laundry,” he said, but he tries “to bring some of that style to the masses with things they can afford.” —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
While fine-dining trends continue to trickle down to other foodservice segments, Maggiano’s Brunell said he has found a lot of inspiration in street food. Smaller dishes can be a good way to introduce new flavors at a lower price point, he said. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
College dining trends are also a source of inspiration, he said. Students are frequently adventurous diners, and they are frequently the first adopters of new trends. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
The panelists agreed that nutrition information menu-labeling mandates would continue to gain steam around the country, but were unsure if they really make a difference to guests. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
At The Cheesecake Factory, calorie counts on menus can be daunting, especially because the concept is known for large portions intended to be taken home and enjoyed again, Okura said. But a restaurant can’t write on the menu, “This serving is four portions,” he said. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
Nonetheless, the large portion sizes are an important part of The Cheesecake Factory concept, Okura said, and they are good for the company because when guests leave the stores and carry the branded take-away bags around malls and across airports, they remind other potential guests to think about the restaurant. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
At Maggiano’s, Brunell said they’ve seen no real effect from mandated menu labeling. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“Our guests are going to indulge,” he said. For LaDuke, the primary goal is to offer guests a variety of options. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
“I’m not saying health isn’t important,” he said.“But guest choice is more important.” —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
When it comes to boosting check averages by tempting guests with different desserts, the panelists agreed that the classics tend to be the most popular. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
The Cheesecake Factory has its eponymous treats, of course, while Maggiano’s Brunell said tiramisu is a “foolproof, classical no-brainer.” Brunell added that guests are still looking for indulgence, but they are interested in smaller bites. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
At Red Lobster, LaDuke said the most popular desserts were the chocolate cake and a chocolate-chip cookie with a lava center. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
Red Lobster is not necessarily looking for ways to boost its check average, however, LaDuke said. The restaurant is at the “top of the check average in casual-dining,” he said. Because compared with competitors Red Lobster does not stick out as the most affordable option, it is more important for the concept to secure guest counts than boost checks, LaDuke explained. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
COEX 2009 was held at the JW Marriot Orlando Grande Lakes hotel in Orlando earlier this month. —The recession has heightened the importance of menu innovation and accelerated the pace at which it must occur, said a panel of casual-dining operators at the recent Chain Operators Exchange 2009 here.
