Food for thoughtFood for thought

We’ve covered a lot of ground so far this year in just two months — discussing the difficult economic and political landscape affecting restaurants, the power players driving the industry, and breakout brands building differentiated concepts.

A constant in the restaurant industry, even amid shifting political winds, executive power plays and the next big thing, is the food. Even though the economy is on everyone’s mind, one wouldn’t be wrong in saying, “It’s the food, stupid.”

I am not a foodie. Don’t get me wrong, I love food, all kinds — from my No. 2 value meal at the McDonald’s around the block from the office to the Asian-inspired tasting menu at David Bouley’s Brushstroke in my TriBeCa neighborhood. I don’t subscribe to the notion of being a foodie mostly because I believe it’s synonymous with pretentiousness and, well, taking pictures of your food instead of eating it.

It doesn’t take a foodie, however, to understand the importance of menus. This issue has that all-important restaurant component covered, from our special report, Menu Economics; our food feature on fried dishes; and the announcement of this year’s MenuMasters award winners.

Nation’s Restaurant News senior food editor Bret Thorn did the heavy lifting here, and does it like no one else in the industry. His knowledge of the art of food, understanding of the practical profit and loss needs, and ability to select successful, award-winning dishes is unparalleled. (Let’s not forget his hysterical blog, Food Writer’s Diary.)

Building a restaurant menu is tough. It’s a balance of taste and cost, flare and pricing, craveability and profit. The best restaurants create dishes to please guests as well as CFOs. Bret explores this fine balancing act in Menu Economics, “Pricing the plate,” and shares what levers successful chefs and restaurant chains pull while building the best menus. While strategies are varied, most tactics fall into four categories: pricing, waste reduction, purchasing relationships and plating. 

I was especially intrigued to read Bret’s take on fried foods, as I’ve recently rediscovered fried chicken. Each Sunday night I join my little brother in a fried chicken and “Breaking Bad” binge. Yes, I’m behind on that television phenomenon (please don’t spoil it for me), but apparently I’m also behind on my fried food choices. Chicken is out, while fried oysters and pickles are in. While those items aren’t necessarily what I think of as fried-food staples, one chef explains the trend: “Deep frying … almost always make things taste better.” I couldn’t agree more.

And finally, we present the MenuMasters winners for 2014. With the help of sponsor Ventura Foods, we celebrate these standouts in a party unlike any other in May. Chili’s Grill & Bar, McDonald’s, Wendy’s, First Watch, Joe’s Crab Shack and True Food Kitchen will each be honored.

Kansas City, Mo.-based chef Michael Smith has been named Chef Innovator of the year and Susan Feniger and Mary Sue Milliken, known as the “Too Hot Tamales,” will be inducted into the MenuMasters Hall of Fame.

Plain and simple, everyone comes together over food. A menu creates a focal point, the food the common element for all guests to share. Food is nurturing, it’s needed. The best restaurants develop an approach that marries delicious with dollars. Read up.

Contact Sarah E. Lockyer at [email protected].
Follow her on Twitter: @slockyerNRN.