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A closer look at spring's menu makeovers and fruity flavors
Manage episode 472077270 series 3266502
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Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, agree that restaurants are pushing out spring flavors earlier than ever.
It’s also the season for menu makeovers at several restaurant chains. After identifying “team mom” as a core customer, Walk-Ons Sports Bistreaux introduced a number of new, female-friendly dishes, less sugary cocktails and higher-end wines. And Noodles & Company launched nine new menu items—an overhaul two years in the making—which you’ll hear more about next week.
But this week, we are spotlighting Matt King, president and COO of Legal Sea Foods, as our guest. He chats about the recent menu makeover at the Boston-based casual-dining chain. While the restaurants’ signatures will never be taken off the menu—we’re talking about the best-selling lobster roll and fish and chips—King shares Legal Sea Foods’ journey toward customization.
Guests can now create their own flavor profiles, choosing the protein they prefer, along with a sauce or rub, cooking technique and sides. For the indecisive, there are also plenty of chef-curated dishes featuring seasonal, sustainable seafood. Listen as King, the brand’s former head chef, describes Legal Sea Food’s new culinary direction and what’s next.
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