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Chef Scott Davis on Noodles & Company's revamp, plus more menu upgrades
Manage episode 473298465 series 3266502
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Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor of Restaurant Business, noted Maggiano’s updates, which include Wagyu meatballs and Chicken Parmesan topped with freshly grated cheese.
Bret also cited Tender Greens’ menu upgrades, which include the artisan Laura Chenel goat cheese as an ingredient, along with heirloom cherry tomatoes and Great Northern beans. The pair also observed more fresh vegetables on menus, with carrots—an everyday veggie—getting treated to some fancy preparations at restaurants.
Another trend that’s gaining steam is happening at Italian concepts. Your Pie is doing pizza shop sandwiches, filling their proprietary pizza dough with various ingredients and baking them into portable, handheld items. All have sauces based on ranch, America’s favorite sauce flavor, it seems.
The duo also shared an interview with Scott Davis, chief concept officer for Noodles & Company, the fast casual that just experienced a major menu upgrade two years in the making. Davis talks about how he and his culinary team responded to customers’ cravings for more generous portions of sauce, more mac ‘n cheese variations, more protein and more bold, global flavors. All of those show up in the new menu additions. Give a listen.
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