Home | Business News | Browse by Publication | R | Restaurants & Institutions

Menu tour de force: R&I's Menu Census illustrates how chefs keep meals flesh with the latest spins on popular items.

Article Excerpt
Conjuring up a menu worthy of attention doesn't mean reinventing the wheel at every turn. Armed with an understanding of what guests want, and enlisting the help of top-shelf ingredients and a few innovative touches of their own, trend-forward chefs can build a foundation of solid sellers and make them sing.

R&I's Menu Census survey proves a valuable tool in this process, providing an unparalleled, comprehensive study of 551 of the most-often-menued items in five main menu categories and 22 subcategories.

RISE AND SHINE

Bacon and eggs, each available on 40% of all menus, maintain their hold on the morning meal in a variety of incarnations. Adding ingredients with ethnic flair--think chiles and salsa for Mexican, mozzarella and marinara for Italian and soy sauce and scallions for Asian--spices up offerings, as do upscale or unusual updates on traditional options. At The Oakroom at the Seelbach Hilton in Louisville, Ky., an entree of Country Ham and Asparagus Grits brings a savory touch and fresh texture to a Southern mainstay. Crab Cakes Benny at Chicago's Pops for Champagne update the classic with house-made crab cakes and caper-dill-tarragon hollandaise.

Pancakes, often dressed up with fruit including bananas, blackberries and apples, rank third despite the low-carb craze, appearing on 37% of menus.

HEAD START

Starting meals on the right foot demands a carefully crafted lineup of appetizers, soups and salads that whet appetites for...