For example, he’ll use a pork butt in a pulled pork sandwich, and then change up the seasoning and use it in a Cuban, or on a plate of french fry nachos. Here are a few cost-conscious ways that Duffy and other chefs are innovating to ensure that diners don’t suffer from menu fatigue.ĭuffy loves to use a single protein in various ways to create items that are different enough to make menus feel fresh and enticing.
It’s up to chefs to find ways to come up with menu items that are maybe twists on familiar items, or something new altogether.” That’s great, but people get tired of seeing it if it’s not presented in a unique way. In the world of Mexican food, everyone’s doing tinga. “You can’t find a bar-style restaurant right now that isn’t doing a smashburger. “Looking around the industry, everyone is starting to do the same things,” Duffy says. Repetition goes against the very reason many are going out to eat in the first place: According to Datassential, 41 percent of consumers are looking to experiment rather than stick with familiar foods.
According to Datassential, 60 percent of menus were trimmed from August 2020 to August 2021.Īnd while simplifying menus can be a great solution, a potential pitfall is menu fatigue, or diners getting tired of seeing the same things over and over when they go out to eat. It’s part of the reason that menus have begun shrinking industry wide. Then there’s the supply chain, with once dependable proteins and ingredients being inflated to a degree that makes it hard to turn a profit on certain menu items.Ĭhef Brian Duffy, a restaurateur, consultant to the industry, and frequent guest on Bar Rescue, says that chefs have to factor in these challenges when designing their menus. Start with the obvious-a recent National Restaurant Association survey found that 72 percent of restaurant operators listed labor as their top challenge. With only a handful of releases still under their belt, the duo is quickly broadening their genre horizons in the music industry.The deck has never been more stacked against chefs and restaurant operators.
And Hirsh and Smith cover this R&B number so smoothly that you wouldn't know that they have never had a true R&B influence, although they do often dabble with plenty of soul-based elements. If it's real the stipulations are in the minimalist category, laughing, lying and loving together. Everyone wants to love- and be loved- for who they are. The premise of this one is universal and very, very simple. They cover R&B singer Miguel's rendition with authority, yet put their own alt-electronica, disco and 80's spin on what was originally a more "pop" song. New cover "Simple Things," is the first that I've heard by the group and it shows the musical range vocalist Jen Hirsh and producer Scott Smith possess. I first found LA based duo Monogem on their mysterious track "Follow You" early last summer and have been a bit of a cult follower ever since.