Wildflower Bread Company rotates the menu five times a year to allow it to take some chances. To get inspiration for these menus, the brand travels and dines out as a group. It was a stop in Seattle that motivated Product Development Manager Lacey Hudgins to add a North Africa-inspired shakshuka bowl—a tomato-based sauce topped with eggs, feta and cilantro—at breakfast. Wildflower kept the authentic name to foster “a little curiosity … and create conversation,” says Hudgins. Now, it sells about 100 on weekdays and up to 150 each day on weekends, outperforming its other breakfast bowl 1.5 to 1.
2. Easing operations
Other changes to the classic recipe are labor-saving. In place of baked eggs, the chain opts for a sunnyside up prep to speed service time. And the sauce—which is made from a recipe developed in-house—is produced for scale by a local vendor “to control both consistency and to potentially help with price,” says Basile.
3. Truly informed staff
With every new menu launch, staff are trained three weeks prior to rollout. A Bread-ucate Yourself pamphlet educates front-of-the-house employees on the new dish, advising on its correct pronunciation (“shahk-SHOO-kah”), origination and ingredients. In addition, Wildflower prepares flash cards for the front and back of the house with assembly and plating-standard cheat sheets.
Because of the shakshuka’s success, Wildflower plans to add a new breakfast bowl this winter with sweet potatoes and kale. The chain is also exploring other global ingredients to potentially add to bowls the future, including kimchi, udon noodles and a take on Korean bibimbap.