To menu an appetizer that wouldn’t tie up the busy fryer station, Black Angus turned to nachos. To make them cost-effective and in sync with the concept, Steak Chili Nachos borrows from the meat side of the menu. “We cut all our steaks by hand, and I needed to add a dish that would use up all the trim,” says David Bolosan, director of product innovation.
Black Angus Steakhouse
DISH: STEAK CHILI NACHOS
CATEGORY: SIGNATURIZING A TREND