Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality, together moderated a menu innovation panel at the Restaurant Leadership Conference last Monday in Phoenix. Participants included operators from Popeyes, Noodle’s & Company, Potbelly, Applebee’s and Velvet Taco, and we heard a lot about what’s in the works and what’s to come.
On that very day, Velvet Taco announced the launch of bowls, a new category for the chain, and Potbelly debuted a Prime Rib Steak Sandwich with Swiss, caramelized onions and garlic aioli. Plus, Noodles & Company hinted that the culinary team is exploring ramen.
Bret’s takeaway from the panel was related to Popeyes’ very limited time offer pairing chicken with tequila in a wing marinade and glaze. The chain introduced it for one day only across seven locations and the LTO bumped up systemwide sales 3%, according to chef Amy Alarcon.
At RLC, we also heard from Kevin Hochman, CEO of Chili’s and our Restaurant Leader of the Year. He chatted about a lot of things on stage, including the Big QP Burger, Chili’s quarter-pound burger that launched that day. It’s a clear swipe at McDonald’s, and as a special introductory deal, it comes with fries and a soft drink for $10.99.
We also talked about the strange convergence of Easter and 4/20 on the same Sunday this year. But that coincidence encouraged restaurants to offer menu items created for both celebrations—brunch specials for Easter and munchies for 4/20.
Pat also brought up the number of people who were eating outside restaurants in New York City this past weekend, when the weather was finally nice enough to do so. The “streeteries”—those temporary dining sheds that were erected in the street during the pandemic—are all gone, but there’s plenty of sidewalk seating. And judging from the crowds, it looks like it’s going to be a good season for restaurants.
Bob Johnston, CEO of The Melting Pot. | Photo courtesy of The Melting Pot.
Then we shared an interview with Bob Johnston, CEO of The Melting Pot, which is celebrating its 50th anniversary this year. When the restaurant chain started, there were only three fondues on the menu: beef, cheese and chocolate.
Johnston, who began as a dishwasher at The Melting Pot, talked about how the menu has since expanded, with on-trend items like seafood and veggie fondues, a brie and fig variation, and steak fondue with mango-habanero sauce. There is also a full bar with craft cocktails and a varied wine selection, a far cry from Michelob—the only beer option back in the ‘70s. Listen as we hear how The Melting Pot has evolved but is still offering an interactive dining experience, which is exactly what many guests want these days when they visit a restaurant.
Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
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