Cinco de Mayo is now in the rearview mirror, and restaurant chains are focusing on new tie-ins. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, noted the launch of Sonic’s Unicorn Dreams Slush, a bubbly, bright pink drink that comes with a choice of four color-changing straws. It’s perfectly positioned for Instagram, as many new menu items are lately.
Pat Cobe, senior menu editor of Restaurant Business, commented that beverages continue to be a hotbed of menu innovation. Pizza also saw some action this week, with both Mellow Mushroom and &pizza debuting taco-inspired pies.
Bret also pointed out the return of chicken and waffles to KFC and barbecue sandwiches at Shake Shack. At the latter, there’s a chicken sandwich and burger, each with a choice of either the Shake Shack’s signature barbecue sauce or a new Carolina-style flavor profile. Along with a new campfire s’mores shake and lemonade drinks, this is a menu that’s anticipating summer.
Pat had the opportunity to dine at Atoboy, a Korean-influenced restaurant in New York City with a four-course $75 tasting menu. The two discussed how gentler-priced, chef-driven tasting menus are catching on, and although it’s still not an inexpensive night out, these prix fixe fine-dining deals offer good value.
Mark Boyton, VP of global food & beverage, Puttshack
Then we shared an interview with Mark Boyton, VP of global food & beverage for Puttshack, a mini-golf eatertainment concept with 16 locations. Boyton is an experienced restaurant chef and is intent on elevating Puttshack’s food, cocktails, beer and wine. Instead of the usual nachos and wings, the menu features globally inspired small plates and local flavors. Listen as he shares the tasty details.
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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