Three of the “Five Trends You Can’t Ignore” from the July issue of Restaurant Hospitality easily live together in one place. Comfort (1) meets gastropubs (2) and elevated bar food (3). I discovered it for myself recently as I talked to numerous chefs for an article I wrote about creative spins on comfort food among restaurant bar menus for the July issue of the National Culinary Review.
There’s a layer behind these trends in reduced consumer spending at restaurants and a love for small plates. Economical, familiar-yet-better bar food is an answer for many restaurants that typically haven’t looked much beyond the liquid refreshments behind the counter. Just ask Ruth’s Chris and The Capital Grille, which have seen the light in the past year and developed unique bar menus.
In fact, why would a restaurant not do it? Have two menus, and use the bar as the excuse for the second one. Take the familiar and loved BLT, mac & cheese, grilled cheese, tomato soup, corn dogs, pizza slices, fries of any kind… and add an unexpected flavor, shape, ingredient or preparation. Extra profits are born. With two menus, the restaurant serves two types of customers—two occasions.
To explore more ideas for updated comfort food on bar menus, read my article to the right: “Raising the Bar on Classic America.”
Jody Shee
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