Menu Talk

The average workplace catering order size is up 12% to about $420. That’s good news for restaurants, said Cindy Klein Roche, chief growth officer for ezCater, a platform that connects workplaces with dining concepts.  But restaurants must optimize their online presence and present an appealing menu to get a piece of that growing pie. About 59% of those who place workplace orders are swayed by the menu, with budget-friendliness following close behind at 37%. While companies have been using catering as a return-to-office incentive, food has now evolved into a vehicle to drive productivity and collaboration, Roche explains. And employees who first try a restaurant at work will then return to that restaurant on their own or with a group for lunch or dinner.  With B2B catering on the rise, she offers valuable insights as to how restaurants can boost that revenue stream, why breakfast and afternoon treats are growing as catering opportunities and where workplace catering is heading next.

Marc Sheehan has long been interested in the history of food. A graduate of the Culinary Institute of American in Hyde Park, N.Y., the Massachusetts native worked at Blue Hill at Stone Barns, Dan Barber’s farm, restaurant, and hotbed for culinary innovation in upstate New York, before working at Menton, a French-Italian restaurant by Barbara Lynch. Previously, he earned national acclaim at Loyal Nine in Cambridge, Massachusetts. There he served food based on what people cooked in the region from the Colonial era onward—not what was in cookbooks, which catered to a wealthy audience, but what normal people grew in their gardens. It turned out that they grew a lot of cayenne pepper, coriander and other robust flavors that were toned down by the likes of Fannie Farmer and other purveyors of food for the well-to-do. Now Sheehan operates Northern Spy, a restaurant in the Boston suburb of Canton, located in a copper rolling mill first opened by Paul Revere.  Sheehan recently discussed the restaurant, which opened in December of 2020, as well as how the food that his ancestors likely grew up on is different than what you might have thought.

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, visited Atlantic City’s Ocean Casino Resort, which just opened two new concepts from restaurateur Stephen Starr. Bret had a chance to sample menu items from Sunny’s, a breakfast-lunch spot, and Chez Frites, a bistro offering the familiar French plate of steak and fries along with a selection of seafood.  Pat Cobe, senior menu editor of Restaurant Business, was taken with the number of chains offering burgers and hot dogs as specials, iconic July 4th food that’s extending throughout the month. The pair discussed new offers from Carl’s Jr., Applebee’s, Shake Shack and other concepts.  Panda Express introduced Hot Orange Chicken, a limited-time spicy spin on its signature dish. Bret had a chance to try it at a pop-up at one of the chain’s New York City locations, where the item is being served in bao buns, wrapped in Chinese pancakes, and with bacon, in addition to its usual presentation over rice.  We’ve also seen a lot of pickles this week. Del Taco launched a fried pickle taco and Saladworks has a new Chicken Pickle Crunch Salad with pickle ranch dressing.  Then Pat shares her interview with Matt Banton, VP of menu strategy and innovation at Cracker Barrel. He’s been at the chain for less than a year, but hit the ground running, focusing on flavor innovation, building a robust pipeline and making sure the food and drink selection creates memorable guest experiences. This summer’s Campfire Meals are a favorite example of his.

Chef and restaurateur BJ Lieberman discussed his career evolution, from his time at Husk and Little Pearl in Charleston, SC, and Washington, DC, to the launch of his restaurants in Columbus, Ohio. He opened his first Columbus restaurant, Chapman's Eat Market, at a difficult time — August 2020 — but that restaurant was later listed as one of the most exciting restaurants by the New York Times [https://url.us.m.mimecastprotect.com/s/FNR0ClYvpnuP9vk0qs9hDhzxjwx?domain=nytimes.com]. He went on to open Ginger Rabbit, a jazz club, and Hiraeth, a fine dining restaurant, which he recently reopened as Metsi’s, a more casual Italian spot. BJ and guest host Gloria Dawson discuss how timing and larger changes outside of your control can impact a restaurant.

Luckin Coffee is a massive concept based in China that is widely regarded as Starbucks’ chief global rival, although it just recently arrived in the United States.  Pat Cobe, senior menu editor of Restaurant Business and co-host of Menu Talk, checked out one of the two New York locations, ordered a pineapple-and-coconut drink, and gave her impressions of the place: The drink was tasty, and the venue was small and takeout-focused. Co-host Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, also had a busy week of trying food and beverage, including participating in a pastrami taste test. David Burke, celebrity chef and inventor many years ago of salmon pastrami, has a new traditional pastrami at his restaurant Park Avenue Kitchen. He thought it was pretty good, so he invited restaurateurs, food writers, including Bret, influencers, etc. to come to the restaurant and do a blind tasting against the big-name NYC pastrami purveyors, including Sarge’s, 2nd Avenue Deli, Katz’s, and Carnegie Deli. Whose pastrami won? Listen to this week’s podcast and find out. And also listen to Bret’s interview with Tyler Florence, chef-owner of Wayfare Tavern, which recently relocated in San Francisco, and Miller & Lux, with locations in San Francisco and Hawaii. Florence shares his thoughts on the post-pandemic evolution of San Francisco, and why he limits his own celebrity chef persona at his restaurants.