Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Mike Kostyo

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Chris Newcomb

Some menu items are simply all-stars, performing on all cylinders for an operator. That’s the case with Newk’s Favorite Salad, a family recipe from Chris Newcomb, Founder and Executive Chairman, that has become a customer favorite at the casual chain. The sweet-and-savory build includes all-natural chicken, fresh grapes, dried cranberries, crunchy pecans, artichoke hearts and blue cheese, all on a bed of greens, finished with the star of the show: a signature sweet sherry vinaigrette dressing.

“This salad is unique but does not use any single-use ingredients, which is very helpful with our supply chain,” says Newcomb. “It is an easy item to build on the line, so it allows us to get the product to our guests quickly.” The serving size is intentionally larger than what competitors off er, he says, giving customers a filling meal at a value-driven price. Plus, it travels well, both for individual orders and for catering, where it can be a single boxed lunch option or a multiportion bulk bow

 

About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]