Flavor Trends, Strategies and Solutions for Menu Development

Butter Makes it Better Black Angus | Based in Los Altos, Calif.

PHOTO CREDIT: Flavor & The Menu Staff

Black Angus found a huge fan base with its Steak Frites LTO, and it seems a lot of credit goes to the pat of Bistro Butter (garlic, shallot, green onion, pepper and salt) atop the steak. So last summer the concept added five more Steakhouse Butters to its menu, which carry an upcharge of $1: Caramelized Shallots & Bleu Cheese; Béarnaise; Sriracha; Roasted Garlic & Fresh Herb; Bacon & Bleu. “The line has proven to be so popular, flexible in use and profitable as an add-on that we’ve added the butters to the lunch menu,” says David Bolosan, Director of Culinary Innovation. “The butters add a dimension of richness and flavor to so many entrées, as our guests are discovering.”

The butters aren’t only boosting steak sales. Diners are adding the Sriracha Butter to grilled chicken, Bacon & Bleu Butter to burgers, and Roasted Garlic & Fresh Herb Butter to shrimp, lobster and prawns. Bolosan and team are back in the kitchen testing new flavors to add to the line. “There’s no turning back,” says Bolosan.

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