Flavor Trends, Strategies and Solutions for Menu Development

Customizing Umami Sizzler | based in Mission Viejo, Calif.

PHOTO CREDIT: Flavor & The Menu Staff

Steaks are the most ordered item at Sizzler, so expanding that lineup makes good business sense. This heritage brand is testing the Horseradish Parmesan Steak, answering the trend for customization through flavor-loaded steak toppings. “We wanted to bring in another dimension to the steak experience by offering flavorful additions that are craveable,” says Tamra Scroggins, Director of Food Culture. Grilled tri-tip is topped with horseradish-Parmesan butter and a garnish of Asiago-Parmesan crisps. “Why do we love horseradish with steak? Simple umami,” she says. “The caramelized sweetness of the steak with the sharp, hot flavor of horseradish makes for an awesome pair. For the flavored butter, which is really on trend right now, we combined butter, garlic, horseradish and Parmesan for an incredible explosion of flavor, and we added Asiago-Parmesan crisps for an umami crunch.” The steak has been well received in testing locations. If the success holds, Sizzler will continue development into flavorful steak additions.

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