Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
March 17, 2021

 

Take-home bakes offer a new look at enhancing customization. Leverage convenience via a friendly format, which involves guests in the process of finishing a culinary masterpiece. The trick is to demonstrate the ease of a guest simply reheating the prepared bake, then adding finishing touches. This pulls them into the process and heightens the at-home cooking/dining experience.

Operators now have new avenues to provide guests with fulfilling experiences, deepening their brand connections.

Here’s a list of interactive bakes, designed to put you on that path.

“Try This”

Croque Madame Bake: Layered slices of country bread, Dijon mustard, Black Forest ham slices, béchamel sauce and grated Gruyère cheese
At-home instructionsMake indentations throughout the top layer and fill each with a fresh-cracked egg, then bake

Meatball Casserole: Mini (cooked) meatballs and slices of buffalo mozzarella simmered in red sauce
At-home instructions — Bake, then sprinkle on rustic garlic bread croutons during the final 5 minutes of baking; drizzle with basil pesto right before serving

Buffalo Chicken Dip Bake: Shredded roasted chicken, minced onion/celery blended with Buffalo cream cheese sauce
At-home instructions — Bake, then sprinkle on a coating of crushed potato chips and serve with mini naan rounds and veggie sticks

Baja Cabbage Roll Casserole: Blanched green cabbage leaves rolled and stuffed with ground chorizo/brown rice/black beans immersed in ancho chile-tomato sauce
At-home instructions — Sprinkle on an even layer of queso fresco crumbles, bake and finish with a drizzle of avocado-lime crema

Cheesy Grits, Greens & Shrimp Casserole: Thick and creamy white cheddar cheese grits soufflé swirled with fresh spinach and arugula
At-home instructions — Bake, then quick-sauté garlic-tomato shrimp and spoon over the casserole

 

About The Author

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Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness. [email protected]