Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 6, 2021

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Brett Carper

Brett Carper

At TooJay’s Deli, Bakery & Restaurant, Director of Operations Brett Carper is unreserved in his enthusiasm for the chain’s Deli Benedict, a traditional favorite with a singular twist. “This is what breakfast dreams are made of,” he says. It’s a marriage of deli and breakfast favorites whose time has come.

The dish incorporates a number of classic deli touchpoints. It starts with grilled rye bread that is covered with melted Swiss cheese and a fresh tomato. Next, the customer’s choice of tender, sliced corned beef or pastrami is piled high, before being topped with two poached eggs, creamy hollandaise and a sprinkle of scallions.

“By combining familiar flavors to develop an innovative dish, we create something for our guests to love. This is what keeps the deli tradition alive for generations,” says Carper. As one of the concept’s top breakfast items, it’s definitely “worth waking up to,” he says.

About The Author

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Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.