By Mike Kostyo
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 is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo 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 over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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