Flavor Trends, Strategies and Solutions for Menu Development

Sushi Burrito Sharky’s Woodfired Mexican Grill Based in Westlake Village, Calif.

PHOTO CREDIT: Flavor & The Menu Staff

Many of the items on Sharky’s “Get It Naked” menu are riffs on regular menu items, with low-fat, low-calorie tweaks. But its biggest success is a creation combining Mexican with an Asian sensibility. “Think sushi meets burrito,” David Goldstein, COO, says of the Wild Salmon Lite Burrito, which started out as an LTO five years ago and is now a best seller on the “Get It Naked” menu. Starting with a whole-wheat tortilla, the burrito features nori, organic poblano brown rice, mesquite-grilled wild-caught salmon, cucumber, avocado, cabbage and a chile-sesame aïoli. “Roll it all together and you have an amazingly flavorful East-meets-West burrito at 651 calories,” he says. “Our guests are always seeking unique flavor combinations and trust us to deliver items that are new and craveable. The Wild Salmon Lite Burrito is the only item on the ‘Get It Naked’ menu that is not a version of an item on our regular menu, just with lower fat and calories. This helps it stand out and has created a following all of its own.”

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