No wonder, chefs are always thinking about introducing new dishes in their menu several times throughout the year. Whether it's introducing seasonal produce or replacing dishes that are not taken so well by the diners or improvising with trendier options, changing and rotating the menu keeps diners excited and coming back for more. A good menu is at the heart of every restaurant. But, executing a new menu launch is no easy feat.
We ask experts on how to ensure the new menu launch is a success. From their experience in the industry operations, they are the best think tank to give significant guidelines.
Crucial ways to see the new Menu Buzzing
Sudip Sinha, Food & Beverage Manager, Bengaluru Marriott Hotel Whitefield
The golden rules we apply for a successfully engineered menu that makes us certain that our new menu launch will be a success are:
Planning - Planning plays the most crucial role in making a new menu’s launch successful. At Bengaluru Marriott Whitefield, we recently launched a new menu for Alto Vino, the Italian fine dining restaurant at the property. With an intensified focus on understanding the taste and preferences of the guests and incorporating it in chef’s culinary repertoire, it required a planning and research of around eight months or so. It boasts of an experiment that our expat chef has been doing with his guests to push boundaries and get the flavours and textures right to meet the taste of our audience.
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Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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