It’s a ton of work. It begins with phone calls to purveyors to find what product is available and from where. I have to discuss specs and try samples. I have to get firm commitments from local farmers as to when their produce will be ready to pick Due to many new and necessary fishing restrictions, I have to find out specific dates of seafood availability. Then I can start playing with ingredients. Most new dishes I have run as specials or for our wine tastings, so by the time it hits our menu, it’s ready.
Things to consider:
- Can the ingredients be used in more that one dish?
- What station will prepare the new dish?
- How does the new item affect the station?
- What is the cost to produce the item?
- What is the customer perceived value?
- What is the most appealing portion size?
- Who will prep what parts of the dish?
- Costing the new menu
- Writing the new menu
- Purchasing the menu items
- Teaching the new menu
- Updating the computer system
- Updating the website menu
- Writing recipe cards as necessary
- Updating to go menus
- Updating menus for our brochures
- Sending a email out to our customers announcing the new menu
This takes a good two to three weeks to finish and gives me many gray hairs.