The Operator of the Year for Menu Development award, sponsored by Unox, recognises that professional kitchens aren’t just places for operators to prepare food for customers or guests — they are also a test-bed for devising new menus, product creations and dishes.
The award therefore honours operators that have made enhancements to or improved their menus over the past year, acknowledging the investment that goes into making this happen.
Fuller’s
Food sales at Fuller’s have grown almost 15% over the past year on the back of work completed to improve its menu development process, allowing for better bespoke dish creation and changes to the way menus are designed and presented that reflect the customer segment for particular sites. In addition, the pub group launched a brand-new kids’ menu, appealing to the all-important family market and bolstering margins. A new development kitchen and training centre in Reading has driven greater creativity and innovation in Fuller’s food business, with the company developing spring and summer menus that reflect recent trends and seasonal ingredients alongside brilliantly executed traditional pub classics. Fuller’s has also increased its focus on reducing the emissions of its menus by introducing alternative and innovative production methods into its supply chain, such as regenerative and vertical farming. The recent launch of regenerative beef on some of its menus is an example of how it is already piloting this in its business.
McMullen & Sons
McMullen’s pub group has created more than 100 menus across seven different concepts within the company, including gluten free menus, revamping buffet menus, specialist Sunday menus focusing on the great British roast, as well as children’s menus. The group has also reviewed each house in the concept and assessed capabilities and reduced the menu where needed to put less pressure on staff. The company merged two concepts as it felt there was some blurred lines between them, leading to sales and covers growth. McMullen’s focus over the past year has been on changing ways of working and involving key stakeholders in the delivery process. The food team led the process but worked closely with the marketing, operations and finance departments to deliver a better end-result, leading to record food sales and continued growth. Additionally, specialist menus for specific seasonal occasions were all signed off ahead of schedule to share with prospective customers earlier than it has ever managed before.
Six by Nico
Chef Nico Simeone’s restaurant group, Six by Nico, has been on a roll with a series of major menu development moves. To celebrate the launch of the growing group’s second Edinburgh restaurant, the brand has created a six-course tasting menu, ‘The Chippie’, which is inspired by chef Simeone’s childhood experiences in his family-run fish and chip shops. The Chippie menu has been offered exclusively at Six by Nico Edinburgh West on Queensferry Street, with dishes including chips and cheese, fish supper, smoked sausage and a deep-fried Mars bar. The group has also recently developed a new menu inspired by the scenic Amalfi Coast in Italy. The six-course tasting menu embraces ‘La Dolce Vita’ – the sweet life – and encourages guests to escape the everyday and enjoy every moment. It includes the following dishes: Parmesan Polenta, Heirloom Tomato, Spaghetti Nero, Black Pollock, Trio of Pork and Delizia Al Limone for dessert.
TGI Fridays
Following a trial of menu items earlier this year, restaurant chain TGI Fridays has transformed its food offering and introduced a range of new dishes for customers to enjoy. With more of a focus on its traditional American roots, the group has rolled out a brand-new menu packed with tasty plates to try. The brand’s new smashed burger offering brings something very fresh to the group’s menu, offering guests a modern alternative to some of the more traditional dishes on the menu. The smashed burgers contain two 100% beef patties made from chuck and brisket, expertly smashed onto the grill to lock in the juices and flavour, and served dripping with melted cheese and topped with the usual American favourite toppings. With chefs utilising innovative equipment and cooking techniques back-of-house to produce the new dishes, other new additions to the brand’s food offering include the maple-glazed corn ribs, Fridays Cobb Salad, Cajun-spiced mac n cheese, ‘The Ultimate All-American Grill’, cheese donuts and pecan pie.
The Alchemist
Bar and restaurant group, The Alchemist, has been making huge strides with its menu development initiatives in recent times. Allergens are an important part of menu development. The ability to offer choice and value to customers has been aided by strong partnerships with passionate suppliers that understand its menu requirements. The brand works alongside The Pastry Room, where the group develops gluten-free coatings, batters and its popular brownie. 42% of the brand’s menu is gluten-free, alongside dishes suited for both vegetarian and flexitarian diets, which is reflected in 54% of its menu offering. The Cubano Sandwich was born from a research trip to Miami, where the group’s culinary director visited a little cafe in ‘Little Havana’ called ‘Sangwich’. It added an Alchemist twist to the item in order to make it compatible with the UK menu. The group has also created a new bowl food offering for parties or a larger portion for lunch as part of its menu development activities over the past year.
The 2024 FEJ Awards ceremony and gala dinner takes place on 18 September at the Pan Pacific London.
CLICK HERE TO CAST YOUR VOTES.
TO SECURE TICKETS TO THE EVENT PLEASE CLICK HERE.
TO VIEW THE FINALISTS OF THE OTHER OPERATOR CATEGORIES CLICK HERE.
