Developing new menu items is usually an exciting, creative process. In fact, sometimes operators begin creating before two critical factors are first considered:
- Operational realities of equipment and other kitchen resources.
- The staff’s culinary capabilities.
In Episode 2 of our Menu Ideation Podcast Series, Chefs Linda Sullivan and Andrew Hunter provide insights on why these two important questions impact everything you do.
Click the play button below for Episode 2 — Two critical considerations before developing any new ideas!
