Posted on: May 10th, 2016 by Taryn Jeffries
Have you ever wondered how big restaurants research and add new menu items? As someone who doesn’t do a lot of cooking myself, I have always wondered how these things happen and I was able to get a really fun sneak peek at the process, recently.
Native Grill & Wings recently held a competition of sorts with their employees, encouraging them to submit new recipes based on ingredients that could be found in their kitchens. They opened up the competition to sandwiches and cocktails and all of the imagination their employees could muster. While they received many submissions, the executive team had the difficult decision of whittling the options down to three sandwich options and three drink options. At that point, they invited the creators of those recipes to come to the corporate headquarters to create their dishes and have a panel of media members to decide their favorites.
My job does not suck!
One of my favorite parts of the evening was walking into all of the great energy of the test kitchen. There were people everywhere and in all corners of the kitchen; heads down focused on their dishes and a lot of camaraderie between the team members. The submission came from three Arizona locations and two from Missoula, Montana (which had just opened up a week before the competition). Click here to continue reading.