the restaurant is a place that has been open since 1933 and represents a beer brand that has been around since 1857. i haven't seen all the menus, but a beer and sandwich has been the theme. the owners have decided that standard 'bar food' should not be the focus. so we are sticking with a German- American theme(which it always had) and bringing in a few healthier options and more in-house recipes.
so the testing phase and the inclusion of necessary team members has begun. the menu changes are running towards cost and efficiency of preparation, gonna loose a few clunkers and gain a few new best sellers and full dessert menu. we'll try to dodge the sports bar theme, it was never evident on the menu. I like to think 'sports bars' and 'brew pubs' copied this place. here's how i'm attacking it...
- look at the menu and take off the undersold/unpopular items.
- look at the kitchen on a typical busy service night. which station is over stressed?
- which items are kinda a pain in the ass to prepare?
- which recipes can be tweaked to add value and flavor?
- what are customers asking for that you don't have?