maxf33•1mo ago

Let's be honest, the need to always create new menus is wearing out good cooks.

4 comments

4 Comments

Rotate three seasonal specials every month instead of full menu changes. It keeps things fresh without burning out the kitchen.

laura8411mo ago

Wait, three seasonal specials every month? That's basically a new menu every week. How is that not burning out the kitchen? You're asking the team to learn and perfect multiple dishes in such a short time. I've seen places crash and burn from less change than that. Maybe scale it back to one standout special instead.

gavin3659d ago

The key is prep work before the menu even prints. @murray.cora is right about rotation, but you need a system. My old spot did three monthly specials, but they always used the same core proteins and sauces from our regular dishes. A new fish special just got a different glaze we already made for chicken. It's not three brand new recipes from scratch, it's smart swaps. That way the kitchen isn't learning totally new skills each time, just new combos. It keeps things exciting without the chaos.

jordancarr1mo ago

Ever wonder how that rotation actually works in practice? I used to worry it would mean constant new recipes (which sounds exhausting), but having just three specials for a whole month seems way more doable. Changed my whole view on keeping a menu fresh, honestly.