266: Menu Development for a Family Restaurant
Release Date: 12/10/2017
Ken Burgin interviews Steve Sidd, a chef and experienced restaurateur. He now runs Indulge Brasserie at Moorebank Sports Club, recently named Best Family Restaurant in the Restaurant & Catering Assoc. National Awards for Excellence.
Serving 5,500 customers per week, this is a high-volume operation in an area of young families and a large army base. We talked about how he develops a menu, meat, seafood and vegetable options, purchasing and negotiation with suppliers. We also discussed healthy food options, kids’ menus and popular desserts – Steve has developed a winning formula that we can all learn from!