268: Menu Simplification, Flavours and Profitability
Release Date: 01/07/2018
Join us to learn how an experienced chef plans a menu makeover, taking a good product and making it even better. Ken Burgin talks with Executive Chef John McFadden and hears about the process of menu simplification and cost control he is using for the new menu at Abode Bistro, the restaurant at Sydney’s ParkRoyal Hotel.
We also discussed flavour improvement, food trends, staff training and the changing popularity of lunch and dinner menu items in a busy city location.