Good Morning Indianapolis! Today is shaping up to be a gorgeous day, and we hope that everyone can enjoy some part of it!
Today I want to talk about the trends and flows of a restaurant - I'm not talking necessarily about the steady upswing in business throughout the summer followed by the downswing in the winter, but more the flow of food trends. When you really start to look at it, it seems maddening at how a certain item or food can be super popular one week or one day, and then by the next week be old news. For example - when the State Fair, and fairs in general, come around the hot topic is what can we deep fry and how delicious will it be? At the beginning of the summer, you see an upswing in light and fresh foods - things like salads, lite pastas, and fruits. Towards the end of summer, you see a slight uptick in baked goods - especially things with pumpkin!
When you really think about it, it is amazing for certain places to be as successful as they are with a "set" menu; they have their base/core menu and instead of trying to highlight specialty items they focus on executing their menu to near perfection. There is applause to be given to the places that do this; focusing on a set menu, throughout the entire year, can be very difficult. For example, a lot of our food is deep fried and can be greasy - there are times in the summer when it is so hot that something heavy like that just doesn't sound good, and that is understandable.
What is amazing to me, even on those super hot days, we still tend to see a crowd coming through the front door, and that crowd is still ordering our go-to menu items - Breaded Tenderloin, Onion Rings, and a frosty mug of homemade root beer!
We pride ourselves on our tenderloins and onion rings, and really the entire menu; we strive to make these items to the very best of our ability to provide our guests with the absolute best food that we can. Even though we focus on our main menu items, we do provide "special" items throughout the year, especially in the winter. For example, we will run a couple of different soups once the weather turns frigid and if we have a big catering that we don't cook all of the food, we will use it to create a special of the day.
Its the little things like that, a new soup or a special of the day, that can change it up for our guests that just aren't feeling a tenderloin today.
At the end of the day, we will continue our 56 year old focus on our tenderloins, onion rings, and root beer, and we'll be here every day to serve up your favorites!
Have a great week and weekend, and we'll see you soon!
