Mustard. A standard staple on the hot dog carts of
Today, however, mustard is taking on a glow of its own, thanks in many respects to the fields and meadows of the valleys,
While dipping pretzel after pretzel in everything from Tangerine Habanero Mustard to a concoction of mustard and Root Beer, I remembered how much of a presence mustard had in my restaurants, but I see little of it in restaurants of late.
I personally love mustard. The new flavors and direction that mustard is taking would be a tremendous asset to any restaurant. We often forget how much offering choices mean to the customer in the perceived value arena. It is simple to offer a value added asset like mustard and for the most part relatively inexpensive.
Here is an enjoyable exercise that will boost morale and give your waiters something to talk about while offering some of your customers an added value experience.
Analyze your menu and after a discussion with you chef, make a trip to the grocery store and buy as many types of mustard as they carry that may compliment your entr?e items.
Once back at your restaurant have a menu sampling and try the variety of mustards on the entrees and vote on which mustards go well with each entr?e. Narrow your choices down to a half dozen and buy enough of each brand and style to use on a busy lunch or dinner.
You will be pleasantly surprised how grateful your customers will be once you deliver a new condiment to the table. It’s a way of adding flavor to the same menu dishes and at the same time makes the customer feel as though they are getting something extra.
It’s an easy way to dress up your table and offer an adventure that many may not take on their own.