How do you attract health-conscious diners or encourage more frequent visits from regulars while staying true to your brand? We started a test project with the fabulous Chef/Dietitian Pam Smith in collaboration with a wide variety of chain restaurant chefs to try to put some common-sense principles of healthy menu design into real-world practice.
First up is this little number from Chef Steve Sturm of Firebirds Wood Fired Grill.
Pictured right: Guajillo Mocha Rubbed Aussie Lamb Chops with Red Quinoa and Spring Vegetable Pilaf
Delicious and gorgeous on the plate! The twin double chops are a reasonable but still substantial portion of Aussie lamb, with heaps of flavor. Using bold spices fits the Firebirds brand, and also allows for less use of salt without impacting flavor. The innovative lime-coconut crema-avocado popsicle is meant as a cooling element to balance the chile heat, and is totally ready for tableside instagramming.
“Our goal was to show how to make the protein count,” says Pam. “There’s a place for proteins to help make a dish craveable, and you can really see that in Steve’s dish.”
“Grassfed meats and pastured lamb appeals to everybody,” according to Steve Sturm, Corporate Executive Chef for Firebirds Wood Fired Grill. “I don't need to worry about polarizing with a health message. And my servers have a built-in story to tell about Aussie lamb and this dish. We’re excited to see how it performs as an LTO in the spring.”
As are we, chef! If you’d like to work with our team on healthier menu innovation, drop us a line at mlateam@summitmg.com.
Pam’s Top Tips for Healthy-Delicious Success
- Smart portions
- Balance the plate with veggies, protein and good grains
- Thoughtful protein choices (grassfed, pasture-raised)
- Tell a story that fits your brand
- Focus on what to put IN instead of what to leave out
- Craveable flavors
- Nutrient-rich ingredients
Fresh, fun, familiar and flavorful rule!