I am currently working on a project to grow our lunch business and also create a "cookbook" of sorts for our chefs to utilize when developing lunch features. As I'm sure many of you know that lunch is a whole different animal than dinner business. So I wanted to ask for some advice on how to approach this.
- We are looking at keeping it very value driven between $11-$15
- Looking to utilize comfort food techniques like casseroles, grilling, stir-fries, etc.
- Seafood is the main component of our menu.
- Quick ticket time recipes/items
If any Chefs out there have encountered this area before and have some insight on this topic, it would be greatly appreciated.