Combination Entrees Flex Their Muscles

Two concepts that seem almost universally popular with Americans are variety and choice. From breakfast cereals to television programming, consumers expect a wide range of selections. Increasingly, diners are demanding more flexibility and choice from their menus, opting for smaller servings of two or more proteins, rather than the huge portions that have dominated menus—and dinner plates—in recent years.

A review of menu activity at the nation’s top-200 restaurant chains by Food Beat, Inc., Wheaton, IL, recently found a total of 298 offerings that combine multiple proteins in an entrée, or allow guests to select two or more proteins. And although surf and turf remains an all-time favorite, menu developers are finding innovative ways to give diners variety, flexibility and choice.

Plating multiple proteins can drive sales in a number of ways. With a few combination entrées on the menu, it’s more likely diners will find an offering that appeals to them. Additionally, these multiple-protein entrées provide an excellent opportunity to introduce diners to an item they might not order were it the only protein on the plate. Combination entrées almost naturally lend themselves to sharing, which in turn allows more diners to try more of a restaurant’s offerings. Finally, multiple-protein entrées play into the trend (according to some menu developers) toward smaller portions.

Multiple-protein entrées “play into the variety aspect,” says Larry Bellah, director of culinary, Metromedia Restaurant Group, owner of Bonanza and Ponderosa Steakhouses, among other concepts. Because diners aren’t committing to a single protein, they often are willing to be a bit more adventurous, opening the door to menu innovation.

MULTIPLE CHOICE

Multiple-protein entrées, combination platters and pick-your-favorites menu selections are appearing at venues from quick-serve eateries to upscale steakhouses. The Mixed Grill at Ruth’s Chris Steak House includes a 4-oz. sliced tenderloin filet; an oven-roasted, free-range chicken breast stuffed with garlic herb cheese; and a jumbo lump crab cake.

Sizzler offers the Classic Trio, which includes an 8-oz. sirloin steak, six deep-fried shrimp and the chain’s Malibu Chicken, described as a deep-fried chicken patty topped with ham and melted Swiss cheese and accompanied by a dipping sauce. Sizzler also offers an Ultimate Sizzlin’ Trio, which includes carne asada, shrimp scampi and a chicken breast.