Update your menus each quarter with ingredients and flavors that match the season.
WHAT'S SELLING?
Review your weekly items sold report to see what’s popular, gather guest feedback, and make adjustments.
NEVER SACRIFICE
QUALITY
Quality is the foundation of a great guest experience. Follow these simple rules to ensure your station always delivers.
ALWAYS
Keep hot food above 140°F and cold food below 40°F. Use shallow pans to keep food fresh and rotated.
Step out and view your station from the guest's perspective
Consolidate food pans in the BOH out of guests' view.
NEVER
Serve food that’s been sitting too long.
Use dented pans or mismatched utensils.
STATION STANDARDS
KITCHEN CRAFTED CONCEPTS
From global inspirations to comfort classics, the 15 Kitchen Crafted Concepts offer something to satisfy every guest. With a variety of new recipes and an average of 40 per concept, you can mix and match to create a menu perfectly tailored to your operation. Let’s dive into the exciting new additions!
Mac and cheese just got an upgrade! Guests can enjoy Nashville Hot Chicken, Jerk Chicken, or even Ultimate Chili for an adventurous culinary experience.
Don't just wing it; offer wings and beyond with Drums & Flats! Offer boneless wings, tenders, or sides such as onion rings, smoked gouda mac & cheese, or jo jo potato wedges.
Are your guests ready for classic fried chicken with a kick? Add Korean-style Fried Chicken or Cajun Fried Pickles to the lineup for some Southern comfort with a twist.
Plant-forward gets exciting with Harvest. Add proteins like Honey Lime Sriracha Salmon or Rotisserie Style Chicken Quarter to elevate wholesome sides and seasonal vegetables.
STATION STANDARDS
Mediterranean-inspired options like Chimichurri Steak, Hot Honey Salmon, and Braised Chicken Thighs paired with sides like Herb Couscous, Tabbouleh, and Harissa Roasted Carrots make this station fresh and flavorful.
King Tide is a seafood lover's dream! Offer deconstructed Low-country boil platters, crispy fried seafood, or crab cake for a truly coastal experience.
Comfort food redefined! New options include Savannah Meatloaf, Country Fried Pork Chops, and Chicken & Dumplings, delivering Southern classics with a modern twist.
BBQ favorites are back with Baby Back Ribs, St. Louis Ribs, and Slow-Roasted Brisket. Pair them with sides like Squash Casserole, Cheesy Hashbrowns, and Creamed Corn, and finish with the new Kickin’ Cholula BBQ Sauce.
Elevate Italian dining with authentic additions like Chicken Marsala, Jumbo Meatballs with Sunday Sauce, and Braised Lemon Herb Chicken.
Go beyond baked potatoes with new loaded options like Latin, BBQ, or Korean-inspired steak fries. Or, hop on trend with totchos for a fresh twist.
Verde–It’s more than just tacos! Add variety to your menu with nachos, tamales, burritos, and enchiladas. Simplified sauces and fun additions like churros and queso keep things exciting.
Guests are busy, so making it easy for them to choose is key. The bold, eye-catching marketing grabs guests' attention and helps sell the day’s menu.
Toss out the outdated guides and replace them with the refreshed versions! Keep a master Kitchen Crafted Concepts folder at your station so your team is always set up for success!
Each Kitchen Crafted Concept comes with its own updated manager’s guide, serving as your one-stop-shop for running a successful station. Packed with a recipe library, marketing materials, and practical tips, these guides are designed to make your job easier.
NEW RECIPE HIGHLIGHTS
Look for the icon to easily spot the fresh updates.
STATION LAYOUTS
Find step-by-step visuals tailored for both small and large setups, helping you make the most of your space.
QUICK TIPS & TRICKS
From plating ideas to time-saving shortcuts, these guides are packed with practical advice.
MARKETING & PACKAGING
Get all the details you need–from signage to packaging solutions–to showcase your station and elevate the guest experience.
THE RESOURCES
MENU ENGINEERING
Kitchen Crafted Concepts are designed for ultimate flexibility, giving you the tools to craft menus that fit your operation seamlessly. Verde, for example, isn’t just about tacos anymore— think tamales in the South or a nacho bar in the Northeast.
MENU TOOL
The new Menu Tool makes planning easy with pre-set options designed for variety and efficiency. Need to tailor the menu to your guests' preferences? Use the dropdowns in the Menu Tool to easily adjust the default Kitchen Crafted menu selections. Once your plan is ready, head to MenuWorks to finalize your updates.
The comprehensive menu mastering index tab gives you quick access to every item in the program. READY
It’s time to map out your station! Use the layout examples and inspiration from the concept guides to create a streamlined, efficient setup. Thoughtful, wellmapped layouts ensure smooth service and a visuallyappealing station. Don’t forget to create and print a station layout diagram for each day of the week to ensure your team can set up consistently and deliver great results!
GO!
You’ve done the planning—now it’s time to bring your station to life!
• Marketing materials should be displayed prominently.
• Food presentation is fresh and inviting.
• Gather feedback from guests and your team often.
• Rotate menu offerings regularly to keep things exciting.
• Track sales to see what’s resonating with guests.
SMALL ACCOUNTS
1 ENTRÉE
1 STARCH
1 VEGETABLE
1 TOPPING
1 SAUCE
1 ADD-ON
LARGE ACCOUNTS
2 ENTRÉES
2 STARCHES
2 VEGETABLES
4 TOPPINGS
2 SAUCES
1 ADD-ON
FOR BOWLS
Start with bases, then add proteins and toppings.
FOR PLATES
Arrange mains, sides, and garnishes for easy plating.
Check your weekly sales reports to see what’s selling and where there’s room to improve. Use this info to tweak your menu, keep it fresh, and give guests what they want.
STATION SET-UP
MERCHANDISING MAGIC
IN A SMALL SPACE
Focus on the essentials to create a menu that’s complete, visually-impressive, and keeps guests coming back for more.
KING TIDE
BBQ Spiced Salmon | Country Cheese Grits
Sweet & Spicy Brussels Sprouts | Mediterranean Pasta Salad
Green Onion | Pepper Jelly | Key Lime Pie
*Shown in a base smallwares set-up.
Focus on the little things that make a big impact—matching utensils, clean, dent-free pans, and sharp, well-placed signage. Stick to the station's minimum guidelines to create a complete, satisfying menu.
THE DETAILS
When choices are limited, every item needs to be on point.
USE ELEVATED SMALLWARES
Elevate your presentation with Bon Chef Hot Well Pans—use cutouts to secure pans and maintain proper temperature!
Upselling is all about smart placement and great options. Each concept comes with multiple addon choices to enhance the guest experience. Desserts like Salted Caramel Banana Bread Pudding or Coconut Crunch Cake are perfect grab-and-go treats that drive impulse buys. Position bottled water and other add-ons near the station to make it easy for guests to complete their meal. Before opening, step back and view the station from the guest’s perspective to ensure everything is well-placed and ready to maximize sales!
WELLNESS / SUSTAINABILITY
Guests are looking for healthier, more sustainable options, and Kitchen Crafted delivers. Concepts like Harvest and Honest Bowl focus on plant-forward offerings, now with optional protein add-ons to give guests more variety while staying aligned with modern dining trends. Each concept includes wellness-focused dishes, so be sure to highlight these for a balanced menu. Feature items like roasted vegetables and grain bowls, and use proteins as garnishes to reduce waste while offering well-rounded meals that guests will love!
ACCESSING YOUR OPTIONS
Use the dropdown feature in MenuWorks to explore all available recipes and maximize variety. Plan ahead by rotating options quarterly to match seasonal flavors and guest preferences. With this tool, creating a fresh, exciting menu is simple!
LTOs create a sense of urgency and anticipation, keeping guests engaged and eager to try new items.
SEASONAL + EVENT OPPORTUNITIES
Tie into seasonal shifts, holidays, or local events like sports seasons or cultural celebrations to resonate with your audience.
TEST NEW IDEAS
Use LTOs to gauge guest interest in different food trends and potential permanent menu additions.
REPLACEMENT
Running a small station or short on labor?
Swap out a concept’s full lineup for a single, all-inclusive LTO meal that’s easy to execute and guaranteed to impress.
READY TO GET STARTED?
Access individual LTOs within each Kitchen Crafted concept
HOW TO USE LTOs
SUPPLEMENTAL
Looking to add variety without replacing your core menu? Use an LTO to supplement the program. These complete dishes, paired with marketing support, keep your menu fresh!
BBQ shrimp po' boy
HARISSA CARROT & BROCCOLI STEAK BOWL
salsa verde smoked brisket tacos
BOWL
verde chicken tostadas
Soułhern Fried Chicken Soułhern Fried Chicken G G ravy ravy & & BBQ Glazed Meatloaf
We have a comprehensive marketing package that is bold and user-friendly. From the menu board to add-ons, each piece was purposefully designed to capture guests’ attention and elevate the experience.
STATIC MARKETING
Each concept contains a variety of marketing pieces you can use to drive guest participation at your station and create a unique, branded experience. Print materials can be found in your Kitchen Crafted accordion folders, and additional copies of select items may be purchased from MHCprints.com.
NEED TO ORDER A NEW KIT?
Complete
DO
Keep marketing pieces clean by gently wiping with a damp cloth.
Store items in the folder between uses to keep them looking great and make them easy to find.
Utilize the correct digital signage templates, available on MyCompass. Replace damaged items and order additional ones from our internal print site, MHCprints.com.
DON'T
Try to reinvent the wheel. Consider how to best use the items provided before creating your own.
Use clip art, homemade signs, or hand-drawn sneeze guard signs. Always spell check when using the editable templates.
Clutter your station with individual line IDs for each item. Instead, use the nutritional cling included in your kit.
Seal the deal with these trendy add-ons that are sure to complete your guests' meals. Each add-on is easy to prepare and offered at a great price point—a winning recipe that’s certain to get your guests’ attention. What a great way to grow your check average!
BEST PRACTICE
Utilize the smaller dry erase clip included in your kit to advertise add-on pricing in lieu of adding another sign to your counter space.
EDITABLE MARKETING
Are you running self-serve and/or weighand-pay? Do you have a special feature you’d like your guests to try? Want to offer Callaloo’s delicious veggies as an a la carte side item? We have a template for that! Take advantage of each concept’s editable full and half sheet print templates and/or editable digital menus to advertise special features and side items. Templates are available for download from MyCompass.
Discover the difference between the standard smallware package featuring Super Pan 3s and an upgraded setup with elevated smallwares. The enhanced package adds a premium touch that can elevate the guest experience and fit seamlessly into your operation.
BON CHEF HOT WELL PANS
Each stainless steel piece is scratch resistant, easy to clean, and designed to withstand the demands of a busy commercial kitchen. Custom insert pans easily slip into each dish, making fast, efficient product replenishment a breeze! They significantly reduce the storage footprint for back stock, warewash, and storage.
DID YOU KNOW?
There are three different retail smallwares aesthetics: Tranquil
