How Smokey Bones diversifies the menu to please many palates and control meat costs

Peter Farrand, chief food and beverage innovation officer at Smokey Bones, felt that customers needed a little more variety to complement the restaurant’s signature barbecue items. So he diversified the menu, creating what he calls a “protein candy store,” where guests have the choice of many different cuts, global flavor profiles and formats. He also added more seafood choices and a veggie burger, as well as helped develop two virtual brands that provide additional platforms for experimentation. Listen as Farrand describes Smokey Bones’ new culinary direction and shares how he is controlling costs and managing supply, with meat prices and sourcing challenges on the rise.