New healthy, simple menu at Dulcé Café

23 Jun 2010

"When Dulcé Café first came to market, our restaurant offering was unique and dynamic. But we felt that over time, we had allowed ourselves to become complacent, losing our edge for creating and setting trends, while simultaneously offering continental flair," says Brigid Ryall, Dulcé Café marketing manager, commenting on the new menu.

In mid-February 2010, chef Jodi-Ann Pearton, of The Food Design Agency, was first challenged with the franchise foodie brief, to redefine the concept by refocusing the menu mix in line with the brand's identity - that of a continental café.

'Green' menu follows international trends

Ryall and Pearton embarked on a countrywide expedition of investigation into various working processes both inside and outside of the store kitchens; scrutiny of suppliers and contracts; analysis of sales figures across various food dishes; testing of existing menu items; and lastly, interviewing franchisees on their thoughts and drawing on their wealth of in-store experience.

Pearton and her team then retreated to her culinary studio to embark upon two month's worth of trials and testing, to produce a gourmet range of 21 new standardised and delectable dishes that went in-store on 14 June 2010. The new 'green' menu follows the international trend towards healthy simplicity.

"The new menu is in-line with international food trends, which means it is healthy and utilises both local and seasonal ingredients. The flavours are wholesome and superb - going back to the brand's roots. As a direct result, each dish is not overly processed, yet still suitably familiar to entice the South African palate, explains Pearton.

Pity, no more pita

"I removed items such as the pitas and pancakes, as I felt this was causing confusion and inconsistencies in the category of cuisine synonymous with the franchise food offering. I have included items such as cumin butternut and chickpea salad, nicoise salad, panzanella salad, chicken spedini's, butter chicken curry, pannacotta, chocolate mud cakes and an entire soup section - just for starters.

"I believe that it is colourful, flavoursome and offers great value for money. More importantly; all the new menu items are simple for the store kitchens to reproduce - ensuring speedy service, quality and consistency in every dish," she concludes.