Food & Drink International - Spring 2017 Volume 1 - 29

Walk-On's Bistreaux & Bar
prep in-house, such as slicing its own
cheese, cutting its own rib-eye steak
and putting together burger patties. The
menu features classic Louisiana-style
dishes, such as crawfish etouffee, duck
and Andouille gumbo, po'boy sandwiches, fried Louisiana alligator, boudin balls and fried jumbo Gulf shrimp,
as well as burgers and fries.
Landry adds that Walk-On's has not
reinvented the wheel with any of its
menu items, but focuses on preparing
quality food that people want. "We
watch the industry, but it's more about
what people want. For example, that
gumbo you grew up eating," he says.
"We are noticing that the rest of the
country is attracted to Louisiana-style
cuisine and we sit down to figure out
how to express Louisiana in a dish."
Walk-On's also announces up to two
limited-time offers per year that feature eight to 10 items, which are market
tested to see what appeals to its guests.
The company launched a burger of
the month special last year, featuring
"eclectic and funky" burgers.
"It was an awesome experience,"

Turner notes. "Our best-selling burger of the month was the French Dip
Burger created by a server at the Burbank, La., location. It's an eight-ounce
seared burger topped with Abita Amber-braised onions, provolone cheese
and garlic aioli served on warm po'boy
bread with a side of au jus."
Walk-On's sold more than 25,000 burgers of the month in 2016. "With us branching out of Louisiana into Texas and other
states, it will be interesting to see if guests
take to our ideas," Turner notes.
The company submitted its revamped menu to the National Restaurant Association Show MenuMasters
competition for consideration. Winners will be announced in May during
the annual NRA Show.

Training for Consistency
Walk-On's develops recipes that work
well within its kitchens and operationally make sense for its chefs. Recipes
are readily available and the company's
thorough training program ensures its
line cooks and managers understand
the quality and consistency of the food.

>> Walk-On's sold more than 25,000 burgers of the month during 2016.

food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food & Drink International - Spring 2017 Volume 1

Contents
Food & Drink International - Spring 2017 Volume 1 - Cover1
Food & Drink International - Spring 2017 Volume 1 - Cover2
Food & Drink International - Spring 2017 Volume 1 - 1
Food & Drink International - Spring 2017 Volume 1 - Contents
Food & Drink International - Spring 2017 Volume 1 - 3
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