Culinology - March 2018 - 34

MEMBER profile

sandwich performed phenomenally well, as
did our authentic Greek gyro sandwich," Chef
Craw said.
Perhaps the lifeblood of what he and his
team do is developing limited-time offers
(LTOs) that - if they sell really well - may be
added to the daily menu.
"Our gyros became permanent but were an
LTO first and so was our brisket," he said.
They test more than 1,000 menu items
each year, creating a constant flow of attention-grabbing LTOs that each remain on the
menu for about 45 days.
"To be here and be part of this team you
have to enjoy the craziness of this LTO world
because it entails a lot of tough decisions,"
Chef Craw said. "My main challenge is to
continuously find things that speak to our
customers and can be without major headaches for our team members, and that can
be put through our 3,300 restaurants to look
like we developed them in our test kitchen.

Going to the
next level

Fast food, slow cooked
Although Arby's audience consists of "a
little bit of everybody," including millennials,
paleo dieters and of course, protein-lovers,
its core consumers tend to scan between the
ages of 25 to 55.
"We don't necessarily focus on millennials,
but often we do introduce items to market to
a younger crowd," he said, "and many of our
customers are also blue collar, hard-working
carnivores, with families."
How does Chef Craw keep sandwiches
unique? It involves fun flavors and protein
exploration. "As long as there are consumers
willing to try things with a twist, we'll have a
ton of ways to keep things interesting from
our cooking techniques to how the food is
prepared," he said.
Chef Craw's team likes to work with
smoked meats - Arby's web site even has
a video showing its brisket smoking for 13
hours. Some of its proteins, such as venison

One of Arby's most innovative, buzz-worthy LTOs was its
venison sandwich, introduced last fall in five hunting-centric
states. Participating restaurants sold out of the sandwich within
hours, explained Chef Neville Craw, and it was launched nationally
following its popularity. "One restaurant in Nashville was even
painted in camouflage colors to resemble a hunting lodge," he said.
The sandwich featured a thick-cut venison steak and crispy
onions topped with a juniper berry sauce on a toasted roll. The
venison was marinated in garlic, salt and pepper and then sousvide for three hours. "The juniper berry sauce is a Cabernet
steak sauce infused with juniper berries, giving the
already unique sandwich another signature
twist," he added.
In 2012, he launched the Hey Chef
Neville! program, a way to solicit
new product ideas from front
line employees, Atlanta Support
Center team members and
franchisees. Several of the
winning submissions, including
a Cuban sandwich and
the Kings Hawaiian Fish
Deluxe, have been elevated to
the national Arby's menu or
slotted for an LTO.
Arby's venison sandwich was
launched at select restaurants as
an exclusive limited-time offer.

34 |

Culinology | MARCH 2018



Table of Contents for the Digital Edition of Culinology - March 2018

Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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