New casual dining menus including New York bistro-style dishes have been launched as part of a major overhaul of the food offering at Revolution bars.
Revolution Bars Group has created two versions of the new menu, one for its bars in city centres, the other for those outside of cities, based on customer research. They feature 15 new dishes.
For the city centre bars, the menus feature casual dining dishes designed for that demographic including New York bistro-style options such as duck confit served with burnt orange and black garlic sauce and a pecan and pear salad on the side.
Bars outside of cities have an offering that is built around Revolution’s popular classic burgers. A highlight is the Motherclucker which contains a beef burger, corn battered chicken, smoked cheddar, streaky bacon, barbecue sauce, chorizo ketchup, sweet potato chips, crispy onions and “smokinnaise”.
The new menu was put together by the company’s food development team who worked closely with chefs at Revolution sites across the country and then took samples out to customers nationwide to get feedback.
The launch has been supported by a comprehensive integrated marketing campaign, including a giveaway of 6,000 free burgers. For those in city centre locations there have also been opportunities to try the menu for free if booking a table in advance.
Mark Rush, head of food innovation at Revolution Bars Group, said: “Food is a huge part of our offering and generates a considerable portion of our turnover, so it is vital that we get the menu right for our customers across the country.
“We decided to launch two new menus after noting that those in different geographical locations have different demands when eating out; the feedback so far has been very positive.
“On the day of the launch members from our support centre visited each Revolution site in the country, to ensure the teams there knew that someone was on hand to help with any queries they may had. This proved very beneficial, and gave the head office team a greater appreciation of the hard work staff do on site.”