At EyeSpy, we’re always looking for smart, low-risk ways for restaurants to innovate without blowing the budget. One of our favorite tricks? The featured menu.
Miyuki One Bear, Executive Admin to the CEO at Oren’s Hummus, put it best: “The featured menu is a way that we can introduce new menu items and new beverages to our guests without investing in reprinting our full menu every time we want to add something new.”
It’s a clever move, especially for restaurants with beautifully designed menus that cost a chunk of change to print. Instead of gambling on a new dish and locking it into the full lineup, Oren’s rolls out new recipes as part of a supplemental, in-house menu. That way, they can test out seasonal ideas, tweak based on kitchen feedback, and see what guests are actually excited to order.
It’s also a great morale booster. The featured menu creates space for culinary creativity, allowing chefs to play with new ingredients and trends. Front-of-house teams get to talk about something fresh and exciting. And guests? They feel like insiders getting a sneak peek at what’s next.
The secret sauce is in the flexibility. If a dish flops, no harm done—it quietly disappears. But if it becomes a hit, it earns a permanent place in the next reprint of the full menu. No wasted money. No rushed decisions. Just thoughtful menu development grounded in real-time guest feedback.
We recommend this approach to many of our clients, especially those looking to evolve their offerings without committing to a full rebrand or redesign. This also allows you to jump on trends like summer mocktails. Whether it’s a featured cocktail, a seasonal appetizer, or a new plant-based entrée, a supplemental menu is your testing ground—and your playground.
Want help with menu planning? Get in touch at [email protected].
