January 08, 2010

Written by: Vince McConeghy

When Open Table surveyed their vast database of users to select the most romantic restaurants in the country, a surprising name turned up most often, and Fondue was the reason.

That name was The Melting Pot, and this chain restaurant garnered more votes across categories than any other operation. The numbers don't lie. Fondue sells. Fondue brings in larger parties. Fondue commands a premium price point. Fondue builds check averages. And as a pairing vehicle with wine and beer, Fondue is unsurpassed.

Still, many operators turn and flee at the suggestion of putting Fondue on their menu or specials list. Food cost and consistency issues are often the most common objections cited by operators for not taking the Fondue plunge.

In terms of food cost, what skewers most projections are not ingredient costs but serving size, and this variable comes down to the proper selection of serving vessel. 

For consistency, if you have any saute items whatsoever, then you are capable of executing a great Fondue. For cheese fondues, your options are many: Gruyere, Fontina, Havarti, even Brie can be used.

As a point of differentiation, operators should develop their own proprietary mix and shred the mix from the block ahead of time. There is no escaping, however, that a classic cheese Fondue should use a great Gruyere as a building block and Emmi-RothUSA has a stellar product.

Tossing the shredded mix in flour to coat before immersing in the heated white wine also saves time and helps deliver a uniform Fondue. 

Accompaniments to cheese Fondue should come from your existing produce par list. We've seen creative re-uses of standard par items such as portobello "fries" served alongside other crudite, and fresh fruit used in other salads, can be sliced to order. 

In many ways, the execution of a great, profitable Fondue is a bell weather test of how your kitchen operates. Can it consistently put out a dish that has many moving parts? How organized and efficient is your kitchen in re-using standard items, and can your service staff deliver the extra equipment required to serve fondue without breaking it or losing it in the dish pit? If your kitchen nails its Fondue prep, chances are it has a handle on how to operate.

Your customers will be happy that you went the extra mile to serve Fondue. They've already voted and the votes are in.

Fondue Recipes

Xavier's Fondue

Veritable Alpine Fondue

Fontina Fondue

Horseradish & Chive Havarti Fondue

Still not convinced of putting Fondue on the menu, then how about really venturing out there and offering Raclette. Now, here is prep for the white table cloth segment that can really add the wow factor since it is finished tableside. Customers love tableside preparations - caesar salads, guacamole, bananas foster all command higher price levels when prepared tableside, and Raclette is just waiting to go mainstream. Yes, you can serve with the traditional accompaniments of boiled potatoes, pickled onions, but this is America, get creative. Don't let centuries of tradition stop you.