restaurant-buns

Could A New Bun Be On Your Menu?

Hamburgers, hot dogs, breakfast sandwiches and more have their traditional buns that you’re used to, and you sell every day. White bread for sandwiches is the most basic of all, but you most likely don’t think it odd to venture into the worlds of whole wheat, rye, multigrain, and more. Hamburgers may have a white bun that you may or may not bake fresh, but sourdough and whole wheat are good options, and even a potato bun offers up a somewhat common option. It’s rare for a breakfast sausage, bacon, or egg sandwich to come on anything but a biscuit or flatbread.

A few restaurants are coming up with innovative concepts on how to serve up sandwich fillings with new wraps, buns, and the like. Do you see any good ideas that you’d like to try at your own restaurant?

  • Southern California restaurant Bruxie has changed up the traditional tuna melt with an interesting bun, using a waffle. Theoretically, you can take the waffle concept to many sandwiches, by either using two waffles like a normal sandwich or one folded over. A waffle maker is a cheap investment for any restaurant, and can lead to reverse-engineering more breakfast dishes after making waffle sandwiches. If anything, using waffles for sandwiches allows more “flavor crannies” for condiments to go in on easier, and fresh-made waffles will be hot and tasty for customers.
  • Inspired by the ramen burger, Dude Foods crafted a hash brown bun for a breakfast sandwich. The only unique item for this concoction was a metal egg ring, pressing the hash browns into it to form the “buns”. One slight problem with this concept is that the hash browns fell apart, which could possibly be rectified with thinner buns cooked longer.
  • Pretzel buns have been the hit with multiple restaurant chains now; if anything, reviews have suggested a less dense and more salted pretzel bun might be the key to perfection. Many major fast food and restaurant chains have added this concept to the menu, and while it may not be around forever, it does seem to be the popular go-to in additions to menus; much like bacon and Sriracha, it’s a trendy food item that can simply be added to already-established dishes and put a new spin on them.
  • Avoid the bun entirely; there’s no particular rule that you have to have a carbohydrate-dense baked roll or wrap surrounding meat, veggies, and cheese. Big and thick lettuce leaves can work perfectly as wraps for sandwiches, hot dogs, burgers and more. It’s a low-calorie, low-cost swap-out that may make many of your customers, whether they be gluten-intolerant or just trying to lose weight, appreciative of the options on your menu in your restaurant.

You can always dress up the standard bun, but sometimes swapping it out for another option might be a more attention-gathering plan. Try a few different options and see if you can bring some new traffic to your restaurant.