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Tracking global flavor trends is crucial in today’s foodservice marketplace. Hot spots like the Middle East, Southeast Asia and Japan are informing menus here, adding bold, intriguing ingredients like harissa, sambal and togarashi, respectively.
There’s another advantage in surveying the global landscape—spotting fresh strategies in approaching diner engagement. With staff positioned all over the world, True Aussie Beef & Lamb is able to track both flavor and restaurant trends, reporting back what they see in market globally that could lend distinction to restaurant brands in the United States.
Dinner theatre—by way of Dubai—is what’s on offer this time around.
Gold-Plated Steak
At Nusr-et, an opulent steakhouse in Dubai, tableside drama is one of the reasons this restaurant frequently has long lines of eager customers. A butcher case greets diners upon arrival, setting the tone for a meat-centric, entertaining evening.
The Golden Ottoman Steak, an Aussie wagyu tomahawk ribeye, dazzles at $1,000. It’s seared on the grill, then wrapped in gold leaf and carved tableside.
Why We Love It
It’s pure extravagance, which has a place in modern foodservice. It’s also a nod to our Instagram culture, where customers like to share over-the-top, singular moments. Tableside presentation is a smart way in here—even with less pricey menu options.
What’s the Opportunity?
Beyond the prohibitively expensive gold-leaf wrapper, consider other ways to add tableside “Wow!” Nusr-et offers a more casual sandwich presentation—still decadent, but it stands out as a creative way into signature menu development.
The Sizzling Beef Tenderloin is brought to the table seared, then sliced tableside. A pan of sizzling butter is poured over the beef, further cooking it, then it’s finished with the restaurant’s signature salt sprinkle. The server tears up French bread, cooking it in the butter and assembling mini sandwiches with it.
Unique, fun and memorable—a winning combination today.
