Food is a big part of what we do at Hotshots Sports Bar & Grill. As a result, we put a lot of time, effort, and planning into designing our menu. We think this is evident to our customers when they try our food for the first time. When planning the next menu, which Hotshots does twice a year on average, we have several guiding principles in mind.
1. First and foremost, the Hotshots customer
Let’s face it, while we try to appeal to everyone we know that Hotshots isn’t going to be everyone’s cup of tea. We’re okay with that. Our customers don’t want a burger made out of bean sprouts or a pizza on a cauliflower crust. They want real, delicious food, and that’s precisely what we offer.
Our burgers are made with real Midwestern beef, and they’re the best in the business. Not only are our pizza crusts not made from cauliflower (they’re made from dough, go figure!) we don’t even have cauliflower in our kitchens.
While the rest of the world seems to be obsessed with taking the flavor and fun out of eating, Hotshots is committed to giving our customers what they want: delicious, real food.
Just because we don’t serve bean sprouts and cauliflower doesn’t mean that we are just opening frozen bags of food and throwing it in the deep fryer. We still make many things from scratch in our kitchens. We are always on the lookout for new and innovative menu items. Ingredients and quality are always our first priority.
3. Production time
Although quality is king, we also focus a lot on designing our menu items so that they allow us to adhere to our timing standards. Everything in the Hotshots kitchen takes less than 10 minutes to prepare. This is done for two reasons. First, no one likes to wait too long for excellent food. Secondly, our promise to the customer is that their food will take less than 10 min to get to their table after their server has received their order.
We are always testing and trying new products and ingredients to keep our menu fresh and exciting for our customers. Sometimes we run across great things, but it doesn’t fit in our profit model or would have to be priced so high that we feel we would be cheating the customer. When that happens, we scrap the idea, and it doesn’t go on the menu.
Each item on our menu is well thought out, and every ingredient is priced down to the ounce. This ensures that we are giving the customer what they want, and we still turn a profit.
With all of these items in mind, we take great care in designing and implementing our food menu to deliver a superior product for our customers at a reasonable price. We put as much care into our menu as we do everything else in our business and we think you will love it too.