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 and we think this fact is obvious to our customers when they try our food for the first time. When designing 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 customer doesn’t want a burger made out of bean sprouts or a pizza on cauliflower crust. They want real, delicious food, and that’s exactly what we offer.
Our burgers are made with beef–real Midwestern beef… from cows! And they are the best in the business. Not only are our pizza crusts not made from cauliflower (they’re actually 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 bags of frozen food and throwing it in the deep fryer. We still make many things from scratch in our kitchens. We are always on the look out for new and innovative menu items and ingredients and always with quality in mind.
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 awesome 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 taken their order.
We are always testing and trying new products and ingredients in an effort to keep our menu fresh and exciting for the customer. Sometimes we run across things that are great but it doesn’t fit in our profit model or would have to be priced so high that we feel like 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.