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Issue link: http://read.dmtmag.com/i/737871
www.cheersonline.com 17 October 2016 • Natural ingredients have always been a part of what P.F. Chang's does, Melton notes. "We want to get our audience to see how fresh we really are—especially for being a bigger restaurant group." PROCURING PRODUCE P.F. Chang's used to buy citrus juice from suppliers, but since about fi ve years ago it's been procuring fresh fruit for its cocktail program. Bar staffers open their shifts every morning by squeezing and processing fruit with a Sunkist juicer. Staff at the P.F. Chang's in the Planet Hollywood Resort & Casino in Las Vegas, for instance, might spend all morning at the juicer, Melton says. At other, less-busy locations, an hour might suffi ce, but "it defi nitely takes a bartender well into their morning just strictly juicing." The fresh juices will last the restaurant for the whole day, Melton explains. P.F. Chang's does not hand-squeeze juices to order as a matter of time effi ciency. The move to fresh juices not only results in tastier cocktails, it refl ects the trend toward nutritious products with interesting origins. "I think everyone is just really well educated now about what they're putting into their bodies, and what farmers are pulling out of the ground," Melton says. "I'd argue that farm-fresh ingredients taste better," she adds. What's more, "there's a whole additional romance to these products when guests know where or how they're farmed or grown." ABUZZ ABOUT HONEY One aspect of P.F. Chang's Garden-to-Glass cocktail program is its use of honey as a W hen the fi rst P.F. Chang's opened 23 years ago, the upscale Asian- cuisine restaurant emphasized fresh, high-quality dishes and cocktails. That strategy has served the company well and has put P.F. Chang's China Bistro ahead of the current dining trend of premium, authentic ingredients. It's also helped the concept expand to 211 locations nationwide in 2016, with 50-plus more restaurants in international markets. To make sure consumers understand the chain's commitment to fresh, premium offerings, P.F. Changs' has recently ramped up its efforts to promote those elements on the menu. It has kicked off "Farm To Wok" and "Garden To Glass" campaigns in the past year that highlight how the restaurant prepares food and mixes cocktails with all-natural and, when possible, small- batch-sourced ingredients. "It's something we've been working on for a while that really came to life this summer," explains P.F. Chang's beverage director Mary Melton. "We changed around the look of the menus quite a bit, and put in a lot more photos" that highlight the Garden-to-Glass concept. Beverage director Mary Melton, who joined P.F. Chang's 12 years ago, is inspired by classic bartender recipes and techniques. "I'd argue that farm-fresh ingredients taste better. And there's a whole additional romance to these products when guests know where or how they're farmed or grown." — Mary Melton, P.F. Chang's beverage director PHOTO CREDIT: JILL RICHARDS