How Smokey Bones diversifies its menu to please an array of palates and control meat costs

Peter Farrand, chief food and beverage innovation officer at Smokey Bones, felt that customers needed some more variety to complement the restaurant’s slate of signature barbecue items. 

So he diversified the menu, creating what he calls a “protein candy store,” where guests have the choice of many different cuts, global flavor profiles and formats. He also added more seafood choices and a veggie burger, as well as helped develop two virtual brands that provide additional platforms for experimentation. 


Peter Farrand

Listen as Farrand describes Smokey Bones’ new culinary direction and shares how he is controlling costs and managing supply, with meat prices and sourcing challenges on the rise.

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