(http://tabletouchshow.com/wp-content/uploads/2014/11/Table-Touch-175.png)Just how creative do you get with your restaurant menu?

We talk menu mashups on this episode of Table Touch: The Talk Show for Restaurant Leaders. Much respect for restaurant brands who go out on a limb when trying this. Are you one of those?

For a few articles around the Web that share a variety of photos and ideas on mashups in restaurants (and retail stores), check out the Mashups (http://tabletouchshow.com/mashups) page we mention in the show.

We also share our first listener voicemail message...sort of. Give the show a listen to hear it.
Best Bites
Brandon enjoyed a recent dining experience at Blaze Pizza (http://blazepizza.com/), an supremely fast-growing, fast casual pizza chain based in Orange County, California. The concept has expanded to over 70 locations in a very short period of time.

Build your own pizza with fresh ingredients and get it within 180 seconds of paying. (I didn't think fast casual pizza made sense at first, but wow what a surprise.)

Randy mentions a few others in this space: Pieology, zpizza, 800 Degrees (http://www.800degreespizza.com/#home), PizzaRev, and there are many others.

Randy shares a story of his recent haircut -- seriously -- at Golden Razor. The blend of a haircut, along with the country and western music playing in the background, combined with a heavy dose of pomade got him thinking about crazy mashups. The unexpected.
Show Notes
Food mashups can be so much. Two or more ingredients or menu items mashed together to create something unique and new and fun. Menu mashups can add a whole new dimension to your restaurant, if you do it right.

Brandon and Randy dedicate this episode to the restaurants and marketing opportunity that come from menu mashups:

* (http://tabletouchshow.com/wp-content/uploads/2015/02/IMG_5517-225x300.jpg)Randy mentions Bruxie's (http://bruxie.com/) and their take on gourmet waffles around the 15:15 mark. Sweet and savory dishes mashed up into a waffle. What's not to love?
* We talk about Slater's 50/50 and their multitude of menu mashups -- their signature 50/50, a 50/50 (burger and bacon) with peanut butter, jelly, and ice cream.
* The shock (in a good way), the buzz surrounding your brand that comes from mashups can be powerful.
* But is it all about the shock value? Or can a clever menu mashup be about the flavor profile?
* Who's better suited to pulling off a creative mashup: independent restaurants or chains with their massive advertising budgets? (Get Randy's take on this around the 19:00 mark).
* Meatloaf and eggs...ramen noodles instead of buns on burgers...
* Are there rules or guidelines you should follow related to mashups?
* Have you heard about Charles Phoenix (http://www.charlesphoenix.com/) and his Cherpumple (http://www.charlesphoenix.com/cherpumple-christmas/)? We introduce you to his crazy and awesome test kitchen creation.

Give this episode a listen while multitasking -- but we want to hear your thoughts. Have you toyed with mashups in your restaurant? Do you have some occasional, LTO fun with menu items that have either succeeded or flopped?

Let us know your thoughts on some of these mashups we've mentioned, or anything else we've covered on Table Touch. We'd love to add your voice to the show.
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