Butter That Breaks the Mold

When it comes to leveraging flavored butter in dynamic LTOs, operators face a delicious dilemma: riff on existing menu favorites, using compound butter to unlock unexpected flavor elevation, or build something entirely new with butter as the bold centerpiece? Both paths offer high-impact potential—the key lies in intentionality.

Rick Prow, R&D chef/procurement manager, Epicurean Butter, offers some kick starter concepts to spark culinary creativity.

1. Rip-N-Dip—This style of shareable is gaining traction with younger diners who prize social, interactive experiences when dining out. Use unique flavors to push the boundaries of this trend. Try pairing warm garlic naan bread or pita bread with a whipped butter featuring shawarma-style spices like cumin, turmeric, paprika, cinnamon and garlic. Serve this with a mix of fresh and pickled vegetables, suggests Prow.
2. Waffle Around—“Smashing stuff in a waffle maker and calling it a ‘waffle,’” says Prow, is another current trend operators can lean into, relying on flavored butter to further dial up the crave factor. Spread Epicurean’s Cinnamon & Brown Sugar Flavored Butter in a croissant for a toasty, easy, delicious brunch treat. He also suggests pairing a maple syrup butter with Brie or mixing hot honey butter with pecans and goat cheese for unusual “waffle” batters. A slightly more conventional approach is to make a waffle from cornbread made with hot honey butter.
3. Infused Butter Burger—Fold a garlic-herb butter into lean ground beef, create patties and grill them on the flat-top. “It’s almost like a Juicy Lucy burger, but featuring butter instead of cheese,” notes Prow.