In many ways, we’re in the middle of another throwback period—especially when it comes to cuisine. Artisan butcher shops, slow food, rich flavors and new takes on the classics; just to name a few. These days, people want to know what they’re eating.

So, what does that mean for you and your business? If your appetizer, salad or sandwich menu is heavy on the classics, now’s the perfect time to perfect and promote them. The simple appeal of a BLT, tuna salad or club sandwich cannot be denied.

It’s also a good time to consider taking your classics to the next level with small upgrades. Artisan breads. Customized sauces. Unique cheeses. Any one of these small changes could turn a predictable sandwich into a memorable treat – the kind of item that keeps your customers coming back for more.

Take advantage of good timing and start promoting your time-honored options today. Here in the northeast we serve a lobster roll. Simple, but there is an art to making it just right.

First, there’s cooking the lobsters. Bring your cooking liquid to a boil and drop the lobsters in the boiling water; cover with a lid. When boiling resumes lower the heat a bit to allow rapid simmering and poach the lobsters for an additional 8 minutes. Remove from the water and shuck the meat from the shell. Prepare a mayonnaise made with extra virgin olive oil, lemon, Dijon mustard and celery minced. Cut the meat into large chunks and add enough homemade mayo to just coat the chunks of lobster meat. Wait – you’re not done! You have to Chiffonade iceberg lettuce and butter toast a frankfurter roll on both sides. Add the lettuce and pile the lobster on high! If you’re like me, lobster is an addiction!