Last September, Shoney’s a 147-unit family-dining chain based in Nashville, rolled out a new menu to appeal to a younger, more food-focused crowd. Corporate executive chef Eric Cleveland discussed some of the changes, as well as finding the balance between attracting new customers and satisfying old ones.
Tell me about the new menu.
We’re doing some things to focus on bringing in the Millennials and the young families. For instance we’re doin