Puttshack, the lively mini golf and dining spot, recently revamped its menu after five years. Billy Caruso, the director of food and beverage, took a close look at customer feedback. He noticed a desire for a more approachable menu. “Our food was a bit too fancy,” he said. “People wanted familiar comfort foods with a fun twist.”
The new menu features high-quality ingredients and crowd favorites. Instead of trying to create complex dishes, Caruso aimed to deliver straightforward, tasty options. He introduced grilled salmon bowls and spicy tuna poke bowls, both of which surprised customers with their popularity.
Understanding that Puttshack serves a diverse audience—young adults, families, and corporate groups—Caruso ensured there was something for everyone. The new offerings include healthier options, exciting shareable dishes, and non-alcoholic cocktails. Guests can now enjoy flavors like Buffalo, Sweet BBQ, and Korean Sweet Heat wings, with five choices of dips to pair with them.
One standout item is the Birria Nacho Tower, which features slow-braised beef layered in a multi-tiered presentation. This unique take has created quite a buzz among patrons. The nachos come served in stainless-steel buckets, reminiscent of golf driving ranges, making it both fun and memorable.
Puttshack’s pizza game also got a major upgrade. They switched to flatbreads made by Italian immigrants in Wisconsin, creating a light, crispy base for their pizzas. Their popular Signature Skirted Double Cheeseburger features two smashed patties with a unique cheese halo—a dish that looks as good as it tastes.
On the drinks side, Puttshack now emphasizes creative non-alcoholic cocktails. Options like a zero-proof Espresso Martini and a Spirit-Free Pineapple Hibiscus Mule highlight their commitment to inclusivity in dining.
Recent trends show that consumers are interested in healthier, yet satisfying, menu options. A survey by the National Restaurant Association found that 67% of diners want to eat healthier, influencing how restaurants craft their offerings.
Caruso’s streamlined approach also helped reduce food waste by cutting down on unnecessary ingredients, shifting from 350 stock-keeping units (SKUs) to just 170. He aims to create a menu that’s not only enjoyable but also efficient.
Puttshack’s new menu debuted in early April, and Caruso is excited about future seasonal offerings. “It’s been a fantastic rollout, and we’re still refining our choices,” he says.
Puttshack is not just about golf and good food—it captures the fun of shared experiences with friends and family. With an updated menu and a focus on tasty classics, it aims to deliver great times for everyone.
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