While the realities of full-service dining differ from those of fast-casual, many of the challenges remain the same. Factors like labor demands and time management to keeping up with trends and food costs unite the sectors. Furthermore, they tend to borrow inspiration from each other, especially when a brand gets something right, which can point to what is working with consumers and why. One example of this exchange is Mendocino Farms, a California-based fast-casual restaurant chain with over 80 locations.
“The technique of transforming watermelon to mimic the texture of raw tuna first emerged in fine dining, but our innovation was in adapting it to the fast-casual space—making it approachable, consistent, and craveable at scale,” says Jeremy Bringardner, corporate executive chef at Mendocino Farms. Full service, in this case, fine dining, inspired the hit summer LTO at Mendocino Farms: Watermelon “Poke” Salad. The bright colors lent an aesthetic appeal to the summer dish, which was brought back this year due to popular demand.
“The deeper red color and fleshy texture mimicked the look of raw tuna, but it was when we tasted it alongside the other components that it really clicked—the savory watermelon ‘poke’ against the crunchy vegetables, crispy rice, and creamy sriracha aioli created a very craveable textural contrast,” Bringardner says.
Watermelon, while widely enjoyed as a sweet, summer treat, has proven in multiple use cases to hold up with savory and umami flavors. As an added benefit, it excites consumers interested in exciting variations of classic or nostalgic ingredients. “It [Watermelon ‘poke’ salad] performed well and reinforced that guests connect with produce-driven innovation,” Bringardner says.
However, when it comes to seasonal products, many operators have concerns with hold times, space, and preparation. “Scaling any raw, marinated ingredient requires precision,” Bringardner says. “Our culinary and operations teams worked closely to standardize the marinade, hold times, and portioning so the flavor and texture hit just right every time.”
Savory applications can be a saving grace for these problems, as salt draws out water from fresh ingredients like watermelon. “The salt in the tamari and sugar in the agave draw out water from the fruit, breaking down its cell structure and creating a denser, more supple fleshy texture that mimics the feel of raw tuna,” Bringardner says. Unexpected applications in this case are not only an opportunity for consumers to try something they love in a new format, and for marketers to have bright, aesthetically pleasing formats to promote, but for back of house, the transformation is not only in flavor but in texture, and hold time.
Ultimately, watermelon remains an underused ingredient with untapped potential. For full-service restaurants that have the capacity to execute more complex, high-touch menu items, fresh watermelon has possibilities to shine and excite across all dayparts. Mendocino Farms proves it has a place even in the fastest-paced environments. Its ability to balance sweetness with savory and umami flavors makes it a versatile canvas for chefs looking to surprise guests and elevate offerings. By exploring watermelon beyond its traditional role, operators can create fresh, memorable dishes that capture both creativity and culinary craftsmanship.
For more information on how to innovate with fresh watermelon, visit watermelon.org
By Ya’el McLoud
