When I first arrived at Sugarbush Golf Club, one of my goals was to take a close look at how our kitchen operated and ask, “What can we do better?”
It didn’t take long to spot something: nearly every order coming through was for our chicken tenders.
Now, don’t get me wrong—our chicken tenders are some of the best in the state. We hand-cut fresh chicken breast into strips and hand-bread them in-house. They’re a staple here, and rightfully so. But with nearly 80% of kitchen orders being tenders, we had a problem.
The fryers were constantly packed. That slowed down cook times. It made it harder to offer other fried favorites, especially during peak times. And it backed up the whole kitchen.
So we made a shift.
We introduced the smash burger—a thin, crispy-edged burger made on the flat top, not in the fryer. Ours is smashed hard and fast, giving it those delicious, caramelized beef bits around the edge. We pair it with American cheese and our own smash sauce. It’s simple. It’s fast. It’s really, really good.
It’s also becoming a new tradition.
Five months in, I checked in with our chef. The results speak for themselves. We’re still selling plenty of chicken tenders—but now we’re also selling more smash burgers, more fish, and best of all, our fryers are no longer backed up.
The kitchen is moving faster. Plates are coming out quicker. And guests have more to enjoy.
That’s a win for everyone.