Eaton Marketing - Oct 10, 2023

Elevating Your Outdoor Grill Game with Evo

Hot dogs and burgers are synonymous with the beach and hotter summer months. But in Florida, heading outside is a year-round experience. As more people are traveling, hotels are looking to elevate their game in the outdoor dining experience. And guests paying for resort-style vacations want luxurious dining experiences that rise above the usual cook-out-themed dishes. So how can hotels, restaurants, and country clubs expand menus to meet demand and use outdoor cooking stations to attract new revenue?

Now is the perfect time to get creative with your restaurant menu and having flexible cooking solutions can increase sales. Evo® ventless commercial griddles allow chefs to be more move the cooking outdoors to patios, pool areas, and even golf courses to serve food where the guests are spending time. With Evo's ventless abilities and flexibility, cooking up big burgers, high-end hot dogs, and all other kinds of meals is easy and fun. Consider taking the Evo Professional Display Grill out into a farm environment like our chefs did to partner with local businesses and really stand out. 

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Grilled Seafood Extravaganza

Seafood in Florida is a must, no matter what part of the state you're in. Create an outdoor seafood extravaganza to immerse customers in an ocean of vibrant flavors.

Kewpie Shrimp

Impress guests with the tangy-sweet flavors of fresh Kewpie Shrimp made-to-order. Kewpie Shrimp is easy to prepare with raw shelled shrimp, Kewpie (Japanese) mayonnaise, and Nanaami Togarashi for a surprising blend of spicey citrus flavors. 

Nanami Togarashi introduces a well-balanced combination of heat, citrus, nuttiness, and a hint of sweetness. It's ideal for seasoning various dishes, such as noodles, rice, soups, grilled meats, and vegetables, to add depth and complexity to their flavors. Hotel and country club chefs can cook Kewpie Shrimp from an outdoor dining area or inside with an Evo griddle in just four minutes.

Fresh Red Snapper Tacos

Offer a twist on the basic fish taco to surprise customers with a luxury saltwater entree that’s also trendy. Red snapper is considered a prized fish among many consumers, so mixing it with Mexican cuisine like tacos is a quick and easy way to create a profitable beach-themed dish. Red Snapper Tacos served in soft corn tortillas are ideal for targeting health-conscious consumers because the fish is packed with protein and has no carbs or sugar. 

Known for being easy to use and maintain, Evo griddles make it cost-effective for hotels and country clubs to offer unique cuisine, like sweet buttery red snapper tacos. In less than seven minutes, your chefs can blend the snapper with Old Bay Seasoning and sautee with onions for premium presentation with speed. Top your tacos with fresh red cabbage and sour cream for your guests to enjoy a cool, crunchy summer dining experience.

Grilled Mahi-Mahi with Walnut, Cilantro, and Basil Pesto

This dish made with mahi-mahi fish embodies a symphony of tastes, marrying the earthy crunch of walnuts, the refreshing notes of cilantro and basil, and a subtle hint of garlic. A burst of lemon juice mixed with olive oil infuses the pesto with brightness, while a touch of mayo or veganaise adds creaminess. A mix of cumin, coriander, salt, and pepper adds subtle smokiness and depth to this simple yet elegant seafood entree. 

As the Mahi cooks, the pesto aroma melds with the grill sizzle, promising an experience that engages all senses. From precise grilling on the Evo to plate assembly, presentation, and flavor, every guest is impressed with this special on the menu.

Grilled Veggie Delights 

Set your foodservice business apart and embrace popular plant-based diet trends. Exotic vegetables are tied to numerous global cuisines, allowing chefs to provide a multicultural approach and accommodate varying taste preferences.

Grilled Watermelon and Tomato Salad

Elevate any restaurant's summer dining experience with a Watermelon and Heirloom Tomato Salad. In this salad, your guests will find the juicy sweetness of ripe watermelon and the radiant colors and flavors of heirloom tomatoes. As they sizzle on the Evo skillet, the two fruits combine on high heat to create a seared watermelon base while a slightly caramelized aroma infuses each bite. Commercial chefs can quickly craft this masterpiece by combining four slices of 3/4-inch-thick watermelon with a medley of ripe heirloom tomatoes in various hues. The tomatoes are cut into batons, wedges, cubes, or slabs, adding a dynamic visual element to the dish.

With extra virgin olive oil and fresh lemon juice squeezed over the salad, each bite bursts with various flavors. Hungry guests looking to escape the heat will compliment the chef with the fruity watermelon, savory tomatoes, and the bright summer notes of the dish. 

Warm Hazelnut-Crusted Goat Cheese with Mixed Baby Greens

You can’t go wrong when adding this option to the menu of any restaurant, hotel, or country club. Goat cheese and rich hazelnuts melt together perfectly on an Evo grill and surround foodservice guests with irresistible aromas. The warm hazelnut-crusted goat cheese becomes the ideal seasonal salad with mixed baby greens, heirloom tomato slices, grilled red onion, and charred red pepper.

Sprinkled with vinaigrette, balsamic and sherry vinegar, canola oil, shallots, and Dijon mustard, add subtle nuances to this decadent salad. Even more alluring to chefs, while the goat cheese patties and tomatoes are cooking to perfection on the Evo, pitas or naan bread wedges can quickly be warmed on the cooktop surface and then served alongside the salad.

Gourmet Pizza Grilled on Evo

The pizza industry is worth over $45 billion globally. One hundred and fifty slices of pizza are sold in the United States every second, and 93% of Americans have eaten their favorite cheesy pie within the last month. Here’s a homemade grilled pizza recipe to help your restaurant garner its share of the rich pizza market.

Here's a classic homemade pizza with a flavorful twist. Prepare the dough and after kneading and rising, the roll the dough out and place it on a hot Evo grill. 

Toppings in this recipe include shredded Italian cheese, sautéed onions, bell peppers, sliced mushrooms, and sausage. However, be sure to give diners a variety of vegetables, meats, cheeses, fruits, and plant-based options so they can create their own unique grilled flatbread. This handmade pizza dough browns perfectly on a preheated Evo grill, providing the ideal soft crunch. Last but definitely not least, use the Evo hood to help melt the ingredients together for a delicious and profitable pizza experience in your hotel, restaurant, or country club.

Decadent Dessert Grill

Put the cherry topper on your featured menu with grilled desserts that taste like summer's finest pleasures. Tailored to match the season, create some sweet and savory recipes that use fresh ingredients to bring a refreshing quality to desserts.

Brown Sugar Grilled Peaches

Guests with a sweet tooth will fully appreciate brown sugar grilled peaches kissed by the Evo grill's gentle heat, transforming the fruit into caramelized wonders. With a blend of light brown sugar and cinnamon, the peaches' cut sides become a canvas for flavors to meld and mingle. A drizzle of melted butter adds an indulgent richness, ensuring every bite is a revelation of taste and texture. 

For the ultimate sensation, accompany each peach with vanilla ice cream. With the Evo grill, these grilled peaches promise a five-star finale to any meal.

Is your Florida hotel, restaurant, or county club ready to step outside with Evo ventless equipment? Eaton Marketing can help:

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Written by Eaton Marketing