Las Iguanas rethinks its approach in pursuit of innovation

Las Iguanas aims to invigorate its food offerings without compromising its straightforward cooking techniques.

As a restaurant that already initiates at least two major menu alterations every year, Las Iguanas is continuing its search for culinary inspiration across Latin America.

In a bid to ensure innovation in its food offering, team members last year visited Rio de Janeiro and the Amazon to pick up traditional cooking techniques and bring menu inspiration back to the UK. The Latin American restaurant franchise is continuing its quest for fresh ideas with a company trip to Mexico this month. The franchise also hopes eventually to glean new tips and tricks from countries like Venezuela and Colombia.

Glenn Evans, Head of Food Development at Las Iguanas is passionate about upholding authentic cooking techniques across the franchise and introducing exciting new flavours. However, innovation often comes at a price and Evans is keen to ensure that changes to Las Iguanas’ menu do not complicate activity in the kitchens.

“You can create the most delicious, authentic South American dish in the world, but if it is too complicated for the kitchen to construct, it is only going to create problems,” Evans explained. “Our objective is not to add any more complexity to our kitchen and to make sure that any made-from-scratch recipes are consistently delivered.”

Evans continued, “I am really lucky because our CEO Mos [Shamel] is so passionate about the food and drink offer. It would be easy for him to outsource from a commercial or labour point of view but because he is a chef and he appreciates the food offer, he knows that our customers understand that. We have focused a lot on our messaging through our menus this year and the made-from-scratch ethos is really resonating with our customers now.”

The initiative has certainly helped to boost the brand, which has exceeded its target since launching a new menu in April 2018.