Today you can walk into just about any restaurant – fine dining, fast casual, and everything in between – and find fresh-roasted coffee; and premium tea offerings are following suit. However difficult to imagine, in the 1980’s, it wasn’t that simple or that accessible. Unless, of course, you frequented Hugo’s Restaurants in California (multiple locations).
With an eye on quality, a pulse on customer tastes, and an innovative look at their offerings, Hugo’s has been on the forefront of menu innovations since their inception in 1980. Celebrating their twenty-fourth birthday this month, we are applauding their foresight into menu offerings that have helped them stand out and stay on top for all these years.
For example, they took their innovative look at fine dining for breakfast (before it was popular) and took it even further by offering one of the most inventive and outstanding dishes on the menu – the Pasta Mama. Featured on Food Network’s “The Best Thing I Ever Ate,” this fresh pasta and scrambled egg dish took breakfast dining into uncharted territory. While others have followed suit, the one thing that has always helped Hugo’s Restaurant stand out continues to be true: they use only the freshest ingredients including fresh pasta from scratch.
It’s this kind of detailed look at their offerings that has kept them one of the favorite restaurants in California. Hugo’s isn’t satisfied with simply putting together a good meal – they concentrate on every ingredient, ensuring it is fresh, and incorporating as many organic, clean, non-GMO ingredients as possible. And they have been doing so long before customers started asking for it, because it does make a difference.
As they continue to innovate and explore areas such as Ayurvedic principles (the ancient healing science of India) and continue offering fresh, plant-based, sustainable and modular meals, customers may not always know what it is that makes it so good, but they continue to enjoy and return again and again.
Hugo’s Restaurant can offer this one piece of advice for restaurants looking to enjoy the same longevity and success: Details matter. And innovation never stops.