Long time local dinner “The Grease Trap” wants everyone to know that big changes are coming to their classic menu that has served this fine restaurant so well for more than thirty years. Owner Martin Turner told NCN staff that he had noticed business dropping off a lot in the past few years and he identified the menu as the biggest reason why. It was definitely time to make a big change and what better place to start than by overhauling the menu.

In reviewing the menu, Martin noticed the thing that needed to change the most was the adjectives being used to describe menu items. They simply were not up to the modern customer’s expectations. For instance, the old menu described the Grease Trap’s Hefty Burger with adjectives like “tasty and fresh” when it could be described better with adjectives like “lovingly handmade from choice cuts of free-range meat”. A side of fries could be more than just a side of fries, they were really “ a hearty portion of crispy homemade fries gently seasoned with sea salt.”

Chicken fingers needed to become “Gently spiced, lightly battered skinless chicken strips, while fried eggs needed to become “fluffy, and cooked to perfection.” Cooks are now chefs and cheese is now a pricey add-on.

Martin’s market research indicated that customers were willing to pay more for better adjectives. He knew he could fill this quality adjective need with a bold new menu. Martin let NCN staff know that The Grease Trap now boasts the best menu adjectives in town and is committed to the highest level of quality adjectives in the future.