On this episode of The Restaurant Innovator, FSR Editor Callie Evergreen sits down with Chef Dimitri Ponomarchuk, Director of R&D and Corporate Chef at The Krusteaz Company, to explore how full-service restaurant operators and menu developers can take pancakes and waffles far beyond the traditional breakfast plate. Chef Dimitri shares how these familiar products can support creative, operationally simple menu ideas across dayparts, with room for adding savory twists, global flavors, and even wellness-minded innovations. From savory and spicy aebleskivers to duck confit waffle stackers, pancake-batter coatings, waffle sandwiches, nacho-style silver dollar pancakes, and protein- and fiber-forward applications, this episode offers inspiration for turning a classic kitchen staple into a versatile menu solution.
Thank you to Krusteaz Professional for sponsoring this episode. To learn more, visit krusteazpro.com.
