“I think matcha just generally as an ingredient is on too many menus. And the other thing that I'm seeing is caviar bumps. Like caviar on everything is an upsell. Like, here's a chicken nugget, let me put caviar on it.”
The Go To Food Podcast · Food & Beverage · October 2026
Context
Thakrar's answer to a quickfire question on what's on too many menus right now. He calls caviar bumps a trick to push up average spend, and a moment later adds: "Here's a chicken nugget for three quid. Here's 30 quid of caviar."
Transcript
…and foremost, right? If people don't feel comfortable or happy here, you've got to go. It's just not acceptable. What's on too many menus? Too many menus today. I've got two answers to that. That's two answers. So I think matcha as an ingredient is just, I don't need a matcha croissant. No, no,
no. I don't. But you'll get one. Yeah,
exactly. So I think matcha just generally is an ingredient is on too many menus. And the other thing that I'm seeing is, I don't know what you caviar bumps. Like caviar and everything is an upsell. Like, here's a chicken nugget, let me put caviar on it. Yeah, like behaviour. Okay, like, so those for me, and that's a trend that's becoming. I think it's a way to get a little bit more. You want to get your
average spend up? Yeah,
but a couple of caviar bumps. Yeah, it's mental. Here's a chicken nugget for three quid. Here's 30 quid of caviar.
It's lazy.
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