At Pie Sci in Detroit, creativity is at the heart of their menu. From nacho cheese pasta pizza to pulled pork pies with cranberry and apple drizzles, their lineup is anything but ordinary. Steve, the kitchen manager, shared that their secret to innovation comes from within — employees pitch their menu ideas on a whiteboard, then the managers work together to bring the best ones to life.
The menu changes every three months, reflecting seasonal flavors, pop culture, and Detroit references. This approach keeps things fresh and exciting — a revolving menu is a great way to keep customers coming back to try something new.
Steve’s advice to other shop owners? Listen to your employees. They’re the ones making the food, interacting with customers, and seeing firsthand what works. Giving them a voice in menu creation not only sparks innovation but also strengthens the team — and ultimately, the business.