Wondering why exactly your favorite restaurant decided to wrap that bacon-wrapped pork chop in another helping of bacon?
We paid a visit to to see what goes into a successful test kitchen menu change.
Owner Marty Collins said it all begins with "going to our competitors and copying everything they do."
Chef Josh Carrol served up everything from thrice-fried French fries (exactly what you'd imagine) to a new bravo burger, combining a sun dried tomato spread with two types of cheese and an all-natural ground beef patty on a brioche bun. Don't forget to feast your eyes on the Kobe beef meatball sliders, topped with marinara sauce and hand-stretched mozzarella cheese.
"We come sit around a table and talk about what we like, what we don’t like and what we think would be good for McCoy’s," Carrol said.