Menu Development: Page 12

  • A promotional image for Taco Bell's chicken nugget LTO.
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    Courtesy of Taco Bell
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    Taco Bell tests chicken nuggets in Minneapolis

    The LTO pilot comes seven months after KFC, another restaurant chain owned by Yum Brands, debuted chicken nuggets as a permanent menu item. 

    By • Oct. 13, 2023
  • Sliders featuring Beyond Chicken in various preparations with a flag of the company logo in a bun sit on a counter.
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    Courtesy of Beyond Meat
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    Are diners souring on plant-based meat analogues at restaurants?

    Despite high-profile debuts, a number of QSRs quickly dropped plant-based menu items. Preliminary research on plant-based spending in grocery stores may offer clues for the category’s long-term viability in restaurants.

    By Kristine Sherred • Oct. 11, 2023
  • A photograph of chefs in a kitchen. Explore the Trendline➔
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    sam edwards via Getty Images
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    Trendline

    Menu development

    Restaurants big and small are experimenting with their menus to align with the preferences of on-the-go diners and mitigate the impact of rising food costs, supply chain disruption and shrinking consumer discretionary funds. 

    By Restaurant Dive staff
  • Caribou Coffee's 2023 pumpkin LTOs.
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    Courtesy of Caribou Coffee
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    How pumpkin spice became the unshakeable king of coffee LTOs

    Developing the autumnal flavor for cold drinks, which are surging in popularity, is a technical feat. But recent innovations may secure the flavor’s dominance for years to come, experts say.

    By • Oct. 10, 2023
  • A photo of breakfast tacos from Dandy.
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    Permission granted by Dandy
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    4 c-store breakfast trends to wake up to

    Morning is the busiest time of day for c-stores. Here’s how TXB, Rutter’s and others are updating their menus to connect with customers.

    By Christine Blank • Oct. 10, 2023
  • NACS
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    Brett Dworski/Restaurant Dive
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    How 2 midsize c-stores are pushing made-to-order meals to the next level

    Leaders from High’s Dairy Stores and Friendly Express discussed how they’re constantly learning ways to improve their premium food programs.

    By Brett Dworski • Oct. 9, 2023
  • A beige building with gold signage that says "Nusr-Et"
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    Leon Neal via Getty Images
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    How Salt Bae created a one-of-a-kind dining experience

    After opening 10 steakhouses within the last three years, Nusr-Et plans to expand its Salt Bae Burger brand in airports and add dance lounges to several flagship locations.

    By • Oct. 5, 2023
  • Red Robin menu items, including shrimp, fries and rigs atop white plates.
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    Permission granted by Red Robin
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    An inside look at Red Robin’s menu revamp

    Brian Sullivan, who joined the chain in January as VP of culinary, and his team retooled about 85% of the menu to enhance flavor and presentation. 

    By • Oct. 3, 2023
  • A stack of uncooked Impossible Burger patties separated by wax paper on a yellow background
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    Courtesy of Impossible Foods
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    Slumping demand forces 2 California plant-based startups to close

    Hooray Foods and Nowadays, which both had restaurant clients, join a growing list of companies in the category that have gone out of business or scaled back their growth plans.

    By Elizabeth Flood • Sept. 25, 2023
  • A photo of a variety of food on a wooden table on trays and in baskets and bowls.
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    Permission granted by ezCater
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    As c-stores level up in foodservice, catering could be an ‘ideal’ next step

    Convenience retailers, especially those in rural areas, can boost revenue and grow their brand presence by offering food that is both delicious and durable.

    By Amanda Baltazar • Sept. 20, 2023
  • Three pocket pizza from Mod Pizza
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    Courtesy of Mod Pizza
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    Mod Pizza makes Pocket Pies permanent

    The menu item, which was first introduced in March as part of Pi Day, echoes Papa Johns’s Papadias and Pizza Hut’s Melts.

    By • Sept. 18, 2023
  • Donatos pizza
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    Courtesy of PR Newswire
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    Why Donatos sees opportunity in automated vending machines

    The pizza chain’s forthcoming prototype is just one example of how this technology can be an innovative grab-and-go option, but challenges over the perception of quality persist.

    By Danielle McLean • Sept. 18, 2023
  • An image of Moe's Southwest Grill
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    Courtesy of Moe's Southwest Grill
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    Q&A

    Moe’s longer operating hours, new ingredients help traffic

    Since deploying its Project Victory initiative, the TexMex chain has found opportunities — such as slicing whole-muscle beef — in 20% employee idle time, said Chief Brand Officer Tory Bartlett.

    By • Sept. 14, 2023
  • A photograph of a restaurant with the words Huddle House on the side.
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    Permission granted by Huddle House
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    How Ascent Hospitality reinvigorated franchising at Perkins, Huddle House

    Prior to Peter Ortiz joining Ascent Hospitality as chief development officer, growth was virtually at a standstill for the brands. Now they have signed over 70 franchise agreements.

    By • Sept. 13, 2023
  • Rapper Ice Spice appears with her namesake Munchkins Drink in a Dunkin' ad
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    Courtesy of Dunkin'
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    Dunkin’ taps Ben Affleck, Ice Spice to put a name to its new fall drink

    An ad promoting the limited-time Ice Spice Munchkins Drink is the first work since the chain formalized its partnership with Affleck’s Artists Equity.

    By Jessica Deyo • Sept. 13, 2023
  • McDonald's drive thru sign
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    Justin Sullivan via Getty Images
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    McDonald’s will remove self-serve beverage stations by 2032

    Operators said they are struggling to balance the space needed for drinks stations with slumping dining room traffic and rising digital orders.

    By • Sept. 12, 2023
  • A Pilot foodservice employee.
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    Courtesy of Pilot Travel Centers
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    Diners are happy with c-store food — but retailers have work to do, report says

    Operators need to guard against complacency, as the number of customers “extremely satisfied” with c-store foodservice has fallen from 2022, Intouch Insight said.

    By Jessica Loder • Sept. 11, 2023
  • A double-decker plant-based burger with lettuce and tomato, American cheese, pickles and other toppings sitting on a white wood-grain surface with white wood paneling in the background.
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    Courtesy of Beyond Meat
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    Plant-based sales in foodservice surge, rebuffing broader slowdown in category

    Following pandemic-induced declines, the space is seeing more promise in the foodservice sector. 

    By Elizabeth Flood • Sept. 7, 2023
  • An image of a Veggie Grill restaurant with tables and umbrellas outside.
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    Permission granted by Veggie Grill
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    Q&A

    Veggie Grill closed nearly half its stores to protect its future, CEO says

    Shifting demographics in a post-pandemic world made some of the plant-chain’s restaurants unprofitable, CEO T.K. Pillan said.

    By • Sept. 5, 2023
  • Three wraps from Jimmy John's in front of a red background
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    Permission granted by Jimmy John's
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    Jimmy John’s adds wraps to permanent menu

    Wraps, which were offered for two years as summer LTOs, are part of the chain’s plan to expand flavors and menu items. 

    By • Sept. 5, 2023
  • Panera's expanded dinner offerings from 2019.
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    Courtesy of Panera Bread
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    Panera’s smaller menu test may rollback its dinner focus

    In what appears to be a company memo shared by employees on Reddit, flatbread pizza and a number of hot entrees are on the chopping block, along with some baked goods and the children’s menu. 

    By • Aug. 29, 2023
  • A woman's hand is holding a breakfast biscuit in a black takeout container with hashbrowns from IHOP.
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    Permission granted by IHOP
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    IHOP rolls out biscuit menu in latest menu evolution

    The Biscuits Menu comes a few months after the chain’s biggest revamp in its history, which included Eggs Benedicts.

    By • Aug. 28, 2023
  • Bone-in wings from Walk-On's with waffle fries in a paper plate.
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    Courtesy of Walk-On's Sports Bistreaux
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    Walk-On’s adds bone-in wings for the first time

    The chain may add the wings, which come in three flavors — Buffalo, Sweet Chili and Lemon Pepper Dry Rub — to its permanent menu depending on performance as an LTO.

    By • Aug. 25, 2023
  • Dunkin's Pumpkin spice lineup has debuted earlier and earlier in recent years.
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    Courtesy of Dunkin
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    You’re not imagining it — pumpkin spice drinks are rolling out earlier

    August is the new autumn in the coffee category, as giants like Starbucks and smaller players like Tim Horton’s push the fall flavor profile in their cold beverage categories. 

    By • Updated Aug. 23, 2023
  • A picture of two men in formal photographs. The man on the left is wearing a chef's outfit.
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    Permission granted by Sweetgreen
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    Sweetgreen hires heads of culinary, marketing

    Chad Brauze’s and Michael Kotick’s experience will help the salad chain as it emphasizes heartier menu offerings and expands its loyalty program. 

    By • Aug. 21, 2023
  • An image of a Subway store in China
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    Courtesy of Subway
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    Subway names new North American President, other execs

    Douglas Fry will replace Trevor Haynes as North American president, and the chain announced a new global chief development officer, president of EMEA and SVP of U.S. marketing. 

    By • Aug. 16, 2023