Menu Development: Page 7
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Retrieved from Shake Shack on October 01, 2024
Shake Shack touts premium ingredients in multichannel ‘Worth It’ ads
Commercials that leverage slow-motion footage and a voice-over about how the chain lives up to the hype arrive as competitors focus on affordability.
By Jessica Hammers • Oct. 1, 2024 -
Retrieved from Couche-Tard.
The c-store value deals keep on rolling
Circle K and EG America are the latest players to launch $5 meals amid what's become a booming trend this year to compete with QSRs.
By Brett Dworski • Sept. 30, 2024 -
Explore the Trendline➔
sam edwards via Getty Images
TrendlineMenu 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 -
Courtesy of Sonic
Sonic Drive-In switches up its $1.99 value menu
The QSR chain, which added its permanent value menu in July, added Cream Slushes and Grilled Cheese Burgers as competition around affordability grows.
By Aneurin Canham-Clyne • Sept. 30, 2024 -
Courtesy of IHOP
IHOP president Jay Johns to retire
Lawrence Kim, chief innovation officer at Yum, has been appointed president designee, effective Oct. 21, and will succeed Johns on Jan. 6.
By Julie Littman • Sept. 26, 2024 -
Courtesy of Firehouse Subs
Firehouse Subs brings back fan-favorite Hot Sauce Bar with new campaign
The RBI-owned sandwich chain debuted its first major effort since adopting a multi-agency roster model to handle its marketing earlier this year.
By Aaron Baar • Sept. 26, 2024 -
Courtesy of Qdoba
Qdoba looks to own National Queso Day on its way to national expansion
New menu item Queso Apocalypto reflects the popularity of spicy foods and arrives as the chain ramps up marketing to Gen Z and adds locations.
By Aaron Baar • Sept. 24, 2024 -
Permission granted by Castor River Habitat & Farm
Sponsored by Our FarmsJust Salad sources regenerative rice
It started with a simple vision: food that tastes great and doesn’t cost the planet. For Just Salad, that vision guides everything from pioneering carbon-labeled menus to their famous reusable bowls
Sept. 23, 2024 -
Mario Tama via Getty Images
Deep DiveWhy consumers, not restaurants, are dictating value
Guests with tighter budgets are seeking out more affordable options, and restaurants — desperate for their dollars — are responding with a battle for the best value offer.
By Julie Littman • Sept. 18, 2024 -
Permission granted by MOD Pizza
Mod Pizza changes its menu pricing strategy
The brand abandoned its “one price fits all” approach, regardless of toppings. Cheese and one-topping pizzas now cost less than multi-topping pies.
By Aneurin Canham-Clyne • Sept. 18, 2024 -
Courtesy of Smashburger
Smashburger remakes its menu and its brand
The chain launched the menu changes, including eight new dishes, after successful regional market testing.
By Aneurin Canham-Clyne • Sept. 17, 2024 -
Courtesy of IHOP
IHOP’s new menu innovates beyond breakfast
With sales soft in recent quarters, the pancake chain is looking to boost visits outside its brunch and breakfast core.
By Aneurin Canham-Clyne • Sept. 17, 2024 -
Courtesy of Carl's Jr. and Taco John's
QSRs made 2024 the summer of value
Nearly a dozen major QSRs launched limited-time and permanent value offerings to woo guests.
By Julie Littman • Sept. 3, 2024 -
Jessica Loder/Restaurant Dive
Q&AHow Rutter’s keeps innovating its menu
Philip Santini, senior director of advertising and food service, breaks down how the c-store retailer keeps offerings exciting and competes with restaurants.
By Jessica Loder • Aug. 29, 2024 -
Courtesy of Subway
Q&AHow Subway developed its latest snackable menu items
The chain’s latest menu innovations, from Subway Sidekicks to spicy sandwiches, appeal to guest demands for bolder flavors, Chef Paul Fabre said.
By Julie Littman • Aug. 28, 2024 -
The image by Cbraccialini is licensed under CC BY-SA 4.0
Red Robin reports highest guest satisfaction in nearly a decade
Improvements to its labor model, increased focus on food quality and decreased wait times have all boosted the guest experience, the chain said.
By Julie Littman • Aug. 23, 2024 -
Permission granted by Cava
Cava’s traffic surges in Q2
Customers are switching to the fast casual chain from across the restaurant industry thanks to its moderate approach to menu pricing.
By Aneurin Canham-Clyne • Aug. 22, 2024 -
Permission granted by Taco Bell
Taco Bell will let franchisees stop breakfast
Ditching the morning meal gives franchisees the flexibility to focus on other dayparts, the brand said.
By Aneurin Canham-Clyne • Aug. 22, 2024 -
Courtesy of Panera Bread
Panera bakes up new pastries, sweets
Months after its biggest menu transformation to date, the chain added five baked goods and three croissant breakfast sandwiches to its lineup.
By Julie Littman • Aug. 21, 2024 -
Courtesy of Freebird World Burrito
Sun Holdings buys 64-unit Freebirds World Burrito
The Texas-based burrito brand is Sun Holdings’ second purchase of a brand, and proof of its ability to grow as a brand owner, CEO Guillermo Perales said.
By Aneurin Canham-Clyne • Aug. 20, 2024 -
Courtesy of Brix Holdings
Q&AFriendly’s plans a comeback after decades of decline
The CEO of the chain’s parent company says a new menu, store renovations and social media savvy moves are breathing new life into the retro brand.
By Aneurin Canham-Clyne • Aug. 19, 2024 -
Courtesy of Taco Bell
C-stores are taking aim at QSRs in the value war. Will it pay off?
C-stores are using value offerings to compete with QSRs as consumers look for cheaper options.
By Christine Blank • Aug. 16, 2024 -
Courtesy of Brinker
Chili’s sees sales, traffic surge
By emphasizing price competitiveness with fast food, Brinker International’s flagship brand avoided the downturn that has plagued other full-service chains.
By Aneurin Canham-Clyne • Aug. 15, 2024 -
Courtesy of KFC
KFC expands $5 meal deal
As U.S. sales shrink, KFC’s new value meals and several digital exclusives could help the chain win back consumers.
By Aneurin Canham-Clyne • Aug. 13, 2024 -
Permission granted by Impossible Foods
Impossible Foods opens first brick and mortar concept
CEO Peter McGuinness said Impossible Quality Meats is part of the company’s mission to prove its plant-based products are not like “a warm beer or a cold shower.”
By Elizabeth Flood • Aug. 12, 2024 -
Andrew Burton via Getty Images
Potbelly boosts value scores with $7.99 Skinny Combo
The deal hits a sweet spot for consumers who feel like they’re getting a filling meal without having to break the bank, CEO Robert Wright said.
By Julie Littman • Aug. 12, 2024
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