All articles tagged with #menu innovation
Restaurants like Olive Garden, The Cheesecake Factory, and P.F. Chang's are introducing smaller, more affordable portion options in response to changing consumer preferences, budget constraints, and evolving eating habits, aiming to attract and retain customers while addressing waste and competition.
Chipotle is launching a limited-time Red Chimichurri sauce to attract more Gen Z customers and boost sales, following successful spicy offerings like Adobo Ranch. The company aims to differentiate itself through menu innovation amid economic uncertainty and increased competition, with a focus on appealing to younger, spice-loving consumers.
Starbucks is launching new protein-packed cold foam and lattes on September 29, catering to the growing consumer demand for high-protein options, with various flavors and customization options, as part of its menu modernization and sales growth strategy.
Starbucks is launching new protein-enhanced drinks, including Protein Cold Foam and Protein Lattes, on September 29 in the US and Canada, aiming to modernize its menu and meet the growing consumer demand for protein, with options offering up to 36 grams of protein per drink.
Starbucks plans to launch a protein cold foam topping by the end of 2025, adding 15 grams of protein to cold beverages without sugar, in response to the rising popularity of health-focused coffee options and the protein trend among Gen Z and fitness enthusiasts.
Red Lobster, under new CEO Damola Adamolekun, has officially retired its popular but financially damaging Endless Shrimp promotion, focusing instead on menu innovation, value deals, and customer engagement to stabilize and revitalize the brand after emerging from bankruptcy. The company also reassures that U.S. tariffs on imported seafood will not lead to price hikes, as most key seafood is sourced domestically or from exempted regions.
Olive Garden's popular 'endless' breadsticks, soup, and salad originated in 1982 as a cost-effective way to manage demand and have become a core part of its brand identity, offering value and fostering customer loyalty despite profitability pressures. The chain continues to emphasize these offerings, which contribute to its recent sales growth and customer retention, with no plans to alter this tradition.
Starbucks is testing a new banana-flavored protein cold foam topping at select locations as part of its strategy to expand into the wellness market and modernize its menu, including AI tools for staff and new baked goods, amid efforts to boost sales and compete in the growing $6 billion protein drink sector.
Chipotle is launching its first new dip in five years, Adobo Ranch, a spicy variation of ranch with adobo pepper, available for a limited time starting June 17, aiming to boost sales amid economic slowdown and tapping into ranch's popularity among younger consumers.
McDonald's is reintroducing the popular Snack Wrap in the U.S. on July 10, after nearly a decade of fan demand, with a simplified menu featuring only fried chicken and two flavors, as part of its strategy to attract customers and compete in the growing chicken segment amid a sluggish fast-food market.
McDonald's is bringing back the popular Snack Wrap on July 10 after nearly a decade, responding to customer demand and aiming to boost sales amid a challenging fast-food market. The new version features simplified options with fewer flavors and is part of McDonald's strategy to compete in the growing chicken segment and attract cost-conscious consumers during inflationary times.
McDonald's is reintroducing its snack wraps in U.S. restaurants next month to boost sales, featuring new versions with McCrispy Strips in spicy and ranch flavors, amid a broader shift towards chicken offerings and to respond to customer demand after discontinuing the item in 2016.
McDonald's is rolling out new and improved versions of its Big Mac and Double Cheeseburger, featuring softer buns, more sauce, and cooked onions. To mark the occasion, the Hamburglar is making a comeback and hitting the road in a custom getaway car, the Burgercuda, complete with burger-themed details. Fans can scan a QR code on the car to receive rewards like an Arch Card and Hamburglar-inspired swag.
McDonald's is testing a new restaurant format called CosMc's, which aims to attract afternoon snackers and compete with chains like Starbucks and Dunkin'. The company plans to open 10 CosMc's restaurants, offering customizable drinks and treats, and will study the results before deciding on further expansion. McDonald's also announced plans to open nearly 10,000 restaurants worldwide over the next four years, reaching a total of 50,000 restaurants. The company is focusing on menu innovation, delivery services, and new technology partnerships to drive growth.
IHOP has introduced a new limited-time menu item called the taco pancake, which combines sweet and savory flavors. Available nationwide from July 5-30, the handheld pancake creations come in four options: Fresh Strawberry Cheesecake, Caramel Banana, Breakfast, and Country Chicken and Gravy. Priced at $6 for three taco pancakes, IHOP aims to offer a unique dining experience that leverages their popular pancakes in an innovative way.