Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity. Potatoes are also a cost-effective comfort food open to culinary flair.
“Potatoes are among the best profit makers for restaurants,” says Susan Weller, global foodservice marketing manager at the U.S. Potato Board. “And there are so many options for potatoes on the menu.”
Del Taco, which has been serving breakfast for more than 30 years, is offering a Bacon Grilled Breakfast: a fresh take on a meal favorite with a limited time deal that bacon lovers won’t want to miss. Available now at participating locations, guests can purchase two Bacon Breakfast Tacos plus one Mini Bacon Quesadilla for only $2.50.
Del Taco Holdings Inc., the second largest Mexican-American quick-service chain by units in the United States, operating restaurants under the name Del Taco, and Levy Acquisition Corp. (LAC) have entered into a definitive merger agreement whereby Del Taco will become the sole direct subsidiary of LAC. Immediately following the Merger, LAC intends to change its name to Del Taco Restaurants Inc., and will continue to trade on the NASDAQ stock exchange.
Del Taco reported that the brand is making significant strides in the South, with a focus on expansion in Georgia, Florida, and the Carolinas.
Datassential finds that 50–54 percent of consumers want fish sandwiches to be a permanent menu item.
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It’s the time of year when limited-time offers with a seafood slant start migrating onto menus. Quick-serve operators have long served fish sandwiches and other seafood specials during Lent, a six-week period between Ash Wednesday and Easter in which many consumers reduce their consumption of richer foods, specifically meats.
Back by popular demand, Del Taco has announced the return of Crispy Shrimp. Now available, golden shrimp is featured in Del Taco’s new Epic Crispy Shrimp Burrito, as well as original Crispy Shrimp Tacos. These limited time items will be offered alongside Del Taco’s original Beer Battered Fish Tacos and new Guacamole Fish Tacos, all made-to-order using high-quality, fresh ingredients.
Del Taco announced that it will enter into the Northeast region with the signing of two development agreements in New Jersey. The restaurants are slated to open in 2016. With 550 restaurants in 16 states, this latest expansion supports the company’s strategic growth initiatives to bring Del Taco’s fresh, made-to-order Mexican and American favorites to new guests across the country.
Del Taco announced it has teamed up with the JENNIE-O brand to develop a lean, seasoned ground turkey recipe using a proprietary blend of spices. Available at participating restaurants beginning December 30, the turkey has 33 percent less fat than Del Taco’s seasoned beef, yet offers the same flavor. Initially introducing turkey to the menu in January 2014, Del Taco continues to satisfy guest demand for quality ingredients and is still the only Mexican quick-service restaurant to offer lean, seasoned ground turkey as a protein option.
Del Taco has announced that starting November 6th and for a limited time only, slow-braised, shredded pork carnitas will be making a return to the menu. Slow cooked until tender in small batch kettles, this guest favorite will be a great complement to Del Taco’s offerings. Starting on November 6th, Del Taco Facebook fans can also receive a coupon for a free medium drink with any Epic Burrito purchase by Del Taco’s Facebook page.
How does your brand stack up against the drive-thru competition?
El Pollo Loco employees tell customers what is in every bag they hand them to improve order accuracy in the drive thru.
El Pollo Loco
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A lot has been said about the dramatic transformation the limited-service restaurant industry has experienced in the last five to 10 years. Observers have noted a range of factors that have shoved along the change, from the pressures to offer healthier food to younger generations’ desire for more creative menu opportunities.