Salad season really heats up starting today ... with the return of Wendy's most popular seasonal favorite: Berry Almond Chicken Salad.
Wendy’s launched a bolder, brighter, and more interactive Wendys.com, which—after a complete overhaul—is much more friendly for those on smartphones and tablets.
In response to consumers evolving digital habits, the new Wendys.com features such digital-savvy elements as feeds from Wendy’s Facebook, Twitter, and Instagram accounts; an easy-to-navigate grid layout; more multimedia content; and prominent and easy-to-use nutrition information. Thanks to its responsive design, the website is accessible from smartphones, tablets, and other modern Internet-enabled devices.
Wendy’s is giving fans another way to enjoy the Frosty with the new Wendy’sFrosty Waffle Cone.
“There is nothing better than a Frosty, and nothing worse than an empty Frosty cup,” says Liz Geraghty, Wendy’s vice president of brand marketing. “With the Frosty Waffle Cone, you can enjoy America’s favorite treat for a few more delicious moments. It’s the biggest thing to happen to the Frosty since fries.”
The Frosty Waffle Cone is available in both vanilla and chocolate flavors for a suggested retail price of $1.49.
When it comes to late-night quests for food, eight in 10 Millennial males said they want good food—not just any food, according to a recent survey conducted by Braun Research. The survey was a Wendy’s-sponsored telephone survey of 1,000 Millennial males in partnership with Braun Research
Of the late-night food options, these nighttime diners vote for hamburgers (over tacos) as their top choice, and beef and cheese were some of the most crave-able ingredients.
May is National Salad Month and no other quick service chain has more reason to celebrate salads than Wendy’s.
Small portions are very big these days.
Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.
Wendy’s restaurants in the New York Tri-state area recently presented checks totaling $68,017.67 to three organizations providing disaster relief for Hurricane Sandy victims.
Long Island Cares Inc. the Harry Chapin Food Bank, Hurricane Sandy New Jersey Relief Fund, and the Mayor’s Fund to Advance New York City each received $22,672 to aid in the recovery efforts they are providing to residents affected by Hurricane Sandy.
After two years of planning, trials, tests, retooling, and finding a vendor willing to spend millions on a new ingredient, Wendy’s is rolling out its latest offering: Flatbread Grilled Chicken Sandwiches.
The Smoky Honey Mustard and Asiago Ranch limited-time offers hit stores nationwide this week in an effort to compete with flatbreads from Subway, Panera Bread, and other quick-serve brands.
Not that long ago, consumers visited limited-service restaurants mostly for items such as burgers, fried chicken, french fries, and sandwiches. But in the past two decades, salads have become an integral part of quick-service and fast-casual menus, now showcased as a prominent entrée on many restaurants’ menuboards.
“The great story of the last 20 years is that salads moved to the center of the plate,” says Paul Steck, president of Philadelphia-based Saladworks, the nation’s largest salad chain with more than 100 units in 11 states.
More women enter the foodservice industry every year, and they’re being met with a growing wealth of experience and support from which they can draw. A number of networking and leadership development groups have taken on the task of providing stronger gender diversity at all levels of the industry, and are ensuring that more growth opportunities exist for women.