Industry News | September 4, 2012
Burger King Rolls Out Chicken-Focused LTO Menu
This fall, Burger King is ready to celebrate its latest flavorful menu innovations, where chicken takes center stage.
From hearty flavors to lighter fare on the go, Burger King has the made-to-order meal solutions that live up to the brand's signature taste.
"Our new menu offerings are fresh for fall, harvesting the best-tasting, premium ingredients that our guests have come to expect at Burger King restaurants," says Flavia Faugeres, executive vice president and global chief marketing officer for Burger King Worldwide. "With something for everyone, the fall menu gives guests even more delicious reasons why taste is king at Burger King."
The new LTO menu at BK includes a new line of flavorful products for fall, freshly prepared for guests to enjoy:
- Italian Basil Chicken Sandwich: Made with crispy or grilled white meat chicken breast, melted Mozzarella cheese, lettuce, tomatoes, and a creamy Italian basil sauce, all on the new toasted, artisan-style wheat bun (suggested retail price of $4.79).
- Italian Basil Chicken Wrap: A flour tortilla filled with crispy or grilled white meat chicken breast, lettuce, tomatoes, and a creamy Italian basil sauce, all for less than 400 calories (suggest retail price of $1.99).
- Chicken Parmesan Sandwich: Prepared with crispy or grilled white meat chicken breast, Mozzarella, shaved Parmesan, and tangy marinara sauce, all on an artisan-style bun (suggested retail starts at $4.79).
- Garden Fresh Salad Wraps: Wrapped in a whole wheat tortilla and full of premium ingredients and 18.5 grams of whole grains, the wraps are prepared with crispy or grilled chicken breast. Guests can choose between BLT, Apple & Cranberry, or classic Caesar varieties (suggested retail starts at $3.49).
- Popcorn Chicken: Bite-sized pieces of premium, white meat chicken breast with a seasoned crunch. It comes in three sizes with a choice of eight classic or bold dipping sauces (suggest retail starts at $1.99).
- Raspberry Real Fruit Smoothie: Blended fresh to order with real raspberries, fruit juice, and low-fat yogurt, and offered in 12-, 16-, and 20-ounce servings (suggest retail price of $2.29).
- Italian Breakfast Burrito: Made with sausage, hash browns, Mozzarella cheese, diced onions and peppers, and tangy marinara sauce and wrapped in a whole wheat tortilla (suggested retail price of $2.49).
The new fall menu is available for a limited time at participating BK restaurants nationwide.
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.