![]() ![]() In fact, the biscuit launch, which was originally an LTO, performed so well that the chain added the items to its permanent menu in September, Peyton said. IHOP’s latest menu additions have been successful. ![]() “The bottom line is we want to be relevant to our guests and we do that through menu innovation.” Leaning into menu refreshes “I think it is important to keep a brand fresh, particularly brands that have been around for as long as ,” Peyton said. Several other casual chains, including Red Robin, Denny’s, TGI Fridays and Chili’s, revamped their menus this year in a ploy to appeal to younger demographics and drive traffic. “IHOP’s got the most current and contemporary and thorough breakfast-brunch menu that it has had in a decade, and that’s why you’re seeing the strong comp sales this quarter,” Dine Brands CEO John Peyton said.ĭuring the third quarter, IHOP same-store sales rose 2%, with average weekly sales reaching over $37,000, according to an earnings release.ĭine Brands hopes to bring similar successes to Applebee’s and Fuzzy’s Taco Shop, which are in the midst of testing new menu items they plan to roll out in future quarters. In August, the chain went further by adding biscuits to its permanent menu with six new items that also spanned across dayparts. In April, it rolled out its biggest menu update in the company’s history with over a half-dozen items added across breakfast, lunch, dinner and late-night dayparts. ![]() From eggs Benedict to biscuits and crepes, IHOP refreshed its menu several times this year and is reaping the benefits. ![]()
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