SheeFood

The Lowdown on Load-Ups

They’re not typically the headliners, but more often than not, loaded fries and nachos are the standout dishes guests rave about—and post—long after the entrées have cleared. Like an opening act that unexpectedly brings the house down, these humble carriers deliver bold flavors, visual drama and menu momentum that operators can’t afford to overlook.

Loaded fries and nachos fit seamlessly on appetizer, side and bar menus, glamming up the comfort food everyone already loves. Their acceptably indulgent nature makes them the kind of food that stirs a response—comforting, satisfying and familiar in the best way.

In fact, though you could and should tout them as shareable, I’d guess most people would be tempted to stick a fork in anyone’s hand who dares reach for a bite of some of the versions I’ve seen lately.

Casual dining chain The Greene Turtle is offering Loaded Chicken & Waffle Fries through August—maple waffle fries topped with chicken tenders, chopped bacon, pickles, scallions, hot honey ranch dressing and Mike’s Hot Honey.

Even fast-food favorite Taco Bell has joined the drama with Loaded Steak & Jalapeño Topped Fries: fries topped with warm nacho cheese sauce, marinated grilled steak, creamy jalapeño sauce and pickled jalapeños.

One of the beauties of these loaded comfort carriers is the opportunity to cross-utilize ingredients already on hand. Or, for an interesting limited-time offer, bring in a few new ingredients to explore global cuisines in a “safe” way. BD’s Mongolian Grill recently offered Asian-Inspired Loaded Fries—topped with “Yum Yum” sauce, teriyaki sauce, fried garlic and scallions. Was that a test? Loaded fries and nachos are perfect platforms for that. Whatever trendy global flavors are circulating—birria, gochujang, tikka masala—pile them on in a low-risk, high-reward format.

But beyond trend-driven LTOs, consider the impact of a line-up of A-list ingredients that only need to appear as a dab on top. Case in point: Tennessee-based Buddy’s bar-b-q’s Loaded Nachos LTO, topped with hickory-smoked pork, queso, barbecue sauce, sliced jalapeños, diced tomatoes and onions—served with sour cream.

There’s strong value perception at play when you assemble fan favorites like that. With rising menu prices, guests are looking for items that feel generous—and loaded fries and nachos look loaded. They’re hearty, high-impact plates that support premium pricing while delivering visual and experiential bang for the buck. Add a protein, a fried egg or a signature drizzle, and you’ve built both an upsell and a signature dish.

Best of all, these items bring personality to a menu. They give your brand a way to show off—whether through playfulness, cultural flair or seasonal creativity.

So, while they may appear under “Appetizers” or “Shareables,” don’t underestimate the power of these openers. Loaded fries and nachos are often the real stars of the show.

Jody Shee

Turning Vegetables into Menu MVPs

My younger editor self would be thrilled to live in these times—especially when it comes to writing about vegetables. Twenty-five years ago when I was filling pages for Produce Concepts magazine, vegetables weren’t exactly celebrated. They were more of a checkbox on the menu. My job was to inspire chefs with ways to sneak more of them onto the plate. Turns out, it was a magazine before its time.

For years, consumer surveys told us diners wanted more veggie options. But chefs and operators knew the truth: what people say they want and what they actually order are often two very different things.

But this is certainly a new day. Here’s how:

• We’ve cycled through several waves of “eat local, eat seasonal”—and they’ve stuck.
• Younger generations are making healthier food choices and raising their kids to do the same.
• Plant-based lifestyles—vegan, vegetarian, flexitarian—are more mainstream than ever.
• A wave of “Better For You” (BFY) fast casual spots has reshaped expectations of limited-service dining.
• Global cuisines with naturally veggie-forward traditions are more accessible—and popular—than ever.

So, when I read menus today, I’m genuinely amazed and a little nostalgic, wishing that magazine were still around so I could spotlight the real produce concepts finally coming to life.

For example, in mid-May, Burgerville (that emphasizes fresh, local and sustainable ingredients), launched Fried Asparagus for a limited time. They described it as fried Yakima Valley asparagus in gluten-free batter. Back in the day, giving the growing region wouldn’t have crossed anyone’s mind, and gluten-free batter? Today, it works.

In April, Starbird, a BFY chicken fast casual concept, ran a Crispy Thai Brussels Sprouts special. I’d have to say, Brussels Sprouts have certainly had their unexpected moment on menus. For this special, the sprouts are tossed in a sweet Thai glaze and topped with crispy shallots and cilantro, served with choice of dipping sauce.

So, there’s that cruciferous vegetable. Now let’s talk cauliflower. It never would have shown up on a menu two decades ago. But how about this? In April, Wing It On! Ran a Cauli-Wings special, which was crispy air-fried cauliflower bites with choice of dipping sauce. That’s mind-blowing to my younger self. You could make a promotable special out of cauliflower florets? Then there’s casual dining chain Lazy Dog with its Cauliflower Ceviche special running through September. That is citrus-marinated cauliflower, bell peppers, red onions, jalapeno peppers and cilantro, served with tortilla chips and guacamole. If Produce Concepts was around now, I could picture doing an entire article on cauliflower from several angles. Just one more. The New York fast casual chain Dig, which focuses on seasonal, fresh and healthy food, ran a spring Cheesy Cauliflower special where they roasted the vegetable with garlic, Parmesan cheese, lemon and chili flakes, then topped with scallions.

I could go on and on with things I’ve seen on menus just in the past few months that should inspire others to take a new look at vegetables on the menu. But one more. Bad Daddy’s Burger Bar currently is running a globally inspired “street-food” themed special, Elote Street Corn Dip. It’s a corn-based dip topped with cotija cheese crema, Tajin and fresh cilantro, served with seasoned tortilla chips. That is the way to keep corn interesting.

All of these are proof that vegetables have moved beyond the obligatory side dish. They’re getting the creative treatment they’ve always deserved, and diners are ordering them.

So now it’s your turn. What produce-driven ideas are sitting on the back burner, waiting for the right moment? What vegetables could star in your next special, snack or shareable? Because these days, vegetables aren’t just part of the plate—they’re leading it.

Jody Shee

Time for Butterfly Pea Flowers

Here in Kauai, my latest garden treasure is butterfly pea flowers. Every morning, as soon as the sun rises, I head out to the garden to harvest the blooms that opened overnight on our trailing vines. My husband uses about five petals to steep a cup of mildly flavored hot water. I toss the same amount into my morning smoothie before blending.

These flowers are best known for turning drinks—and yes, your tongue—a vivid blue. But their appeal goes far beyond the novelty.

Butterfly pea flowers as a foodservice beverage ingredient check some pretty trendy boxes. You can build a compelling story around them:

• Natural color appeal. The flowers are naturally blue, but when mixed with anything acidic (like lemon or lime), they morph into a bold purple.
• Functional and plant-based. More than a natural “food dye,” butterfly pea flowers contain beneficial compounds like flavonoids, polyphenols and peptides. They invoke a sense of wellness with properties like antioxidant activity, anti-inflammatory support and even potential blood sugar regulation.
• Global applications. While most often used in drinks, butterfly pea flowers have long been part of Southeast Asian cooking. In Thailand and Malaysia, they’re used to color jasmine rice blue. In Indonesia, they appear in steamed rice cakes and glutinous rice desserts.
• Social media ready. The striking blue or purple hues created by butterfly pea flowers are made for Instagram, TikTok and anywhere else folks post what they eat and drink.

But what I really wonder is why butterfly pea flowers haven’t made a splash in U.S. foodservice—at any level.

About seven years ago, I read a beverage company’s trend research report. The research team surveyed restaurants around the world, searching for unique drink concepts. Not a single U.S. restaurant in their scan was using butterfly pea flowers.

Sydney, Australia, on the other hand, was on it. One café offered a Hot Butterfly Pea Tea Latte and an Iced Butterfly Pea Latte with Cream Cheese. Another served a Butterfly Mango Sprite—a layered drink with mango on the bottom and butterfly pea tea on top. Yet another operator featured a Lemon Moonshine Sparkling Juice made with sweetened blue butterfly pea tea, ice, soda water and a slice of lemon.

Here in the States, I’ll give a nod to Dirty Habit in San Francisco, which recently had a Lavender Lie Mocktail on its bar menu: Ritual alcohol-free tequila, lavender syrup, lemon, grapefruit juice, and butterfly pea flower. A rare but promising sighting.

As for sourcing? That shouldn’t be a barrier. A chef-driven concept—or a spa restaurant—could  grow the flowers indoors, in a greenhouse or outdoors in warmer zones like California or Florida. But for most operators, chains in particular, powdered butterfly pea flower, liquid concentrates, syrups or bulk dried blossoms are the most practical solutions. Ask your distributor. It may already be on their radar.

I’ll just add that if you grow or source the fresh flowers, they’re beautiful, edible and delicious. The texture reminds me of spinach, with a mild, nutty flavor and a peppery finish (though not as bold as arugula). They’d make a beautiful garnish or a flavorful and colorful addition to a salad.

Jody Shee

Bowl Meals Fly Under the Radar

Recently, I've noticed more bowl meals popping up as limited-time offers on restaurant menus. But I think they are still an underexplored category in American cuisine, perhaps because they're not a traditional part of the food culture in this country.

A few fast casuals have grabbed onto them as quick, ingredient-intensive options. Chipotle showcases this with its Lifestyle Bowls, while Sweetgreen offers a variety of bowls that intentionally use a base other than lettuce.

Actually, the fast-casual segment wrote the playbook on some of the major appeals of bowl meals. The segment majors on easy ingredient mixing and offering plenty of room for customization. This built-in versatility caters to various dietary preferences, from vegetarian and vegan to protein-packed, plant-based or low-carb options.

But there are more reasons for operators to take a fresh look at bowls.

• Operational efficiencies. The straightforward assembly is easy with less complicated ingredient preparation.
• Healthy trend appeal. Bowls easily highlight healthy ingredients like seeds, nuts and grains. Fruits and vegetables can easily come along for the ride—all appealing to a broad customer base.
• Global cuisine. In the 2025 What’s Hot Culinary Forecast survey, chefs ranked Korean and Vietnamese cuisines as third and fifth among the top 10 food trends. Consider their national dishes, which are staples of street food: Korean Bibimbap and Vietnamese Pho, both iconic examples of bowl meals.
• Cost savings. The restaurant bottom line benefits with a bowl version of a menu item in which the ingredients are already on hand. Think of a burrito bowl as an extension of a regular burrito.

Let me point out a few recent bowl-meal LTOs to inspire you.

Flying Biscuit Café came up with a February Philly Cheesesteak Bowl LTO. That is seasoned potatoes topped with grilled onions, mushrooms, peppers, thinly sliced griddled steak, queso and cilantro.

Mahana Fresh also came up with a February bowl LTO, the Honey BBQ Shrimp Bowl featuring basmati rice, garlicky cilantro green beans, roasted sweet potato, shrimp in honey barbecue sauce along with coconut sweet potato sauce.

KFC will close us out here with its winter 2025 LTO—a value-centric offering of five bowl meals for $5 each.

• NEW Nashville Hot Loaded Fries Bowl– Crispy fries with coleslaw, pickles and five Original Recipe® Nuggets, drizzled with Nashville Hot Sauce. 
• Nashville Hot Mac & Cheese Bowl– Mac & cheese combined with five Original Recipe® Nuggets, three-cheese blend and Nashville Hot Sauce. 
• Nashville Hot Famous Bowl– A remix on a legendary KFC menu item that layers mashed potatoes, gravy, corn, three-cheese blend, five Original Recipe® Nuggets, plus Nashville Hot Sauce. 
• Mac & Cheese Bowl– Creamy mac & cheese, three-cheese blend and five Original Recipe® Nuggets. 
• Famous Bowl– The chain’s iconic mashed potatoes, gravy, corn, three-cheese blend and five Original Recipe® Nuggets. 

Jody Shee

Hawaii is Still a Prize

Trend watchers indicate that Hawaiian cuisine continues to dominate foodservice rankings in 2025, and it’s easy to see why. Beyond its tropical appeal, nearly 10 million annual visitors are eager to revist their island experiences back home. Fueling this trend further, two popular Hawaiian cuisine chains, Pokeworks and L&L Hawaiian Barbecue, are making waves on the mainland.

As a Hawaiian resident, I can tell you that there are a few little-recognized elements that also fan the flame of popularity. One is the plate lunch—the ubiquitous staple of local food. If you visit one of the more than 200 L&L Hawaiian Barbecue units, for example, you will experience it firsthand. You can expect a plate or to-go container with two generous scoops of white rice, a scoop of macaroni salad, and a protein of your choice, such as chicken, fish, or perhaps kalua pork. It’s tradition. No local would ever consider asking, “Uhh, can I have fries instead of rice?” A plate lunch is what it is, served in its traditional heaping fashion.

Another Hawaiian distinction is the hiding-in-plain-sight ingredient mayonnaise. This condiment is partly what makes poke so craveable, which typically involves sashimi mixed with spicy mayo. Additionally, the macaroni salad that accompanies every plate lunch is a simple, mayo-laced Hawaiian affair that has recently been discovered on the mainland. According to The Food Institute, Yelp’s recent search data shows that searches for Hawaiian mac salad have increased by 523% since 2023. Even some versions of the popular Hawaiian Spam musubi snack get a lift with a smear of mayo. Musubi consists of a block of pressed rice topped with a slice of grilled Spam and then wrapped in nori (seaweed).

But don’t let the fatty and unhealthy reputation of mayo and Spam jade your perception of Hawaiian cuisine. The fish found on restaurant dinner plates—and in homes—all over the Aloha State are a mystery begging to be discovered by non-locals. It’s important to know that the fish served here will not be bony and will not have a strong fishy flavor. If a commercial or personal fishing boat is going out to haul in a catch, the captain is searching for such prized specimens as:

• Mahi Mahi: Firm, whitefish with a mild, sweet flavor
• Ahi Tuna: Rich, buttery flavor, often used for sushi and poke
• Marlin: Typically blue, black or striped marlin with firm flesh and on the milder side
• Aku: Also known as Skipjack Tuna, with a firm, rich flavor, often used for sushi or poke
• Ono: Firm, white flesh with a mild flavor

A good, experienced chef will cook the meaty fish expertly and certainly include a tasty sauce. So, visitors must dare to plunge into the unknown and simply “try it,” rather than search the menu for more familiar salmon or sea bass, which are not local.

It’s great to see that Hawaiian cuisine is still treasured, and it will be interesting to see which of its items or nuances is popularized next. It’s likely to be one of the fruits, desserts or pupus (snack/appetizers).

I notice that at least two of the top five ingredients ranked in the National Restaurant Association’s What’s Hot 2025 Culinary Forecast fit squarely within Hawaiian cuisine. That is pineapple (No. 3) and ube (No. 5).  Ube grows well and plentifully here. The bright purple yam used for flavoring and coloring in sweet dishes is a cultural basic with Filipinos, the third largest ethnic group in Hawaii representing about 23% of the population.

Kalua pork served at every luau and on menus everywhere here is certainly under-utilized on the mainland. It’s an easy entrée as a Hawaiian-themed entry point.

All this is to say that there is still plenty more Hawaiian aloha to explore and bring forward on the menu.

Jody Shee

Oh No. Not Again

Here we are at the beginning of a new year and a fresh wave of foodservice trend predictions. There’s one I read that I don’t see happening. I refer to the trend prediction that restaurants will return to normal pricing in 2025, per a Nation’s Restaurant News Dec.24 article.

Here’s a perfect example of the popular saying, “If we learn anything from history, it’s that we don’t learn from history.”

We’re in another cycle of economic woes for consumers and operators alike, with consumers looking for value, and operators’ only recourse is to offer value menus, bundles and deals in order to draw traffic and sales while trying not to compromise margins. Once one operator resorts to cheap offerings, so does its competition—until the bulk of operators offer consumers a smorgasbord of cheap choices, and “the race to the bottom” begins. We went through this before. Think 2008 economic recession. I followed that closely, and I saw how hard it was for operators to bring their prices back to normal.

As McDonald’s unfurls its new value platform, McValue^TM, in restaurants across the country, do you think Burger King is going to give up its “$5 Your Way” meal deal? It’s even getting cutthroat out there with casual dining eatery Chili’s offering a “3 for Me Deal” starting at $10.99 to shamelessly draw business away from quick serves.

Back in the day, I doubted the industry could pull itself out of the meal-deal conundrums, but it seemed to do it. And now we’re back into the thick of it.

We’ve already seen that dynamic pricing with its automated data-based pricing changes is not the solution. Too much consumer backlash.

I’m not sure that with inflation and increased food costs the industry can really afford to go too deep back into value meals.

Some experts suggest appealing to other values beyond price. I’m guessing they are referring to ethical or sustainability values like no-antibiotics-ever chicken, organic, cage free, free range, fed 100% vegetarian diet, raised in the USA, etc. There are plenty of surveys out there that say consumers would buy and pay more for food that complies with these ideals. But I’m going to guess that come lunch or dinner time, hard-pressed consumers are going to scrap the ethical values and look for something cheap.

One solution more easily leveraged today than in 2008 is the use of loyalty programs. By tying promotions and deals to loyal, purchase-tracked customers, you not only reward repeat business but also gain the ability to tailor offers to their preferences. This approach creates opportunities to upsell and drive incremental sales while keeping discounts focused on those who already value your brand. Why hand out $5 meal deals to everyone when you can reserve them for your regulars, ensuring your efforts directly reinforce customer loyalty? It’s a smarter, more targeted strategy that helps protect your bottom line.

Jody Shee

Cookies and Candy to the Holiday Rescue

As November gives way to December, sweet LTO specials transition from pumpkin to peppermint. Thank God. (Bye bye Pumpkin. Please don’t come back.) And so, already we’re seeing our fair share of peppermint candy bits, like in Dutch Bros.’ Candy Cane Mocha and Next Level Burger’s Organic Candy Cane Shake.

But more broadly, I find it interesting that the last season of the calendar year closes with a grand finale of sugary candy and cookies infused into everything. It’s as if the creative-license gates have opened for R&D chefs to deliver a spectacular end to the year—before January New Year’s resolutions wipe the sweet slate clean and brussels sprouts and kale take back the spotlight.

Running parallel, manufacturers are supporting this trend with appropriate syrups, making cookie and candy flavoring a simple proposition. For example, The Coffee Bean & Tea Leaf just launched a Gingerbread Cookie Latte made with Espresso, steamed milk and gingerbread cookie flavor. How simple is that? Through the winter, Sonic offers Sparking Sugar Cookie Dr. Pepper. The cookie concoction combines Dr. Pepper, caramel soda mixed with sugar cookie syrup and sweet cream. And doesn’t Toffee Crunch Latte with Mac Milk sound lavishly indulgent? The Human Bean is offering it, and it’s simply Espresso with hazelnut and English toffee flavors topped with frothed macadamia nut milk.

Syrup aside, there’s plenty of opportunity to fold in crushed cookies before January comes demanding a course correction. IHOP’s holiday French Toast is stuffed with cookie butter and topped with vanilla sauce and cookie crumbles. Jack in the Box has sprinkled Biscoff cookies around its menu—using cute names. There’s the Noggy or Nice Biscoff Shake—simply a vanilla shake blended with eggnog flavor and Biscoff cookie crumbles finished with whipped topping. But why stop there? It also has Noggy or Nice Biscoff Sweet Cream Iced Coffee. Coffee gets a sugar rush with sweetened cream and eggnog flavors over ice topped with whipped topping and Biscoff cookie crumbles. The crumbles also appear in the Biscoff Donut Holes, which is an order of three fried dough balls tossed in the crumbles.

And what about shortbread cookies during the holidays? Shake Shack has that covered with its Christmas Cookie Shake. You have a sugar cookie flavored frozen custard shake topped with whipped cream, crumbled shortbread cookies and holiday sprinkles.

These are all nice. But there are cookie and candy opportunities beyond beverages and dessert. Here are some ideas to experiment with:

1. How about a Caesar salad with nut brittle pieces sprinkled on top?
2. You could play around with shortbread breadcrumb stuffed mushrooms. Instead of coating the mushrooms with breadcrumbs, use finely crushed shortbread. Stuff the shrooms with such savory items as garlic, Parmesan and herbs.
3. Instead of a cheese and cracker plate, how about pairing cheese and cookies? For example, blue cheese paired with ginger snaps; brie with almond cookies or simple butter cookies; sharp cheddar with oatmeal cookies or cookies with a hint of apple or pear. Elevate it with a small drizzle of honey or some nuts on top of the cheese.

So let’s toast to a season filled with delicious twists of cookies and candy—enjoy them now, because January’s greens are just around the corner!

Jody

Get Audacious with Your LTOs

I was tickled to walk into Burger King the other day looking for lunch specials and finding the Wednesday’s Whopper with the expected flame-grilled burger and accoutrements all between a purple bun with black sesame seeds. Just because of the novelty, my husband ordered it.

You would wish all your LTOs would elicit such googly eyed responses. Burger King happened to be tying in with Halloween and Amazon MGM Studios’ The Addams Family movie. But it begs the question, what other ways can you create sensational LTOs that generate buzz (free marketing), make a memorable experience, distinguish you from the competition and drive urgency to purchase?

Of course, you have to stay true to your brand (You sell pizza? Breakfast only? You’re a sandwich shop?) You also have to make it profitable, and like Burger King, you might be able to leverage cross promotions and partnerships. But I would say that one of the most important considerations is catering to your current or targeted audience. For example, if you want more GenZ customers (ages 12-27), make your epic LTO appeal to their love for creativity, social media experiences and adventurous tastes. So you might go with something like cereal-crusted chicken tenders, or spicy ramen pizza.

If Millennials are your focus (ages 28-43), who often have children at home, aim to balance fun for kids with sophistication that appeals to adults. Imagine the buzz created by cheeseburger-stuffed pretzel bites or Sriracha honey fried chicken & waffle cones. But don’t take my word for it. Admire these recent outrageous LTOs.

Jimmy John’s developed The Vito Picklewich: They slice a giant kosher dill pickle in half lengthwise and fill it with salami, capocollo, provolone cheese, lettuce, tomato, onion and oil and vinegar. There’s also a Turkey Picklewich.

TooJay’s Deli is putting Thanksgiving between two slices of whole wheat toast for its Turkey Cranberry Griller. You’ll find sliced turkey, cranberry sauce, cornbread stuffing and gravy—with a side of mashed potatoes and gravy.  

Chip City Cookies is going outrageous with its Strawberry Poppable Pop-Tarts Cookie. It’s a vanilla sugar cookie filled with raspberry jam and topped with vanilla icing. Then comes the explosion. Atop is rainbow-colored nonpareils and Pop-Tarts Crunch Poppers.

Including popular salty snacks on or in a menu item has been going on for years, but I’m noticing it pick up, maybe because the likes of Cheez-Its, Doritos and Fritos are scouting foodservice partnerships. Of note, the Cheez-It Crunchwrap was said to be Taco Bell’s most popular test item of 2022. One thing is for certain, when operators and these global snack giants put their R&D heads together, they startle and delight.

But you don’t have to enter into an elaborate partnership with a salty snack company. Wing Snob just ran a Cheetos Loaded Fries special. That was fries topped with choice of regular or Flamin’ Hot Cheetos snacks and then topped with chicken and cheese sauce.

Meanwhile, Dillas Quesadillas ran a Frito Pie Dilla special, which was quesadillas stuffed with Chili Cheese Fritos, seasoned ground beef, hatch chili queso and red onions.

No doubt, you could grab attention by topping pizza with a salty snack. Cicis Pizza did something different and went “breakfast” by using a grocery brand. It launched a Chicken and Eggo Waffles Pizza, which topped a pizza with Eggo waffles, fried chicken and maple syrup.

Unlock unimaginable possibilities and ignite a buzz that brings in unexpected new and repeat business. Above all, guests crave value and a memorable experience—deliver both, and you’re destined for success.

Jody Shee

On Point with Apples

Glancing at fall limited-time menus, whether they feature beverages, salads, entrees or desserts, you’ll likely find apples in a starring role. This LTO choice is not only seasonally appropriate but also economically savvy, as apples are freshest, most abundant and least expensive this time of year.

But the mere word apple in the seasonal special description (and even the dish name) is as about as exciting as lettuce salad. Eyes pass right over that in search of something that sounds appetizing. But beyond boring the guest, if you use the generic term in the description, you can only charge a generic price. Aim to appeal to guests looking for quality and specificity in their food choices, and charge appropriately for that.

Caribou Coffee’s list of fall beverages features six new Honeycrisp Apple swigs combining Honeycrisp apple puree with the likes of caramel, espresso, coffee, nitro cold brew coffee and steamed milk/oat milk. Each uses Honeycrisp apple in the name. Those beverages simply would not sparkle if the coffee chain elected to simplify with generic apple.

You can also invoke the apple variety in syrups used in fall beverages like Bad Ass Coffee of Hawaii does with its Caramel Apple Mana, which is an iced energy drink with caramel and Granny Smith apple syrups.

In the menu description for its Roasted Apple and Butternut Squash Salad, Brazilian steakhouse chain Fogo de Chão specifies its varietal: Roasted butternut squash and Fuji apples drizzled with honey and topped with lime zest.

By now, Fuji apples have earned a glowing reputation for their sweetness, crisp texture and long shelf life, which makes them durable and versatile across the menu. Nekter Juice Bar’s fall LTO (coinciding with the reality TV show The Golden Bachelorette) features Spiced Golden Apple Smoothie and Spiced Golden Apple Bowl. The smoothie blends cashew milk with Fuji apples, pumpkin spice, vanilla protein, a turmeric-cashew drizzle and agave syrup.

Homing in on a specific apple variety to feature is about more than the supply source, seasonality and pricing. From an R&D perspective, it’s very much about flavor, of course. But it’s equally about marketing. Perhaps there’s no other commodity that has invested as much into launching and naming varieties as the apple industry—especially Washington, New York and Michigan—the top apple-growing states.

Consider using some of the other “it” apples like Jazz, Cosmic Crisp, SnapDragon and Rave to add excitement to your menu and storytelling opportunities for your web presence, social media or table-side service. Apple commodity boards can be a valuable resource in this area.

Whether it’s a Honeycrisp latte or a Fuji apple salad, specifying the variety is about creating value that customers are willing to pay for. After all, a well-named apple makes for a more memorable dish and a more profitable one.

Jody Shee

Score Big with Touchdown Treats

When it comes to packing a restaurant to build profits, game-day limited time offers (LTOs) are a secret playbook. If your spot has a TV, you’re already in the game. Chicken wings, sliders and nacho platters are just the beginning of the endless possibilities. A well-crafted selection of shareables can actually turn any segment into the top sports-party pick for fans gathering to cheer, chow down and enjoy the game—whether they’re stopping by, driving through or getting it delivered.

What’s unique about game-day specials is that they don’t have to involve a meal. Game-day LTOs fit the snacking occasion that operators are taking a good look at. Appetizers, small plates or platters work perfectly.

With a plethora of TV screens, Dave & Buster’s is well suited to draw game-day crowds, so on its new and improved menu, it has added a four-to-six serving Game Day Grub Sampler Board. It includes pretzel dogs, smashed burger sliders and bone-in wings along with celery sticks and dips.

No TV? No problem. Last winter Taco Bell got in on the action with the Ultimate Game Day Box that included eight wings, four tacos and one traditional Mexican Pizza for a two-week LTO. In case you’re wondering how Taco Bell and chicken wings go together, part of the chain’s strategy going through 2024 is to add more chicken to the menu. (Thus, it has launched a Cantina Chicken Menu.)

The two keys to success, as you might guess, are in what you name your special, and that whatever it includes had better be to die for. For nearly a month last winter, Mod Pizza (recently acquired by Elite Restaurant Group) ran a “Tailgate Trio” LTO of three pizzas inspired by popular game-day appetizers. There was the Buffalo Chicken Pizza; Bacon Jalapeno Popper Pizza; and Spinach Artichoke Dip Pizza. The fast casual pizza chain stated “The Tailgate Trio are some of the most craveable pizzas we’ve ever developed and feature all the comforts and bold flavors of a football party or tailgate.”

If you partner with another brand for a game-day promotion, you can double the marketing potential. Starting on Aug. 23 for a limited time, Krispy Kreme tied in with Dr. Pepper for what they call a Krispy Kreme x Dr Pepper Kickoff Collection. For the occasion, Krispy Kreme developed a new doughnut “that delivers the refreshing experience of the iconic 23 original flavors of Dr Pepper.” So that one is a glazed doughnut piped with Dr Pepper flavored frosting covered in sprinkles and topped with a white chocolate Dr Pepper logo. The other two doughnuts in the collection feature football décor. One is a glazed doughnut dipped in green icing (think football field) and topped with sprinkles and a yellow buttercream flavored goal post. The third doughnut is an unglazed doughnut filled with white “kreme” and dipped in chocolate icing and decorated like a football. That probably takes the cake for the best over the goal post effort.

Without a doubt, game-day or tailgate specials can make an energetic profitable impact on an operator’s bottom line. Don’t let everyone else be in charge of the fun.

Jody