Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Brad Bergaus

Brad Bergaus

“Fried chicken is a major topic of conversation in the restaurant industry right now,” says Brad Bergaus, Corporate Chef and Director of Menu Innovation for “West-Mex” fast casual Taco John’s. The chain’s contribution is the Jalapeño-Ranch Fried Chicken Taco, in test at limited locations ahead of a summer rollout. Bergaus expects the handheld to be a game changer. “We’ve heard positive comments across the board, expressing love for the flavor, spice and crunch,” he says.

“We wanted to go into the game strong by utilizing quality pieces of breaded chicken,” says Bergaus. The taco features jalapeño-ranch, lettuce and all-natural cheddar, wrapped in a flour tortilla. “The jalapeño-ranch offers a nice kick that pairs well with the seasoning on the chicken,” he says.

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.