Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Mark Jenkins

Mark Jenkins

Fish sandwiches are a quick-serve mainstay and a consumer go-to. Innovation keeps the category competitive. Roy Rogers Restaurants offers up a signature version in its Beer Battered Cod Sandwich, with a quarter-pound natural-cut cod fillet coated in Yuengling beer-infused batter with American cheese and tartar sauce on a corn-dusted kaiser roll.

The sandwich’s craveability is boosted by the legacy brand’s use of a high-quality whole cod fillet, plus the recognition factor of a beloved brand-name ingredient. “We wanted to make our version special by adding a beer accent,” says Mark Jenkins, Senior Director of Marketing. “But not just any beer­—we wanted a known name and a regional favorite. Yuengling is a Pennsylvania brand loved throughout the Mid-Atlantic region where our restaurants operate.” Intended as a Lenten LTO, the sandwich exceeded expectations. “Our guests responded so well to this new offering that we opted to keep it on beyond its intended end date,” says Jenkins.

 

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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.