Slideshow: Flavor experimentation driving foodservice innovation

KANSAS CITY — Foodservice operators are aiming to increase consumer traffic with flavor-centric menu innovations.

For instance, Southern-inspired restaurant chain Zaxbys has unveiled a line of chicken bacon ranch menu items. The line spotlights the chicken bacon ranch wrap, which features three chicken strips, bacon, carrots, red cabbage, mixed greens, cucumber, tomatoes, cheddar jack cheese, ranch and a flour tortilla. The line also includes a chicken bacon ranch quesadilla and chicken bacon ranch loaded fries.

“Our fans don’t just like chicken bacon ranch, they’re obsessed with it,” said Patrick Schwing, chief marketing officer at Zaxbys. “When we saw just how much love there was for this bold flavor combination, we knew a single menu item wasn’t enough.”

CKE Restaurants Holdings, Inc. subsidiary Hardee’s has launched a limited-time hot honey menu platform. Each menu item features hot honey sauce and hand-bread chicken, including a hot honey chicken biscuit, hot honey chicken sandwich and hot honey chicken tenders.

“Hot honey continues to resonate with consumers because it delivers the perfect balance of sweetness and heat,” said Sarah Breymaier, vice president of brand marketing at Hardee’s. “By pairing it with our hand-breaded chicken, we’re creating an irresistible combination that keeps guests coming back for more.”

Firehouse Subs similarly has tapped into the “swicy” trend with smokin’ melt sandwiches. The limited-time line includes a grilled chicken melt and a prime rib steak melt, both of which are topped with honey chipotle sauce. Each sandwich contains up to 55 grams of protein, according to the company.

“We built the smokin’ honey melts around a new chipotle sauce we couldn’t stop tasting — smoky, a little sweet, with just a mild kick,” said Carolina Berti, chief marketing officer of Firehouse Subs.