Slideshow: New menu items from Smashburger, Freddy’s and Sweetgreen

KANSAS CITY — Foodservice operators are utilizing limited time offerings to capture consumer interest.

For instance, Smashburger has debuted a line of shrimp-based items ahead of Lent. The seafood menu includes the big shrimp roll, the scorchin’ big shrimp roll, the shrimp basket and the scorchin’ shrimp basket.

“At Smashburger, we’re always looking for ways to bring fresh flavor and variety to our guests, and our new shrimp offerings do exactly that,” said Tom Ryan, founder of Smashburger. “Lent is a time when many people look for seafood options, and we wanted to deliver something that meets that need while staying true to the great taste our guests expect. This new shrimp lineup brings a delicious twist to the season, full of flavor and offered at a value that makes it easy for guests to enjoy something different.”

Freddy’s Frozen Custard & Steakburgers also is exploring the seafood category with the introduction of its deluxe crispy fish sandwich. Launching Feb. 18, the LTO features 4 oz of Alaskan flounder, American cheese, lettuce, pickles and tartar sauce.

“Freddy’s deluxe crispy fish sandwich is a premium fish option made with succulent and flakey Alaska flounder in a crispy golden batter served with a pleasantly tangy tartar sauce that enhances the flavor of the sandwich, making it one of our top fan-favorite limited-time offers,” said Rick Petralia, senior director of menu strategy and innovation.

Fast-casual chain Sweetgreen has unveiled its latest seasonal innovation with the winter harvest bowl. The item combines maple-glazed squash with charred balsamic cabbage, roasted chicken, shredded kale, goat cheese, wild rice, almonds and apple vinaigrette. In addition to the winter harvest bowl, Sweetgreen is adding feta to its core menu as an add-on to custom orders.

“Feta is an ingredient our guests have asked for more than any other ingredient and we’re excited to deliver on those requests, adding it as a permanent menu item,” said Nicolas Jammet, co-founder and chief concept officer at Sweetgreen. “At the same time, the harvest bowl has long been one of our most beloved staples, and reimagining it season after season is how we keep it fresh for our guests. With this new iteration we’re building on flavors people already love, while introducing a seasonal take that feels right for colder months.”