Flavor Trends, Strategies and Solutions for Menu Development

By Patricia Fitzgerald
May 11, 2022

Brad Bergaus

Brad Bergaus

The Spicy Steak & Potato Griller at Mexican quick serve Taco John’s ticks all the boxes when it comes to serving up a craveable handheld. A creative on-the-go format for satiating meat and potatoes, the Griller features premium hand-cut sirloin steak, along with the brand’s signature Potato Olés, round bites of crunchy potato seasoned with a house spice blend. Dialing up both the crave quotient and the Latin profile, the flour tortilla wrap includes a trifecta of “fan-favorite” flavorful sauces: nacho cheese, chipotle-lime and “super hot” fire-roasted jalapeño. “If that wasn’t enough, we’re adding an extra layer of craveability by grilling both sides of the sandwich to add crunch and toasty flavor,” says Brad Bergaus, Corporate Chef and Director of Menu Innovation.

The Spicy Steak & Potato Griller, along with a chicken version, is featured on the restaurant’s “ValuEST Menu.” This, says Bergaus, signals to diners the brand’s commitment to delivering premium ingredients and bold flavor combinations at an attractive price. It’s clearly a successful strategy, as the Griller has been the top-selling menu item since it was added in March 2021.

About The Author

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Patricia Fitzgerald is Contributing Editor of Flavor & The Menu, and a writer and content editor for a wide range of clients and media outlets. With more than 25 years at the helm of School Nutrition magazine, she has made the K-12 foodservice segment a particular niche, but her experience also includes work in many other industries and professions, including telecommunications, packaging, disability advocacy, waste management, community associations, small business retailers and more. [email protected]