A recent IHOP analysis with consumers found the restaurant chain was missing more craveable options, with a balance of indulgent and lighter choices, and value.
In response, IHOP just launched several new dishes offering sweet and savory options to be enjoyed any time, reports CSP sister publication Restaurant Business.
Components from Art Carl, new vice president of culinary, who joined the Glendale, Calif.-based chain four months ago, include a buttery Hollandaise, bourbon bacon jam, cheesecake mousse and four-cheese crisp.
There’s also a new indulgent line of eggs benedict, and crepes (pictured) have been expanded past the breakfast daypart. Savory crepes are stuffed with scrambled eggs, hash browns and bacon, and topped with a white cheddar-jack cheese sauce.
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