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Just like last year, the LTOs will run for one week each month, and schools can test the menu item with students a week beforehand to build up excitement for the dish. A lot of thought goes into which LTO runs during which month, says McMann. Along with making sure they don’t pair a similar protein back-to-back; the team also takes into account the time of the year and what may be going on. For example, the first LTO featured this year is a Fajita Chick - en Flatbread which was chosen because it is easy to prepare. “Operators are coming back. They’re focused on open- ing their kitchens, they may have new staff, they may have training opportunities,” says McMann. “So, we wanted to do something that had great flavor, was exciting, but it was re -
ally simple and easy to make with common ingredients.” The members of the culinary alliance will check in with teams throughout the year to learn about what pain points they’re experiencing with the LTOs and which of the dishes have hit it off with students. The ones that do well have a chance to make it on the permanent menu rotation in the future. McMann is proud of the work that goes into developing the LTOs and is excited to see what students think of this year’s lineup. “We do so much testing and retesting and mak- ing sure they’re hitting on all points from cost, fla - vor, taste, and compliance,” she says. “So, the heart and innovation is behind every one of those dishes.”
QUARTERLY | Q3
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