This summer, Qdoba Mexican Eats is expanding its menu with the addition of Fire-Roasted Shrimp, which is the centerpiece of several new meals, including its Fire-Roasted Shrimp Salad.
In the same way that many hearty soup dishes are served in bread bowls for the winter, this tropical salad is served in a light and crispy fried shell bowl. The new menu item comes filled with a bed of lettuce topped with pineapple pico, guacamole and a zesty cilantro-lime dressing.
For the summer season, Qdoba Mexican Eats is introducing the Fire-Roasted Shrimp Salad alongside the Surf and Turf Burrito Bowl, as well as the Tropical Shrimp Taco. As part of featuring its new Fire-Roasted Shrimp as a standout new menu item, Qdoba is also making it possible for consumers to build their own burritos, bowls, nachos and tacos with shrimp as an addition.
Key Themes Behind This Trend
- Salad Bowl Innovation
- Exploration of new ways to serve salad ingredients will drive innovation opportunities for restaurants.
- Customization of Meals
- Allowing customers to create their own meals with a variety of ingredients will be an opportunity for fast food chains to differentiate themselves.
- Seasonal Menu Offerings
- Designing menus to reflect seasonal tastes and preferences will drive innovation for restaurants.
Where This Applies
- Fast Food
- Fast food chains can innovate by offering new and unique ways of serving commonly found menu items, such as salads.
- Restaurant
- Restaurants can differentiate themselves by offering customizable meals with a wide range of ingredients.
- Food Service
- Seasonal menu offerings can provide an opportunity for food service providers to showcase a variety of fresh ingredients and flavors throughout the year.
