Chains looked to distinguish themselves from competitors by adding premium touches to their menus over the past year.
 Carl’s Jr. and Hardee’s upgraded their chicken tenders to a hand-breaded, all-white-meat item dipped in buttermilk and egg batter. Tenders are served with either buttermilk ranch, honey mustard or barbecue dipping sauces. 
 Wendy’s revamped its French fries, replacing the standard version with a skin-on variety seasoned with sea salt. Jack in ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.