IHOP’s new biscuit menu comes about six months after the company launched what it called its ‘largest menu evolution’ ever.
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About six months after launching its “largest menu evolution” ever, IHOP today announced it will feature an entire biscuits menu for the first time, and beginning Aug. 28. The biscuit menu is available all day.
“IHOP’s Biscuits menu is a continuation of our menu evolution that offers craveable and flavorful items any time of day for us,” CMO Kieran Donahue said in a statement. “IHOP’s off-premise ordering continues to account for over 20% of our business, and the brand has leveraged this latest biscuit menu addition to ensure items can be enjoyed whether guests dine-in or take their meal to-go.”
The new biscuit menu includes:
Breakfast Biscuit Sandwich: Warm and flakey buttermilk biscuit filled with two fried eggs, American cheese, two strips of hickory-smoked bacon and cheese sauce. Served with a choice of two buttermilk pancakes, hash browns or seasonal fresh fruit.
Chicken Biscuit Sandwich: Warm and flakey buttermilk biscuit filled with buttermilk crispy chicken breast, hash browns, pickle chips and country gravy. Served with choice of French fries, onion rings, seasonal fresh fruit, two buttermilk pancakes or side salad.
Fresh Strawberries & Cream Biscuit: Warm and flakey buttermilk biscuit split and filled with cheesecake mousse, fresh strawberries, a drizzle of old-fashioned syrup, whipping topping and powdered sugar.
Fresh Strawberries & Cream Biscuit Combo: Warm and flakey buttermilk biscuit split and filled with cheesecake mousse, fresh strawberries, a drizzle of old-fashioned syrup, whipping topping and powdered sugar. Served with two eggs, two hickory-smoked bacon strips or pork sausage links and hash browns.
Buttermilk Biscuit & Gravy Combo: Warm and flakey buttermilk biscuit served with country gravy, two eggs, two pork sausage links, two hickory smoked bacon strips and hash browns.
Buttermilk Biscuit: Warm and flakey buttermilk biscuit served with whipped real butter.
To promote the menu, for a limited time, breakfast biscuit sandwiches with a side will be available for $7, and breakfast biscuit sandwiches with a side and coffee or soda will be available for $9. Also, the “Biscuit Capital of the World,” Natchez, Miss., will be renamed IHOP on Aug. 28. A biscuit tasting will be held at 300 N. Broadway, in Natchez, with Chef Regina Charboneau, culinary ambassador of American Queen Voyages and “The Queen of Biscuits,” according to the New York Times, on hand to celebrate.
In April, IHOP introduced its largest menu evolution in its 65-year history, with more offerings throughout all dayparts and new lines like Eggs Benedicts, and sweet and savory crepes. At that time, Donahue said IHOP is “elevating its offerings with quality ingredients that our customers are asking for.”
“You’ll see us not only continuing to innovate and lead in the breakfast space, but also carrying that across other dayparts,” she said.
This biscuit menu is a part of that continuation, as is the company’s newly launched pumpkin spice cold foam cold brew. These efforts seem to be paying off so far. During parent company Dine Brands’ Q2 earnings call earlier this month, IHOP reported its ninth consecutive quarter of comp sales growth. Its weekly sales averages are now above 2019 levels. CEO John Peyton attributed this momentum in part to “relevant menu and marketing innovations.”
“IHOP is delivering on its renewed focus on innovation, particularly around its menu, consumer products and technology … The new menu leans into our expertise in breakfast and introduces new items and flavors that guests and families crave at any time of the day,” he said. “Since our launch in April and initial promotional activities, these new items have maintained sales volumes, which signals sustained demand.”
Contact Alicia Kelso at [email protected]
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