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IHOP rolls out '7 for $7 Menu'IHOP rolls out '7 for $7 Menu'

Lisa Jennings, Executive Editor

January 24, 2012

1 Min Read
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Lisa Jennings

IHOP is targeting value-conscious diners with a new limited-time offer that launched on Monday.

The “7 for $7 Menu” allows customers to choose from seven meal options for $7, every day of the week.

The $7 options are available during every daypart and include both new and classic dishes, as well as a lower-calorie Simple & Fit option, the company said.

Among the choices are new dishes, such as bacon-wrapped sirloin steak and eggs served with hash browns; a cheesy Western omelet served with fresh fruit or three buttermilk pancakes; a bacon and Cheddar hash brown stack; and hash-brown-crusted chicken and biscuits served with eggs and country gravy.

Classic dishes featured in the value deal include chicken and waffles; Nutella crepes and eggs; and the lower-calorie veggie omelet served with fresh fruit.

After reporting disappointing third quarter results in November, IHOP parent DineEquity Inc. said value and innovation would be key areas of focus. Same-store sales for 1,532-unit IHOP were down 1.5 percent for the quarter.

IHOP is not alone in its attempt to target value-seeking customers. Denny’s has also been promoting its $2 $4 $6 $8 value menu with 16 options at those price points.

Natalia Franco, senior vice president of marketing for IHOP, said in a statement that the 7 for $7 Menu “delivers real value without compromising on taste, quality or selection, which is a welcome treat for our guests as they look to stretch their dollars further.”

Contact Lisa Jennings at [email protected].
Follow her on Twitter: @livetodineout

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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