The casual-dining chain's new menu highlights chicken breast and pasta
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Paul Frumkin
Quaker Steak & Lube, the motorsports-themed casual-dining chain, debuted its fall menu systemwide Tuesday and is scheduled to enter the New Jersey market Wednesday.
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New dishes developed for the concept’s fall menu include such entrées as Greek Feta Chicken, Tex-Mex Chix Queso Mac, Buffalo Chicken Mac & Cheese, and Philly Cheesesteak Pasta Bowl. Additional items include Backfire Boom Boom Shrimp coated with Boom Boom sauce, Steak & Bleu Salad, and Baja Chicken Wrap.
The Sharon, Pa.-based wings specialist also added two new wing sauces: Dusted Mango Habanero, which won an award at the 2012 National Buffalo Wing Festival, and the spicy-sweet Boom Boom sauce.
“One goal of this menu was to bring signature chicken breast and pasta features to the local marketplaces where guests can enjoy traditional American cuisine with a Lube twist,” said Katy Malaniak, senior director of food & beverage, in a statement.
The price range for the new fall menu of sandwiches, burgers, salads and entrées runs from $8 to $18.
Quaker Steak & Lube is also scheduled to open its first location in New Jersey Oct. 10. The Brick, N.J., branch will offer seating for about 290 customers in 6,880 square feet of space. Décor elements will include a 305 Sprint Car donated by Jeff Taylor, a hanging 72 Sportster Harley Davidson, a license plate collage with all 50 states represented, and a Red Corvette for the Vette Room.
With the opening of the Brick, N.J., location Quaker Steak will have 56 company and franchised units in 16 states and Canada. In September, the chain had said it is on target to open 13 restaurants and inked new development deals for six new markets.
In September, Quaker Steak & Lube also made its inaugural push into the new market of Texas, opening a company location in Carrollton and a franchised unit in Waco.
In addition, Fred Dreibholz is expected to take over as chief financial officer Nov. 1.
Contact Paul Frumkin at [email protected].
Follow him on Twitter: @NRNPaul
