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Yoshinoya expands menu with barbecue platesYoshinoya expands menu with barbecue plates

Lisa Jennings, Executive Editor

July 30, 2009

1 Min Read
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Lisa Jennings

TORRANCE Calif. The Japanese quick-service chain Yoshinoya is moving beyond its signature rice bowl entrees for the first time with the introduction Thursday of a new line of barbecue plates.

Officials with Yoshinoya America, the Torrance, Calif.-based U.S. branch of the 1,400-unit chain, said the menu additions will include a BBQ Short Rib plate, a Barbecued Chicken plate, and a combination plate that includes both.

The plates include the brand’s Original Fried Rice, yakisoba noodles and a side salad. Officials said the rollout should be complete at most of the chain’s 97 domestic locations by the end of August.

“We are very excited about the introduction of this new menu category,” said Kwang Ho, Yoshinoya’s menu development specialist. “We’ve been testing and refining the BBQ Plates line to perfect the balance of flavors while delivering exceptional value to our guests.”

Prices vary by location, but recommended prices start at $5.25 for the chicken plate, $5.99 for the short rib plate and $6.25 for the combo.

Yoshinoya was founded in 1899 in Tokyo and first came to the United States in 1979. U.S. locations can be found in California, Arizona, Nevada and New York.

Contact Lisa Jennings at [email protected].

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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