Sponsored By

Popeyes adds chocolate chip biscuit and apple caramel cheesecakePopeyes adds chocolate chip biscuit and apple caramel cheesecake

Menu dessert items debut Aug. 5, and $20 and $25 Bigger Boxes will launch Aug. 12

Ron Ruggless, Senior Editor

August 5, 2024

1 Min Read
Popeyes chocolate chip biscuit cheesecake
Popeyes is adding chocolate chip biscuits to its dessert menu lineup.Popeyes Louisiana Kitchen

Popeyes Louisiana Kitchen, a division of Restaurant Brands International Inc., will add chocolate chip biscuits to its dessert menu today, the company said.

Miami-based Popeyes said the chocolate chip biscuit follows the success of its strawberry biscuit, introduced late last year. It will be available for a limited time.

Chocolate chip biscuits start at $1.79 for one biscuit, $2.99 for two, or $5.39 for four, a representative said.

“Popeyes presents a new chocolatey dessert biscuit that combines the beloved flavors of its iconic buttermilk biscuit with delectable chocolate chips into one delightful treat,” a representative said. “These soft, buttery biscuits are filled with rich chocolate chips and topped with a drizzle of icing, offering a unique and indulgent way to enjoy a sweet pick me up at Popeyes.”

  Popeyes is also introducing new $20 and $25 Bigger Boxes, available starting Aug. 12.

The $20 Bigger Box includes10 pieces of signature chicken or tenders, along with four famous buttermilk biscuits.

“For those who crave even more, the $25 Bigger Box offers 10 pieces of chicken, four regular sides, and four biscuits," the company said.

“Also returning this season is the popular $6.99 Big Box, which includes two pieces of signature chicken or three tenders, two regular sides, and a buttermilk biscuit,” the company noted

Related:Popeyes adds boneless wings permanently to menu

 As of March 31, Popeyes had 3,412 restaurants. Parent Restaurant Brands international also owns the Burger King, Tim Hortons, and Firehouse Subs brands.

Contact Ron Ruggless at [email protected]

Follow him on X/Twitter: @RonRuggless

 

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like