A look at how our menu has evolved, as we continue serving our guests quality, delicious food
Our dedicated team of chefs, registered dietitians and other food experts are working hard every day to make our food even better. We have more work ahead of us, but we would like to share our journey with you.
2004
Introduced fruit cup on the menu
2008
Removed artificial trans fat from menu (seven years before the FDA required restaurants to start phasing it out)
2010
Removed high-fructose corn syrup from select menu items
2012
Added grilled nuggets entrée option to Kid’s Meal (first in industry to offer grilled entrée for kids)
Discontinued promotion of soda as part of Kid’s Meal menu
2013
Began reducing sodium in menu items
Removed Yellow #5 from Chicken Noodle Soup
2014
Announced plan to source 100 percent cage-free eggs over the next 10 years, with the eggs to be served in all restaurants nationwide by year-end 2026
Re-introduced our Grilled Chicken Sandwich cooked on our proprietary grill to give a backyard-grilled flavor
2015
Removed artificial colors and high-fructose corn syrup from many of our dressings and sauces
Added the Greek Yogurt Parfait with fresh fruit and a choice of toppings as a side item
Removed TBHQ, artificial color and artificial flavor from butter oil used for buns and biscuits
2016
Added first organic menu option, Honest Kids Appley Ever After® juice drink
Introduced the Egg White Grill, our first breakfast sandwich made with grilled chicken
Removed artificial colors from Icedream® dessert
2017
Added gluten-free bun to menu
Replaced iodized salt with sea salt on Waffle Potato Fries™
2018
Added the Egg White Grill, our first breakfast sandwich made with grilled chicken
2019
Fulfilled our commitment to serve only chicken raised with No Antibiotics Ever nationwide
2020
Added Kale Crunch Side to the menu
2023
Introduced the first plant-forward entree on the menu in select markets
Introducing a larger kale crunch side item
Projects in progress
Removing artificial flavors and colors from artificial sources from dressings, sauces, desserts, and Mac & Cheese
Reducing sodium in select menu items, including some dressings and sauces
