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
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
2015
Removed artificial colors and high-fructose corn syrup from many of our dressings and sauces
Removed TBHQ, artificial color and artificial flavor from butter oil used for buns and biscuits
2016
Added Superfood Side, made with kale and Broccolini®, to menu
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®
2017
Added gluten-free bun to menu
Replaced iodized salt with sea salt on Waffle Fries
PROJECTS IN PROGRESS
Committed to serve only chicken raised with No Antibiotics Ever by the end of 2019
Working to reduce sodium and sugar across the menu
Working to remove artificial colors across more menu items
