Nice buns, QSRS!

QSRs are experimenting with less traditional breads, delivering on consumers’ desire for upscale options. Wendy’s has led the charge, offering flatbread, brioche and pretzel buns on LTOs in 2013; Arby’s, Culver’s and others have tried Hawaiian, artisan and fresh-baked buns. Flatbread is most prevalent, at 33 percent of QSRs, according to research firm Food Genius. Pretzel buns, at 4 percent of QSRs, have seen the fastest growth recently. Brioche (at 1 percent of QSRs) is growing fastest at small chains and independents. 


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