The chain that brought Leanguini and Zoodles to the world is heading in a different menu direction under the culinary leadership of Chief Concept Officer Scott Davis.
On Wednesday, Broomfield, Colorado-based Noodles & Company launched a selection of chef-curated dishes, reflecting guests’ desire for a wider array of flavors and ingredients.
“The marketplace and expectations of what guests are looking for in restaurant visits are changing faster than at any time in the last 30 years,” said Davis, a fast-casual veteran. “What creates value has changed in the last few years, in particular. We see guests looking for more innovation and ‘wow’ factor in their foods.”
To meet that demand, Noodles will be introducing several new permanent menu items along with a combination of limited-time offers, starting with these three new dishes.
Chipotle Chicken Cavatappi delivers the punch of spice for heat seekers.
Lemon Garlic Shrimp Scampi is an upgrade of the classic, enhanced with fresh ingredients like roasted tomatoes and artichokes. Chipotle Chicken Cavatappi combines smoky chipotle sauce, roasted red peppers and chicken with spiral cavatappi noodles to appeal to those who crave a bit of heat and spice, while Crispy Chicken Bacon Alfredo delivers comfort with a modern twist.
“These dishes were chosen because they offer a perfect blend of bold, refreshing flavors while remaining familiar and comforting,” said Davis. “We aimed to offer a lineup that appeals to different tastes, offering something fresh and exciting for everyone to enjoy, while staying true to Noodles’ mission.”
Another innovation goal: Make sure the food is worth posting about and showing off to friends, Davis added.
Instagram-worthy Crispy Chicken Bacon Alfredo is enhanced with flavorful, colorful ingredients.
The fast casual had to bring in some new SKUs to drive innovation. “We know that the quality of our food is a byproduct of our ingredients, and with the introduction of our new menu, we are changing things up with new smoky bacon, roasted cherry tomatoes, artichoke hearts and a new Alfredo sauce,” said Davis. “We are just at the start of a full review of our pantry ingredients. Guests can expect much more to come as we continue aligning with our goal of elevating the dining experience at Noodles & Company.”
To maximize efficiency, some “low-hanging fruit” was removed from the menu, although Davis didn’t offer specifics.
“Noodles is no different than other restaurants when it comes to menu proliferation, and we strive to be good stewards of the brand while managing complexity at the operations level,” he said. “We will be moving some items off the menu, at least for a while, as we build into our new lineup. Our expectation is to offer new launches on a regular basis while also rotating in favorites from our past.”
As Davis sees it, Noodles is just getting warmed up. “Guests can expect even more exciting and diverse flavors in the following months as we continue to refine and innovate,” he noted.
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