Just in time for the cool weather of fall, Bob Evans Restaurants is launching candied bacon across all locations for a limited time. The sweet, smoky, and shareable candied bacon makes a great starter for any meal. Over the last decade, bacon consumption has risen steadily and today, according to the National Pork Board, American per capita bacon consumption is 10 pounds annually, reflecting the enduring popularity of the product.

To celebrate this launch and introduce the yummy treat to Bob Evans Restaurant’s loyal customer base, Bob Evans Restaurants will serve a complimentary slice of candied bacon to each customer who visits a restaurant and purchases a regular priced entrée on September 14 after 11 a.m.

In addition to candied bacon, Bob Evans is also reintroducing a guest favorite, the Farm Boy. The Farm Boy is a refresh of a classic Bob Evans recipe and lets guests experience the same unique flavor of the original sausage sandwich from the first Bob Evans Restaurant in Rio Grande, Ohio. The Farm Boy consists of a Bob Evans sausage patty topped with cheddar cheese, sautéed onions and pickles, served on a Kaiser roll.

“Today, there is a lot of nostalgia for the way things used to be and we are taking our cues from our loyal customers who appreciate the Bob Evans’ values of authenticity, hospitality and farm-fresh goodness,” says John Fisher, president, Bob Evans Farms, LLC. “Our new menu and product introductions combine the traditional with the contemporary and allow us to build a better Bob Evans.”

Other new menu items include:

  • Bob Evans Burger—100 percent Angus beef burger on a brioche bun topped with bacon, cheese, lettuce, tomato, Sriracha-avocado mayo and crowned with a fried egg
  • Steakhouse Burger—stacked with hardwood-smoked bacon, grilled mushrooms and onions, cheese and steak sauce
  • Veggie Omelet—loaded with fresh vegetables and shredded Cheddar cheese

To make the menu easier for guests to understand and navigate, Bob Evans is combining the item introductions with a redesigned, streamlined menu. The new menu focuses on what Bob Evans does best, providing home style, farm-fresh meals to guests, and includes a redesigned ordering structure for dinner so guests can customize their meals with a wide variety of choices, prices and portion sizes.

The look, the tone, and the feel of the new menu design is a dramatic departure from the standard menu that has been used for years in Bob Evans restaurants. The menu proudly embraces Bob Evans’ farm roots, better communicates core values and introduces new ordering options, including not only long-standing favorites, but also a new Build-Your-Own option at every meal.

The most dramatic change is the dinner portion of the menu, where the 3-Course dinner submenu has been expanded. Now, every regular-sized dinner entrée is available as a 3-Course meal for an additional $2. Guests can create their own 3-Course meal with a choice of soup or salad and a dessert selection.

“The new menu is a welcome addition to the tools we are using to evolve Bob Evans Restaurants,” says Saed Mohseni, chief executive officer of Bob Evans Farms, Inc. “Throughout the year, we have been concentrating on the critical role hospitality and food quality plays as we improve our restaurant business. The new menu design is an important guest touch point for communicating those changes.”

Casual Dining, Chain Restaurants, Industry News, Menu Innovations, Bob Evans