Lunch hotspot Panera Bread is adding dinner to the menu this summer. The sandwich chain is currently testing a menu featuring hearty meals available from 4:30 p.m. to 10 p.m. in Jacksonville, Florida, and intends to test the “dinner-centric” menu in nine additional locations in Lexington, Kentucky beginning next month.
In a news release, Panera Bread also noted the company’s goal to continue to provide customers with healthy options for themselves and their children — including for dinner. “Panera’s craveable new dinner options are helping to meet guests demand to eliminate the trade-off between good for you and ease. Like all Panera menu items, all offerings are 100 percent clean with no artificial preservatives, sweeteners, flavors, or colors from artificial sources.”
The meals are still designed to be quick. Sara Burnett, the vice president of wellness and food policy for Panera, emphasized that the company is endeavoring to balance the ideals of fast and healthy for busy individuals and families. “People are often challenged by the dichotomy between convenience and quality,” she says. And the chain does not want its customers to “have to trade one for the other, especially dinner on the go.”
By sales, Panera is the tenth-largest chain in the United States. And dinnertime purchases provide, on average, about a quarter to a third of the company’s sales. According to Panera’s chief growth and strategy officer Dan Wegiel, customer feedback suggests that the light soups, salads, and sandwiches currently provided by Panera Bread make for a healthy, but unsatisfying dinner.
The new dinner options include more sizable and satisfying meals, including flatbread pizzas, bowls, and meatier sandwiches that still utilize popular Panera flavors. New vegetable sides have also been added.
One noteworthy addition is the Chipotle Chicken & Bacon Artisan Flatbread, featuring smoked pulled chicken, chopped bacon, garlic cream sauce, fresh mozzarella and fontina, red grape tomatoes, fresh cilantro, and the chain’s classic chipotle aioli.
With food production contributing up to a quarter of the world’s total carbon emissions, chicken is becoming an increasingly preferred protein option for restaurants and customers alike. When compared with plant-based foods, animal-based food production necessitates a much larger carbon footprint.
Beef production uses, on average, about 20 times the land that plants necessitate, and results in at least 20 times as many carbon emissions as the average plant. And cows, goats, and sheep alike emit the highly potent greenhouse gas, methane.
For concerned meat lovers, there is a more carbon-friendly option than beef. According to a study conducted by the National Health and Nutrition Examination Survey examining the average daily eating habits of over 16,000 participants, chicken is a drastically better option than beef when it comes to carbon.
Of any type of meat, beef has the heaviest footprint, regardless of how it is cut. Chicken, in contrast, has one of the lightest footprints of animal proteins. Chickens are a surprisingly efficient source of protein, requiring far less fertilizer and land acreage.
Diego Rose, the lead author on the study and a researcher at Tulane University, stresses that every person needs to be proactive in combating climate change. “Climate change is such a dramatic problem,” he says. According to Rose, the only way to curb destructive increases in global warming is to curb the global beef, goat, and lamb consumption. “All sectors of society need to be involved.”
In another study using the U.S. Healthy Eating Index, Rose found that people who maintained a healthy diet typically have low carbon footprints. Plant-based diets consistently correlate with improved personal health and positive environmental effects.
Panera Bread does offer a plant-based menu for climate-conscious consumers. The menu includes sandwiches, bowls, soups, and a number of fresh smoothies. According to Noel White, the current president and CEO of Tyson Foods, plant-based and alternative protein menu items have been “experiencing double-digit growth.” Tyson Foods just added a plant-based brand to its product line.
Panera’s Wegiel maintains that the chain is looking toward the future. “We stepped back about a year ago ... to say, ‘Over the next five years, where are we going to grow? Where are we going to get most of our value creation?’”
In regards to growth, Panera Bread has already added to its menu options this year: the chain successfully expanded its breakfast menu with new egg wraps, bakery items, and a remodeled coffee program. Restaurants and fast food chains like Taco Bell have instituted similar menu updates to boost sales.
At present, the majority of Panera’s delivery orders occur around lunchtime. And the chain has rebuffed any suggested partnerships with third-party delivery services: Panera Bread handles all delivery needs itself. With new dinner options, the company may need to rethink its delivery strategy in order to accommodate an increase in evening orders.
This post is brought to you by Tyson Foods. To learn more, visit The Modern Chef Network.