Jeremiah’s Italian Ice Named in FSR Magazine’s Deep Dive on Menu Innovation

Jeremiah’s Italian Ice is being recognized as a leader in thoughtful, occasion-driven menu development. FSR Magazine recently featured the brand as part of a broader industry story on how restaurants are evolving the way they approach menu innovation — moving away from chasing viral trends and toward building items that fit their brand, their operations, and their guests’ lives.

Erin Buono, the brand’s director of research and development, explained that the company identified gaps where it was not present in guests’ lives — thinking that led to the development of Jelati Cakes, an entirely new category built using existing ingredients. The result not only expanded the brand’s reach but also improved unit economics, with the cake selling for $29 — something franchisees love. fsrmagazinefsrmagazine

On the other end of the spectrum, Jeremiah’s also introduced a smaller portion size — the Tadpole Mini — aimed at guests looking for a lighter indulgence and better value. fsrmagazine

The feature placed Jeremiah’s alongside other forward-thinking brands such as Jamba, Fuzzy’s Taco Shop, and The Big Biscuit, all discussing how snackification, value, and operational buy-in are reshaping the future of restaurant menus.

Read the full feature on FSR Magazine: Menu Innovation is Changing, and Here’s What’s Driving the Shift

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