…tests 45 to 60 [new] products a year in franchisee markets and conducts core menu tests twice a year.
The goal of all this novelty? “To entice guests to visit IHOP more often.”
In other words, innovation is part of the IHOP recipe, and it’s a key ingredient of the restaurant’s “Cume” and “TSL.”
So do the inventory on your station:
What features or promotions or events have been on the air for years?
And what features or promotions or events are brand new this year?
Are you experimenting with enough “new products”?