Menu innovation is key to differentiating a concept in the crowded and competitive chain restaurant environment.

During Winsight’s annual Restaurant Leadership Conference, which took place this week in Phoenix, Ariz., we caught up with three top execs to find out what innovation looks like at their operations.

Donna Josephson, CMO of Shipley Do-Nuts; Andre Vener, co-founder of Dog Haus; and Frank Paci, CEO of Newk’s Eatery, each share their menu strategies and how they’ve contributed to growth. Listen as they talk about what makes their menus unique, the value of LTOs and seasonality, the impact of tech on menu development and more.