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Comfort food reinvented: Perkins American Food Co. rolls out pot roast inspired fall menu

  //food-wine.news-articles.net/content/2025/09/12 .. d-co-rolls-out-pot-roast-inspired-fall-menu.html
  Published in Food and Wine on Friday, September 12th 2025 at 11:24 GMT by Channel 3000
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Perkins Rolls Out a Pot‑Roast‑Inspired Fall Menu, Reinventing Classic Comfort Food

In a fresh push to capture the growing appetite for “comfort food reinvented,” Perkins American Food Co. has unveiled a new fall menu centered on a hearty pot roast theme. The 8‑week rollout, announced in a press release shared by the restaurant chain, showcases a menu that leans into nostalgia while adding contemporary twists that appeal to both long‑time patrons and newer diners seeking fresh takes on classic flavors.

The Pot Roast Concept

At the core of the new menu is a signature pot roast entrée that promises a “slow‑cooked, melt‑in‑your‑mouth” experience. According to the Perkins website’s “New Fall Menu” section, the roast is a “prime cut of beef simmered with seasonal vegetables, a splash of red wine, and a medley of herbs that deliver depth and aroma.” The dish is served with a side of rosemary‑infused mashed potatoes and a seasonal green‑bean casserole that echoes the chain’s historic comfort‑food roots.

Beyond the main roast, Perkins has added several complementary items. A “Classic Pot Roast Soup” offers a creamy broth with chunks of beef and root vegetables, while a “Pot Roast Sliders” line turns the savory flavors into a quick, handheld bite—crowned with a tangy horseradish sauce that pays homage to the chain’s iconic sauce lineup. The menu also includes a pot roast‑inspired salad featuring roasted beet and goat cheese, a nod to the shift toward lighter, more balanced options.

Reinventing Comfort Food for a Modern Palate

The timing of the release aligns with broader industry trends that see classic dishes reimagined for a health‑conscious, flavor‑seeking audience. Perkins’ marketing chief, Sarah Kline, explained in an interview on the company’s media portal that “comfort food is evolving. Our new menu keeps the core—rich, satisfying flavors—while adding modern touches like a lighter soup option and a seasonal vegetable focus. We’re essentially taking the pot roast you know and love and giving it a contemporary, Instagram‑ready makeover.”

Perkins has a storied history of marrying traditional American fare with a casual, family‑friendly atmosphere. The brand, known for its fried chicken, waffles, and biscuit‑filled sandwiches, is not new to seasonal menu shifts; however, the depth of focus on a single comfort dish signals a deliberate effort to capture market share in the fall dining window. By creating a menu that feels both familiar and novel, Perkins hopes to boost repeat visits during a period when diners are particularly inclined toward hearty, reassuring meals.

Partnerships and Ingredient Sourcing

One of the supporting details in the press release points to a partnership with local farms in the Midwest, ensuring fresh, locally sourced produce for the seasonal side dishes. The company highlighted its commitment to sustainability, citing that the vegetable components—such as kale, carrots, and parsnips—are sourced from growers who practice regenerative farming. Perkins’ procurement team notes that this not only supports local economies but also enhances the flavor profile of the dishes by using produce harvested at peak ripeness.

The press release also mentioned an “exclusive ingredient” in the roast: a proprietary seasoning blend developed in collaboration with culinary experts from the university’s food science department. The blend includes smoked paprika, dried sage, and a hint of molasses, providing a subtle sweetness that balances the savory depth of the beef.

Pricing and Availability

Perkins’ new pot roast line will be available across all 2,000+ company‑owned restaurants nationwide, with the main dish priced at $18.99. Side items and sliders are priced between $6 and $9, positioning the menu as a value‑focused option that competes with fast‑food competitors and local diners alike. Seasonal desserts—such as a “Spiced Apple Pie”—will accompany the menu, reinforcing the cozy, autumnal theme.

Perkins will track sales of the new items through its data‑analytics platform, aiming for a 15% increase in same‑store sales during the first 12 weeks of launch. The company also plans to roll out a limited‑time “Pot Roast Night” event series, featuring live cooking demonstrations and exclusive discounts, to further engage local communities.

Consumer Reception and Forward Outlook

Early feedback from a focus group of 150 participants across three U.S. cities suggests a strong positive response. Respondents cited the dish’s aroma, texture, and the comfort factor as key drivers for interest. “It’s the kind of food that makes you feel good right away,” said one participant. “But the presentation and fresh ingredients make it feel less like a classic and more like a refined, modern comfort meal.”

The article’s accompanying link to Perkins’ official news release provides further context, including a brief history of the chain’s expansion into regional markets and a timeline of previous seasonal menu experiments. Perkins’ CEO, John G. Lyman, concluded the statement with a forward‑looking sentiment: “We’re proud to bring a piece of home to diners across the country, especially during the fall months when the air is crisp and the craving for hearty food is at its peak.”

In sum, Perkins’ pot‑roast‑inspired fall menu represents a calculated blend of nostalgic comfort and contemporary culinary innovation. By leveraging local ingredients, unique flavor blends, and targeted marketing, the chain positions itself to strengthen its market share during a season that is increasingly defined by a desire for dishes that are both familiar and refreshingly new. As the industry watches, it will be telling to see whether this strategy cements Perkins as a go‑to destination for comfort‑food lovers seeking something beyond the ordinary.