15 Changes I Wish Wendy's Would Make

If I were to pick the most Americana fast-food chain, Wendy's would be it. In operation since 1969, Wendy's has long been a classic fast-food restaurant choice in the United States. Known for its square-cut burgers, iconic Frostys, and red-headed mascot, the eatery also claims it invented the "Pick-Up Window" in 1970 — a key piece of the modern drive-thru layout. A few decades later, in 1996, the restaurant claims to be the first big fast-food chain to launch a spicy chicken sandwich (now a staple on many fast-food menus). That's quite a legacy of innovation, imagination, and American food culture.

While I appreciate the American history of the chain, there are some serious changes I wish Wendy's would make across the board. And I know I'm not alone in this sentiment. The Wendy's CEO admits quality problems are plaguing the restaurants, and casual and die-hard fans alike agree (in fact, some are even swearing off the chain entirely). Between the cheaper ingredients, rising prices, and abandonment of the colorful, cozy, and whimsical interiors in favor of minimalist, corporate-feeling spaces, customers aren't too happy with the company's choices.

So, here's what I would change about Wendy's if I could have a say (and I'm not considering budgets — this is purely based on my opinions and imagination as an ex-chef who tries to eat sustainably). From embracing us millennials' thirst for nostalgia (in both its restaurant interiors and the food itself) to getting more creative with the menu to bringing back high-quality ingredients, I have quite a few requests.

I used to love the salads at Wendy's. I remember skipping classes with my sister during senior year of high school to walk down to our Wendy's and order the Berry Almond Chicken Salad. But you just don't see big, high-quality salads like that anymore on the menu — it would make a big difference if they came back.

First of all, I suggest reinvigorating the existing salads. The apple pecan salad, for example, should have more toppings. And they could all do with fresher lettuce. But I think there should be some more offerings added to the menu as well, like a Mediterranean or a sesame cucumber. I'd also like to see some imaginative additions (when compared to other fast-food joints), like a Norwegian potato salad or a California avocado citrus salad. And perhaps a rotating seasonal salad, like a roasted squash and kale salad in the autumn, would keep things fresh.

There are a few super unique menu items at Wendy's when compared to other major American fast-food chains. The chili is one of them. Wendy's serves 5.5 million gallons of it annually in the U.S., and the brand sells cans in grocery stores — we've named the supermarket release one of the best canned chili options out there. But, unfortunately, so many people can't even eat this classic dish because it has meat in it. So, I wish Wendy's would make the recipe vegetarian and, therefore, more inclusive.

There are so many ways that Wendy's chili could be meatless. One option is to just replace the beef with extra beans and vegetables for a hearty, flavorful, and heartwarming upgrade. I'd love it if the restaurant went with this solution, especially if they added more spices and peppers. It would be more flavorful and still just as filling a meal option.

But if the chain is worried about meat-eaters missing the, well, meat, another approach would be to use plant-based beef. As someone who's been both a vegan and a meat-eater, I find it impossible to tell the difference between vegetarian and beef chili when veggie ground of some kind is used (as long as it's somewhat high-quality). This is likely the best choice if Wendy's wants the least amount of change.

In my opinion, Wendy's is having some issues with its fries, and it's one of the many reasons why Wendy's is struggling. Instead of flavorless and overly crunchy fries, or soggy and under-seasoned ones, Wendy's needs to offer skin-on potato fries that can hold up when dipped into a Frosty or chili. Good fries need a crispy exterior and fluffy interior, so making them hard and overly dense by over-frying them isn't the solution. Even if Wendy's just went back to its fries from the early 2000s and 1990s, that would do the trick. They tasted better on their own, and I never had issues with dunking them.

Once the recipe is fixed, I think Wendy's should adopt a more customizable fries concept. Fries are such an iconic menu item at any fast-food joint, and this would highlight them in a way other chains aren't doing. The concept would allow diners to pick out the spice blend they want the fries tossed into when ordering (and maybe even whether they want regular or sweet potato) and which sauce they'd like to dunk them into. Or, customers could order loaded fries, which would also involve picking out what drizzles and toppings they'd like — think fries tossed in an ancho chili spice blend and topped with green onions, vegetarian beef crumble, diced peppers, jalapeños, avocado, and crema. Or sweet potato fries tossed in cinnamon sugar and topped with icing, marshmallows, and streusel. This would further center fries in Wendy's identity and transform them into more of a possible entree or menu highlight rather than a side note.

The baked potato has been on the menu since 1983 and, in my opinion, is the best and most iconic reason to come to Wendy's. That said, I have some notes. For one, I miss the broccoli and cheese baked potato. It was my regular order, and I have so many fond memories of eating it, from numerous road trip dinners to grabbing it on the way to see "Finding Nemo" in theaters. It was salty, savory, and a little earthy thanks to the vegetables. I loved all of the textures, and I still think about it every time I'm at the restaurant. It's a huge shame that it's gone.

For another, there's so much untapped potential in the Wendy's baked potato menu. It's such a unique offering in regard to fast-food menus, and should be in the spotlight more. Similar to my fry bar idea, I think the restaurant should offer the baked potatoes as a customizable entree that comes with sides. Customers could pick a protein, toppings, and condiments to go with it. I'd love to see some vegetarian and vegan options as well, like dairy-free sour cream and cheese sauce, meatless chili, vegetarian bacon bits, and Caribbean pulled jackfruit to go on top. Otherwise, spicy shrimp, remoulade, pickled onions, crispy onions, green beans, and smoked salmon would go great with the baked potatoes.

You wouldn't believe how many Frostys Wendy's sells annually (spoiler alert: It's a lot). But I'm sure the chain would sling a lot more if it added another permanent flavor to the Frosty menu. Chocolate and vanilla are fine, but it always seems odd to me to skip the third piece of the staple Neapolitan trio: strawberry. It was by far the best of the bunch and would reel in customers who, like me, prefer juicy, fruity sweets over simply creamy or chocolatey. 

I loved how bright the fan-favorite strawberry Frosty was, which hit menus in the summer of 2022 and 2023. It somehow tasted lighter than the vanilla, even though it was just as thick. I love that it had those fresh, produce-backed flavors rather than the heavy, pastry notes that taste like frosting (which, don't get me wrong, I enjoy in the right dish). The strawberry version is just more refreshing.

Places like Burger King are beating out Wendy's in popularity, and you know what it has that Wendy's doesn't? A plant-based burger (the Impossible Whopper). In this day and age, there are so many options out there, so it's really shocking that Wendy's doesn't have a burger for its non-meat-eating customer base — over half of Americans report that they'd like to eat less red meat, which means that demand is there.

I think there should be a plant-based version of each beef burger at Wendy's. The chain could partner with a well-known brand to source the patties or concoct its own protein-packed veggie burger. Outside of beef substitutes, though, I also wish Wendy's would launch plant-based chicken burgers. It would appeal to vegetarian and vegan customers, climatarian diners (which I count myself among), and those who just want to take a break from meat.

As mentioned earlier, Wendy's feels like an Americana institution. Between the chili, baked potatoes, and old-fashioned aesthetics (I mean that in the best way), the fast-food chain would be right at home at a Fourth of July picnic. The lemonade lineup adds to this.

I'm always down for lemonade, and it's really good here. But sometimes, I think Wendy's lemonade tastes a little syrupy. I wish it were tangier and a little more sour to get that idyllic balance of tart and sweet that I look for in citrus-based beverages. A little tinkering with the recipe would be nice.

And, to keep on the customizable train, it would be exciting to do dressed-up lemonade options. Customers could pick add-ins like mint leaves, real sprigs of rosemary, fresh fruit, and different juices to stir in. Poured over crushed ice, it would be the most refreshing and fun drink at any American fast-food chain.

Wendy's used to serve more wraps and even pita pockets, stuffed to the brim with fresh ingredients. And while I love bread, I'm a sucker for a good fast-food wrap — I was a teen during the peak McDonald's Snack Wrap era, after all. I wish Wendy's would get on board.

Right now, the chain has one option, and it's pretty basic. Wendy's could really expand its wrap menu, bringing back beloved, old flavors (like a riff on the Garden Veggie Pita, which included various vegetables and ranch) and playing with new combinations. I'd love to see a Mediterranean roasted vegetable, a sesame tofu, a Caribbean shrimp, a plant-based fried chicken and ranch, and, among other ideas, a chickpea Caesar wrap. This would cover just about every flavor profile, offer plenty of texture, and draw inspiration from multiple world cuisines and foodways for a truly diverse menu that could appeal to almost anyone.

We've tried and ranked Wendy's chicken items, and many of them are hits. However, as established with many of my tweaks for the chain, a vegetarian chicken tender option is missing from the menu.

Whether Wendy's chooses to craft its own plant-based tenders or work with an established purveyor of the goods, this move would accomplish a few things. First and most obviously, it would bring a vegetarian-friendly protein to the menu that many get excited about (chicken tenders are such beloved fast-food staples). Pair it with a dairy-free ranch and vegan sweet-and-sour sauce options, and Wendy's would be golden.

Secondly, the vegetarian chicken tenders would have versatility — the pieces could be used in sandwiches if customers wanted a vegetarian chicken burger, or be cut up and put on salads as a meat-free protein. This one addition would add so many other built-out menu items to Wendy's across the board.

If I could only pick a few food-related things to revive from the 1990s, maximalist salad bars would be at the top of the list. I miss the rainbow-hued spreads, steaming soup vats, and the ability to get as creative and piled-high as I wanted with my plate. And Wendy's used to be part of that glorious movement.

The Wendy's salad bar was introduced in 1979. Before getting cut in 2006, the Garden Spot Salad Bar included all kinds of gems like hard-boiled eggs, pineapple chunks, sunflower seeds, strawberries, and other classic salad bar staples. It also had some other goodies for eating on the side, like applesauce, seafood salad, and cottage cheese. It was wholesome, crowd-pleasing, and just plain fun. I'm not saying Wendy's needs to bring back the exact lineup or model, but it would stir up some serious excitement if a '90s-style salad bar was rolled out. Those of us who remember them miss those reliable meal sources, and Wendy's could really showcase its high-quality ingredients used across the menu (plus, ideally, a few soups).

I think I speak for everyone by saying that I'm sick of the soulless, corporate look of fast-food restaurants. Everything looks gray, minimalist, polished, and boring. It just doesn't spark my appetite (for life or for food). I wish Wendy's (and all fast-food restaurant chains) would bring back the cozy, ultra-colorful interiors that made them feel like actual hangouts you wanted to linger at and eat in.

Wendy's solariums, a classic '80s feature that stuck around for a while, were so lovely and brought a lot of feeling to the space. They let in the light and gave the restaurant living room vibes in the best way. It was a specific design element that made a big difference and drew many of us in. Was the food actually better when eaten in the solarium? Probably not in reality, but it sure tasted like it.

There's a lot I would change about Wendy's burgers, but I'd like to focus on the toppings. Shredded lettuce feels like such a scam — it's flimsy, offers little to no taste, and doesn't really add much to the burger itself. It's like someone just wanted to check off a box that said they're eating vegetables with their burger. The tomatoes also are, in my experience, pretty mushy. I'd like to see the existing ingredients done better, and more imaginative toppings introduced.

Wendy's needs to bring back the whole-leaf lettuce that we all miss. It had a nice crispness, it was refreshing, and you could actually taste it. The tomatoes should be thicker-cut, at least, but I'd like to see some juicy heirloom tomatoes used. And, while we're at it, I want to mention that the buns should always be toasted.

Now, as for a few toppings that I think would seriously add to the burgers, I want Wendy's to roll out pickled red onions for some tang, roasted red peppers for smokiness, vegan bacon for plant-based meatiness, pineapple, and jam of any kind — I know that last one is niche, but there's just nothing like a sweet and salty burger.

I'm a Pacific Northwesterner, so if there's not a fish sandwich on the menu at a fast-food joint, I'm concerned. I love the one that Wendy's offers every now and again with its panko crispiness (in fact, when doing a McDonald's versus Wendy's fish sandwich taste test, the latter came out on top), but I wish it was a permanent menu item. There used to be one offered for years, and I know I'm not the only one who misses it.

But, as good as it is, I have some notes for the existing fish sandwich at Wendy's. First off, I don't think it should have cheese on it. It feels like a weird choice — I mean, would you serve cod with cheese melted on top? I hope not. And I wish the tartar sauce was creamier and more dill-forward so it would have that cooling taste. I also think the lettuce should be whole-leaf for more crispness, and there should be extra pickles and some red onions for that tanginess and zip that goes so well with seafood. Another vegetable would brighten it up even more, and red cabbage would be the perfect fit, since it's crunchy, a little peppery, and colorful.

As mentioned, chili is one of those backbone items on the Wendy's menu. And the chili cheese nachos were an amped up product of that. While it's still available at international chain locations, like in the Cayman Islands, it's no longer on the American Wendy's menus. It's nostalgic and crowd-pleasing, and I'm confused why it's not still offered.

The Chili Chips 'n Cheese, as they were called, were so simple, but so tasty. The chips brought some serious salt and crunch, while the chili was hearty and savory cheese rounded it all out. With some of the updates I've outlined applied to the chili, it would be one of the best options on the modern menu. Pair it with sour cream, chives, and jalapeños, and you'd have a cowboy-friendly dish with flavors familiar to the American West. It would stand out in the sea of more standard fast-food nachos on the market.

The Frescata line was Wendy's answer to fresh subs. And, although many think of them fondly now (you can even find commemorative pins for them on eBay), it wasn't the most successful rollout. But it could be a hit with some tweaks.

Wendy's isn't like other fast-food joints that focus entirely on burgers. I mean, it serves baked potatoes and chili on the standard menu. I've said it once, and I'll say it again: this is more American picnic fare than it is fast-food drive-thru staples. Fresh sandwiches fit right in with that, so I wish Wendy's would give the Frescata line another go. If the bread slices were bigger (I'd like to see some sourdough and multigrain options), the cheese higher quality, and the fillings extra fresh, I think it would make the submarine release more successful. Plus, in my opinion, something like a veggie sandwich is much more lunch-friendly than a greasy burger, especially if you're just taking a break at work and can't nap after eating.