Japanese fast-casual chain Pepper Lunch has announced a comprehensive revamp of its US menu, prioritising quality, enhanced taste and operational simplicity.

Its top-selling dish, Beef Pepper Rice, now features 11% more beef without increasing costs for franchisees or customers.

It has also improved its beef offerings by introducing certified Angus beef. These upgrades have been achieved without additional costs to store operators.

Pepper Lunch has committed to sustainable sourcing for its chicken, and larger, pre-cooked shrimp offering better taste and value.

Pepper Lunch's menu now includes responsibly sourced hand-cut salmon fillets, providing a superior taste experience and cost savings for franchise partners.

The chain has also switched to a new miso soup provider to enhance the authenticity and richness of this popular side dish.

It has optimised its steak selection to streamline choices and improve the dining experience, updating its Hamburg steak to a pre-cooked format to ensure consistent safety and flavour.

For vegetarians, a new mix of shredded cabbage and Brussels sprouts replaces bean sprouts, improving both taste and safety.

As it simplifies its offerings, Pepper Lunch has removed less popular items such as eel and scallops from its menu.

It has introduced new sides and combo options, including Pepper Rice Combos, which allow guests to combine two proteins in a customised dish.

Pepper Lunch CEO Troy Hooper said: “These updates are a thoughtful, strategic step toward strengthening the brand’s promise of offering a unique and high-quality dining experience.

“Whether it’s the improved quality of our meats or the introduction of sustainable sourcing practices, every change has been made with our guests and team in mind.”

Founded in 1994, Pepper Lunch operates more than 500 locations in 15 countries.

In June 2024, the chain announced the signing of an agreement for a new location just outside Tampa in the US state of Florida.