CityBird Unveils Updated Menu Featuring Bigger and Better Tenders

At the center of the menu evolution are larger, hand-breaded tenders, delivering a more satisfying, high-quality portion while maintaining the brand’s signature made-to-order approach. As consumers are having to make tougher choices when deciding where to eat, with value-focused offerings continue to take center stage across the restaurant industry, CityBird is focused on delivering more for every order. Guests can now also enjoy greater control over their meals with three preparation styles (House, Hot or Naked), allowing them to tailor flavor and heat levels to their preference.

“Our goal has always been to serve the perfect tender, and this menu revamp is a direct reflection of that commitment,” said Joe Lanni, co-founder of CityBird. “From increasing the size of our tenders to introducing new ways to customize every order, we’re giving our guests even more reasons to love CityBird.”

The brand has also reimagined its Tender Boxes with updated formats and pricing, including 3-, 4- and 5-piece meals served with fries and sauces, as well as a 10-tender option, delivering greater value and flexibility for a variety of dining occasions. At the same time, CityBird is expanding its sandwich lineup with the addition of Chicken Salad, made with diced tenders, celery, pickles, iceberg and pickle mayo, and Simply Chicken, featuring house brined and dredged chicken topped with pickles. These offerings, joining fan-favorites like CityBird, Lemon Thyme, Hot and Buffalo Bleu, are all available as full meals or à la carte, with updated pricing tiers that make it easier for guests to choose how they enjoy the brand.

These updates build on CityBird’s intentionally focused menu, allowing the brand to introduce more variety without adding operational complexity, all while supporting consistent execution, speed of service and a seamless experience across every location.

“As we continue to grow, it’s important that every update works just as well behind the counter as it does for the guest,” said John Lanni, co-founder of CityBird. “This menu was designed to be easy to execute, easy to scale and consistent across every restaurant, which is critical as we expand into new markets.”