Cousins Subs Reimagines its Kid’s Meal

The sandwich franchise is updating its youth menu at all locations, offering new main dish options like mac and cheese and chicken tenders to increase family appeal.

Read the original at QSR Magazine
Cousins Subs Reimagines its Kid’s Meal

TL;DR

Cousins Subs has launched a reimagined Kid's Meal at all locations, offering new main dish options like mac and cheese and chicken tenders. The refreshed offering allows kids to build a meal with a choice of main, side, drink, and dessert.

Cousins Subs is giving families more ways to enjoy mealtime with the launch of its reimagined Kid’s Meal, now available at all Cousins Subs locations. The refreshed offering gives kids more choices and more ways to build a meal they’ll love.

The new Kid’s Meal lets guests build a meal that fits their preferences with a choice of main, side, drink and dessert. Kids can choose from a Kid’s Sub, Wisconsin Mac & Cheese or Chicken Tenders as their main. Each meal also includes a choice of side, including Fries, Chips or Applesauce; a drink option of a Small Fountain Beverage, Apple Juice or Bottled Water; and a dessert choice of a Cookie or Small Shake.

“We know getting everyone to agree on dinner isn’t always easy, especially when kids have their own favorites,” said Christine Specht, CEO of Cousins Subs. “That’s why we reimagined our Kid’s Meal to give kids more choices they’ll love while making mealtime a little easier for families.”

The Kid’s Meal refresh reflects Cousins Subs’ continued focus on evolving its menu to meet the needs of today’s guests while staying true to the quality and experience families have come to expect from the brand. As a family-owned Wisconsin company since 1972, Cousins Subs continues to look for ways to bring people together through great food.

The new Kid’s Meal is available now at all Cousins Subs locations.

In this story

This story was originally published in QSR Magazine on July 28, 2026. Burnaze summarizes and links to the original reporting.

Read the full story at QSR Magazine

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