Not that it ever left—but it sure seemed that way, what with Burger King having introduced more than 50 different menu items in a single year (remember Satisfries?). But it finally dawned on Restaurant Brands International Inc. that its fast-food burger chain was better off selling classic flame-broiled burgers and putting aside those snack wraps and salads.

Like its rival McDonald’s, Burger King has struggled with an identity crisis: Embrace fast-food efficiency or become fast-casual? Expand its healthy options and tout better ingredients or play-up its guilty-pleasure offerings? (Carl’s Jr. clearly had no qualms selling its Texas BBQ Thickburger.) And similar to McDonald’s experience, the abundance of new menu items turned into a nightmare for the kitchen with wait times getting ever longer.