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Beverage Tracker: New drinks from Dunkin’, Starbucks and Caribou CoffeeBeverage Tracker: New drinks from Dunkin’, Starbucks and Caribou Coffee

Plus alcoholic and non-alcoholic offerings from Bad Ass Coffee of Hawaii, Bennigan’s, Bluestone Lane, Buffalo Wild Wings, Caribou Coffee, Clean Juice, The Coffee Bean & Tea Leaf, Carrabba’s Italian Grill, Cousins Subs, Dunkin’, Dutch Bros Coffee, Eureka!, First Watch, Frisch’s Big Boy, IHOP, Jamba, Moe’s Southwest Grill, Mooyah, Panera, Portillo’s Scooter’s Coffee, Shake Shack, Smoothie King, Starbucks, Tacodeli and Tim Hortons

Bret Thorn, Senior Food Editor

September 9, 2021

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Restaurant chains started offering pumpkin-spice offerings early this year, and in this gallery we look at options from the usual suspects, including Starbucks (although the big news from them is the new Apple Crisp Macchiato), Dunkin’, Caribou Coffee, The Coffee Bean & Tea Leaf and Tim Hortons, but also Dutch Bros, Bad Ass Coffee, Bennigan’s, Clean Juice, Frisch’s Big Boy, Jamba, Scooter’s Coffee and Smoothie King.

But other innovation is afoot too. Lots of those chains are offering oat milk now, as is Bluestone Lane.

Buffalo Wild Wings has a new football-themed cocktail, Eureka! and Tacodeli have several new cocktails, and there are new shakes at Cousins Subs, Mooyah, Portillo’s and Shake Shack.

IHOP is testing beer and wine, and Carrabba’s is giving its guest the chance to compare Italian and Californian wines.

Panera has a new cinnamon crunch latte, First Watch has carrot juice and Moe’s Southwest Grill is testing Icee drinks.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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