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Beverage Tracker: The latest drinks from Dunkin’, Sonic Drive-In and StarbucksBeverage Tracker: The latest drinks from Dunkin’, Sonic Drive-In and Starbucks

Plus innovation at Baskin-Robbins, BJ’s Restaurant and Brewhouse, Cracker Barrel Old Country Store, Farmer Boys, First Watch, Frisch’s Big Boy, Grimaldi’s Pizzeria, Hard Rock Cafe, IHOP, Jamba, Juice it Up!, Kung Fu Tea, Main Event, McDonald’s, Nekter Juice Bar, Peet’s Coffee, PJ’s Coffee, Quaker Steak & Lube, Red Robin Gourmet Burgers and Brews, Rib & Chop House, Rutter’s, Shake Shack, Smoothie King, Smokey Bones, Stan’s Donuts & Coffee, Starbucks Reserve, TGI Fridays, Tropical Smoothie Café and Velvet Taco

Bret Thorn, Senior Food Editor

May 6, 2021

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It has been a busy time for research & development in the highly profitable beverage world, with dozens of chains having rolled out limited-time offers over the past couple of months.

There are also a bunch of permanent additions to drink menus, like coconut milk at Dunkin’, oat milk at Starbucks, an horchata cold brew oat milk latte at Peet’s Coffee, a matcha smoothie at Nekter Juice Bar, smoothies with collagen meant to improve joints at Smoothie King, vanilla cold brew coffee at Farmer Boys, Shirley Temples at Main Event, a peanut butter whiskey cocktail for charity at Smokey Bones and two new tequila cocktails at Velvet Taco.

The Starbucks Reserve and Starbucks Reserve Roasteries — three of each of which exist in the United States — have an array of new drinks including espresso layered with fruit purée.

IHOP’s Bacon Obsession menu has a bacon milkshake and TGI Fridays’ Under the Big Top menu has several festive cocktails.

BJ’s Restaurant and Brewhouse is celebrating the summer with flights of mini-Margaritas, and Hard Rock Cafe is celebrating Mother’s Day with a Momosa bar.

There are drinks with strawberries at Frisch’s Big Boy, Kung Fu Tea, Sonic Drive-In and Shake Shack, and a mangonada at Baskin-Robbins.

Cracker Barrel Old Country Store has a fruity tea, First Watch has a fruity drink with turmeric, Jamba has a lemonade with spirulina and Juice it Up! has açaí smoothies.

Related:Flavor of the Week: Hard seltzer — the flavored malt beverage that has captured the market

Grimaldi’s Pizzeria has new cocktails, as do Quaker Steak & Lube and Rib & Chop House.

McDonald’s has a new McFlurry; Red Robin Gourmet Burgers and Brews, Rutter’s and Stan’s Coffee & Donuts have new shakes, PJ’s Coffee is bringing back its Wedding Cake coffee drinks, and Tropical Smoothie Café has a special smoothie for Atlanta Braves fans.

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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