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Menu Tracker: New items from Burger King, Chipotle, and Jack in the BoxMenu Tracker: New items from Burger King, Chipotle, and Jack in the Box

Plus innovation at Biscuitville Fresh Southern, Bruster’s Real Ice Cream, Buffalo’s Café, California Tortilla, Cinnaholic, The Coffee Bean & Tea Leaf, Condado Tacos, Del Taco, Donatos, Dutch Bros, El Pollo Loco, Everytable, Freddy’s Frozen Custard and Steakburgers, Hurricane Grill & Wings, Juice it Up!, Little Caesars, Papa Murphy’s, Peet’s Coffee, PLNT Burger, Pokeworks, Popeyes Louisiana Kitchen, Protein Bar, Rubio’s, Scooter’s Coffee, Slutty Vegan, Smashburger, Smoothie King, Starbucks, Sweetgreen, Tender Greens, Vitality Bowls, Voodoo Doughnut, and Yogurtland

Bret Thorn, Senior Food Editor

January 6, 2023

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In the Star Trek episode “The Omega Glory,” Captain Kirk and his crew arrive on a planet where people live for more than 1,000 years. Another officer, the deranged Captain Tracey, assumes that there’s something in the environment that gives the inhabitants such long lives, but it turns out that it was years of nuclear war and related chaos that made the survivors naturally tough and long-living.

Here on Earth, there are five “blue zones” — the islands of Okinawa in Japan, Sardinia in Italy, and Icaria in Greece, plus Nicoya in Costa Rica and Loma Linda, Calif. — where an unusually high percentage of people live to be more than 100 years old. A Blue Zone Diet has been developed, supposedly based on what the people in those zones eat. It’s mostly plant-based, high in legumes, and low in processed foods. However, Okinawans eat a lot of pork, so the science all seems a bit sketchy.

At any rate, Tender Greens is kicking off the new year with a Longevity Bowl based on the Blue Zone Diet.

It’s a bit of a surprise that this first Menu Tracker of 2023 isn’t  totally dominated by new items related to resolutions to eat more healthfully. There are quite a few: Vitality Bowls’ Detox Bowl, Biscuitville’s Skinny Biscuit, a new line of Lifestyle Bowls from Chipotle, a grilled fish taco from Rubio’s, a (fried) tofu bowl at California Tortilla, and a salad at Sweetgreen that’s part of a cross-promotion with health and wellness coach Melissa Wood-Tepperberg, plus Tender Greens’ thing.

Related:Chipotle promotes wellness with new bowls, augmented reality experience

There are also new health-focused items from Everytable, Protein Bar, PLNT Burger, Juice it Up!, Pokeworks, and Smoothie King, but that’s their bread and butter, so to speak.

Jack in the Box has new energy drinks, which some people think are good for them, and Yogurtland has a new sorbet.

But there are also new chocolate items, and not the super-dark unsweetened kind, at Bruster’s Real Ice Cream, Cinnaholic, and Freddy’s Frozen Custard and Steakburgers.

If your resolution is to eat richer, more indulgent food, Burger King’s here to help with more fried chicken sandwiches, plus some sliders, one of which has half a pound of beef on it, and Papa Murphy’s has new, bigger pizzas.

Buffalo’s Café also has new fried chicken items, and Smashburger made its spicy fried chicken sandwich a permanent addition to the menu. Donatos and Little Caesars have more cheesy bread options, Del Taco has an orange shake, and Popeyes is bringing back a fried pie among other things.

Velvet Taco’s Weekly Taco Feature is based on a meatball sub.

Related:Sweetgreen gets a head start on the new year with ‘Green January’ alongside Melissa Wood Health

Voodoo Doughnut has new doughnuts and cannoli, but that’s its job. Ditto new drinks at The Coffee Bean & Tea Leaf, Dutch Bros, Peet’s Coffee, Scooter’s Coffee, and Starbucks.

There are also new items at Condado Tacos, El Pollo Loco, and Hurricane Grill & Wings.

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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