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Menu Tracker: New items from Taco Bell, El Pollo LocoMenu Tracker: New items from Taco Bell, El Pollo Loco

New menu items include tacos, popcorn, entrees and frozen yogurt.

Bret Thorn, Senior Food Editor

August 14, 2013

4 Min Read
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will offer its third Doritos Locos Taco flavor, Fiery, beginning Aug. 22. The taco is made with a red, spicy, lime-flavored shell. It is priced at $1.39 for a regular and $1.69 for a Supreme, the same suggested price as the existing flavors, Nacho Cheese and Cool Ranch.

The Yum! Brands Inc. subsidiary is also testing new breakfast items in about 100 units in three markets: Fresno, Calif.; Omaha, Neb.; and Chattanooga, Tenn.

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The highlight of the new breakfast line is the Waffle Taco, a taco-shaped waffle that is crispy on the outside and fluffy on the inside, stuffed with scrambled eggs and a sausage patty. It is served with a packet of syrup and priced at a recommended $1.79.

The chain is also testing oatmeal with berries, a fruit-topped yogurt-and-granola parfait, and MTN Dew Kickstart, a fountain drink that blends the soda with orange juice and is the latest in the chain’s line of proprietary co-branded Mountain Dew drinks. Taco Bell currently serves breakfast in about 850 of its 5,695 domestic locations.

has introduced three new pasta dishes and a dessert.

The Primo Pizza Baked Sacchetti, Lasagna and Spaghetti are part of the the Italian quick-service chain’s popular Pizza Baked Pasta line, which it has brought back as a limited-time offer.

All three of the items are topped with creamy marinara sauce, caramelized sliced Italian sausage, bacon pieces, roasted mushrooms, pepperoni and four cheeses: mozzarella, provolone, Asiago and fontina. Prices start at $3.99.

The 220-unit chain has also introduced Italian Donuts, six miniature cake doughnuts coated in sugar and served with wildberry dipping sauce, priced at $2.49.

All of the items are available through Sept. 29 at participation locations. Fazoli’s is a subsidiary of Sun Capital Partners.

Romano’s Macaroni Grill's Cremini Pork Shank

has debuted a new category of entrées called handcrafted braisers for its fall menu, which was introduced Tuesday. The three new items are seared and then slowly simmered. They are:

• Cremini Pork Shank, steeped in Marsala wine sauce with caramelized onions and served with cremini mushrooms and garlic rosemary potatoes, $23

• Chicken Cacciatore, a boneless half chicken braised in brown “hunter’s sauce” with mushrooms, served over pasta in tomato sauce, $18

• Classic Italian Bake, featuring meatballs, Italian sausage, tomato sauce, roasted tomatoes, ricotta cheese and rigatoni, $15.

Romano’s Macaroni Grills has 209 restaurants worldwide.

El Pollo Loco, Doc Popcorn and 16 Handles

(Continued from page 1)

Doc Popcorn's Poppin’ Pizza popcorn

is offering three Signature Summer Burritos featuring its signature citrus-marinated grilled chicken for an unspecified limited time at all of its locations. The burritos start at $5.49.

The Chicken Bacon Avocado Burrito has bacon, Monterey Jack cheese, avocado slices, pico de gallo and creamy cilantro dressing.

The Chicken Fajita Burrito is made with Monterey Jack cheese, black beans, avocado, and seared peppers and onions, topped with a poblano cream sauce.

The Chicken & Chorizo Burrito is made with Mexican rice, pinto beans simmered with Mexican spices, chorizo, Monterey Jack cheese, green cabbage, chopped onions, cilantro and poblano salsa.

Based in Costa Mesa, Calif., El Pollo Loco operates nearly 400 restaurants in Arizona, California, Nevada, Texas and Utah.

Doc Popcorn has introduced Poppin’ Pizza popcorn as a limited-time offer at participating locations in its approximately 80-unit system. The snack is made with popcorn, cheese and Italian spices, and is being marketed as a back-to-school treat. It is priced at $4.50 for a regular bag and is available through Sept. 30.

16 Handles' Low Fat PB&J and Fat Free Peach Sangria Sorbetto

Doc Popcorn is based in Boulder, Colo.

16 Handles is offering two new frozen-yogurt flavors at its 38 locations. Low Fat PB&J combines peanut butter and raspberry jam. Fat Free Peach Sangria Sorbetto combines peach and sangria flavors.

The New York-based frozen-treat chain has also begun testing a line of floats in its home market using Boylan brand cane sugar-based sodas and Tahitian vanilla yogurt. The 16-ounce floats are available in Root Beer, Orange Crème and Vanilla Crème flavors, and priced at $5.

16 Handles operates units in New York, New Jersey, Connecticut, Massachusetts, Maryland, and Florida.

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
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