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Best of Menu Tracker: 48 striking menu items in 2021Best of Menu Tracker: 48 striking menu items in 2021

A year of innovation at Arby’s, Bareburger, Black Tap, Carvel, Chipotle Mexican Grill, Clean Juice, Cracker Barrel Old Country Store, Del Taco, Din Tai Fung, Dunkin’, Dutch Bros, Fazoli’s, Firehouse Subs, First Watch, The Habit Burger Grill, IHOP, Jimmy John’s, Juice It Up!, Krispy Kreme, Lucille’s Smokehouse Bar B Que, McDonald’s, Moe’s Southwest Grill, Nathan’s Famous, Noodles & Company, Panera, PDQ, Popeyes Louisiana Kitchen, Potbelly Sandwich Shop, Shake Shack, Smokey Bones, Starbucks, Subway, Sweetgreen, Taco Bell, Tijuana Flats, Tim Hortons, Velvet Taco , Voodoo Doughnut, Wing it On!, Wingstop, Your Pie and Zalat Pizza

Bret Thorn, Senior Food Editor

December 22, 2021

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Best of Menu Tracker 2021

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Restaurant chains have faced supply and labor issues for much of 2021, but menu innovation continued apace at large and small concepts, including the launch of riced cauliflower and quesadillas at Chipotle Mexican Grill, burritos and bowls at IHOP, a fried chicken sandwich at Taco Bell and more non-dairy options from coffee chains including Dunkin’ and Starbucks.

McDonald’s relaunched the McRib as a national limited-time offer (in most years the chain launches the cult favorite regionally), joined by a premium rib sandwich at Arby’s that was marketed as a nose-tweak to the Golden Arches.

Arby’s also launched crinkle fries.

Bareburger introduced a plant-based seafood substitute.

With chicken wing prices skyrocketing, 7-unit chain Wing it On! introduced thighs as an LTO in February, followed by a national rollout of thighs by Wingstop.

Nathan’s Famous, in a twist in the fried-chicken-sandwich category, launched sandwiches made out of thighs, and Smokey Bones, which launched cinnamon-flavored “Dragon Wings” at the beginning of the year, launched whole three-joint wings as an option. The less-value-added product was presumably an attempt to give it more options as supply-chain issues continued.

Read on to see some of the other notable new items of 2021.

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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