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Best of Menu Tracker: A week-by-week look at notable items launched in 2022Best of Menu Tracker: A week-by-week look at notable items launched in 2022

Including items from Arby’s, Bad Daddy’s Burger Bar, Buffalo Wild Wings, Burger King, Chipotle Mexican Grill, The Coffee Bean & Tea Leaf, Culver’s, Dolly Llama, First Watch, Freebirds World Burrito, Friendly’s, Gott’s Roadside, The Habit Burger Grill, Hardee’s, Hard Rock Cafe, Hopdoddy, IHOP, Jinya Ramen Bar, Krispy Kreme, Lazy Dog Restaurant & Bar, Lemonade, Little Caesars, McDonald’s, Mendocino Farms, Nathan’s Famous, North Italia, Panera Bread, Popeyes Louisiana Kitchen, Pret à Manger, Red Lobster, Rubio’s Coastal Grill, Schlotzsky’s , Smokey Bones, Sonic Drive-In, Sweetgreen, Taco Bell, Twin Peaks, Urban Plates, Wendy’s, Yogurtland, Zaxby’s, Del Taco, Pizza Hut, Velvet Taco, White Castle, and Wingstop

Bret Thorn, Senior Food Editor

December 21, 2022

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Best of Menu Tracker 2022

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From the perspective of restaurant operators, 2022 will likely be remembered as a year of inflation, unpredictable price spikes, and maddening supply-chain issues, but that didn’t keep chains from innovating, as witnessed by the unending supply of new items for the weekly Menu Tracker column.

From the perspective of restaurant operators, 2022 will likely be remembered as a year of inflation, unpredictable price spikes, and maddening supply-chain issues, but that didn’t keep chains from innovating, as witnessed by the unending supply of new items for the weekly Menu Tracker column.

There was a surge in plant-based substitutes for meat and dairy (so many that you can see them in a separate gallery), but apart from that there were more and more burgers and chicken sandwiches, salads with influences from all over the globe, celebrity tie-ins, cross-promotions with movie releases, upgrades of existing items, innovative side dishes, new breakfast and dessert items, limited-time offers featuring seasonal produce, large-scale menu revamps, invention of new virtual brands, and a whole lot of bowls.

Read on to see a few dozen of the hundreds of new items that were rolled out over the course of the year.

Contact Bret Thorn at [email protected] 

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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