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Menu Tracker: California Pizza Kitchen, Dunkin’, Taco Bell, Wendy’s and Noodles & Company test new itemsMenu Tracker: California Pizza Kitchen, Dunkin’, Taco Bell, Wendy’s and Noodles & Company test new items

Plus innovation at Bartaco, Carl’s Jr. and Hardee’s, Golden Chick, The Habit Burger Grill, Papa Murphy’s, Popeyes Louisiana Kitchen, Qdoba Mexican Eats, Roy Rogers Restaurants, Smashburger, Velvet Taco, Voodoo Doughnut and Wow Wow Hawaiian Lemonade

Bret Thorn, Senior Food Editor

June 25, 2021

17 Slides
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It used to be that chain restaurants would test new menu items quietly, getting feedback from their customers without the prying eyes of their competition or the media.

That’s still often the case, but increasingly chains, realizing that social media makes it hard for them to keep secrets anyway, go ahead and publlicize what they’re trying out in limited markets.

This week alone, California Pizza Kitchen is testing a new chickpea crust in Los Angeles and Florida, Taco Bell is briefly testing a new plant-based chicken substitute at one location in Irvine, Calif., Wendy’s is testing a black bean burger in three markets, Noodles & Company is testing salads in select location in four states and Dunkin’ is carrying out two tests — of cold brew with coconut milk in some markets and of kombucha in others — while also rolling out drinks with a new smoked vanilla syrup.

Meanwhile, Bartaco has brought back its lobster taco for the summer while rolling out a new cocktail, sister chains Carl’s Jr. and Hardee’s are highlighting bacon and ranch, Golden Chick is selling chicken thighs starting next month and Papa Murphy’s is putting Fritos Corn Chips on pizza.

The Habit Burger Grill has a new salad for the summer.

In beverage news, Popeyes Louisiana Kitchen has a new lemonade platform, Wow Wow Hawaiian Lemonade is combining watermelon and coconut water, Roy Rogers has a new cold brew coffee with vanilla and Smashburger has a line of summertime shakes.

Qdoba Mexican Eats has four new condiments for guests to put on their entrées, Voodoo Doughnut has a ginger peach canolo and Velvet Taco’s Weekly Taco Feature has jerk sauce mixed with chimichurri.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiar

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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