Sponsored By
Menu Tracker

Menu Tracker

Menu Tracker: New items from Arby’s, TGI Fridays and StarbucksMenu Tracker: New items from Arby’s, TGI Fridays and Starbucks

Plus innovation from Applebee’s Neighborhood Grill & Bar, Baskin-Robbins, Carl’s Jr. and Hardee’s, Cracker Barrel Old Country Store, Dairy Queen, Del Taco, Dog Haus, Farmer Boys, Firehouse Subs, Jolene’s Wings & Beer, Kung Fu Tea, Ledo Pizza, Main Event, Panda Express, Philz Coffee, Pizza Inn, Round Table Pizza, Sonic Drive-In, Torchy’s Tacos, TXB/Kwik Chek, Velvet Taco, Voodoo Doughnut, Whataburger and Your Pie

Bret Thorn, Senior Food Editor

April 1, 2021

27 Slides
menu tracker april 1

Already have an account?

As more people are getting vaccinated against the novel coronavirus and dining room restrictions are lifted, there’s a feeling of hope in some circles, and anticipation of a robust and celebratory summer.

That’s the vibe that TGI Fridays is giving off with its Under the Big Top menu, featuring  outrageous items like the Flaming Donut Chicken Sandwich and a skewer that has three sliders and six boneless wings all on the same stick.

Less grand, but still celebratory are the new triple burgers and double chicken sandwich that sister chains Carl’s Jr. and Hardee’s have rolled out to celebrate the United States release of the Warner Bros. Pictures film Godzilla vs. Kong.

Torchy’s Tacos is bringing back its Scallywag, made with coconut shrimp and peach habanero jam, among other things, as its Taco of the Month, and that’s just one of the new spicy items out there. Jolene’s Wings & Beer, the virtual brand of Lazy Dog Restaurant & Bar, has introduced its spiciest wings yet and Texas-based convenience store chain TXB/Kwik Chek is testing Scorpion Bites.

Farmer Boys is bringing back its spicy chicken sandwich, as well as its unspicy one, as permanent additions to their menu and Whataburger has fried chicken strips in Buffalo sauce in a salad as well as on a bun.

Dairy Queen is offering chicken strips with mini-biscuits and country gravy, which kind of sounds like something you’d find at Cracker Barrel Old Country Store, but that chain has rolled out a Prime Rib dinner for Easter, a holiday that Voodoo Doughnut is celebrating with a Peep-shaped pastry stuffed with creamy marshmallow filling.

There’s a lot going on in beverages this week. Starbucks has introduced a new Odyssey Blend, meant to highlight the traceability of its coffee, Applebee’s Neighborhood Grill & Bar has two $5 cocktails, Baskin-Robbins has a spiced mango slush, Del Taco has lemonade with bursting balls flavored with peach or blueberry, both Sonic Drive-in and TGI Fridays are selling Red Bull slushes, and Kung Fu Tea has three slushes named for characters in the Funimation anime series Fruits Basket. Main Event, meanwhile, has a new line of Shirley Temples designed with the help of Instagram star Leo Kelly.

Unfamiliar with Fruits Basket or Leo Kelly? Then you’re not in the target market for those promotions, and that’s okay.

Arby’s has new crinkle-cut fries, but it’s still keeping its curly ones. Dog Haus has a new Korean-inspired hot dog, Firehouse Subs has a new pepperoni pizza sandwich, and Panda Express has new stir-fried beef and shrimp.

Philz Coffee has a new vegan sandwich, with meatless sausage, eggless egg and dairy-free cheese.

There are new pizzas from Ledo Pizza, Round Table Pizza and Your Pie, and Pizza Inn has a new garlicky crust.

And finally, Velvet Taco’s Weekly Taco Feature is made with fried goat cheese.

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

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.