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Menu Tracker: New items from McDonald’s, Burger King and Taco BellMenu Tracker: New items from McDonald’s, Burger King and Taco Bell

Plus innovation at Applebee’s Neighborhood Grill & Bar, Carl’s Jr., Charleys Philly Steaks, The Coffee Bean & Tea Leaf, Garbanzo Mediterranean Fresh and The Simple Greek, Halal Guys , Hardee’s, Jolene’s Wings & Beer, Lenny’s Grill & Subs, Luna Grill Mediterranean Kitchen, Main Squeeze Juice Co., Modern Market Eatery , Noodles & Company, Portillo’s, Rusty Taco, Saladworks, Scooter’s Coffee, Shake Shack, Snooze, Tim Hortons, Velvet Taco, Wing it On!, Wingstop and Ziggi’s Coffee

Bret Thorn, Senior Food Editor

May 20, 2022

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Given the frequent volatility of chicken wing prices, relying on that particular part of the bird is not an ideal business plan. That situation, and the fact that many customers, particularly Millennials and younger, prefer boneless chicken, whether that’s in the form of tenders, fingers or “boneless wings” made out of breast, seems to be pushing wing specialists to diversify.

Witness Wingstop, which introduced thighs last year and is now testing chicken sandwiches, or Wing it On!, which has rolled out dumplings, stuffed with chicken or vegetables and available in any of its rubs or sauces.

Jolene’s Wings & Beer, a virtual brand of Lazy Dog Restaurant & Bar, has both real and boneless wings, and now you can have them dressed in what it calls “Spacedust.”

Burger King, which tested breakfast melts in January, has rolled them out nationally as a limited-time offer, and McDonald’s is offering a limited-time McFlurry flavor at locations where its soft-serve machine works.

Taco Bell has brought back its Toasted Cheddar Chalupa nationally and it’s testing biscuits in Knoxville, Tenn., and Tim Horton’s is bringing back its Justin Bieber-inspired doughnut holes as well as a new cold brew unsurprisingly called Biebs Brew.

Noodles & Company is testing broth bowls.

Sister chains Carl’s Jr. and Hardee’s have new items inspired by the June 10 release of Jurassic World Dominion.

With the approach of summer, a bunch of chains are serving watermelon drinks, including Charleys Philly Steaks, The Coffee Bean & Tea Leaf, Main Squeeze Juice Co. and Ziggi’s Coffee.

The Ziggi’s drink is part of a whole new line called Fresherz, which bear a striking resemblance to the new Quenchers at Scooter’s Coffee.

Applebee’s has new cocktails, Halal Guys has a new seasoning for its beef, Lenny’s Grill & Subs has a Cubano and Luna Grill Mediterranean Kitchen is expanding its line of wraps.

Sister chains Garbanzo Mediterranean Fresh and The Simple Greek are working with a spiced feta dip and another of their sister chains, Saladworks, has a berry salad.

Modern Market Eatery and Snooze have launched new lineups for summer.

Portillo’s has plant-based hot dogs now, and Shake Shack is testing a vegan shake, because why use dairy when you can use sunflower oil and pea protein?

Rusty Taco is putting fried chicken in a tortilla, and Velvet Taco is putting peanut butter & jelly on beef.

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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