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Menu Tracker: New items from McDonald’s, Sonic Drive-In, and Taco BellMenu Tracker: New items from McDonald’s, Sonic Drive-In, and Taco Bell

Plus innovation at Another Broken Egg Cafe, Applebee’s Neighborhood Grill & Bar, Baskin-Robbins, Black Rock Coffee Bar, Bojangles, Burgerville, Charleys Cheesesteaks, Chopt Creative Salad Co., Cinnaholic, Condado Tacos, Dave’s Hot Chicken, Fazoli’s, First Watch, Freddy’s Frozen Custard & Steakburgers, Gong Cha, Hat Creek Burger Company, I Heart Mac & Cheese, IHOP, Krispy Kreme, Newk’s Eatery, Nothing Bundt Cakes, Panera Bread, Peter Piper Pizza, PizzaForno, PJ’s Coffee, Red Lobster, Round Table Pizza, Shake Shack, Shipley Do-Nuts, Starbird, Sweetgreen, Tacodeli, Tim Hortons, Velvet Taco, Voodoo Doughnut, and Zaxby’s

Bret Thorn, Senior Food Editor

January 12, 2024

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Mardi Gras is one day in much of the world: Fat Tuesday, February 13 this year, is the day before Lent when many Christians are supposed get all of their excess out of their system to start 40 days of abstinence. 

But New Orleans has a lot of excess, so they actually start Mardi Gras season on January 6, also known as Epiphany, the Twelfth Day of Christmas (from the song), and Three Kings Day, or simply King’s Day in the Big Easy, where festivities include the consumption of King Cake. This year that has inspired a number of King Cake-themed drinks from chains based in the South.: Smalls Sliders and Smoothie King did that last week, and this week PJ’s Coffee is doing it.

In bigger chain news, McDonald’s is bringing back the Double Big Mac that it first introduced right before the pandemic started in March of 2020, IHOP is adding non-pancake options to its Rooty Tooty Fresh ’N Fruity breakfast, Taco Bell has a new flatbread option, Sonic Drive-In is putting peanut butter on its burgers, Panera Bread has new sourdough sandwiches, and Red Lobster has yet another shrimp option.

I Heart Mac & Cheese has flatbread now, too.

Also, Applebee’s is adding its first mezcal cocktails, using the product of “Breaking Bad” duo Bryan Cranston and Aaron Paul, and mixing it with the tequila of Dwayne “The Rock” Johnson.

Zaxby’s is bringing back its Asian salad, Shake Shack is working with Korean flavors again, Fazoli’s has stuffed shells, and Bojangles serves rice bowls now.

Both Tim Hortons and Newk’s Eatery are bringing back old items to celebrate milestone anniversaries, Krispy Kreme is teaming with Biscoff again, and Dave’s Hot Chicken has introduced fried cauliflower.

Another Broken Egg Café has launched non-alcoholic cocktails, Chopt has non-alcoholic beer, and Black Rock Coffee Bar has frozen energy drinks.

Burgerville has added doughnut holes as a permanent addition, First Watch has them as a limited-time offer, Peter Piper Pizza sells desserts from Buddy “Cake Boss” Valastro, and Shipley Do-Nuts has doughnuts with freeze-dried Skittles on top.

Vending machine concept PizzaForno has a new breakfast pizza.

Charleys Cheesesteaks has bourbon barbecue sauce, Starbird has bánh mì, Sweetgreen has a new salmon option, Tacodeli is braising ribs in horchata, and Gong Cha has strawberry jam and almond jelly.

Condado Tacos has some new fitness-oriented bowls, Round Table Pizza has a new New York-style crust, and Hat Creek Burger Company has a strawberry salad.

There are new sweet treats from Baskin-Robbins, Cinnaholic, Nothing Bundt Cakes, and Voodoo Doughnut, all of which specialize in such things, Freddy’s has new chicken clubs, and Velvet Taco’s Weekly Taco Feature has sweet potato.

 

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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