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Menu Tracker: New items from McDonald’s, Subway, and PopeyesMenu Tracker: New items from McDonald’s, Subway, and Popeyes

Plus innovation at Baskin-Robbins, Capriotti’s Sandwich Shop, Condado Tacos, Dig, Dunkin’, El Pollo Loco, Farmer Boys, Gott’s Roadside, Great American Cookies and Marble Slab Creamery, Gregorys Coffee, Hardee’s, Huddle House, Jack in the Box, Kolache Factory, Krispy Kreme, La Madeleine, Mahana Fresh, McAlister’s Deli, Mountain Mike’s Pizza, Norms, Paris Baguette, Qdoba, Randy’s Donuts, Scooter’s Coffee, Shake Shack, Shipley Do-Nuts, Smoothie King, Union Square Donuts, Velvet Taco, and Whataburger

Bret Thorn, Senior Food Editor

January 31, 2025

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Back before the pandemic, there was a little trendlet I called “extreme LTOs.” Chains such as Arby’s and Shake Shack would offer special, high-concept items in just a few locations for as little as one day — items like venison sandwiches or collabs with big-name chefs.

It seems that they’re back: Popeyes is offering some special tequila-flavored items in celebration of the Super Bowl — available for just one day at five locations, and for 10 days at its flagship restaurant in New Orleans.

Smoothie King, like Popeyes, originated in New Orleans, which is hosting the Super Bowl this year, and it has a Super Fruit Bowl intended to tie in with the game.

Super Bowl Sunday is the day of the year when the most chicken wings are eaten, hence new boneless wings from Jack in the Box.

McDonald’s is continuing its collaborations with professional athletes, this time with WNBA star Angel Reese, for which they’re introducing a smokey new barbecue sauce.

February’s upon us, and that means Valentine’s Day, which at pizza chains means heart-shaped pies, which most of them trot out at this time of year. They don’t get their own Menu Tracker slides because there are so many hours in the day, but they have become an annual tradition, which Mountain Mike’s Pizza is augmenting this year with a heart-shaped cherry pie.

Related:Menu Tracker: New items from Blaze Pizza, Rita’s Italian Ice, and Corner Bakery Cafe

Krispy Kreme also has heart-shaped doughnuts this year. There also are thematic specials at Baskin-Robbins, Dunkin’, Hardee’s, Kolache Factory (sort of), La Madeleine, Paris Baguette, and Scooter’s Coffee.

Lent is still more than a month away, but for some reason, seafood specials are already trickling in.

Mahana Fresh, a bowl-and-wrap chain based in Sarasota, Fla., is doing monthly shrimp specials, and Qdoba is reprising its annual Citrus Lime Shrimp.

Velvet Taco’s Weekly Taco Feature is inspired by shrimp scamp, incidentally.

Also McAlister’s Deli has launched some Mardi Gras-themed items, which might seem early, but Mardi Gras season actually starts on Jan. 6 with Three Kings Day.

Along similar lines, Shipley Do-Nuts has a new item called “Yays,” short for beignets, resembling the beloved New Orleans treats.

Randy’s Donuts has a special item that’s raising money to help Los Angeles fire victims, and Union Square Donuts, out of Boston, has a new pastry inspired by the viral trend of Dubai chocolate.

Whataburger has some new Mexican-inspired items. It’s unclear why, exactly, but since it’s based in San Antonio it doesn’t really need to have a reason.

Dig has steak, El Pollo Loco has a new sauce, and Condado Tacos has burritos now.

Related:Menu Tracker: New items from Jack in the Box, Popeyes, and Sonic Drive-In

Farmer Boys has a new flavored coffee Capriotti’s has club sandwiches, Shake Shack has seasonal shakes, and Subway has a new footlong cookie.

Gregorys Coffee has new energy drinks with no added sugar

Norms has new items with carnitas, Huddle House has new biscuit builds, Great American Cookies and Marble Slab Creamery have new items inspired by turtles (the candy, not the reptiles), and Gott’s Roadside has chicken parm.

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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