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Menu Tracker: New items from McDonald’s, Subway, Carl’s Jr. and Hardee’sMenu Tracker: New items from McDonald’s, Subway, Carl’s Jr. and Hardee’s

Plus innovation at Bad Daddy’s Burger Bar, Cinnaholic, Cousins Subs, Dave & Buster’s, Eggs Up Grill, Everytable, The Habit Burger Grill, Hard Rock Cafe, Hopdoddy, J. Gilbert’s Restaurant, Little Caesars, Pei Wei, Schlotzsky’s, Smokey Bones, Tous Les Jours, Tropical Smoothie Cafe, Velvet Taco, Voodoo Doughnut and Ziggi’s Coffee

Bret Thorn, Senior Food Editor

February 10, 2022

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Industry folk sometimes call Valentine’s Day (along with New Year’s Eve and Mother’s Day) “amateur night,” because people unaccustomed to going out regularly feel obligated to do so for these special occasions.

This year Valentine’s Day is on a Monday, meaning operators have a whole long weekend to experience customers’ inappropriate behavior or the need to gently remind them how to act in public. This will no-doubt be amplified by nearly two-years of pandemic-induced ill manners.

Restaurateurs, being professionals, appear to be up to the challenge and chains are rolling out the sparkly, chocolate-enrobed carpet to celebrate the occasion.

Cinnaholic has a special line of chocolate-covered strawberries and related items, Eggs Up Grill has a chocolate-berry Mimosa, Hard Rock Cafe has lobster specials (the seafood that Valentine’s Day and Mother’s Day have in common), Hardee’s is shaping its biscuits like hears for the weekend, J. Gilbert’s Restaurant has three-course meals for two, Tous Les Jours has a whole array of chocolate-and-pink pastries, Tropical Smoothie Cafe has a chocolate-strawberry smoothie, Voodoo Doughnut has brought back its Conversation Hearts, Ziggi’s Coffee has Red Hot Lattes and Little Caesars, in certain markets in the Southeast, is selling bouquets of Crazy Bread.

Smokey Bones has new candied-theme cocktails that could be construed as Valentine’s-Day adjacent, but they’re available through May 23.

Of course, it’s also Super Bowl weekend and Subway has seen fit to use the occasion to launch The Vault, a line of athlete-themed and curated sandwiches available only via the chain’s web site or app.

The Habit Burger Grill is now offering garlic-roasted Brussels sprouts, which might be tasty and nutritious but probably not great for date night.

McDonald’s and Cousins Subs are pushing forward to St. Patrick’s Day with returning mint shakes at both chains (and a Reuben at the sub chain).

Speaking of reprises, Bad Daddy’s Burger Bar has brought back its fried mozzarella burger.

Hopdoddy has a couple of extremely limited-time offers — a bucket of chicken tenders and fries just available through Sunday as well as fries topped with crushed Oreo cookie pieces that will be around through Feb. 20.

Sister chain’s Carl’s Jr. and Hardee’s are testing a new beef chili, Pei Wei has a new bourbon chicken, the latest item it has developed in collaboration with celebrity chef Jet Tila, and Schlotzsky’s has a new line of folded sandwiches that it’s calling calzones, with a big promotional push from former NSYNC band member Joey Fatone.

Dave & Buster’s has new street tacos, Everytable has some new seasonal items and Velvet Taco’s Weekly Taco Feature is a surf & turf.

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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