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Menu Tracker: New items from McDonald’s, Wendy’s, and StarbucksMenu Tracker: New items from McDonald’s, Wendy’s, and Starbucks

Plus innovation at Chili’s Grill & Bar, Culver’s, Dickey’s Barbecue Pit, Flying Biscuit Café, The French Workshop, Friendly’s , Gott’s Roadside, Hot Dog on a Stick, Jason’s Deli, John’s Incredible Pizza Company, Lou Malnati’s , McAlister’s Deli, Mellow Mushroom, Paris Baguette, Pieology, Pop’s Beef, Potbelly, Pretzelmaker, Quaker Steak & Lube, Randy’s Donuts, Rock N’ Roll Sushi, Scooter’s Coffee, Tim Hortons, Velvet Taco, Whataburger, and Yogurtland

Bret Thorn, Senior Food Editor

October 4, 2024

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The biggest food news is that McDonald’s is launching a Chicken Big Mac. But a lot more is going on, too.

You’d think Starbucks would have its hands full with all the pumpkin spice, apple, pecan, and other specialty drinks it offers at this time a year, plus a new CEO to integrate, declining sales to cope with, unions to negotiate with, and so on, but it also decided to try yet another new thing by taking one blend of coffee beans and roasting it in two different ways. 

Speaking of the season, and pumpkin spice, you might think that the Pumpkin Spice Pizza at John’s Incredible Pizza Company would be the first such pizza, but you would be wrong. Villa Pizza did it in 2017.

There are also new or returning pumpkin spice items from Flying Biscuit Café, The French Workshop (a four-unit chain based out of New York. City), Gott’s Roadside, and Jason’s Deli.

It’s October, so of course there are a bunch of Halloween-themed items. Pretty much every pizza chain will be offering a pizza shaped like a pumpkin, and often decorated like a Jack-o’-lantern, just like they sell heart-shaped ones in the runup to Valentine’s Day. Just assume that they’re doing that again this year so we don’t have to report on them all. 

But there are other Halloween themed items available, too, starting this week at Chili’s, Friendly’s, McAlister’s Deli, Mellow Mushroom, Paris Baguette, Randy’s Donuts, and Tim Hortons.

It’s unclear how Velvet Taco thinks the trending Yemini-Israeli condiment skhug is pronounced. 

For the record, the “kh” is pronounced with that guttural throat-clearing sound that is difficult for many native English speakers but is quite common elsewhere. And the “u” is long, as in “rule” or “school.” (If that “kh” sound is hard for you, just go with skoog; it’s close enough). NRN’s style is to spell it “skhug,” but the industry as a whole hasn’t settled on a spelling, let alone a pronunciation 

Nonetheless, how Velvet Taco expects us to pronounce its Weekly Taco Feature, Zhugs & Kisses, is a mystery.

It does come with a cocktail, however.

Dickey’s Barbecue Pit just rolled out a bunch of new items, and Bob Evans has new family meals, among other things.

Quaker Steak & Lube has two new sauces and a rub that guests are invited to vote for, because it’s election season.

There are new hot-and-sweet items from Culver’s, Lou Malnati’s, Pieology, Rock N’ Roll Sushi, and Whataburger.

Pop’s Beef has an Oktoberfest-themed sausage, Potbelly sells Tractor beverages now, Pretzelmaker sells pretzel bites by the bucket, and Hot Dog on a Stick has lychee lemonade.

Yogurtland has seasonal flavors, and Scooter’s Coffee is raising money for breast cancer research.

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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