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Menu Tracker: New items from McDonalds, Starbucks, and KFCMenu Tracker: New items from McDonalds, Starbucks, and KFC

Plus innovation at Auntie Anne’s, Bellagreen, Better Buzz, Blimpie, Bob Evans, Bruster’s, Corner Bakery Café, Cousins Subs, Dave’s Hot Chicken, Dutch Bros, East Coast Wings and Grill, Fazoli’s, Flying Biscuit Cafe, Friendly’s, Gong Cha, Häagen-Dazs, Hungry Howie’s, IHOP, Ike’s Love & Sandwiches, Jollibee, Kung Fu Tea, , Moe’s Southwest Grill, Nothing Bundt Cakes, Oakberry, Pieology, Randy’s Donuts, Rock & Brews, Sweet Paris, Taziki’s Mediterranean Café, True Food Kitchen, Twin Peaks, Velvet Taco, and Vitality Bowls

Bret Thorn, Senior Food Editor

February 7, 2025

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St. Patrick’s Day isn’t for another month and a half, but some chains are already rolling out thematic menu items for the holiday, most notably McDonald’s, which has brought back its classic Shamrock Shake and relatively new Oreo Shamrock McFlurry. Cousins Subs also has a mint shake, as well as a Reuben sub, which has corned beef and is, therefore, a little bit Irish (or really Irish-American, but that’s a story for another time).

Lent doesn’t start for nearly a month, but there are already seasonal seafood specials from Blimpie, Friendly’s, Taziki’s, and Bellagreen.

Dave’s Hot Chicken has reprised its cauliflower bites, which may or may not be related to Lent and the prohibition of Catholics from eating meat (including chicken) on Fridays.

Valentine’s Day, on the other hand, is right around the corner, and Randy’s Donuts has heart-shaped doughnuts.

As a reminder, pretty much all pizza chains have heart-shaped pizzas for the season, which means they’re basically not newsworthy. However what is interesting is the number of chocolate-and-strawberry combinations — more than in recent years. Items combining the two are being offered at Starbucks, Dutch Bros, Flying Biscuit Café, IHOP, Nothing Bundt Cakes, and Vitality Bowls.

Bruster’s Real Ice Cream, however, is combining chocolate and raspberry, and so is East Coast Wings and Grill in the first of four skillet cookies it promises to roll out this year.

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

Gong Cha and Kung Fu Tea have strawberry items, but not with chocolate, and Ike’s Love & Sandwiches has pink bread.

KFC has hopped on the hot honey bandwagon, Jollibee has chicken tenders now, and there’s new spicy ranch dressing at Pieology and regular ranch at Auntie Anne’s.

Ranch has been the trendiest dressing so far this year.

Häagen-Dazs, likely to capitalize on the cold coffee trend, has come out with a line of coffee shakes.

Hungry Howie’s has a new, rather ordinary-sounding pizza on its secret menu.

Corner Bakery Café has a new item called Teddy Milk.

Better Buzz Coffee Roasters, a little chain out of San Diego, has a number of dynamic winter specials, Bob Evans has a new cold brew coffee, among other limited-time offers, and Twin Peaks has a whole lineup of new cocktails.

True Food Kitchen has a new kale Caesar salad that’s part of a celebrity collab, Rock & Brews has a celebrity collab cocktail, and Oakberry has teamed up with POM Wonderful for a new smoothie.

Sweet Paris has beef stroganoff for some reason, and Fazoli’s has new lasagna rolls

Moe’s Southwest Grill has brought back birria, which is also the inspiration for Velvet Taco’s Weekly Taco Feature.

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

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 of Nation’s Restaurant News and Restaurant Hospitality.

Hi is responsible for spotting and reporting on F&B trends across the country for both publications. 

He is the co-host of a podcast, Menu Talk with Pat and Bret, 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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