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Menu Tracker: New items from Sonic, Papa Johns, and KFCMenu Tracker: New items from Sonic, Papa Johns, and KFC

Plus innovation at Abuelo’s Mexican Restaurant, BJ’s Restaurants, Black Angus Steakhouse, Blank Street Coffee, Bonanza and Ponderosa Steakhouses, Burgerville, Cinnaholic, Crumbl, Culver’s , Dairy Queen, Flying Biscuit Café, Fogo de Chão, Graze Craze, HTeaO, Jimmy John’s, Just Salad, Matchbox, Nando’s Peri Peri, Portillo’s, Pretzelmaker, Red Robin, Round Table Pizza, Smoothie King, StarbucksReserve, Tim Hortons, Velvet Taco, and Voodoo Doughnut

Bret Thorn, Senior Food Editor

March 29, 2024

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Food & beverage trends have gotten so weird that it has become really hard to tell whether a menu item launched on April Fools’ Day is real, or a joke.

Heck, Starbucks puts olive oil in its coffee, so is it really unreasonable to think that Ziggi’s Coffee is putting pickle juice in its coffee? After all, serving espresso with a slice of lemon peel is normal in parts of Europe, so a souring element is a normal addition.

But no. It turns out that Ziggi’s was joking.

Is BJ’s Restaurants joking about its Pizickle Pazookie, a chocolate chunk cookie topped with ice cream and pickle chips?

Maybe.

But we have come to accept items like the Bloody Mary on Black Angus Steakhouse’s new brunch menu as totally normal, even though it’s garnished with bacon, shrimp, a lemon wedge, and a pickle. On the face of it, that’s ridiculous, but it’s actually fairly understated compared to some of the Bloody Mary’s out there with garnishes such as grilled cheese sandwiches on top.

There’s a real solar eclipse coming up in much of the country on April 8, and Smoothie King and Sonic Drive-In are celebrating with special drinks.

And of course Sunday is Easter, so sister chains Bonanza and Ponderosa have a special Easter Feast buffet and Voodoo Doughnut has treats shaped like Peeps. Crumbl is offering carrot cake for the runup to Easter, possibly an allusion to the fact that the Easter Bunny, being a rabbit, probably enjoys carrots.

Related:Papa Johns introduces items with cup-and-crisp pepperoni

And April 3 is National Find a Rainbow Day, which Cinnaholic is celebrating with a special roll that’s available all month.

Unrelated probably, Nando’s Peri Peri has a rainbow bowl that’s now a permanent menu item.

Dairy Queen is jumping on ahead to summer with several new and returning Blizzards treats.

Papa Johns has cup-and-crisp pepperoni on several menu items, Jimmy John’s has a new sandwich based on the Caprese salad (plus salami), and Just Salad has a new item developed in collaboration with celebrity chef Marc Forgione.

KFC has several new sauces for its nuggets and Culver’s has thicker bacon.

Burgerville has seasonal strawberry shakes, HTeaO has strawberry tea, Portillo’s has new salads, and Tim Hortons is making its cookies, popular in Canada, available stateside.

There are new spring items at Abuelo’s Mexican Restaurant, Fogo de Chão, Blank Street Coffee, Matchbox, Red Robin, Flying Biscuit Café, Graze Craze, and Pretzelmaker.

Round Table Pizza has a new pie topped with a bunch of meat, StarbucksReserve is adding hot honey to its drinks, and Velvet Taco’s Weekly Taco Feature is inspired by Chinese potstickers.

Related:KFC sauces up its chicken nuggets

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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