Pizza restaurants think outside the pizza box.
Pizza Hut is adding a spicy new flavor to its wings. New Nashville Hot Wings feature a cayenne pepper sauce with a blend of tangy, savory and sweet flavors. The wings may be ordered in traditional or bone-out styles.
Papa John’s is adding a new appetizer: Jalapeño Popper Rolls. The baked rolls feature jalapeños and Philadelphia cream cheese wrapped in Papa John’s pizza dough. An order of eight rolls comes with ranch sauce for dipping.
Marco’s Pizza is offering a new crustless pizza option with the debut of Specialty Pizza Bowls.
The All Meat Pizza Bowl includes pepperoni, ham, Italian sauce and bacon baked with original sauce and three sauces then topped with Romesan seasoning — a Parmesan-based seasoning with Italian herbs and spices.
The Deluxe Pizza Bowl contains pepperoni, Italian sausage, mushrooms, green peppers and onions baked with original sauce and three cheeses topped with Romesan seasoning.
The Garden Pizza Bowl features mushrooms, black olives, onions and sliced tomatoes bake with original sauce, three cheeses and feta all topped with Romesan seasoning and garlic sauce.
Starbucks is serving a trio of new iced beverages for spring.
The Iced Golden Ginger Drink features ginger, pineapple and turmeric flavors shaken with coconut milk and ice.
The Iced Pineapple Matcha Drink is made with matcha green tea, pineapple and ginger shaken with coconut milk and ice.
The Nitro Cold Brew with Salted Honey Cold Foam includes Starbucks’ nitro cold-brew coffee topped with a salted honey cold foam and a strip of sweet and salty toasted honey.
New from Dunkin’, Snackin’ Bacon is smoked with natural cherrywood then treated with a blend of brown sugar and black pepper seasoning to create a caramelized effect. The bacon comes in 8 half-strip servings wrapped in a portable sleeve.
Reese’s products are the stars of two new treats from Sonic.
The Reese’s Overload Blast features Reese’s peanut butter cups and mini Reese’s Pieces candy blended with peanut butter and ice cream all finished with more Reese’s peanut butter cups and mini Reese’s Pieces.
The Reese’s Overload Waffle Cone is served in a chocolate waffle cone layered with peanut butter and ice cream all topped with a drizzle of peanut butter, Reese’s peanut butter cups and mini Reese’s Pieces candy.
Additionally, Sonic is serving the new SuperSonic Double Stack Cheeseburger, featuring cheese layered between two 100% beef patties topped with crinkle cut dill pickles, grilled onions, mayo and mustard on a toasted brioche bun.
Chipotle Mexican Grill is adding Queso Blanco to its restaurants nationwide, replacing the chain’s current queso offering. The Queso Blanco is made with aged Monterey jack cheese, white cheddar, chipotle peppers, poblano peppers, serrano peppers, garlic, tomatoes, yellow onion, salt and pepper.
Red Lobster is introducing the Salmon Power Bowl, featuring Atlantic salmon, Brussels sprouts, sweet potatoes, edamame, quinoa rice and spring mix all drizzled with lemon-olive oil vinaigrette.
Mango is the main event in Baskin-Robbin’s new flavor of the month: Triple Mango. A collision of mango ice cream swirled with mango sorbet, the frozen treat contains pieces of mango and a mango ribbon.
IHOP has combined two breakfast favorites to create Cereal Pancakes, featuring the chain’s buttermilk pancakes layered with cereals.
New Cinnamon Toast Crunch Pancakes include four buttermilk pancakes stacked with cinnamon spread, cream cheese icing and Cinnamon Toast Crunch cereal all finished with whipped topping and cinnamon sugar.
The Fruity Lucky Charms Pancakes dish features four buttermilk pancakes layered with cereal milk mousse, vanilla sauce and Fruity Lucky Charms cereal all topped with purple whipped icing.
The Crunch Berries Pancakes feature four buttermilk pancakes with cereal milk mousse, blue vanilla sparkle sauce, Cap’n Crunch’s Crunch Berries cereal and a crown of whipped topping.
Additionally, IHOP blended breakfast with dessert by offering two new Cereal Milkshakes.
The Crunch Berries Milkshake features vanilla ice cream blended with Cap’n Crunch’s Crunch Berries cereal drizzled with blue vanilla sparkle sauce and finished with whipped topping and cereal pieces.
The Cinnamon Toast Crunch Milkshake contains vanilla ice cream blended with Cinnamon Toast Crunch cereal topped with whipped topping, cereal pieces and cinnamon sugar.
White Castle is serving a new seafood slider. The Panko Breaded Fish Slider is made with wild-caught Alaska pollock coated with a crispy panko breading and topped with American cheese all served on a slider bun.
Cinnabon is pouring the new Churro Chillatta frozen beverage, featuring a blend of churros, caramel and cream topped with whipped cream, caramel drizzle and either a churro swirl or a churro stick.
Checkers and Rally’s is introducing Loaded Steak Subs in two varieties.
The Philly Cheesesteak with Bacon Sub features seasoned Philly steak, Swiss cheese, grilled onions, Montreal Au Jus mayo and bacon on a toasted hoagie roll.
The Fully Loaded Fries Sub includes seasoned Philly steak, seasoned french fries, ranch, bacon and cheese on a toasted hoagie roll.
El Pollo Loco, Inc. is serving new Mix & Match Street Tacos, a better-for-you lineup, including its first plant-based protein option and a keto taco.
The Chickenless Pollo Taco features non-GMO soy protein developed by El Pollo Loco’s culinary team and provided exclusively for the restaurant by a supply partner, the chain said. To create the meatless taco, the plant-based protein is slow simmered in a sauce of fire roasted peppers, onions and tomatoes and topped with queso fresco, lettuce and avocado then wrapped in a corn and flour tortilla.
The Keto Taco is certified keto and contains pieces of fire-grilled chicken, jack cheese, pico and avocado in a keto-friendly tortilla with creamy cilantro dressing.
The Chicken Avocado Taco features fire-grilled chicken, pico de gallo, avocado, lettuce, queso fresco and creamy cilantro dressing wrapped in a corn and flour tortilla.
The Street Corn Taco includes fire-grilled chicken, lettuce, queso fresco, corn and baja sauce folded in a corn and flour tortilla.
The Baja Shrimp Taco contains shrimp cooked in a chipotle and garlic marinade topped with shredded cabbage, pico de gallo and baja sauce all wrapped in a corn and flour tortilla.
The Spicy Shrimp Taco features shrimp cooked in a chipotle and garlic marinade, coleslaw, salsa rojo and queso fresco folded in a corn and flour tortilla.
The Chicken Taco Al Carbon is made with fire-grilled chicken, chopped onions and cilantro wrapped in a warm flour tortilla.
New from Yogurtland is the Mixed Berry Smoothie Bowl, a dairy-free, vegan addition to the menu. The bowl is made with a blend of blueberries, blackberries, raspberries and bananas and may be finished with a choice of toppings, including fruits and granolas. Consumers may also add new Chia Pudding, made with chia seeds and oat milk.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.