Summer celebrations and flavors inspire restaurant innovation.
Dunkin’ is debuting a new donut and a new beverage platform for summer.
The new Berry Powdered Donut features Dunkin’s cake ring tossed in a new berry powder. The chain also is offering Berry Powdered Munchkins donut hole treats.
Dunkin’ Lemonade Refreshers combine lemonade, flavored fruit concentrate and B vitamins and come in three flavors: strawberry, peach and blueberry.
Krispy Kreme Doughnuts, Inc. is inviting consumers to travel to the tropics with their taste buds with its new Island Time Collection of tropical flavored donuts.
The Pina Colada Doughnut is an original glazed donut filled with pina colada-flavored Kreme, dipped in a pina colada-flavored icing, sprinkled with toasted coconut shreds and topped with a candied cherry.
The Island Time Doughnut is an original glazed donut filled with classic Kreme, dipped in light blue icing and graham crumbs to resemble an island, and topped with a palm tree.
The Key Lime Pie Doughnut is filled with Key lime Kreme, dipped in lime green icing and topped with graham crumbs and a Kreme dollop.
O’Charley’s is offering its new All Fired Up menu, featuring summer barbecue-themed dishes.
The Tumbleweed Burger is topped with barbecue sauce, coleslaw, pepper jack cheese and fried onion tanglers served on a toasted bun.
The Smokey Mountain BBQ Chicken features grilled chicken breast topped with Carolina Gold barbecue sauce, ham, bacon, shredded cheese, green onions and diced tomatoes.
The Smokehouse Combo Appetizer includes grilled smoked sausage, spicy jack cheese wedges and crispy pickle chips served with relish, ranch dressing and Comeback Sauce.
The Philly Cheese Sausage Sandwich, served on a baguette, includes grilled smoked sausage, sauteed peppers and onions, pepper jack cheese and horseradish sauce.
The Campfire Potatoes are roasted potatoes topped with garlic butter, cheese, bacon and green onions wrapped in foil and served with sour cream.
The Bone-in Cowboy Ribeye is loaded with 12-pepper seasoning and topped with fried onion tanglers and served with bacon and cheese smashed potatoes.
Dickey’s Barbecue Pit is introducing the Sweet King’s Hawaiian Pulled Pork Sandwich with Dr Pepper Barbecue Sauce. The sandwich is made with hickory-smoked pulled pork topped with Dr Pepper-infused barbecue sauce served on a sweet King’s Hawaiian bun.
Dickey’s also is adding a new seasonal side, Texas Sweet Corn, made with kernels of sweet corn with a dash of Dickey’s rib rub seasoning.
Pinkberry is adding a new frozen yogurt flavor and new Cold Brew Fruit Teas to its menu for summer.
The Island Mango Frozen Yogurt features mango, banana and pineapple flavors, and the chain suggests ordering it with sliced mango, kiwi and granola pieces.
The Strawberry Hibiscus Cold Brew Fruit Tea features cold-brew hibiscus tea with strawberry bursting boba, strawberries and blueberries.
The Mango Passionfruit Cold Brew Fruit Tea features cold-brew black tea with mango bursting boba, strawberries and mango.
Sonic is serving the new Popcorn Chicken Po’Boy, inspired by Louisiana cuisine. The sandwich includes crispy, white meat jumbo popcorn chicken, shredded lettuce, sliced tomatoes, diced onions, mayo and creamy blackened mayo layered in a warm, hinge-sliced hoagie roll. The Southern-style mayo has notes of thyme, oregano, red pepper and paprika, Sonic said.
Burger King is joining the chicken sandwich wars with the introduction of the Ch’King, a sandwich featuring a hand-breaded chicken filet, pickles and a savory signature sauce served on a toasted potato bun. The Spicy Ch’King adds a spicy glaze, and the Deluxe Ch’King adds lettuce and a tomato slice but removes the pickles.
Papa John’s is serving the new Parmesan Crusted Papadia, featuring Parmesan cheese baked onto its original pizza dough and filled with ingredients. The new option is available with a range of Papadia recipes, including Philly cheesesteak, barbecue chicken bacon, grilled buffalo chicken, meatball pepperoni, Italian and double cheeseburger.
Noodles & Company is launching three new tortelloni dishes, marking the first stuffed pasta option to be featured on the chain’s menu. Tortelloni is a stuffed pasta with a shape similar to tortellini but larger.
The 3-Cheese Tortelloni Rosa features tortelloni filled with ricotta, mozzarella, Parmesan, onions and garlic in a spicy tomato cream sauce with mushrooms, Roma tomato, spinach and Parmesan.
The 3-Cheese Tortelloni Pesto includes tortelloni filled with ricotta, mozzarella, Parmesan, onions and garlic in basil pesto cream sauce with garlic, mushrooms, tomato and Parmesan.
The Roasted Garlic Cream Tortelloni contains cheese-filled tortelloni in roasted garlic and onion cream sauce with zucchini, mushrooms and spinach, finished with MontAmoré cheese and parsley.
On the Border has revamped its menu, including a refreshed classic bowl offering. The new Bolder Border Bowl is made with cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with a choice of protein: mesquite-grilled chicken, portobello, shrimp or steak, brushed with lime-cilantro chimichurri.
7-Eleven, Inc. is building out its breakfast offerings with new Bacon, Egg, Cheese and Potato Breakfast Taquitos. The offering features crispy flour tortillas stuffed with scrambled eggs, bacon, diced potatoes and a blend of cheddar, pepper jack and Monterrey jack cheeses.
Pie Five Pizza has partnered with Impossible Foods to offer the new Impossible Tuscan Pizza. The pie is built on thin crust and topped with Tuscan marinara sauce, ricotta, grated mozzarella and Tuscan plant-based meatballs made with Impossible Meat. The pizza is then baked and finished with grape tomatoes, arugula and a light lemon dressing.
New from the Coffee Bean & Tea Leaf is the Midnight Mocha Cookies & Cream Ice Blended Drink, featuring espresso, Special Dutch Chocolate, dark chocolate and cookie pieces.
Fuzzy’s Taco Shop is debuting the Spicy Chimi Taco, featuring a lightly fried flour tortilla with garlic sauce, shredded cheese, grilled fajita beef and pico de gallo topped with spicy chimichurri sauce. The chimichurri is made with parsley, cilantro, jalapeños, olive oil, lemon juice, garlic and salt.
Häagen-Dazs Shoppe Company, Inc. is introducing the Chameleon Cold-Brew Float, served exclusively at Häagen-Dazs Shops. The treat is made with Chameleon Cold-Brew Tripleshot Black Coffee poured over two scoops of Häagen-Dazs vanilla ice cream and topped with whipped cold foam.