Poultry shortages fail to dampen restaurant chains' chicken innovation.
Heat meets sweet in Shake Shack’s new Hot Honey menu, featuring a sandwich, chicken bites and fries.
The Hot Honey Chicken Sandwich features a crispy chicken breast in a honey glaze made with shallots, vinegar, salt and pepper and passion fruit. The chicken is topped with habanero mayo sauce and shredded lettuce and served on a toasted potato bun.
The Hot Honey Bites are crispy white meat chicken bites dusted with a hot honey seasoning and served with habanero mayo sauce.
The Hot Honey Fries are crinkle-cut fries dusted with hot honey seasoning and served with habanero mayo sauce.
Shake Shack also is adding two new shakes to its menu, both featuring frozen custard made with cage-free eggs and cane sugar.
The Cherry Pop Shake, inspired by a cherry cola float, feature vanilla cola frozen custard spun with Amarena cherries and popping candy all topped with whipped cream and cherry caramel candies.
The Triple Chocolate Chip Shake features chocolate frozen custard spun with chocolate chip cookies made with milk, dark and semi-sweet Peruvian chocolate all topped with whipped cream and chocolate chips.
Newk’s Eatery is rolling out its “Q” Fest Menu, featuring the return of the “Q” Pizza plus a new sandwich and a new salad. The menu centers on Newk’s white barbecue sauce, a mayonnaise-based recipe inspired by Alabama-style white sauce that features apple cider vinegar, horseradish and a secret seasoning blend.
The “Q” & Slaw Sandwich is made with chicken breast, bacon, Swiss cheese, coleslaw and white barbecue sauce on toasted French Parisian bread.
The “Q” Salad features chicken breast, bacon, jalapeños, shredded cheddar, shredded carrots and grape tomatoes on a bed of mixed greens tossed with white barbecue sauce.
The returning “Q” Pizza is topped with white barbecue sauce, chicken breast, bacon, tomatoes, mozzarella, provolone, jalapeños and chili oil.
Arby’s is adding Chicken Nuggets to its menu. The white meat chicken bites feature a crispy, seasoned breading and come with a choice of dipping sauce.
Whataburger is offering two new Pico de Gallo Chicken Sandwiches, featuring a choice of either grilled chicken or a crispy chicken fillet on a brioche bun with pico de gallo, pepper jack cheese and cilantro lime sauce.
Firehouse Subs is serving the new Chicken Gyro Sub, made with grilled chicken breast, feta cheese, cucumber slices, lettuce, tomato, onion and a new pepperoncini tzatziki spread on a toasted sub roll.
Round Table Pizza is rolling out its Charred Lemon lineup, featuring a new pizza, wings and salad.
The Charred Lemon Chicken Pizza features lemon sauce, spinach, three-cheese blend, garlic, lemon pepper grilled chicken, zucchini, tomatoes, red onion, charred lemon slices, shredded Parmesan cheese and green onions.
The Charred Lemon Chicken Wings are tossed with creamy lemon sauce, charred lemon slices and shredded Parmesan cheese.
The Charred Lemon Chicken Salad combines greens, lemon pepper grilled chicken, tomatoes, zucchini, red onion, sliced lemons, Parmesan
Roy Rogers Restaurants are rolling out two new breakfast offerings.
The Honey Maple Chicken Biscuit features a warm buttermilk biscuit, breaded chicken and maple honey butter.
The High Noon Cold Brew Coffee features cold-brew coffee with vanilla, cream and sugar.
Veggie Grill is throwing its hat into the ring of the chicken sandwich wars with its Crispy Buffalo Chickin’ Sandwich, a new meatless addition to the menu. The sandwich features a plant-based crispy patty topped with ranch, Buffalo sauce, pickles, lettuce and tomato all layered on a toasted brioche bun.
Baskin-Robbins is now pouring the Iced Tea Freeze, a frozen beverage that blends ice cream, sorbet and unsweetened black iced tea. Varieties include Blackberry Hibiscus and Triple Mango.
The Cheesecake Factory is introducing its newest flavor: Coconut Cream Pie Cheesecake. The treat features coconut cheesecake, vanilla custard and a layer of chocolate on a coconut macaroon crust.
Sonic is serving a new cheeseburger and a new frozen beverage.
The Sonic Crave Cheeseburger is made with a seasoned 100% beef patty layered with cheese, a new secret Sonic Crave Sauce, tomatoes, crinkle-cut pickles, diced onions and chopped lettuce all served on a toasted bun.
The Red, White & Blue Slush Float features a layer of blue raspberry slush topped with a layer of vanilla ice cream topped with a layer of strawberries.
Dairy Queen has joined forces with Nestle SA to debut the Nestle Toll House Cookie Blizzard Treat, which blends pieces of Nestle Toll House chocolate chip cookies and mini chocolate morsels with soft-serve ice cream.
Yogurtland is launching two new lines for summer: Fruit Bowl Fusions and Acai Bowls.
Fruit Bowl Fusions are made with fresh fruit enhanced with toppings and come in two varieties.
Inspired by street cart fruit cups, the Street Style Bowl is made with watermelon, mango, pineapple, lime dressing, Tajin and chamoy.
The Bionico Bowl combines strawberries, blueberries, bananas, coconut milk and granola.
The Acai Bowls are available in two styles and may be ordered with a classic acai base or a tropical pitaya base or both.
The Strawberry Banana Granola Bowl is topped with strawberries, bananas, granola and a drizzle of honey.
The Peanut Butter Bowl features strawberries, bananas, granola, peanut butter sauce, peanuts, sunflower seeds and honey.
Moe’s Southwest Grill is debuting the Frank’s RedHot Buffalo Queso Taco, featuring a hard taco shell wrapped in a soft tortilla with Buffalo queso — a blend of Moe’s queso and Frank’s RedHot Sauce — in between. Consumers may customize the taco with their choice of protein and toppings.
Einstein Bros. Bagels is adding a trio of Cold Brew Shakes to its menu.
The Caramel Cold Brew Shake blends cold-brew coffee with shake powder, caramel syrup and ice and tops it with whipped cream and a caramel drizzle.
The Vanilla Cold Brew Shake combines cold-brew coffee with shake powder, vanilla syrup and ice all topped with whipped cream.
The Chocolate Cold Brew Shake contains cold-brew coffee blended with shake powder, chocolate syrup and ice all topped with whipped cream and a chocolate drizzle.
The new Parmesan Crunch Stuffed Crust Pizza from Pie Five Pizza features pizza dough stuffed with mozzarella cheese and topped with grated Parmesan cheese that is baked onto the crust and finished with a buttery garlic blend.
Wienerschnitzel is introducing Southern Lemonade Floats, featuring a blend of lemonade and Tastee Freez soft-serve ice cream. The treat comes in wild berry, watermelon and coconut flavors.
Tim Hortons is debuting a duo of beverages for summer.
The Birthday Cake Iced Capp features a cake flavored frozen coffee beverage with whipped topping and colorful sprinkles.
The Mocha Cold Brew is a chocolate flavored cold-brew coffee topped with cold foam and a drizzle of chocolate syrup.
Menchie’s Frozen Yogurt has teamed with Morinaga America, Inc.’s Hi-Chew brand to introduce Hi-Chew Raspberry Frozen Yogurt. The limited-edition offering is inspired by Hi-Chew’s new Raspberry flavored candy, which features a tart and sweet flavor profile, according to the companies.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.