Sweet heat flavor profiles trending in restaurant innovation.
Buffalo Wild Wings has partnered with PepsiCo, Inc. to develop a new Doritos Spicy Sweet Chili Flavored Sauce for its chicken. The limited-edition sauce is made with soy sauce, brown sugar, onion, garlic and paprika, and the wings are topped with Doritos Spicy Sweet Chili chip crumbles.
Heat and sweet collide in three new sandwiches from Carl’s Jr. and Hardee’s.
The Hot Honey Hand-Breaded Chicken Sandwich features a breaded and fried chicken fillet topped with bacon, cheese and hot honey sauce served on a potato bun.
The Hot Honey Hand-Breaded Chicken Biscuit includes a breaded and fried chicken fillet topped with hot honey sauce and served on a biscuit.
The Hot Honey Hand-Breaded Chicken and Waffle Sandwich is made with a breaded and fried chicken fillet nestled between two Belgian style waffles and topped with hot honey sauce.
Dog Haus is debuting The Big Easy, featuring a spicy creole chaurice sausage, which boasts a flavor profile of garlic, cumin, smoked paprika and cayenne pepper. The sausage is topped with caramelized onions, pickled jalapeños, spicy brown mustard, mayo and scallions and nestled in a grilled King’s Hawaiian bun.
Arby’s is adding to its menu the limited-edition Real Country Style Rib Sandwich. Made in partnership with Sadler’s Smokehouse in East Texas, the sandwich is made with pork rib meat smoked low and slow for more than eight hours over hickory wood. The rib meat is topped with smoked Gouda, crispy onion strings and smoky barbecue sauce and is served on a toasted star top bun with mayonnaise.
Chick-fil-A is testing a new Autumn Spice Milkshake. The treat is made with Icedream frozen dessert blended with cinnamon, cardamom and orange flavors along with bits of speculoos cookies. The shake is topped with whipped cream and a cherry. Chick-fil-A’s Autumn Spice Milkshake is currently only available in Salt Lake City, Utah.
Sonic is serving two new limited-time menu items.
The Broccoli Cheddar Tots, inspired by homemade broccoli cheddar casserole, feature steamed broccoli pieces and melted cheddar cheese in a crunchy exterior.
The Mocha Crunch Blast blends mocha fudge and chocolate espresso chunks into vanilla ice cream.
Denny’s is debuting a new dessert platform: Panookies. The treat is a pancake-chocolate chip cookie hybrid available in two varieties.
The Signature Panookie features a molten chocolate center and is served in a pan topped with premium vanilla ice cream and salted caramel.
The Pecan Panookie is topped with vanilla ice cream, pecan pie sauce and glazed pecans.
Additionally, Denny’s is introducing the Double Chocolate Pancake Puppies. The poppable treats are made with Ghirardelli cocoa and chocolate chips and come tossed in powdered sugar with a side of cream cheese icing for dipping.
For fall, Church’s Chicken is launching the Church’s Sweet Potato Casserole, which combines sweet potatoes with butter, sugar, cinnamon and nutmeg and is topped with mini marshmallows.
Whataburger is launching new chicken sandwiches and a new shake.
The Hatch Green Chile Bacon Chicken Sandwiches come with a choice of a breaded and fried chicken fillet or a grilled chicken fillet topped with three pieces of bacon, mayo, a slice of Monterey Jack cheese and roasted Hatch green chilies served on a brioche bun.
The Chocolate Mint Shake blends a chocolate milkshake with mint flavor.
The new Comfort Classics menu has arrived at Friendly’s Restaurants, featuring a spate of comfort food entrees.
The Chicken Aloha Stir-Fry features chicken stir-fried with vegetables and pineapple rice in a light sauce with crispy chow mein noodles.
The Beef Aloha Stir-Fry combines beef, vegetables, pineapple rice, crispy chow mein noodles and a light sauce.
The Shrimp Aloha Stir-Fry is packed with shrimp, vegetables and pineapple rice in a light sauce with crispy chow mein noodles.
The Cajun Jazz Pasta is a New Orleans-style offering featuring cavatappi pasta cooked in a creamy sauce with Cajun-grilled shrimp and chicken breast, green and red peppers and corn. The pasta is served with thick ciabatta toast.
The Awesomesauce Steak Tips are grilled in barbecue Worcestershire sauce with mushrooms, peppers and onions. The meat is served with garlic red-skinned mashed potatoes and gravy, broccoli, and thick ciabatta toast.
Creamistry is scooping a new Cinnamon Roll Ice Cream made with cinnamon roll pieces and a sweet brown sugar cinnamon ice cream base. The treat is prepared, mixed and frozen to order using liquid nitrogen.
New at Dairy Queen restaurants in Texas are Cheesy Steak Fingers. The breaded and fried steak tenders are infused with pepper jack cheese and served in a basket with fries, Texas toast and ranch dressing for dipping.
New from Nathan’s Famous is the Bacon Cheddar Cheesy Burger, made with Angus beef patties, applewood smoked bacon and cheddar cheese sauce.
Veggie Grill is rolling out its fall menu, featuring five new plant-based offerings.
The Meatball Sub is made with meatless meatballs topped with pomodoro sauce, melted mozzarella-style vegan cheese, arugula and basil pesto on a toasted ciabatta roll.
The Cajun Fish Sandwich, featuring a crispy fishless fillet from Good Catch Foods, includes lettuce, tomato, pickled celery and Cajun devil sauce on toasted brioche bun.
The Steakhouse Burger features a Beyond Burger patty topped with caramelized onion sauce, vegan blue cheese crumbles, iceberg lettuce and horseradish.
The Kimchi Beef Bowl combines kimchi cous cous with roasted ginger yams, roasted baby tomatoes and roasted garlic broccoli all topped with marinated plant-based bulgogi beef.
The Double BBQ Mac Burger is made with two Beyond Burger patties with lettuce, vegan ranch and barbecue sauce topped with macaroni and plant-based cheese all served on a brioche bun.
Juice It Up! is bringing back its Horchata Smoothie along with two new seasonal offerings: the Ginger Chai Chiller Smoothie and the Horchata Bowl.
The Ginger Chai Chiller Smoothie mixes soy milk, chai tea, non-fat yogurt and ginger.
The Horchata Bowl blends almond milk, banana, pitted dates, cinnamon, chia seeds and non-fat yogurt and tops it with granola, coconut, almonds and cinnamon.
Wow Wow Hawaiian Lemonade is launching its fall menu, featuring a new coffee beverage, toast, flatbread sandwich and bowl.
The Pumpkin Spice Cold Brew blends cold-brew coffee and pumpkin spice creamer.
The Pumpkin Spice Nut Butter Toast is thick multi-grain toast topped with pumpkin spice almond butter, bananas, coconut chips and honey.
The Avo Egg Salad Flatbread Sandwich features a toasted panini flatbread spread with avocado and topped with hard-boiled eggs, tomato slices, lettuce mix and a sriracha drizzle.
The OG Dream Bowl combines coconut milk, bananas, clementines and ginger all topped with pineapple, blueberries, strawberries, coconut chips and granola.
A round up of innovations from food entrepreneurs throughout the United States.