Restaurant chains debut new takes on steak.
Popeyes, a business of Restaurant Brands International, Inc., is introducing a Buffalo ranch chicken sandwich, featuring battered and breaded chicken topped with a new Buffalo ranch sauce and pickles on a brioche bun.
Chipotle Mexican Grill is testing garlic guajillo steak at select restaurants. Tender cuts of steak are seasoned with garlic and guajillo peppers, grilled and finished with lime and cilantro.
“Garlic Guajillo Steak is full of flavor with a perfect little kick that complements our 53 real ingredients,” said Chris Brandt, chief marketing officer. “Menu innovation is an ongoing priority at Chipotle, and we are always looking for new flavors to give our fans new ways to Chipotle.”
Taco Bueno is serving margarita chicken tacos for a limited time. The item has grilled or fried chicken dusted with margarita flavor, garnished with lettuce, pico de gallo and Cholula Chili Lime ranch dressing.
New menu items at Nathan’s Famous include spicy Asian barbecue chicken sandwich, spicy Asian barbecue slaw-topped hot dog, spicy Asian barbecue chicken tenders, spicy Asian barbecue chicken wings and spicy Asian barbecue chicken fries and slaw.
“We continue to expand our menu based on our customers’ feedback and preferences, and these Spicy Asian Barbecue and Slaw offerings are no exception,” said Phil McCann, vice president of marketing. “Our Nathan’s guests really enjoy our world famous all-beef hot dogs, crinkle cut fries, chicken sandwiches, and wings and tenders. We are taking those existing menu items and adding menu variety through combining those favorites with this fantastic wing sauce and slaw.”
The Counter is debuting a portobello mushroom burger, with angus beef, baby spinach, tomatoes, marinated portobello mushroom, provolone cheese and roasted red peppers, drizzled with a balsamic fig glaze and served on a multigrain bun.
Baskin-Robbins’ new Tiger Milk Bubble Tea is a take on Taiwanese milk tea, with black tea, brown sugar syrup, milk and brown sugar popping bubbles, topped with a scoop of vanilla ice cream.
“For more than 75 years, Baskin-Robbins has prided itself on bringing new and innovative products to the market,” said Jerid Grandinetti, vice president of marketing and culinary at Baskin-Robbins. “Tiger Milk Bubble Tea is no exception. Our team of flavor experts found that consumers were craving new flavors and textures from around the world, which led us to create our take on this delicious beverage inspired by Asian milk teas.”
Take-and-bake pizza concept Papa Murphy’s Holdings has partnered with Violife to introduce dairy-free cheese as a topping.
“We are thrilled to be able to serve our dairy-free and cheese-loving guests alike with this new topping,” said Carron Harris, senior director of culinary. “Violife delivers that flavorful, ‘cheesy,’ perfect bite you’ve come to expect from Papa Murphy’s.”
Subway has unveiled its sweet onion steak teriyaki sandwich, with notes of soy, sesame, garlic and black pepper, topped with green peppers, red onions and American cheese.
“The new sweet onion steak teriyaki is the long-awaited sequel our fans have been waiting for, giving them a chance to try a fresh take on one of our most craved flavors,” said chef Paul Fabre, senior vice president of culinary and innovation at Subway. “This cult-classic refresh takes the sweet onion flavor our guests love to the next level by pairing it with juicy, succulent, steak on this mouthwatering sandwich.”
Summertime launches at Starbucks include the chocolate cream cold brew, sweetened with vanilla syrup and topped with chocolate cream cold-foam, and the lime-frosted coconut bar, which has chewy coconut, oatmeal and miniature white chocolate chips with lime frosting and white icing.
“When creating this beverage, we wanted to bring our customers a drink that would transport them back to their favorite summer memories with each sip,” said Rosalyn Batingan, beverage developer at Starbucks, of the chocolate cream cold brew. “The classic combination of coffee and notes of chocolate, along with the malt flavor in the chocolate cream cold foam, are reminiscent of a chocolate malted milkshake or that last bit of melted chocolate ice cream on a warm summer day to recreate the sweet, creamy flavor of summers past.”
Quiznos is rolling out a Philly cheesesteak sandwich, which may be topped with chicken or steak, melted white American cheese, sauteed peppers and onions and sweet peppers. The customizable offering may include a spicy Batch 83 four-pepper chili sauce for an extra kick.
“The Philly Cheesesteak sandwich is well-loved among many, and we are overjoyed to introduce the mouthwatering favorite to our menus,” said Mike Gieseman, vice president of culinary innovation. “We invite guests to come in or order online and enjoy the classic recipe or find a new favorite in one of the innovative twists we’ve made.”
Returning to Panera Bread is the popular Toasted Frontega Chicken Sandwich, made with smoked pulled chicken, mozzarella cheese, tomatoes, red onions, fresh basil and chipotle sauce on black pepper focaccia. The bakery-cafe operator faced backlash after removing the item previously.
Self-serve frozen yogurt brand Yogurtland is introducing a plant-based blueberry pancake inspired flavor made with oat milk and blueberries. The offering is available for a limited time.
Krispy Kreme, Inc. has introduced its first-ever honey-flavored donuts. The Oh, Honey! collection features three donuts, including Honey Pull Apart Donut, which has glazed, light and airy honey donut clusters drizzled with salted honey icing; Honey Bee Donut, an original glazed donut dipped in yellow icing, decorated with black buttercream then finished with two mini cookie “wings”; and Honey Cake Donut, a glazed sour cream donut drizzled with honey icing and finished with an oat crisp topping.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.