Chipotle Mexican Grill is building off of a successful 2024 product testing round and launching its chipotle honey chicken nationwide. Available for a limited time, the menu item features chicken marinated in smoked chipotle peppers, seasoned with a Mexican spice blend and finished with honey.

Domino’s Pizza has thrown its hat into the stuffed crust ring with the launch of Parmesan stuffed crust. The product features buttery-flavored dough stuffed with mozzarella cheese and topped with Domino’s garlic seasoning and Parmesan.

“One of the most common questions we're asked is, ‘When will you launch stuffed crust?’” said Kate Trumbull, executive vice president and chief marketing officer at Domino’s. “We’re excited to announce that our first-ever stuffed crust is finally here and we promise, it is worth the wait.”

North Carolina-based Bojangles, Inc. has added a deluxe version of its Bojangler fish sandwich. The item combines Alaskan pollock filet with panko breading, Bojangle’s seasoning and signature sauce, a slice of American cheese, shredded lettuce, sliced tomato and pickles on a toasted bun with Duke’s brand tartar sauce.

“We’re stepping up our fish sandwich game by introducing the new Bojangler Deluxe,” said Marshall Scarborough, vice president of menu and culinary innovation at Bojangles. “Our fans expect big flavor when they come to Bojangles, and this sandwich really brings it.”

Chick-fil-A has introduced a line of tropical-inspired beverages in time for the spring season. The pineapple dragon fruit line includes a frosted lemonade variety, lemonade mixed with Chick-fil-A’s Icedream dessert, a lemonade variety, an iced tea variety and a Sunjoy variety, which combines lemonade and sweetened iced tea with the pineapple and dragon fruit flavors.

Freddy’s Frozen Custard & Steakburgers has debuted four frozen custard offerings. The added desserts include the cold brew caramel crunch, vanilla custard blended with cold brew coffee, chopped Heath toffee bar pieces and caramel sauce; the Reese’s royale, vanilla custard mixed with Reese's peanut butter sauce and Reese's peanut butter cups; the Oreo double trouble, vanilla custard with a double portion of Oreo cookies with whipped cream and Oreo toppings; and the strawberry dreamcake, a vanilla custard base with diced strawberries, cinnamon streusel, and New York-style cheesecake.

“Our focus on menu innovation is a key component of our traffic-driving strategy,” said Chris Dull, chief executive officer of Freddy’s. “By continually refreshing our menu with popular items, we're helping our franchisees stay competitive in the fast-casual market and attract new guests to their locations.”

Fast casual chain Sweetgreen has unveiled ripple fries, a clean label french fry offering formulated with five ingredients. The fries are made from russet potatoes, seasoned with a blend of salt and herbs and then air-fried with avocado oil. The items are launching alongside two new dipping condiments, garlic aioli and pickle ketchup.

“At Sweetgreen, we’re on a mission to transform fast food so that it’s not just quick and craveable, but also made with high-quality ingredients and thoughtful cooking methods,” said Nicolas Jammet, co-founder and chief concept officer at Sweetgreen. “Ripple Fries are a perfect example of this shift. We took an iconic fast-food staple and reimagined it with simplicity, flavor, and no seed oils.”

Taco Bell, a Yum! Brands company, is innovating on its cantina chicken format with a line of heat-filled chicken offerings. The Caliente Cantina Chicken items feature a new Caliente sauce derived from red jalapeño peppers, with offerings such as chicken crispy tacos, chicken soft tacos, chicken burritos, chicken quesadillas and a chicken bowl.