Subway Restaurants added 12 signature sandwiches created by its culinary team in its newly-launched Subway Series. This marks the biggest change to the menu in its 60-year history. The franchisor of Subway indicated the change is a continuation of its menu transformation, begun with Eat Fresh Refresh in the fall. At that time, it unveiled 20 new and refreshed ingredients to the menu.
In partnership with TiNDLE, Veggie Grill launched Grilled BBQ Chick’n Sandwich and Chinese Chick’n Salad at its locations nationwide. Thirty restaurants in five markets will serve the 100% plant-based “chick’n” menu items with this new rollout.
Peet’s Coffee introduced a Summer of Jelly menu to put the spotlight on boba-inspired coffee and tea, featuring its Brown Sugar Jelly. These beverages are not only vibrant and customizable, but also in demand due to the boba base, which has been trending. Made with Brown Sugar Jelly, this new line of plant-based coffee and tea arrived at Peet’s Coffee stores nationwide.
Smokey Bones launched lunchtime Bones Bowls, a collection of comfort mashup offerings. Served between the hours of 11 a.m. to 3 p.m., the menu additions bring a filling set of options to the casual-dining chain’s menu.
Zaxby’s returned its Fried Pickles to stores systemwide, announcing the popular menu item will become permanent. The chicken QSR chain offers an order of them as a snack or side item served with a sandwich or meal.
Noodles and Company launched LEANguini nationwide while it deployed a pilot to test new Asian-inspired, Broth Bowls. The three broth-based bowls include Japanese Chicken Broth Bowl, Sesame Chicken Dumpling Broth Bowl and Vietnamese Steak Broth Bowl.
Sunny Street Cafe began piloting a new brunch mimosa beverage program this year in its Texas markets. Based on the test feedback, the breakfast-and-lunch restaurant chain will roll out new drinks to all of its cafes this year. Executives expect the rollout of these cocktails and mocktails to begin in late Q2. Meanwhile, Sunny Street introduced a new design that will be implemented in three markets.
Shake Shack released a new Bourbon Bacon Cheddar Burger and Bourbon Bacon Cheddar Chicken sandwich. The just-released items feature sweet and savory bourbon bacon jam, prepared with Maker’s Mark. Also, in a new, 15-unit Thailand development deal, Shake Shack will head to Bangkok.
Chipotle Mexican Grill will start testing a new Garlic Guajillo Steak at 102 restaurants across Denver, Indianapolis and Orange County, Calif. beginning May 3. Plus, as it readies the test, the fast casual began offering a $0 delivery fee to celebrate Cinco de Mayo.
Panera Bread launched an Unlimited Sip Club for $10.99, expanding a program made famous by its MyPanera+ coffee subscription. The new beverage program will include Panera’s portfolio of self-serve beverages. Customers can sip on hot and iced coffee, hot and iced teas (regular, Sweet Tea, where available, and Passion Papaya Green Iced Tea), Agave Lemonade, Pepsi-Cola fountain beverages, and Panera’s newly-released Charged Lemonades.
