Little Caesars launched a new Cookie Dough Brownie dessert, made with M&M’s Minis Candies. The Detroit-based pizza chain’s new desert is prepared with soft, chocolatey brownies, each topped with cookie dough and sprinkled with candy-coated milk chocolate M&M’s Minis.
Einstein Bros Bagels rolled out The Bacon & Queso Egg Sandwich, a new breakfast sandwich. It features the bagel chain’s double-whipped Jalapeno Salsa Shmear queso and spicy green chiles, and includes smoked Applewood bacon and seasoned cage-free eggs cooked, all served on customers’ bagel of choice.
Two, new Loaded Burgers part of casual-dining chain’s Wednesday’s specials
BJ’s Restaurant and Brewhouse added the BJ’s Smokehouse Burger and Chipotle Avocado Burger to the menu. The two new, Loaded Burgers are also part of BJ’s Restaurant’s Daily Brewhouse Specials on Wednesdays.
Wingstop added bone-in thighs and boneless, breaded Thigh Bites to the menu, borrowed from its virtual brand, Thighstop. The chicken wing-focused QSR chain will offer the thigh menu items tossed in one of 11 signature sauces, or sans dressing.
Wendy’s rolled out a new Big Bacon Cheddar Cheeseburger as the third addition to its Made to Crave line. The burger chain suggested the new menu item goes beyond traditional bacon cheeseburgers, bringing “cheesy” to a whole new level.
Chipotle Mexican Grill has put Plant-Based Chorizo, developed by its R&D team, in test in Denver and Indianapolis. The Mexican-style fast casual describes the new Chorizo as having a deep rich flavor and representing a “craveable plant-based protein.”
Taco Bell began testing a Loaded Truff Nacho Fries and Loaded Truff Fries Burrito in partnership with Truff, out of Southern California. The Truffle hot sauce brand has come to symbolize discovery and indulgence. Now, Taco Bell’s warm Nacho Cheese sauce will be paired with the differentiated blend of real black truffles and red chili peppers in Truff.
IHOP began selling alcohol at select locations through a new Bubbles, Wine and Brews menu test in San Diego and New Mexico. The three-unit pilot will bring a curated selection of locally-brewed beer and wines to these restaurants. The test will expand to New York, Rhode Island, Maryland, and Ohio in upcoming months.
Pizza Hut partnered with Beyond Meat to introduce Beyond Pepperoni Pizza as a pilot in 70 locations. The test will feature plant-based Beyond Pepperoni, made from ingredients like peas and rice. The product, created by the culinary teams at Pizza Hut and Beyond Meat, has no GMOs, soy, gluten, hormones, antibiotics, or cholesterol, according to an announcement.
Sarpino’s Pizzeria added Field Roast Classic Pizzeria Plant-Based Pepperoni to its menu. Its restaurants, which span across the Midwest and Southeast, will begin using the pea-protein-based meat alternative. The product achieves a zesty profile by combining spices that include whole pieces of fennel, cracked black pepper, garlic, and paprika.
