Financing

On pumpkin spice, plant-based meat and Milk Bar

A Deeper Dive: This week’s podcast features a discussion on fast-food menu trends, including the future of plant-based meat and the proliferation of ultra-limited time offers.

Pumpkin spice season comes earlier every year. Why?

This week’s episode of the Restaurant Business podcast A Deeper Dive features RB Senior Editor Pat Cobe, who joins me to talk about what’s on the menu at fast-food chains.

We speak first about the recent news that Taco Bell has a partnership with the dessert concept Milk Bar. The two are launching the Strawberry Bell Truffle at a limited number of locations, two Milk Bar units and one Taco Bell. We discuss such ultra-limited time offers.

We also talk about the plant-based trend and what it means that McDonald’s McPlant test apparently didn’t quite fly.

And of course we chat about pumpkin spice, and why such products keep arriving earlier every year.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Operations

Trend or fad? These restaurant currents could go either way

Reality Check: A number of ripples were evident in the business during the first half of the year. The question is, do they have staying power?

Financing

Starbucks' value offer is a bad idea

The Bottom Line: It’s not entirely clear that price is the reason Starbucks is losing traffic. If it isn’t, the company’s new value offer could backfire.

Financing

Struggling I Heart Mac and Cheese franchisees push back against their franchisor

Operators say most of them aren't making money and want a break on their royalties. But they also complain about receiving expired cheese from closed stores. "Don't send us moldy product."

Trending

More from our partners