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.

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