The beverage side of the menu gets some love, plus food innovation continues
By Patricia Cobe on Nov. 03, 2020Drinks are getting attention this week, as operators rev up the beverage side of the menu. Seasonal flavors and ingredients are showing up in shakes, coffees, cocktails and other libations. But innovative food items continue to debut on chain menus. Some are tied into special promotions, while others tap into trends including plant-based meats, craveable burgers and meal kits.
Auntie Anne’s
The Hot Chocolate Frost, a frozen twist on a winter classic, returned to Auntie Anne’s menu Monday. The frozen chocolate drink is a blend of Hershey’s syrup and proprietary ingredients, topped by whipped cream and a drizzle of chocolate syrup. It’s available in two sizes: Small and medium—14 and 20 ounces respectively—and the recommended price point for the medium size is $4.29. The Hot Chocolate Frost will run until Jan. 31.
Red Robin
Red Robin is getting a head start on the holiday season with its Gingerbread Milkshake. The seasonal shake, which can double as dessert, is a blend of soft serve, milk, graham cracker crumbs and gingerbread flavor, garnished with whipped topping, graham cracker crumbs and a gingerbread cookie.
Nathan’s Famous
Pumpkin and crème de menthe are the new featured shake flavors at Nathan’s Famous. The Pumpkin Pie Shake is made with a whole slice of pumpkin pie, topped with whipped cream, caramel sauce and a cherry, while the Crème De Menthe Shake combines Ghirardelli chocolate sauce with crème de menthe syrup. Both sell for $5.99.
Dunkin’
Gingerbread is also one of the flavors spotlighted in Dunkin’s new beverage lineup. The Signature Gingerbread Latte features gingerbread flavor latte topped with whipped cream, caramel drizzle and cinnamon sugar. It joins Dunkin’s Signature Peppermint Mocha Latte and Chai Oatmilk Latte in the holiday-spiced trio that is launching Wednesday. The chai beverage combines sweetened chai, oatmilk and a mix of fragrant spices such as cinnamon, cardamom and nutmeg.
Bartaco
Cocktails are the beverage stars at Bartaco, with four new drinks joining the list. Developed by beverage director Nicole Quist, each has unique flavors that complement the food side of the menu. There’s the Lilikoi Daiquiri, based on the classic but incorporating passionfruit; the Caipirinha Sangine, a spin on Brazil’s national drink but enhanced with blood orange; the Oaxacan Sunshine, a tropical-tiki inspired margarita using passionfruit, muddled tangerines, mint and tequila with a chia seed garnish; and the Hibiscus Mezcalita, using smoky mezcal, ginger agave syrup, hibiscus tea and fresh citrus juices.
California Pizza Kitchen
BBQ Chicken Pizza has been a core menu item at California Pizza Kitchen since the chain opened 35 years ago. Now CPK is introducing a plant-based version of the customer favorite called the BBQ “Don’t Call Me Chicken” Pizza geared to vegetarians and flexitarians. It is prepared with the same signature barbecue sauce, smoked Gouda cheese, red onions, fresh cilantro and a “plant-powered chicken substitute.”
Fatburger
Fatburger is targeting pandemic-weary consumers with its latest offering: the Hang-In-There Burger. The promotion celebrates that 2020 is coming to a close—an event the chain is betting consumers are looking forward to—with a burger that boasts “the works.” It’s the OG Fatburger with all the fixings, including chili, onion rings, American cheese, bacon and toppings. It’s available until Dec. 31, but customers ordering it through tomorrow can get free delivery on Postmates.
Moe’s Southwest Grill
Friday is National Nacho Day and Moe’s is commemorating it by offering rewards members $5 off its $24.99 Nacho Kit. The kit includes two proteins, two bowls of queso, beans, pico de gallo, sour cream, jalapeños and salsa, along with a chilaquiles recipe from corporate chef Caroline Morris to spice up the leftovers.