French toast, pancakes, burgers, fried chicken, ramen, and other comforting classics are launching with new twists on chain restaurant menus. Pumpkin is showing up in some of these updates, while others are branching out into different flavor directions. And Asian influences are going strong on both the food and beverage sides.
After a six-year hiatus and continued guest demand, Stuffed French Toast is back on the menu at IHOP Monday with a couple of upgrades. The 2026 version features a sweet, airy dough and “three-prong stuffing” that reaches every corner, so the sweet cream cheese custard oozes out when cut and the diner gets some of the creamy filling with every bite, IHOP’s chef Art Carl explained. The product is larger than before and has a lightly seared outer crust. Each portion includes two filled triangles dipped and griddled in signature vanilla-cinnamon French toast batter and topped with a choice of glazed strawberries or blueberry topping and vanilla sauce. Price is around $13.88 à la carte and $14.99 in a combo meal.
The breakfast category is getting more play this week, with Another Broken Egg debuting a bunch of fall classics, too — several with seasonal apple and pumpkin flavors. Apple Pie Pancakes are layered with roasted apple sauce and topped with maple cinnamon apples, dried cranberries, graham cracker crumbs, and whipped cream, while the Pumpkin Crunch Waffle has textured graham cracker crumbs in the batter and is topped with spiced pumpkin cheesecake butter and maple pumpkin syrup. Also on offer are Steak & Eggs Benedict and Harvest Hash & Eggs with an array of seasonal vegetables including honey-roasted Brussels sprouts.
Seasonal vegetables star in Harvest Hash & Eggs at Another Broken Egg
The s’mores platform at Hardee’s is transitioning from summer to fall, with the nostalgic favorite showing up in a S’Mores Fried Pie, S’Mores Hand-Scooped Ice Cream Shake, and S’mores Iced Coffee. Returning to the menu is the Cinnamon ‘N Raisin Biscuit, an autumn alternative to pumpkin-spice. And the Bacon Beast Lineup gives customers a chance to have bacon all day, from a Super Bacon Biscuit and Bacon Beast Homestyle Breakfast Burrito in the morning to the Bacon Beast Burger and Bacon Beast Chicken Sandwich for lunch or dinner.
Ruby Slipper and Ruby Sunshine debut a collection of smashed burgers, including a build-your-own version with a choice of toppings such as fried egg, jalapeños, bacon-onion jam, chorizo, grilled portobellos, and avocado, plus sauce options like rémoulade and apple cider-bourbon barbecue sauce. On the curated side are Yo Mama’s Peanut Butter Bacon Burger, Patton’s Hot Sausage Smashburger, and a Patty Melt with two smashed beef patties topped with American cheese, pepper Jack, caramelized onions, and Creole mustard aïoli. Non-burger options on the limited-time menu include a Kale Chicken Caesar and Candied Apple Beignets, and to sip, a Whipped Strawberry Mimosa and Apple Cider Mule.
The menu at Chicken Salad Chick is taking a turn toward fall with Chicken Poblano Soup, a returning comfort food made with diced chicken, poblano chiles, corn, black beans, and lime in a chicken broth base. Nashville Hottie is chicken salad seasoned with Nashville Hot-style spice and dill pickle pieces, and for dessert, there’s Pumpkin Spice Cake with cream cheese frosting and a Lemon Burst Buttercream Cookie, with 50 cents from each cookie purchased donated to CURE Childhood Cancer.
BBoom Chicken, a cheesy spin on Korean fried chicken, is new at Bb.q Chicken. Fried chicken is coated in a four-cheese seasoning blend made with Gouda, Parmesan, cheddar, and blue cheeses with the characteristic crispy texture intact. The flavor launched last year in South Korea and became one of the restaurant’s best-selling menu items in the chain’s home country.
Bb.q's BBoom Chicken with a cheesy coating
Four new limited-time items join the menu at KPot Korean BBQ & Hot Pot to add more choices to the hot pot experience. Honey BBQ Pork Belly and Honey BBQ Garlic Chicken are both brushed with barbecue sauce and then grilled at the table until the edges caramelize. Lemon Pepper Garlic Fish and Shrimp with Cilantro is a new seafood option, while Herbal Thai Curry Soup is an aromatic broth that cuts through the richness of hot pot. Last up is Cheesy Corn — a favorite Korean BBQ pairing that combines sweet corn, melted cheese, and butter into a warm, creamy side.
Two limited time chef’s specials roll out for fall at Jinya Ramen Bar. Aka Oni Spicy Garlic Ramen combines clear chicken broth with pork and chicken chashu, fried whole garlic cloves, fresh cabbage, bean sprouts, and green onion, finished with chile oil, sesame oil, and chile flakes for a shot of heat. Tonkatsu with Steamed Rice is a crispy pork cutlet finished with Jinya’s signature tonkatsu sauce and served alongside warm steamed rice. Both are on the menu through Nov. 30.
Beyond Juicery + Eatery's protein-packed Breakfast Scrambles
Protein is the upgrade on three customizable Protein Breakfast Scrambles at Beyond Juicery + Eatery. The Bacon & Avocado Protein Breakfast Scramble boasts 31 grams protein, while the Chicken Sausage & Pepper Protein Breakfast Scramble has 28 grams. For guests who prefer to build their own bowl, there’s the CYO Protein Breakfast Scramble with a choice of up to three toppings. There’s a new Cinnamon Roll Smoothie too, a blend of cinnamon, honey, almond butter, almond milk, and vegan protein, providing 19 grams of protein.
The Spicy Hawaiian Chicken Bowl brings Asian flavors to Original ChopShop. The new item features jasmine rice with salad greens tossed in red wine vinaigrette, pineapple pico de gallo, spicy Hawaiian sauce, avocado, and sesame seeds.
Black Sheep Coffee introduces hojicha to the permanent menu at U.S. locations. The coffee concept pairs the nutty flavor of the Japanese roasted green tea in a hot or iced Hojicha Latte, a Vanilla Hojicha Latte, and a Salted Caramel & Macadamia Hojicha Latte blended with salted caramel and macadamia. All are also available with matcha as a base. But pumpkin lovers have options, too, with a Pumpkin Spice Cold Brew Latte with Cold Foam, Pumpkin Spice Matcha Latte, and an OG Pumpkin Spice Latte.
With the opening of the NFL season Sunday, football specials are starting to hit menus. Lou Malnati’s is bringing back its BuffaLou Chicken Pizza, an LTO built on the restaurant’s buttery, flaky crust, finished with Wisconsin mozzarella, white meat chicken, red onion, and fresh parsley, then topped with the pizzeria’s signature wing sauce — a blend of housemade ranch and cayenne pepper sauce.
Football fare at Native Grill & Wings
Gridiron Nachos are clearly aimed at football fans dining at Native Grill & Wings. Tortilla chips are topped with chicken tossed in Kickin’ Bourbon Wing sauce, cheddar Jack cheese, jalapeños, fried onion strings, and scallions. Also on hand are Artichoke Spinach Dip and two burgers: the Pepperoni Pizza Burger and Jalapeño Popper Burger.
The September special at Tender Crush includes the new Parma Sandwich, which layers crispy chicken with Tender Crush’s mozzarella sauce dip, marinara, Parmesan, and fresh basil. Also new for September is a beverage that combines a dessert and drink with the Affogato Cooler: A combo of espresso and soft-serve vanilla frozen custard. The duo draws inspiration from the Italian Feast of San Gennaro taking place Sept. 17-27 in the Little Italy section of New York City, near one of the restaurant’s locations.
For more menu news of the week, check out Menu Tracker.
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