March comes in like a lion at BWW, Baskin-Robbins and IHOP

Taste Tracker: Spring blooms for Ruby Slipper and Cracker Barrel; it’s cereal all day at Scooter’s and Salt & Straw; Burgerville goes for waffles; and El Pollo Loco doubles up on tostadas.
Photos courtesy of the brands

March brings a bunch of food-and-drink occasions and opportunities for tie-ins. There’s college basketball’s March Madness hoopla, St. Patrick’s Day, Easter and the first signs of spring in winter-weary parts of the country.

Buffalo Wild Wings, a favorite destination for March Madness fans, launches two sauces to mark the start of the 2024 tournament. New this year is Honey Sriracha, a blend of sweet and hot, and returning for a repeat performance is Honey Garlic, a balanced sauce made with garlic, honey and soy.

March coincides with Girl Scout cookie sales, so IHOP’s second Pancake of the Month rotation is Girl Scout Thin Mints Pancakes. Each stack features four green buttermilk pancakes topped with creamy cheesecake mousse, pieces of Thin Mint cookies and whipped topping.

Pancakes are a popular choice this week, also offered as a special deal at Corner Bakery Cafe on Wednesday, National Pancake Day. Customers in 18 states and Washington D.C. were able to indulge in all-you-can-eat Buttermilk Pancakes for $5.99 and enter a sweepstakes to win free pancakes for a year.

Ruby Slipper is also flipping pancakes for its spring boozy brunch menu. Almond Berry Pancakes are made with sweet cream batter and topped with almond crème, macerated strawberries and powdered sugar. Also boasting spring flavors are Lavender-Lemon Seasonal Beignets, Pineapple Ham Benedict and Gin Blossom Lemonade.

Easter heat-and-serve meals for brunch and dinner are on offer at Cracker Barrel. Heat n’ Serve French Toast Bake features country bread soaked in vanilla custard, topped with cheesecake filling, then baked and dusted with powdered sugar and holiday sprinkles. Dine-in guests can order a similar dish under the name Fresh Berry French Toast Bake. Easter Ham, Prime Rib and Turkey Dinners are also available to go or at the restaurants.

The March Flavor of the Month at Baskin-Robbins is Mexican Chocolate Brownie. Chocoholics can indulge in a combo of Mexican chocolate ice cream with chocolate brownie batter swirls and Oreo cookie pieces.

A breakfast staple flavors ice cream over at Salt & Straw with this month’s Cereal-sly Delicious Series, timed to celebrate National Cereal Day on March 7. Flavors include Pots of Gold & Rainbows made with Lucky Charms; Peanut Butter Brownie Cereal Puffs; Cornflake Cookies with Marionberry Jam; Rum Custard with Raisin Shortbread & Bran Butter; and Zombie with Coconut & Pandan made with Zombie Pandan cereal by OffLimits.

Scooter’s is also tapping into cereal with its new Cinnamon Toast Crunch Latte topped with whipped cream and bits of the namesake cereal. Also in the lineup is Cinnamon Crème Cold Brew and a minty Lucky Leprechaun blender.

Waffles are the theme at Pacific Northwest chain, Burgerville, where Cajun Waffley Fries, a Waffle Cone Nut Butter Milkshake and Waffle Cone Chocolate Sundae join the menu. For hungry slider fans, Big Cowboy Sliders come in a pair of two, each stacked with a natural beef patty, BBQ sauce, fried onions, bacon and Tillamook cheddar cheese.

Also on the savory side, Scramblers are hitting the menu at Eggs Up Grill. With options including the Crab-Acado Scrambler, Chorizo Scrambler and Veggie Scrambler, this new item offers favorite omelet combos at a more affordable price point.

A duo of protein-loaded tostadas make their debut at El Pollo Loco. The Double Baja Shrimp Tostada has double the shrimp, avocado, beans, rice, cheese, lettuce, sour cream, salsa fresca and cilantro dressing, while the Chicken & Shrimp Tostada combines fire-grilled chicken with the shrimp; both are served on a crunchy tostada shell.

And Quiznos is putting its spin on the Philly cheesesteak with its new Queso Philly Sub and Mushroom Philly Sub. The former is layered with steak, queso blanco, sauteed peppers and onions and banana peppers on artisan bread, while the latter subs sauteed mushrooms for steak but includes all the other components.

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