Arby’s, Culver’s, and Starbucks have introduced new items to their menus, according to the latest reports. Arby’s has added a few items, including a Buffalo Chicken Sandwich and a Chicken Tenders meal. The sandwich features a chicken breast filet topped with buffalo sauce and pepper jack cheese, while the tenders are available in a range of sauces.
New Menu Items
Culver’s has introduced a Blazin’ Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese on rye bread. The sandwich is topped with a spicy sauce and served with a side of Thousand Island dressing. Meanwhile, Starbucks has added a few new drinks to its menu, including a Pistachio Cream Cold Brew and a Winter Wonderland hot chocolate.
The Pistachio Cream Cold Brew features a pistachio-flavored creamer and is topped with a sprinkle of pistachio nuts. The Winter Wonderland hot chocolate is made with rich, dark chocolate and topped with whipped cream and chocolate shavings.
Menu Trends
These new menu items reflect current trends in the food industry, with a focus on bold flavors and unique ingredients. Arby’s and Culver’s are both emphasizing the quality of their meats, with Arby’s using chicken breast filets and Culver’s using corned beef. Starbucks, meanwhile, is continuing to innovate in the beverage space, with a focus on creative flavor combinations.
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The expertise of food and beverage editors like Bret Thorn, who has been tracking trends in the industry for over two decades, is key in understanding the complexities of consumer preferences and the factors that drive menu innovation. With his extensive knowledge of food and beverage trends, Thorn provides valuable insights into the ways in which restaurants are responding to changing consumer demands and the role of social media in shaping the culinary setting.
Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. He is the co-host of a podcast, Menu Talk with Pat and Bret, which features interviews with chefs, food & beverage authorities, and other experts in foodservice operations. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper.
Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. You can follow him on social media: LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/ Facebook: https://www.facebook.com/bret.thorn.52 Twitter: @foodwriterdiary Instagram: @foodwriterdiary TikTok: @foodwriterdiary