Panera Bread is serving a new salad and a new soup.

The Spinach, Bacon & Poppyseed Salad features applewood smoked bacon, had-boiled egg, pickled red onions, gorgonzola cheese, frizzled onions and spinach tossed in poppyseed dressing.

The Ten Vegetable Soup contains tomatoes, red and yellow peppers, onions, corn, carrots, celery, spinach, poblano peppers, garlic, chickpeas, sprouted brown rice and red fife, dried Aleppo chili and a lemon slice in seasoned vegetable stock.

Additionally, Panera is taking its Double Bread Bowl nationwide. The menu item has two holes carves into one loaf of bread that may be filled with any two Panera soup.

Moe’s Southwest Grill is catering to health-conscious consumers with its new Quinoa Power Bowl, featuring white meat chicken breast, shredded romaine lettuce, corn pico, guacamole, cilantro, queso fresco and a blend of quinoa, brown rice, sweet potato and zucchini.

Five new dishes are debuting at Corner Bakery Cafe.

The Carved Ham & Swiss Egg Bowl incorporates scrambled eggs topped with pecan wood smoked ham, roasted red peppers, green onions and Swiss cheese finished with a drizzle of garlic cream sauce and served with sourdough toast.

The Power Greens Shrimp Caesar Salad contains garlic roasted shrimp, shredded Parmesan cheese and croutons on a bed of baby kale, spinach and arugula with Caesar dressing.

The Bacon Avocado Egg Bowl features scrambled eggs topped with applewood smoked bacon, diced tomato, chopped baby spinach, cheddar cheese and avocado served with sourdough toast.

The Shrimp Scampi Linguine includes garlic roasted shrimp and linguine pasta tossed with garlic butter, tomato, parsley, lemon juice and parmesan cheese.

The Pesto, Egg & Cheese Panini combines scrambled eggs, tomato, mozzarella cheese and pesto on grilled sourdough bread.

Wendy’s is beefing up its burger offerings with its new Made to Crave line of cheeseburgers.

The S’Awesome Bacon Cheeseburger combines a beef patty, two slices of American cheese, three strips of applewood smoked bacon, iceberg lettuce, sweet onions, pickles and Wendy’s S’Awesome Sauce.

The Peppercorn Mushroom Melt features a beef patty topped with sautéed, fire-roasted and seasoned mushrooms, crispy fried onions, a slice of Asiago cheese and a smoked peppercorn aioli made with cracked peppercorn, garlic and underlying mushroom tones, Wendy’s said.

The Barbecue Cheeseburger is a beef patty, two slices of American cheese, crispy fried onions, three pickles and a sweet and smoky Kansas City-style barbecue sauce.

Two new appetizers and two new pasta dishes are now available at Olive Garden Restaurants.

The Chicken Alfredo Pizza Fritta appetizer contains chicken, three cheeses and alfredo sauce wrapped in fried pizza dough and served with alfredo and marinara sauces.

The Spicy Alfredo Chicken appetizer incorporates lightly breaded and fried chicken tenders tossed in spicy alfredo sauce with hot cherry peppers.

The Creamy Mushroom Ravioli dish combines ravioli filled with portobello mushrooms topped with a creamy mushroom sauce.

The Braised Beef Gorgonzola-Alfredo features braised beef over fettuccine alfredo tossed with gorgonzola cheese, spinach, a balsamic drizzle and sun-dried tomatoes.

Burger King is bolstering its breakfast sandwich spread with three new Double Croissan’wich offerings.

The Double Croissan’wich with Sausage & Bacon is a buttery, flaky croissant piled with scrambled eggs, two slices of American cheese, a sausage patty and thick-cut smoked bacon.

The Double Croissan’wich with Sausage combines a croissant topped with scrambled eggs, two slices of American cheese and two sausage patties.

The Double Croissan’wich with Ham & Sausage is a croissant stacked with scrambled eggs, two slices of American cheese, a sausage patty and black forest ham.

Fatburger is teaming up with McCormick & Co. brand Frank’s RedHot to launch its new limited-time offering: the Frank’s RedHot Buffalo Chicken Sandwich. The hot handheld combines crispy chicken smothered in Frank’s RedHot sauce topped with shredded lettuce and tomato sandwiched between a toasted bun.