Sweet heat flavor profiles trending in restaurant innovation.
Buffalo Wild Wings has partnered with PepsiCo, Inc. to develop a new Doritos Spicy Sweet Chili Flavored Sauce for its chicken. The limited-edition sauce is made with soy sauce, brown sugar, onion, garlic and paprika, and the wings are topped with Doritos Spicy Sweet Chili chip crumbles.
Heat and sweet collide in three new sandwiches from Carl’s Jr. and Hardee’s.
The Hot Honey Hand-Breaded Chicken Sandwich features a breaded and fried chicken fillet topped with bacon, cheese and hot honey sauce served on a potato bun.
The Hot Honey Hand-Breaded Chicken Biscuit includes a breaded and fried chicken fillet topped with hot honey sauce and served on a biscuit.
The Hot Honey Hand-Breaded Chicken and Waffle Sandwich is made with a breaded and fried chicken fillet nestled between two Belgian style waffles and topped with hot honey sauce.
Dog Haus is debuting The Big Easy, featuring a spicy creole chaurice sausage, which boasts a flavor profile of garlic, cumin, smoked paprika and cayenne pepper. The sausage is topped with caramelized onions, pickled jalapeños, spicy brown mustard, mayo and scallions and nestled in a grilled King’s Hawaiian bun.
Arby’s is adding to its menu the limited-edition Real Country Style Rib Sandwich. Made in partnership with Sadler’s Smokehouse in East Texas, the sandwich is made with pork rib meat smoked low and slow for more than eight hours over hickory wood. The rib meat is topped with smoked Gouda, crispy onion strings and smoky barbecue sauce and is served on a toasted star top bun with mayonnaise.
Whataburger is launching new chicken sandwiches and a new shake.
The Hatch Green Chile Bacon Chicken Sandwiches come with a choice of a breaded and fried chicken fillet or a grilled chicken fillet topped with three pieces of bacon, mayo, a slice of Monterey Jack cheese and roasted Hatch green chilies served on a brioche bun.
The Chocolate Mint Shake blends a chocolate milkshake with mint flavor.
The new Comfort Classics menu has arrived at Friendly’s Restaurants, featuring a spate of comfort food entrees.
The Chicken Aloha Stir-Fry features chicken stir-fried with vegetables and pineapple rice in a light sauce with crispy chow mein noodles.
The Beef Aloha Stir-Fry combines beef, vegetables, pineapple rice, crispy chow mein noodles and a light sauce.
The Shrimp Aloha Stir-Fry is packed with shrimp, vegetables and pineapple rice in a light sauce with crispy chow mein noodles.
The Cajun Jazz Pasta is a New Orleans-style offering featuring cavatappi pasta cooked in a creamy sauce with Cajun-grilled shrimp and chicken breast, green and red peppers and corn. The pasta is served with thick ciabatta toast.
The Awesomesauce Steak Tips are grilled in barbecue Worcestershire sauce with mushrooms, peppers and onions. The meat is served with garlic red-skinned mashed potatoes and gravy, broccoli, and thick ciabatta toast.
New from Nathan’s Famous is the Bacon Cheddar Cheesy Burger, made with Angus beef patties, applewood smoked bacon and cheddar cheese sauce.
Veggie Grill is rolling out its fall menu, featuring five new plant-based offerings.
The Meatball Sub is made with meatless meatballs topped with pomodoro sauce, melted mozzarella-style vegan cheese, arugula and basil pesto on a toasted ciabatta roll.
The Cajun Fish Sandwich, featuring a crispy fishless fillet from Good Catch Foods, includes lettuce, tomato, pickled celery and Cajun devil sauce on toasted brioche bun.
The Steakhouse Burger features a Beyond Burger patty topped with caramelized onion sauce, vegan blue cheese crumbles, iceberg lettuce and horseradish.
The Kimchi Beef Bowl combines kimchi cous cous with roasted ginger yams, roasted baby tomatoes and roasted garlic broccoli all topped with marinated plant-based bulgogi beef.
The Double BBQ Mac Burger is made with two Beyond Burger patties with lettuce, vegan ranch and barbecue sauce topped with macaroni and plant-based cheese all served on a brioche bun.