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New year, new menu: Winter's trends include bowls, healthful options, variety of proteins

While many people are thinking about improving themselves in the new year, restaurants are tempting them with new menu options or LTOs.

January 30, 2017

While many people are thinking about improving themselves in the new year, restaurants are tempting them with new menu options and LTOs. Below is an incomplete list of menu additions hitting fast casual menus around the world.

Warming up winter

• South Florida-based Sloan's Ice Cream has added hot chocolate to the menu.
  
  "At Sloan's, we think a sweet treat is the perfect way to heat up the day," Sloan Kamenstein, CEO and founder of Sloan's Ice Cream, said in a company press
  release. "With our new hot chocolate offering, guests can curb their chocolate cravings in either a cup or cone."
  
  Hot chocolate is available at all Sloan's locations in Florida, California and Kuwait.
   
• McAlister's Deli is also hoping to warm up its customers. In honor of January being National Soup Month, the chain is offering Parmesan and Kale Soup with turkey sausage starting at $3.79, according to a company press release.
  
  The soup is available through March 28.
   
• In honor of the winter weather, Au Bon Pain has also added a soup to the menu — Cooked Smoky Chicken and Sausage Soup. Besides soup, the updated menu showcases sandwiches, breakfast options, baked goods and a Toasted Honey Latte made with espresso, honey and toasted marshmallow syrup and topped with frothed milk, according to a company press release.
  
  It's also offering a Turkey Mash-Up Sandwich, which is prepared with cider-glazed pulled turkey and topped with kale and pickled red onions tossed in balsamic vinaigrette and a sweet potato mash.

It's brisket time, baby

• Qdoba Mexican Eats heard its fans' requests and is kicking off the new year by bringing back its smoked brisket, which was an LTO in August, according to a company press release.
  
  "Our guests asked. We listened. We originally intended for Smoked Brisket to be a seasonal option, but when our fans expressed how much they missed it, we knew we just had to bring it back," Fernando Torres, director of Brand Communications at Qdoba, said in the release. "Now Qdoba fans have the option of adding this bold, smoky flavor to their favorite entrées year-round."
  
  For guests looking for a little extra heat, Qdoba is introducing Habanero BBQ Brisket. Offering a spicy combination of habanero and corn salsas with a touch of Ancho Chile BBQ, this brisket variety is also available now at all participating Qdoba restaurants.
   
• While brisket was successfully added to Schlotzsky's menu in October, customers through the month of February will have the option to try two new brisket-inspired flatbreads with its annual Pick2 value option. Choices include the Italian Shrimp and Brisket and Spicy Brisket flatbreads.

Getting healthy

• Saladworks has created the Winter Power Salad, consisting of a fresh lettuce blend packed with spinach, onions, sage, roasted potatoes, julienne beets, roasted squash, cantaloupe, flame-kissed chicken and topped with green goddess dressing, according to a company press release.
  
  The all-natural fully cooked and never frozen chicken raised without antibiotics is gluten free and raised with no added hormones or steroids. The farm-raised chicken also has no added nitrates, MSG, artificial ingredients or preservatives, according to the release.

• Juice It Up has created a cold-pressed juice line, which includes six flavors that serve a specific functional purpose, according to a company press release.  Available at most locations, Juice It Up's premium cold-pressed bottled juices are sold individually, or in Wellness Packs which feature all six juices. Options include:
  
  -#1: Lemon, green apple, red apple, jalapeno, agave, filtered Water.
  -#2: Kale, spinach, cucumber, pineapple, green apple, red apple, lemon.
  -#3: Carrot, ginger, pineapple, orange, grapefruit.
  -#4: Beets, carrots, red apple, strawberry, ginger.
  -#5: Kale, spinach, cucumber, green apple, red apple, ginger, lime
  -#6: And cashews, green apple, agave, cinnamon, sea salt, filtered water

Served refrigerated in 12-ounce portions, Juice It Up's bottled juices are designed to support a healthy metabolism, hydrate, produce natural energy, boost immunity and aid in digestion, Meredith Gough, senior marketing manager for Juice It Up, said in the release. Additionally, the health benefits of incorporating raw juice into any diet are many and may include better sleep, weight loss and healthy hair, skin and nails, Gough said.

"Providing our guests with delicious options that promote health and wellness is at the core of what we do, and our new bottled juice line adds another layer of whole nutrition and convenience for our active juicers," Gough said. "The addition of our cold-pressed bottled juices marks a significant milestone for Juice It Up as we were an early adopter of raw juicing long before it was considered mainstream. Our new Cold Pressed Juices were developed to promote clean eating, and supply our bodies with the extra nutrients and enzymes we need to help us feel rejuvenated and able to perform at our very best."

Each one-day Wellness Pack features all six available juices which are numbered based on Juice It Up's recommended order of consumption for optimized effectiveness. From "Rise and Shine," to an "Afternoon Snack" or an "Evening Nightcap," each raw blend was strategically designed by Juice It Up's full-time nutritional expert, said Noah Burgess, who serves as the company's Research and Development Scientist.

• Maui Wowi Hawaiian Coffees and Smoothies has created a green smoothie, featuring a blend of orange, pineapple, pear juices and spinach puree, along wtih live-cultured, probiotic yogurt and a banana, according to a company press release.  The smoothie provides a full serving of vegetables and is packed with dietary fiber, protein, vitamin A and zinc.
  
  "Maui Wowi is excited to introduce the Green Smoothie to our lineup. Created from customer demand,  this is our first smoothie that contains both fruits and vegetables," Mike Weinberger, brand president of Maui Wowi, said in a company press release. "We worked meticulously to create a smoothie that's full of nutritious elements, while cultivating a flavor and texture that will delight the palate. It's a great option for the health-minded smoothie consumer."
  
  The Green Smoothie will be available through March 31.
   
• Robeks Fresh Juices and Smoothies has created three new Fitness Resolution Smoothies, each focused around helping guests with their fitness goals, Robeks Director of Marketing Matt Furman, said in a company press release.  Options include:
  
  -Nuts About Protein Smoothie.
  -Berry Reboot Smoothie
  -And Lean Green Smoothie.
  
  "Each one carries its own individual personality,"  Furman said. "Not everybody's health and fitness goals are the same, so we're offering some diversity to fit different needs."
  
  The new offerings are only available through March 19.

Get stuffed with poultry

• Tijuana Flats, a fast-casual Tex-Mex chain in Florida, Georgia, Indiana, North Carolina, South Carolina and Virginia, has added Turkey Chorizo as a protein option in all menu items and specialty item, "Hangover Burrito," according to a company press release.
  
  The Turkey Chorizo campaign, also referred to as "Bad Motherstuffer," is a new twist on the ground turkey promotion that Tijuana Flats conducted in 2016, which proved popular among patrons in search of a leaner protein alternative, Larry Ryback, CEO of Tijuana Flats, said in a news release.
  
  "After receiving overwhelmingly positive feedback from our guests during last year's ground turkey promotion, we decided to make it an annual event — only this time, we've turned up the heat," he said. "We are excited for our guests to enjoy this leaner, healthier option without having to sacrifice any of the bold flavors they love about our restaurant."
  
  While Turkey Chorizo is available as a protein substitute in any Tijuana Flats entree, the option also inspired the restaurant to create a new limited specialty item, the "Hangover Burrito" — a burrito stuffed with fried egg, potatoes, cheese, jalapeños and Turkey Chorizo — in honor of its debut.

• Fuzzy's Taco Shop is launching the Chicken-Fried Taco. Available starting Monday, the taco is prepared with the guest's choice of hand-battered and fried fajita-style beef or chicken, Latin-fried potatoes, a creamy verde sauce, and shredded cheese, all served on a flour tortilla.

  "In creating our newest seasonal menu offering, we wanted to provide guests with a dish that would be hearty, flavorful and comforting, for these last cold winter months," Mel Knight, president of Fuzzy's TacoShop, said in a company press release. "We're excited for folks to try the new Chicken-Fried Taco, and can't wait to see who turns out to be a chicken-fried steak or a chicken-fried chicken fan."

Bowling for flavor

• Pei Wei has expanded its artisan cooking and cross-cultural Asian offerings with the introduction of two nutritious rice bowls featuring the bold tastes of Thailand, according to a company press release.

  The bowls, which combine mindfully sourced ingredients chosen for their flavors and nutritional benefits, include the Supergreen Thai Coconut Curry and the Thai Basil bowl.

  "Asia is a vast continent with incredibly diverse cultures. Our new Thai rice bowls deliver on our ‘flavor with purpose' mission while expanding our Pan-Asian offerings," said Pei Wei Chief Marketing Officer Clay Dover. "These dishes evolved from our Test Kitchen in Scottsdale, where we get guest feedback on new items in real time. The harmonious blend of flavors, so characteristic of curry, as well as the use of Thai basil —  an herb that has been gaining popularity for its distinctive taste – has resonated with guests looking for healthier options in a fast casual experience."

• Wildflower Bread Company is debuting three bowls for breakfast and dinner filled with a combination of lean protein, healthy vegetables and dressings. Each combines flavors from around the world, such as umami, kimchi, gochujang and chipotle, according to a company press release.  Wildflower is encouraging fans to try the new menu items and provide feedback on social media with the hashtag #WildEats.

  In addition to all of the traditional Wildflower favorites, guests will find the following dishes at their local restaurant for a limited time:
  -Spicy Chipotle Egg Sandwich.
  -Sweet Potato and Greens Breakfast Bowl, eggs over sautéed sweet potatoes, red onions, red bell peppers, kale, spinach, veracha, goat cheese and toasted pepitas.
  -Cheddar Braised Beef Sandwich, which has braised beef, cheddar and caramelized onion mashed potatoes, chimichurri and arugula on grilled Ciabatta Roll.
  -Farmhouse Farro Salad features baby kale, shaved Brussel sprouts, farro, roasted sweet potatoes, feta, pomegranate seeds, toasted hazelnuts and grilled lemon with Parmesan Herb dressing.
  -Farro and Greens Bowl includes sautéed farro, carrots, kimchi butter sauce, spinach, baby kale, rice vinegar and toasted sesame seeds
  -And Kimchi Noodle Bowl features udon noodles, kimchi butter sauce and toasted sesame seeds.

Putting new spins on old faves

• Burger 21 is putting a steak dinner on a bun with its Steakhouse Burger, according to a company press release, which described the offering as having the same hearty flavor found in a traditional steak dinner. It features a beef patty topped with blue cheese crumbles, sautéed spinach, crispy parsnip chips and house-made steakhouse ketchup.
  
  It's also rolling out a Red Velvet Shake, which blends vanilla ice cream, red velvet chocolate milk and Philadelphia Cheesecake Batter. The shake is topped with whipped cream and a piece of red velvet cake.

• Pancheros Mexican Grill is rolling out four seasonally rotating tacos, which will hit menus nationwide beginning Feb. 27. According to a company press release, options include:

-The Shrimp Taco, which features house-marinated shrimp, mango habanero salsa, cotija cheese and lettuce on a freshly made and pressed flour tortilla.
-Carnitas with apple slaw, freshly grated cheddar cheese and pickled red onions.
-Portobello mushrooms with goat cheese, pickled red onions and roasted corn salsa
-And Barbacoa with goat cheese, caramelized onions and jalapenos.
 

• Wayback Burgers has recreated the Philly Cheesesteak. Sliced, seasoned steak topped with melted American cheese and grilled onions on a sub roll available through April 16, according to a company press release.
  
  "The Philly Cheesesteak is an American favorite, just like our much-loved offering of burgers, fries and shakes," John Eucalitto, president of Wayback Burgers said in a press release. "We are excited to bring this piece of Americana to Wayback Burgers restaurants nationwide."

Cover photo: istock