Krispy Kreme added a new line of Reese’s-inspired donuts featuring salty and sweet donuts, according to the company.

The new line features three donuts:

• Reese’s salty sweet crunch donut: A shell donut filled with Reese’s peanut butter Kreme filling, dipped in Reese’s peanut butter icing, drizzled in Hershey’s milk chocolate icing and topped with sea salt praline pretzels.
• Reese’s salty sweet crisp donut: An original glazed donut dipped in Hershey’s milk chocolate icing, topped with potato sticks, a drizzle of milk chocolate icing and Reese’s peanut butter sauce plus a dollop of Reese’s peanut butter Kreme filling.
• Reese’s Outrageous Donut: An original glazed donut dipped in Hershey’s milk chocolate icing, topped with Mini Reese’s pieces, drizzled with Reese’s peanut butter sauce and salted caramel icing.

Cold Stone Creamery unveiled its spring flavors, which feature Reese’s and marshmallows. The Reese’s line includes a Take 5 peanut butter ice cream cup and a Reese’s peanut butter ice cream. Cold Stone also is bringing back its marshmallow ice cream.

Dunkin’ added a caramel chocolate cold-brew coffee and a carrot cake muffin to its menus. The caramel chocolate cold brew features notes of caramel and milk chocolate, and is then topped with chocolate cold foam and cocoa caramel sprinkles. The carrot cake muffin is made with shredded carrots, raisins and crystalized ginger pieces, and is topped with a drizzle of cream cheese icing.

Popeyes is bringing back two seafood items, including the flounder fish sandwich and the shrimp tackle box.

The flounder fish sandwich, which was first introduced in 2021, features a flounder fish piece that has been marinated in Louisiana herbs and spices, then dusted with a Southern crispy coating and then fried. It is served on a toasted brioche bun with pickles, and either a classic tartar sauce or a spicy spread. The shrimp tackle box features eight butterfly shrimp, seasoned with a blend of Louisiana herbs and spices, then served with a side, a biscuit and tartar sauce.

“Our seafood platform continues to set us apart in the QSR industry,” said Sami Siddiqui, president of Popeyes. “Our flounder fish sandwich and shrimp tackle box offerings are popular menu items we like to reintroduce this time of the year as we adapt our menu for the Lenten season. We take great pride in the quality of our food and are excited to bring back our mouthwatering seafood offerings with the same high-quality ingredients our guests love and expect from Popeyes.”

Fuzzy’s Taco Shop is adding a margarita shrimp taco, which features grilled shrimp, Tajin garlic sauce, green cabbage, lime crema and a margarita-tomatillo pico.

“Our goal with this taco was to bring the experience of enjoying a margarita to a taco, with a very distinct Fuzzy’s Taco Shop twist,” said Laura Purser, vice president of marketing. “This taco is packed with bright, fresh flavors and features shrimp, one of our most popular items, which also offers a seafood option for our guests who don’t eat meat or have cut it out for Lent. Guests should enjoy squeezing the Tajin-salted lime wedge onto the taco for an added margarita taste.”

Red Robin Gourmet Burgers and Brews released a Five Star Flavors menu, which features flavors like truffle, porcini and black garlic. The new menu items include a tycoon burger, with mushroom and truffle aioli, and cheesy bacon truffle fries.

“We are always looking for new ways to offer unique flavor combinations,” said Brian Sullivan, vice president of culinary and beverage innovation. “Introducing these sought-after flavors in our Five Star Flavors limited-time menu excited and motivated us to create items unlike anything our guests have tasted from us before. In test, guests told us how much they loved the rich flavors of the tycoon burger and cheesy bacon truffle fries, and we are thrilled to now launch this in all our restaurants.”

Sonic Drive-In is adding a barbecue chip-inspired seasoning to its tater tots, available for a limited time.

“At Sonic, we love combining different flavors and textures to create unique, craveable items,” said Mackenzie Gibson, vice president of culinary and menu innovation at Sonic. “Our new BBQ Chip Seasoned Tots are a tasty twist on the classic Sonic Tots with the crispy, tangy and salty goodness of a barbecue potato chip — taking our tots to a whole new level.”

Church’s Texas Chicken is adding seafood options to its menus. Among the new options is a butterfly shrimp meal, a fish sandwich and a fish platter.

“Stepping outside of what we usually have on the menu but still serving the bold flavors we’re known for, our shrimp and seafood offerings arrive in time for the start of Lent and are a good choice for anyone visiting our restaurants,” said Doug Reifschneider, executive lead, marketing, at Church’s Texas Chicken. “Both new guests and loyal fans can find something to satisfy their cravings with these seasonal menu items.”

Smashburger is adding the S’mac & cheese burger to menus for a limited time. The burger features an Angus beef patty, topped with smashed macaroni and cheese, American cheese and served on a classic bun.

 “For this dish, we're using our proprietary smashing technique to smash the mac and cheese on the grill to create a crispy and flavorful baked cheese layer before adding it to the burger,” said Carl Bachmann, president at Smashburger. “It's something we’ve never seen done before and know our guests will love it as much as we do.”

BurgerFi International is adding a rodeo burger to its menus, which features an Angus beef patty, seared with charred jalapeños and topped with pepper jack cheese, haystack onions and Memphis barbecue sauce.

“At BurgerFi, we are committed to providing the highest quality Angus beef burgers in the industry,” said Ophir Sternberg, executive chairman at BurgerFi. “As a better-for-you brand, we pair fresh ingredients with ingenuity to push the flavor profile and create delicious burgers that satisfy our guests' cravings.”