Firehouse Subs added a new smokin’ triple stack sub, which will be available for a limited time. The sandwich features smoked beef brisket, smoked turkey breast and Virginia honey ham, topped with melted cheddar, slaw, barbecue sauce and mayo, all on a toasted sub roll.

Popeyes debuted a sweet take of its biscuits with the introduction of strawberry biscuits. The sweet item features a buttery biscuit, filled with strawberry bits and topped with icing.

Krispy Kreme is adding mini donuts to its menus for the spring season, which are available in a 16-count box.

The four mini spring varieties include:

• Bouncing bunny donut: a mini original glazed donut, dipped in green icing and topped with vanilla-flavored buttercream and two bunny feet sugar pieces.
• Diving duck donut: a mini original glazed donut dipped in blue icing, and topped with white nonpareils, yellow buttercream frosting and two orange buttercream duck feet.
• Daffodil donut: a mini original glazed donut dipped in yellow icing and yellow sanding sugar, topped with orange buttercream frosting and a yellow icing flower.
• Chocolate iced with spring sprinkles donut: a mini original glazed donut, dipped in chocolate icing and topped with spring sprinkles.

“Spring is in the air and our new Spring Minis collection is here, so hop in to share a little sweetness with friends and family all season long,” said Dave Skena, global chief brand officer at Krispy Kreme.

Arby’s added three menu items, featuring two new sandwiches with King’s Hawaiian buns. The King’s Hawaiian sweet heat chicken sandwich features crispy chicken, on a sweet King’s Hawaiian bun, covered in a sweet and spicy sauce, topped with cheddar cheese, onions, sweet garlic and dill pickles, lettuce, and tomatoes.

The other King’s Hawaiian offering is a sweet heat beet ‘n brisket sandwich, which is topped with smokes brisket, thinly sliced roast beef, cheddar cheese, sweet and spicy sauce, onions and sweet garlic and dill pickles, all on a toasted King’s Hawaiian bun.

The last new menu item joining Arby’s lineup is loaded fries. The fries are drizzled with sweet and spicy sauce, a warm cheddar cheese sauce, diced chicken nuggets and chopped bacon.

Little Caesars is bringing back its pretzel crust, which was first introduced in 2014. The soft pretzel crust is topped with a cheddar cheese sauce, mozzarella and Muenster cheeses and pepperoni, and is also available in a cheese-stuffed crust version.

“We are thankful to have countless pretzel crust pizza fans that are extremely vocal about their love for this product,” said Greg Hamilton, chief marketing officer of Little Caesars. “Despite bringing it back several times, it feels like the pretzel fervor has not waned. We’re bracing ourselves for the predictable outcry on social media when it eventually goes away again.”

Culver’s added two items to menus, including a smokehouse BBQ cheddar pub burger and a crispy chicken sandwich.

The smokehouse BBQ cheddar pub burger and crispy chicken sandwich feature a sweet and smoky barbecue sauce, layered with sharp cheddar, onion rings, pickles and Culver’s signature mayo, all on a bun that’s been baked with cheddar cheese throughout the dough.

Panera Bread is adding two salads — one new and one returning — to menus across the United States. The new Southwest Caesar salad features romaine lettuce that has been tossed in Caesar dressing, and topped with chipotle aioli, blue corn tortillas strips, grilled chicken breast, avocado, grated Parmesan and cilantro. The quick-service cafe also is bringing back its seasonal strawberry poppyseed salad, which features romaine, grilled chicken, mandarin oranges, strawberries, pineapples and blueberries, topped with poppyseed dressing and pecan pieces.

“Panera’s southwest spin on Caesar salad takes the flavor to new levels — adding spice and a unique crunch that turn this classic dish into an exciting new offering I think our guests are going to love,” said Claes Petersson, head chef and chief culinary innovation officer, at Panera Bread. “And of course, we’re always happy to see strawberry poppyseed salad back on the menu for the season — not only is it a perennial guest favorite, it’s a sign the flavors of summer are right around the corner.”

IHOP released its largest menu addition to date, according to the company. New menu items feature both breakfast and lunch items, including eggs benedicts, sweet and savory crepes, steakburgers, salads and more.

“Starting with the launch of burritos and bowls in 2021, IHOP has been on a journey to rethink our menu by leaning into our equity of breakfast,” said Kieran Donahue, chief marketing officer at IHOP. “The introduction of our most thoughtful, innovative menu evolution to-date offers new ways to enjoy everyone’s breakfast, lunch, and dinner favorites. Every decision we made for this menu was driven by our guests and their continually evolving feedback and needs so they can enjoy our menu items how they want them, when they want them.”

Chick-fil-A is bringing back its watermelon mint lemonade, which is available in a variety of flavors, including frozen.

“Seasonal variations of our signature beverages continue to gain popularity with our customers,” said Leslie Neslage, director of menu and packaging at Chick-fil-A. “Guests loved the Watermelon Mint Lemonade in 2017, so we are thrilled to bring it back to our menu and introduce new ways for guests to enjoy this flavor.”

Sweetgreen added a chipotle chicken burrito bowl, which is available at its restaurants for a limited time. The bowl features blackened chicken, with a roasted chipotle salsa, wild rice, lime cilantro black beans, sliced tomatoes and cabbage.

“Our customers’ feedback plays a major role in the new menu items we introduce, and the chipotle chicken burrito bowl is our answer to heartier meal options that can be enjoyed any time of the day,” said Nicolas Jammet, Sweetgreen co-founder and chief concept officer. “Inspired by bold chipotle spices, this protein-heavy option balances a brand-new flavor profile for Sweetgreen, with whole grains and better-for-you ingredients that our customers love.”

Baskin-Robbins introduced its flavor of the month: PB ‘n J. The ice cream features a peanut butter ice cream and a brown butter ice cream, swirled with grape jelly.

“Nothing sparks more joy than the nostalgic taste of peanut butter and jelly, which is why we decided to put a contemporary twist on the tasty and timeless treat with our new PB ‘n J ice cream,” said Jeanne Bolger, director of product research and development for Baskin-Robbins. “In true Baskin-Robbins fashion, our new flavor of the month and spring lineup of sips and cakes has something for everyone to celebrate life’s yay moments, big or small.”

Smoothie King expanded its menu with smoothie bowls, which are available in six different varieties. The smoothie bowls are made with either an açai base or a pitaya base.

“At Smoothie King, we're proud to offer innovative menu items that meet the needs of our guests and fit naturally into their active lifestyles,” said Marianne Radley, chief marketing officer at Smoothie King. “Over the last 50 years, we’ve honed our craft as the king of delicious and nutritious smoothies. Now we are introducing these incredibly fresh, satisfying smoothie bowls as a new offering that we know our guests will love.”

Nothing Bundt Cakes added a blueberry bliss flavor. The spring-inspired flavor features white cake swirled with blueberries and topped with cream cheese frosting.

Carvel brought back its line of pistachio-flavored offerings, which include soft serve, scooped ice cream, flying saucers and a pistachio crunchies dasher.

Cinnabon added two lemonade-based refreshers, which are available for a limited time. The beverages are available in strawberry and passionfruit flavors.