Papa Johns is rolling out Papa Bowls, featuring baked pizza toppings without the crust. Options include an Italian meats trio, with pizza and alfredo sauces, pepperoni, sausage, meatballs, green peppers, onions and tomatoes, plus three cheeses; chicken alfredo, which has alfredo and garlic Parmesan sauces with grilled chicken, spinach, mushrooms, onions, tomatoes and three cheeses; and garden vegetable, with spinach, mushroom, onions, green peppers, tomatoes, banana peppers, pizza sauce and garlic Parmesan, plus three cheeses. 

“We are very excited to offer Papa Bowls as a new menu category and as a new way consumers can experience our premium ingredients,” said Scott Rodriguez, senior vice president of menu strategy and product innovation. “Our signature crust continues to be a beloved favorite, but we know that sometimes customers crave something different. We want them to know we are committed to delivering on all of those cravings through our menu.”

For a limited time, Sonic Drive-In is offering a pair of pickle-inspired items. The pickle juice slush is a sweet and tangy treat. The Big Dill Cheeseburger is topped with pickle fries, crinkle-cut pickle slices and ranch sauce. 

“Our pickle-forward menu innovations have become some of our most popular, so much so that they’ve often sold out quicker than we anticipated,” said Mackenzie Gibson, vice president of culinary and menu innovation. “Our pickle-obsessed guests have been patiently waiting for their return, and we’re very excited to offer them once again for a limited time.”

The new seasonal menu at Dunkin’ includes pumpkin cream cold brew, pumpkin spice latte, nutty pumpkin coffee, glazed pumpkin cake donut, pumpkin donut hole treats and a pumpkin muffin. Also joining the lineup are the maple sugar bacon breakfast sandwich and maple sugar snacking bacon, plus a blood orange refresher beverage made with green tea or coconut milk.

Taco Bueno is featuring brisket in several menu items for a limited time. The slow-smoked meat appears in brisket tacos, a brisket quesadilla, brisket nachos and brisket queso. 

Buffalo Wild Wings has unveiled a pair of thin-crust pizzas topped with boneless wings and sauces. The Buffalo Boneless Bar Pizza has ranch dressing, bleu cheese crumbles, mozzarella cheese, boneless wings in a medium Buffalo sauce, pickled hot peppers and chopped green onion. The Honey BBQ Boneless Bar Pizza has mozzarella and cheddar-jack cheeses, boneless wings in a honey barbecue sauce, bacon crumbles, pickled hot peppers and chopped green onion.

The Habit Burger Grill has introduced a new basil pesto chicken sandwich, featuring chargrilled chicken on Parmesan crusted sourdough bread, topped with Parmesan cheese, lettuce, tomatoes and a drizzle of basil pesto aioli. 

Taco Cabana is offering new menu items featuring hatch chile smoked pulled pork, including tacos, street tacos served with hatch chile ranch, a breakfast bowl and a crunchy burrito served with hatch chile ranch and tortilla chips. A hatch chile margarita also will be available for a limited time.

“Hatch chile season in Texas is a tradition, one that Texans look forward to every year,” said Ulyses Camacho, chief operating officer. “For the first time in Taco Cabana’s 40-plus year history, we wanted to celebrate Hatch season with an exciting new Hatch Chile platform showcasing both food and beverage items.”