Dunkin’ added its first-ever breakfast tacos, which are made with scrambled eggs, sharp white cheddar cheese, fire-roasted corn and topped with a lime crema. The tacos can be topped with an optional bacon crumble.

Kentucky Fried Chicken added white meat chicken nuggets, which are breaded with the brand’s original recipe. The nuggets were tested in 2022 and are now a permanent menu item.

Chipotle is adding a chicken al pastor protein to its menus. The chicken al pastor features adobo flavors, Morita peppers and ground achiote, with pineapple and lime.

Wendy’s debuted its spring menu, which features three new lighter items.

The items include: blueberry pomegranate lemonade, a grilled chicken ranch wrap and a grilled chicken cobb salad.

“We are always listening to our fans and introducing exciting new menu items to give them exactly what they are craving,” said Carl Loredo, global chief marketing officer for The Wendy’s Co. “Our Dave’s Craft Lemonades have been a fan-favorite menu item for years, and our all-natural lemonade foundation allows us to bring flavor innovation like no one else in the business. We’re excited to kick off the season and give our passionate fans another irresistibly delicious flavor with blueberry pomegranate lemonade.” 

Korean fried chicken chain Bonchon added two comfort food-inspired options to its menus. The loaded bulgogi fries feature seasoned fries that have been topped with thinly sliced marinated steak, mozzarella cheese, spicy mayo and green onions. The Korean donuts are added to Bonchon’s menus as a permanent item and are the chain’s take on Kkwabaegi, a twisted donut coasted in cinnamon and sugar.

“When creating new menu items, we focus on the fusion of our Korean roots with familiar flavors our guests love,” said Jae Park, chef at Bonchon. “With the addition of our loaded bulgogi fries and Korean donuts, we are able to continue sharing Korean comfort food favorites with an American twist.”

Just Salad launched its spring menu, which features five limited-time offerings.

• Sesame ginger: romaine, shredded kale and shredded cabbage, with quinoa, cilantro, green onions, sliced carrots, roasted green beans and chopped almonds, with roasted chicken and topped with a sesame ginger dressing.
• The Keto: romaine, baby spinach, pickled onions, avocado, chopped almonds, roasted chicken, a jammy egg and sharp white cheddar, topped with a spicy avocado dressing.
• The Mezze: romaine, shredded cabbage, arugula, feta, Tajin-spiced pumpkin seeds, cooked chickpeas, grape tomatoes, pickled onions, sliced cucumbers, topped with a yogurt cucumber dressing.
• Rancher bowl: brown rice, baby spinach, braised chicken thigh, pickled onions, avocado, roasted corn, topped with a chipotle vinaigrette and buttermilk ranch dressings.
• Wasabi-ish Caesar: available in April only, romaine, shredded kale, roasted chicken, Parmesan, radishes, garlic butter croutons, Japanese furikake shake, topped with a wasabi Caesar dressing.

Marco’s Pizza added two pizzas to its menus: the sausage magnifico and the ultimate magnifico.

The sausage magnifico features two varieties of sausage, including old world sausage and classic Italian sausage. The ultimate magnifico pizza features Old World sausage, Old World pepperoni, as well as classic Italian sausage and pepperoni.

“Pepperoni magnifico is our signature product and a hallmark for the brand,” said Steve Seyferth, chief experience officer at Marco's Pizza. “Spinning off this great creation, we wanted to craft a wider range of bold tastes that appeal to sausage and pepperoni lovers alike, which led us to upgrading the sausage magnifico and the ultimate magnifico recipes with our new Old World sausage.”