Nation’s Restaurant News On the Go Newsletter #11

It’s (almost) game time

Hi Readers,

Joanna Fantozzi here.?As we come up on the midway point of winter, two things immediately come to mind: the Super Bowl and restaurants scrambling to put together Big Game-themed LTOs. Not surprisingly, we’ve been hearing quite a lot about wings, though they’ve come from somewhat unexpected sources.?

Taco Bell is bringing back its queso-seasoned chicken wings after a year-long hiatus leading up to kickoff on Super Bowl Sunday. The Yum Brands company is further hammering the point home about noshing on some greasy foods on Feb. 12 by adding eight wings to its Ultimate GameDay Box, available through Feb. 9.

MOD Pizza is also getting into the spirit of wing season by testing out chicken wings for the first time ever at select locations in Salt Lake City and Dallas (where residents might need to indulge to drown their sorrows after the Cowboys were bounced from contention). There are five flavors available, and our favorite might be Sri-Rancha — a Sriracha-Ranch combo.?

Game day snacking habits aside, could this be the return of wing-mania that we saw during the height of the pandemic? Read on to learn more.

Taco Bell relaunches wings just in time for the Big Game

Taco Bell relaunched wings for a limited time, the chain announced on Thursday. The wings, which come in a group of eight and are coated in queso seasoning, were last seen on the menu for a brief time last January before selling out. The wings cost $6.99.

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MOD Pizza tests wings for the first time

MOD Pizza is launching wings at select locations in Dallas and Salt Lake City, the restaurant brand announced Wednesday. The Seattle-based company is testing the oven-baked wings at 28 locations.

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Menu creators keep eye on economy, supply chain

Consumer concerns about the economy, from inflation to value perceptions, and a shaky supply chain are muscling their way into menu trends this year, a panel of experts concluded Wednesday.

The CREATE The Future of Foodservice “Menu Innovation: Top Trends for 2023” panel featured: Amy Alarcon, vice president of culinary Innovation at Popeyes Louisiana Kitchen; Owen Kline, vice president of global culinary innovation at CKE Restaurants, parent to the Carl’s Jr. and Hardee’s brands; and Alex Sadowsky, director for culinary and menu innovation for Twin Peaks restaurants.

SEE WHAT PANELISTS HAD TO SAY ABOUT MENU INNOVATION

Newk’s Eatery adds AI ‘cashier in the cloud’ to take to-go orders

Jackson, Miss.-based fast-casual restaurant brand Newk’s Eatery became the latest chain on Thursday to implement AI technology to support human staff and mitigate any labor shortages. The 100-unit chain is partnering with Kea voice ordering system to implement a “cashier in the cloud” AI solution to answer phone orders and alleviate that task from busy cashiers.

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Nation's Restaurant News Announces CREATE Advisory Board

Nation’s Restaurant News has established a new advisory board to guide the evolution and growth of its flagship event platform, CREATE: The Future of Foodservice. Board members include11 of the most experienced restaurant leaders and innovative entrepreneurs.

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PODCAST: NRN editors discuss that New York Times article, Subway’s sale, and loyalty programs

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