KANSAS CITY — Foodservice chains are expanding their menus with limited-time innovations.

Quick-service sandwich restaurant Subway is tapping into the demand for heat with its ghost pepper bread. Formulated from Italian bread dough, ghost pepper, habanero and paprika-seasoned panko breadcrumbs, Monterey cheddar cheese and jalapeño slices, the spicy LTO marks Subway’s first bread addition since 2021.

The company also has added two sandwich varieties alongside the ghost pepper bread release: the spicy nacho steak sandwich and the fiery meatball sandwich. The former features sliced steak smothered in cheddar cheese sauce, green peppers, red onions, jalapeños, a drizzle of sriracha and SubKrunch, Subway’s new crunchy sandwich topping. The meatball product combines the ghost pepper bread with pepperoni, meatballs and pepperjack cheese along with extra jalapeños, sriracha sauce, and pepperjack and Parmesan cheese.

“It’s been three years since Subway added a new sub bread to our menu, so we wanted to surprise our guests with something unexpected and capable of elevating every sub on our menu,” said Paul Fabre, senior vice president of culinary and innovation at Subway. “Spicy food is wildly popular, and our guests have told us they are craving more spice on our menu. Subway’s new ghost pepper bread opens up so many delicious possibilities to try, whether you are looking for a hearty kick on your favorite sandwich or maximum heat from our spiciest subs yet.”

Taco Bell is releasing a menu innovation from each decade of the company’s first 50 years. Menu items include the tostada (1960s), made with a corn tostada shell, refried beans, red sauce, lettuce and shredded cheese; the green sauce burrito (1970s), with refried beans, onions, shredded cheddar cheese and green sauce made from green chili, tomatillos, jalapeño peppers and spices; the Meximelt (1980s), a tortilla wrapped around pico de gallo, seasoned beef and a blend of melted mozzarella, cheddar and Monterey jack cheeses; the gordita supreme (1990s), a flatbread filled with seasoned beef, reduced-fat sour cream, lettuce, a mozzarella, cheddar and Monterey jack cheese blend and topped with diced tomatoes; and the caramel apple empanada (2000s). The LTOs will be available beginning Oct. 31.

Cracker Barrel Old Country Store has unveiled a series of seasonal menu options inspired by the holidays. Among the LTOs are the cinnamon swirl french toast breakfast, which features cinnamon streusel bread dipped in Cracker Barrel’s batter and topped with cinnamon and cream cheese icings, and the sparkling plum mimosa, a sparkling wine blend paired with winter fruit flavors and a sprinkle of edible gold glitter.

“We’re thrilled to usher in a holiday menu filled with returning guest favorites and new crave-worthy dishes decked out for the season,” said Sarah Moore, chief marketing officer at Cracker Barrel.