CHICAGO, April 23, 2026 — Portable. Protein-packed. Playful.
Those words describe a slate of on-trend menu offerings released by restaurant chains this month.
All are easy to tote around, for consumers on the go.
All are packed with protein. (And what’s trendier than that right now?)
And all offer a novel twist on a classic format, giving diners a differentiated, experiential take on a familiar favorite.
Plus, they all fit into a trend that’s seen significant growth in recent years: Snacking.
Research firm Datassential, in its 2025 500 report on the largest restaurant chains, highlighted the rise of “little treat culture,” noting that many of the country’s fastest-growing concepts serve snacks and treats.
Thirty-two percent of Gen Z consumers have a “little treat” at least once per day, while 55% of consumers said they typically swap a snack for a traditional meal at least once per week, the report found.
Here’s a look at some of these trend-focused menu items that have debuted in recent weeks.
Fast-casual poke chain Pokeworks launched Poke Bombs, which it says are designed for dinners on busy days who want the fresh flavors of a poke bowl “in a compact, snackable bite.”
Poke Bombs are inari tofu pockets filled with white rice and topped with fresh poke, along with a sweet-and-savory soy glaze and garnishes. The chain debuted four varieties: Ahi Tuna, Fresh Salmon, California and Dynamite Lobster. They’re sold in two-piece orders.
“We’re seeing more guests looking for food that keeps up with their day,” Mike Wu, Pokeworks co-founder and head of concept, said.
Chicken chain Bojangles rolled out a new snacking riff, Bo’s Chicken Rippers. The limited-time dish features hand-breaded chicken tender portions called Bo Bites, served between four small Martin’s Sweet Party Potato Rolls. The rolls are designed to be torn apart and dipped into one of several sauces, including Honey Mustard, Ranch and Peach Honey Pepper.
The chain said the versatile menu addition can be consumed as a snack, part of a combo meal or as the main entrée.
Panera Bread introduced Salad Stuffers, a new menu category for the fast casual that it’s calling “a bread bowl for your salad.”
The lineup centers on Panera’s new Italian Stuffer Roll, which can be filled with any salad on the chain’s menu. Two new Salad Stuffer creations include the Steakhouse Salad Stuffer (romaine and arugula tossed in new Farmhouse Ranch dressing, with steak, bacon, gorgonzola, pickled red onions, grape tomato and frizzled onions) and the Santa Fe Salad Stuffer (romaine, ranch dressing, grilled chicken, taco seasoning, roasted corn, feta, sweet peppers, pickled red onion, cilantro and blue corn tortilla strips).
Fast-casual chain Moe’s Southwest Grill launched its first-ever snack-sized menu item, Grilled Burrito Dippers. Moe’s said the handheld mini burritos are packed with protein and created for “moments between meals” like late-night hangouts, study sessions and post-game refueling. Dippers are filled with a choice of protein and Oaxaca cheese and are served with queso and a choice of five dipping sauces.
Heather Lalley is the director of communications for IFMA The Food Away from Home Association. A lifelong journalist, Lalley has previously worked with industry publications including Restaurant Business, CSP Daily News, Supermarket News and Foodservice Director.