Spicy, “swicy,” and many more iterations have become very popular on restaurant menus in recent years, and this year is continuing the tradition as many QSRs bring the heat with themed LTOs. To address diner demand, 95 per cent of restaurants now have at least one spicy item on the menu, and research shows that spice is being added to several menu items across the board, including pizza (up 53 per cent), coffee and bakery (up 40 per cent), burgers (up 35 per cent), American cuisine (up 32 per cent), and barbecue (up 3 per cent).
From chicken to cocktails, menu spice has evolved into complex combinations of tasty flavours, from sauces to side dishes, adding to the overall guest experience. Some QSRs are also getting in on the trend, adding hot and spicy menus as LTOs or main menu items.
Taco Bell has introduced its Hidden Valley Ranch Diablo dipping sauce, a combination of the classic ranch and smoky heat. The spicy mashup arrives at the same time as the return of the nuggets as a spicy alternative to their large lineup of sauces.
Jersey Mike’s has added some spice to its sandwich roster with the new Hot Italian sub, featuring ham, salami, and pepperoni with melted provolone cheese, grilled onions, lettuce, tomato and Hot Chopped Pepper Relish. The sandwich is available for a limited time only.
McDonald’s Canada has launched a hot collab with Frank’s RedHot®! The new menu includes, Frank’s RedHot® Original McCrispy, Frank’s RedHot® Original McVeggie™, and Frank’s RedHot® Hot Honey Dipping Sauce, along with a Frank’s RedHot® Creamy Garlic McMuffin® lineup, that adds a creamy, spicy, garlic kick to the Frank’s RedHot® Creamy Garlic Bacon ‘N Egg McMuffin®, Frank’s RedHot® Creamy Garlic Sausage ‘N Egg McMuffin®, Frank’s RedHot® Creamy Garlic Egg McMuffin®, and Frank’s RedHot® Creamy Garlic Chicken McMuffin® . This menu is available for a limited time at participating restaurants across Canada, on the McDonald’s app, and for delivery.
The spicy trend continues to heat up restaurant menus for 2026, expanding to include interactions that combine sweetness, fruitiness, and tanginess, and savoury components. As more trends emerge, operators will need to be creative with LTOs that incorporate spice along with innovation.
