The holiday falls on Sunday, June 16, but many deals start early and run longer.

Here are some of the promotions restaurant chains have announced in news releases or on their websites.

BJ’s Restaurant & Brewhouse: Dads who buy a $50 e-gift card June 15-16 will get a 20% off VIP card to redeem from June 17 to July 8 and a specialty pint glass. bjsrestaurants.com

Fleming’s Prime Steakhouse & Wine Bar: A three-course meal features petite filet mignon, a 20-ounce bone-in ribeye or a 35-ounce tomahawk steak as well as shrimp scampi or lobster tail for $93-$147. It’s available June 14-17. flemingssteakhouse.com

Mountain Mike’s Pizza: The chain will be baking heart-shaped pizzas June 13-16. mountainmikespizza.com

Panda Express: Through June 16, customers who buy $30 in gift cards on the chain’s website can get a free Panda Bowl offer. A redemption code will be sent via email. pandaexpress.com

Pieology: Loyalty members can get two free perks with a Create Your Own Pizza, Salad or Calzone purchase June 16-18. pieology.com

Smashburger: The purchase of a $60 e-gift card online through June 16 will trigger the gift of an additional $15 coupon. smashburger.com

The Halal Guys: Guests can get 25% off orders in-store, online or through the chain’s app on June 16. The offer excludes family meals and catering. thehalalguys.com

California’s minimum wage hike for fast food workers, which kicked in on April 1, was a factor in the price hike, according to Chief Operating Officer Denny Warnick.

“On April 1st, we raised our prices incrementally to accompany a pay raise for all of the Associates working in our California restaurants,” he said in a statement. “The price increase was also necessary to maintain our quality standards.”

Warnick said In-N-Out’s starting wage in California is $22 to $23 per hour, depending on location. At its most recent opening, in Jurupa Valley on May 31, the wage was $22 per hour.

The minimum wage rose to $20 for fast food workers following the passage of Assembly Bill 1228, which affects more than 550,000 employees and about 30,000 restaurants in the state, officials said.

In an April interview on the “Today” show, owner and president Lynsi Snyder told Savannah Sellers she fought increasing prices while other companies were making jumps in the face of inflation and increasing wages.

Double-Doubles are selling for $5.90 to $6.05 in California, Sellers reported.

A meal at In-N-Out with a Double-Double, fries and soft drink runs $10.45 in Irvine, where In-N-Out’s headquarters are located, according to a commentary by Matt Quan published Sunday in the Orange County Register. Quan has a master’s degree in public policy from the University of Southern California. Online sources suggest $9 was a going rate a few months ago. They include photos of menu boards, receipts posted on the In-N-Out Enthusiasts Facebook page and websites claiming to track In-N-Out prices.

In-N-Out is a California brand. It was founded in Baldwin Park in 1948, and 275 of the 402 open locations listed on its website are in the state. Five of 12 locations under construction are in California, and three are in Southern California, in Sylmar, Redlands and Orange.

In-N-Out made its “first ever” permanent closure in Oakland in late March, citing crime in the area.

Information: in-n-out.com

The drive-thru’s last day will be Sunday, March 24, as the company announced in late January, citing crime in the area as endangering customers and employees. Statistics show the crime situation is starting to improve, city leaders have said recently.

The announcement made national news In-N-Out’s “first time ever” permanent closure, as CNN put it. In-N-Out was founded in Baldwin Park in 1948 by Harry and Esther Snyder and in the following 75 years grew to 401 locations.

There were, however, restaurants early in the chain’s history that no longer exist.

That’s because from 1948 to 1952 the Snyders had a partner named Charles Noddin. When the Snyders split with Noddin, there were six restaurants in the San Gabriel Valley. The Snyders kept three, and the three that Noddin got were renamed and eventually closed, as Lynsi Snyder, granddaughter of the founders as well as current owner and president, explains in her 2023 book “The In-N-Outs of In-N-Out Burger.”

The Oakland restaurant is No. 193 and opened in 2005, according to In-N-Out’s list.

Restaurants are numbered chronologically, No 1 being in Baldwin Park, although the original stand was closed in 1954 and rebuilt nearby due to the construction of the 10 Freeway. Store No. 401 opened in Madera on Jan. 5.

In-N-Out didn’t say what if anything would happen to Oakland’s store number.

Wendy’s, based in Ohio, announced a plan to invest in digital menu boards that would enable it to adjust prices up or down based on sales data as early as 2025.

The practice has several names, including “dynamic pricing” and “surge pricing.”

Wendy’s announcement came in a 2023 earnings call that took place Feb. 15. It took almost two weeks for the plan to get noticed. When it did, Wendy’s faced a backlash in news reports and social media. Aimee Cho, a reporter for NBC4 Washington, described the reception as “frosty” in a post on Instagram.

The plan was also likened to surge pricing by transportation company Uber.

Wendy’s quickly released a statement saying it would not raise prices “when customers are visiting us most” and that “any features we may test in the future would be designed to benefit our customers and restaurant crew members.”

Dynamic pricing is not new, but it’s not familiar to customers in food service, at least when it’s labeled as such. Happy hour discounts and market pricing in fish restaurants are widely accepted.

Price changes are a test of customer loyalty and companies that don’t get out in front of it take flak.

Matthew Selove, associate professor of marketing at Chapman University’s Argyros School of Business and Economics, recalled that in 1999 Coca Cola Co. tested a vending machine that could raise prices in hot weather through a temperature sensor and a computer chip. He said there was a huge customer backlash and the company quickly abandoned the idea.

A quarter of a century after Coke’s experiment, most people pay with credit cards and are less likely to notice minor price changes in fast food, according to Farnoush Reshadi, assistant professor of marketing at The Business School at Worcester Polytechnic Institute in Massachussetts.

“If a burger is sold for $8.01 at 11 and they sell it for $8.99 at 12, nobody’s going to notice that. But if they sell it for $9, then people will start noticing because most people focus on the digits before the decimal points,” she said in a phone interview.

But when customers notice price changes, they have more public ways of making their unhappiness known than complaining to cashiers.

“These days customers have a different way of complaining. They complain on social media.”

Businesses need to get ahead of the situation, according to Selove.

“If Wendy’s decides to use dynamic pricing, they should be transparent and let customers know in advance when surge pricing will take place,” he wrote in an email. “That way customers who consider this price policy unfair can shift their demand to other times of day and buy food at regular prices.”

Wendy’s news broke at a time when restaurant prices are rising faster than grocery prices, according to a CNN report on backlash McDonald’s has faced over its prices in recent weeks.

More price adjustments are likely on the way in California when a law raising the minimum wage for fast food workers to $20 kicks in next month.

Panera Bread landed in the spotlight last week over a possible exemption to the law it might receive as a bakery. Critics connected the exemption to Gov. Gavin Newsom and his friendship with Panera franchisee Greg Flynn. Both denied allegations of favoritism.

As changes arise, it’s important for businesses to reward loyalty and keep customers from feeling cheated, according to Doreen Shanahan, assistant professor of marketing at Pepperdine University’s Graziadio School of Business.

“If you’re a regular customer going through a Wendy’s drive-thru and you start to see prices increase but you also realize that you’re living in a time when you’re seeing inflation in other goods that you’re consuming, you’re not necessarily going to be triggered by that. You’re not going to go, ‘Oh my gosh, I’m being gouged’ in the moment,” she said in a phone interview.

“If a firm needs to pass on rising costs to consumers, framing is critical. If consumers understand reasons to pass on those price increases across the board, dynamic pricing can actually be used to allow the firm to target discounts during non-peak periods.”

Being able to control the narrative behind pricing is one reason restaurant chains are pushing customers toward loyalty apps, she said. Apps let customers know when and how to get deals.

“I have to feel special to that brand for doing business. So encourage me, reward me, particularly if you’re taking a pricing action.”

In-N-Out has filed a development application with the city of Ridgefield, vice president of store development Mike Abbate said in an email, and will be working with the city on permits and approvals.

Ridgefield, population around 12,000, is in the state’s southernmost county, Clark. It is 20 minutes north of Portland, Ore., but 2½ hours from Seattle.

“Our permitting and engineering team has worked closely with In-N-Out to ensure they are not only creating enough queuing spaces to avoid backups onto roads, but also that the design of the building will be unique, high-quality and complementary to Ridgefield,” the city posted Thursday in a comment to a post about traffic projects on its Facebook page.

It can take months or years for building projects to get through permit and approvals in city governments to reach the construction stage, as happened in a yearslong project to bring In-N-Out to the Outlets at Orange.

When In-N-Out reaches the construction stage, it usually adds the location to the “Opening Soon” page on its website. That page currently lists six locations: the Orange restaurant, Redlands, Oxnard and Sylmar in California, plus Layton, Utah, and Flagstaff, Ariz.

In-N-Out has a presence in eight states, with two more on the way, so Washington will potentially be the chain’s 11th state.

Those eight states are California, Nevada, Arizona, Utah, Texas, Oregon, Colorado and Idaho. Tennessee and New Mexico are in the works.

When In-N-Out’s first restaurant in Idaho opened in December, it created a sensation throughout the state.

Triail is the new director of culinary innovation at the Irvine-based chain, bringing to the role a wide range of experience in food service.

He started out in the kitchen as a Long Island teenager before getting into management and moving west. He led culinary training for the Yard House and co-founded Chef’d, a meal kit company. In addition, he was a contestant on the Food Network’s “Supermarket Stakeout” in 2022.

He brings it all to The Habit, including a love for the brand. It was founded in Santa Barbara in 1969 and boasts “feel-good California food.” It’s known for its Charburgers, which are grilled rapidly over high heat.

“I’ve always been attracted to The Habit.” Triail said in a phone interview. “How can I be part of this incredible journey?”

It turns out he had to audition for it in what he called a cooking interview for top executives.

“I had to come up with two products. And ultimately I had two additional ones in my back pocket. I worked on it for a few weeks,” he said.

“I did a lot of research on that to really embrace The Habit brand with the products I was creating. How do I tell the story of California fresh, and how do I connect the dots?”

The research included field work.

“Here I am, I’m going into The Habit, different locations, and I’m asking, ‘Can I buy some of your bread?’ ‘Oh, You want it toasted? ‘No, no. I just need your bread.’ And, ‘Can I buy some of your paper boats? And can I get some of your paper lining?’ They’re like, ‘What are you doing?’”

He came up with a chicken banh mi sandwich garnished with a chicken wing and a new take on The Habit’s tenderloin sandwich, which is not currently on the menu.

“I did this blackberry barbecue sauce on this steak sandwich, and I told this story about how it reminded me of Los Olivos, going blackberry picking with my daughter when she was little with my wife. I was using Monterey seasoning, trying to really tie it all together. Versus, ‘I’m a chef, this is what I think you need,’ I did a lot of research to really bring it together.”

Triail’s creations for the interview weren’t based on whether they could be pulled off in a quick service restaurant, but he said some of the flavors might eventually show up in his creations.

The Habit is owned by Yum! Brands and shares an office building in Irvine with Taco Bell. But Triail says he does a lot of work out of a Habit restaurant at 2200 Barranca Parkway, which functions as his test kitchen.

Triail said it will likely be a few months before his creations debut. In the meantime, The Habit will be “relaunching some of the fan faves,” such as a patty melt that will be available through the end of the month.

“I want to make sure it’s The Habit product,” he said. “If it’s The Habit product, then my name is attached to it. But I’m focusing on The Habit.”

For the near future, Triail is judging the ProStart Cup in Long Beach, a student cooking competition. And his journey with The Habit is taking him to Arizona on a tour with The Habit’s food truck, called the Charmobile. It will be visiting events that support charities in Maricopa County.

“For me, I need boots on the ground. I’m constantly talking to the team. I’m asking them what’s working, what’s not working.” he said. “From concept all the way to commercialization, I’m bringing every department with me.”

Despite all the innovation, Triail knows what he wants when he eats at The Habit.

“I always stick to the Double Char cheeseburger. I always like adding onion rings to it. I also hit it with the spicy little chili peppers from the chili bar. And then sometimes I’ll go with the barbecue. Sometimes I’ll even go protein-style, where it’s just the lettuce wrap. But If I’m going to go in, I want that Double Char with cheese.”

Information: habitburger.com

The occasion was a one-hour event called “Live Más LIVE” that was live-streamed from Las Vegas as part of Super Bowl LVIII festivities.

Shakes, previewed in December at two Orange County restaurants, are coming, according to chief food innovation officer Liz Matthews.

“We keep chasing the ideas until we do something amazing,” said Matthews, who shared more of “what’s going on behind the doors of the test kitchen.”

Among the concepts were a triple-decker taco with a third shell of jack and cheddar cheese; a partnership with Beekeeper Coffee on a horchata latte; a partnership with Salt & Straw for a dessert reminiscent of the discontinued Choco Taco; a combination of a chimichanga and a Chalupa; elote queso; Baja Blast pie; Cinnamon Twists dusted with Baja Blast flavor; and additions to the vegan menu.

Chief marketing officer Taylor Montgomery appeared near the end for what MC Armani White called the “big reveal,” all of Taco Bell’s product innovation for 2024.

“Tonight we get to be the leak,” he said.

Among them were revelations about Nacho Fries, a wildly popular limited time offer that has been regularly returning since its launch in 2018.

“We’re going to have Nacho Fries in our restaurants longer than we’ve ever had them before,” he said. “While we haven’t fully figured it out, we want to make them permanent.”

He also said Nacho Fries would be coming back with a new hot sauce in partnership with Portland, Oregon.-based Secret Aardvark and that there will be tests of Tajin tacos, Twists and a Freeze.

He was more definite about a cheesy chicken “riff” on an empanada he said is coming to “every single Taco Bell” next Thursday.

He confirmed rumors that Taco Bell chicken nuggets with new sauces are on the way, “all white meat marinated in jalapeño buttermilk,” with two sauces, a “signature Bell Sauce” and jalapeño honey mustard.

Other revelations included an addition to the new Cravings Value Menu, a chicken and steak grilled cheese dipping taco; a cheesy Chalupa version of a street taco with carne asada and cilantro; dulce de leche Cinnabon Delights; Baja Blast gelato coming to restaurants this summer; and redesigned sauce packets.

He teased a “Chicken Cantina” menu that will be introduced “next year” without revealing what items it would include except for a new avocado verde salsa. An accompanying video showed quesadillas, tacos and burritos.

And he said that loyalty members will get to vote on which retired menu item they would like to return around Halloween: the Meximelt or the Caramel Apple Empanada.

Montgomery’s final reveal was a Crunchwrap built around a giant Cheez-It, 16 times the size of a regular cracker. Taco Bell has been working on a Cheez-It mashup for a long time. Last winter it previewed a Cheez-It tostada for social media influencers in Taco Bell’s Irvine test kitchen.

The program also included a greeting by chief executive officer Sean Tresvant, musical performances and an award ceremony honoring the fan community Living Más and its founder, Blake Hundley.

McDonald’s has brought back the Double Big Mac with four beef patties instead of two, but with the sesame seed bun, sauce and other toppings. The burger was introduced in March 2020. It’s priced in the $7-$8 range.

El Pollo Loco brought back its Shredded Chicken Crunchy Taco. It features two fried corn tortillas filled with chicken, roasted tomato salsa, lettuce, and jack cheese. They cost about $3.49 each.

The crunchy taco dates back to 2007 but was briefly revived in the fall of 2021.

In other fast food news, Wendy’s has added a breakfast burrito to its morning lineup. It features six slices of bacon, the same amount as on its Baconator burgers, according to a news release. Other ingredients include breakfast potatoes, two slices of American cheese and cheese sauce. And it’s served with two packets of two Cholula Original Hot Sauce.

The breakfast burrito is only available in “select regions.” The news release said it is being served in more than 4,500 restaurants. Wendy’s has 6,025 locations in the United States, according to its website.

The cost is about $8.19.

“Live Más LIVE” will be live-streamed at 1 p.m. PST on Feb. 9, but rewards members on the Fire! Tier will get a chance to attend live, according to a news release.

Taco Bell chefs and chief executive officer Sean Tresvant will “unveil a year’s worth of innovative products and iconic partnerships,” the news release said.

It will also include tastings, musical performances and celebrity appearances, the news release said.

It did not say where the fan event will take place except on a “big stage.” The Super Bowl will be at Allegiant Stadium, about a mile west of the Strip.

To participate, Fire! Tier members must be 21 years and older.

They have two chances to see the show in person, according to the company.

On Tuesday, Jan. 16, Fire! Tier members will have a chance to sign up and qualify for access to the show with hotel accommodation and a voucher towards travel and expenses through drops on the app. Later in the month, some Fire! Tier members will receive an email on how they can get a seat.

To reach the Fire! Tier, members must buy enough food to accumulate 2,000 points in a calendar year. Each eligible dollar spent before tax, fees and discounts earns 10 points.

The live stream will be available at livemaslive.com 

But for a limited time, the Pasadena-based chain is also serving “not chicken,” namely cauliflower.

Dave’s Cauliflower Sliders are made with whole cauliflower heads that are hand-sliced, fried, coated with spices and served like chicken in a bun with pickles and kale slaw, according to a news release.

Customers can choose from seven levels of heat for the spices, from none to “reaper.”

The sliders cost about $8.69. Cauliflower bites are also available at $4.29 for an order of six.

The Mayo Clinic calls cauliflower a nutrition superstar. It’s fat-free and low in sodium and calories and high in vitamin C. This time of year, fast food chains frequently offer veggie-based menu items to complement people’s new year’s resolutions.

To publicize the cruciferous vegetable, Dave’s took out an eye-popping 3-D billboard at the Moxy Hotel, 1260 S. Figueroa St., Los Angeles. It will be running until Feb. 4, according to the chain. You can watch it on Dave’s YouTube channel.

The chain also temporarily changed its exterior signage to read “Dave’s Not Chicken” at 16 of its more than 170 locations. Three are in Southern California: 14622 Ventura Blvd., Los Angeles; 931 N. Milliken Ave., Ontario; and 3332 South Bristol St., Santa Ana.

Information: daveshotchicken.com