Caribou Coffee

Grilled Cheese for Grown-Ups Coming to Caribou

Caribou Coffee, the nation’s second-largest coffeehouse chain, is now providing their guests meal options for lunch with the launch of its new Grown-up Grilled Cheese sandwiches.

Full of flavor and unexpected premium ingredients, Caribou’s Grown-up Grilled Cheese sandwiches are made with fixings such as smoked Gouda, grilled chicken breast, caramelized onion, and arugula pesto, for a modern twist on a classic. Guests can order any of the four varieties fresh from the oven: Three Cheese Classic, Gouda Turkey Pesto, Aged Cheddar Roast, and Italian Chicken Melt.

Caribou Expands With Consumer Packaged Goods

Caribou Coffee announced today its partnership with CROSSMARK, a leading sales and marketing services company in the consumer packaged goods (CPG) industry, to assist Caribou with the expansion of its packaged coffee business.

"Growing our CPG business remains a top priority, as we continue on our path to becoming a leading, multi-channel coffee company,” says Mike Tattersfield, president and CEO of Caribou Coffee. “Partnering with CROSSMARK will help accelerate Caribou’s growth within this channel of business, and expand the national reach of our brand.”

To Celebrate Earth Day, Free Coffee at Caribou

As part of Caribou’s Happy Everyday sustainability program, guests can receive 50 cents off any drink, any size, any day, when using reusable drinkware.

For an extra special perk, the nation’s second-largest coffeehouse chain is offering a free cup of coffee to guests who bring in reusable drinkware on Earth Day, April 22. These efforts toward more sustainable business practices provide guests with a wallet- and earth-friendly deal. For example, a small cup of Caribou’s premium Coffee of the Day is only $1.28.

Caribou's Slimming Down


Caribou Coffee, the nation’s second largest coffeehouse chain, is offering guests a newly expanded line of beverages with 40 percent fewer calories. Caribou’s new Northern Lite beverages include mochas, lattes, tea lattes, and blended drinks and are available at all Caribou Coffee locations beginning April 11.

The new beverage lineup includes Caribou’s first ever lite mocha, made with real, premium milk, dark or white chocolate, and non-fat whip. All of Caribou’s chocolate-based beverages continue to be handcrafted using all-natural chocolate.

Caribou Coffee: We Are the Champions

Caribou Coffee was recognized as a J.D. Power and Associates 2011 Customer Service Champion—one of only 40 companies, and the only specialty coffee company, to be awarded this distinction this year.

To qualify for inclusion on the list, brands had to excel within their own industries, in addition to standing out among more than 800 brands in more than 20 industries selected by J.D. Power. Performance in five key areas was considered, including people, presentation, process, product, and price.

The Risky Business of New Branding

In 2007, Togo’s, a 242-unit, 40-year-old West Coast sandwich chain, was purchased by San Francisco equity firm Mainsail Partners, which quickly saw a problem.

“Throughout the system there were six logos on the exterior signage,” says Renae Scott, vice president of branding and marketing for Togo’s. “There was no consistent brand representation, which is crucial for a business like this one.”

Breakfast Sandwiches Rolled Out Nationwide at Caribou

Just a year after introducing handcrafted oatmeal in stores, Caribou Coffee, the nation’s second-largest coffeehouse chain, is rolling out hot and wholesome breakfast sandwiches in its coffeehouses across the country. Served fresh from the oven, Caribou Coffee Daybreaker and Mini breakfast sandwiches expand Caribou Coffee’s offerings as a one-stop breakfast destination for premium coffee and wholesome breakfast options.

The Dirty Work

Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.

Although the recession created a fair share of hand wringing in quick-serve c-suites, the franchisees have been dealt the biggest blow; they’re the ones tasked with keeping the brand’s operational gears turning, and the slowing dollars, for them, means a slowing livelihood.