Corner Bakery Cafe

Corner Bakery Kicks Off No Kid Hungry Campaign For 6th Year

Corner Bakery Cafe is marking the sixth year of its national partnership with Share Our Strength’s Dine Out For No Kid Hungry fundraiser to help end childhood hunger in America.

Through September 29, guests have the opportunity to make a difference in their local communities by visiting a Corner Bakery Cafe and contributing to the cause. Guests who donate $1 or more to the No Kid Hungry campaign will receive a free freshly baked Whoopee Cookie on their next visit, and those who donate $5 or more will receive a booklet of special Corner Bakery Cafe offers valued at more than $25. 

R.J. Brunelli & Co to Rep BurgerFi, Corner Bakery in NJ

Retail leasing specialists R.J. Brunelli & Co. announced that it has been retained as exclusive real estate broker for various New Jersey counties for fast-casual chains BurgerFi, Corner Bakery Café, and Tommy’s Coal Fired Pizza.

All three restaurants are seeking end-cap or freestanding pad locations with outdoor seating in lifestyle centers, power centers, and other high-traffic locations in areas offering high daytime populations for lunch and a strong residential population for dinner and weekends.

Corner Bakery Cafe Nabs Handful of Multiunit Franchisees

Corner Bakery Cafe announced that it is entering the Oklahoma and Massachusetts markets, as well as three new markets in Florida and California, as part of five multiunit restaurant franchise agreements.

The agreements represent nine new restaurants in San Diego; seven in Oklahoma; 14 in Tampa, Florida; 10 in Northeast Florida; and 21 in Boston. The first cafés in each market are expected to open next year.

Corner Bakery Cafe Promotes Experienced Employee

Corner Bakery Cafe has promoted Gregg Koffler to vice president of franchise sales, responsible for the overall sales and growth of the franchise division.

 

With more than 150 cafes open, Koffler steps into his new role as the rapidly expanding brand of fast-casual restaurants continues its path to more than double its footprint over the next three to four years in the U.S. through a combination of franchised and company-owned cafes.

 

Huddle House Brings On Ex- Corner Bakery Exec as CDO

Huddle House, the nearly 400-unit restaurant franchise known for its comfort food and value pricing, named Jonathan Benjamin as its new chief development officer.

Benjamin, a veteran sales and franchising executive with more than 20 years of leadership experience, will spearhead expanded unit growth in underserved markets and will play in integral role in improving Huddle House facilities.

Inside the Test Kitchen

Ray White has a problem. The chief foodie and head of product development for Southern California–based Veggie Grill wants to put bacon on his menu.

To the average quick-service operator, this doesn’t seem like a problem at all. But consider that Veggie Grill is an all-vegan concept offering 100 percent plant-based food. If White wants to put bacon on the menu, it has to be made of meat substitutes like tofu, seitan, or tempeh. Consider, too, that White wants the product to have the same flavor and textural profiles as regular bacon.

The Corner of Innovation

Corner Bakery Café’s new menu items push fast-casual boundaries.

Corner Bakery's new menu items use fresh ingredients to offer premium quality.
Corner Bakery's Garden Gate Scrambler Corner Bakery

In a push to distinguish itself from growing competition in the fast-casual bakery-café space, Corner Bakery Café is doubling down on menu innovation.

The 22-year-old, Dallas-based chain recently leveraged its high-quality kitchen equipment and capabilities, as well as more than 40 fresh fruits and vegetables delivered daily to its stores, to launch a handful of seasonal offerings.

Dressing Up

Not that long ago, consumers visited limited-service restaurants mostly for items such as burgers, fried chicken, french fries, and sandwiches. But in the past two decades, salads have become an integral part of quick-service and fast-casual menus, now showcased as a prominent entrée on many restaurants’ menuboards.

“The great story of the last 20 years is that salads moved to the center of the plate,” says Paul Steck, president of Philadelphia-based Saladworks, the nation’s largest salad chain with more than 100 units in 11 states.

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