Corner Bakery Cafe

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.

Corner Bakery Cafe Makes its Mark in Boston

Fresh off the heels of a record-breaking year, Corner Bakery Cafe plans to significantly expand its presence in the Northeast by opening approximately 18 new restaurants in the Boston area.

The company recently sold out markets in neighboring Connecticut, Rhode Island, New York, New Jersey, and Pennsylvania.

Growth of the fast-casual bakery cafe will be accomplished through franchising, and Corner Bakery officials are actively seeking experienced restaurant professionals with the ability to open multiple locations to drive the development.

Corner Bakery Cafe Continues Big Apple Expansion

Corner Bakery Cafe announces plans to open 16 new restaurants in six counties in the Greater New York City area as part of a recent multi-unit agreement with CBCWSNY LLC. The group of veteran restaurant operators plans to open its first restaurant in 2013 and the remaining sites over the next six years.

Corner Bakery Cafe Looks to Even Greater Growth in 2013

Corner Bakery Cafe’s renewed emphasis on franchise growth paid off immensely in 2012 with the signing of 10 new Area Development Agreements, more than doubling its best previous year. The new agreements added 125 cafes, raising the total to 288 cafes under development, as the company moves forward on its goal to double its U.S. footprint by the end of 2015.

Corner Bakery Cafe Plans to Set Up Shop in Long Island

Corner Bakery Cafe, the fast casual bakery cafe known for its freshly made breakfast scramblers, signature grilled panini, mouthwatering sweets, hand-roasted coffees, and catering for any occasion, announces the company has signed a franchise agreement to open its first restaurants in Nassau County beginning in 2013. Earlier this year, Corner Bakery Cafe announced similar expansion plans in the Northeast, including Northern New Jersey, Connecticut, and Rhode Island.

More Than 8,200 Restaurants Chip In to End Child Hunger

Last month, 8,292 restaurants of every type, their employees, and customers came together to help end childhood hunger in the U.S. by participating in Share Our Strength’s Dine Out For No Kid Hungry fundraising program. Together, their generosity raised more than $5 million, more than twice what was raised last year, for Share Our Strength’s No Kid Hungry campaign to ensure that every child in the U.S. gets the food they need, every day. 

Carry On

Bread isn’t just the staff of life. It’s the food—in a wide variety of forms and styles—that helps drive the limited-service restaurant industry.

Whether they’re traditional breads, buns, tortillas, bagels, pitas, or flatbreads, these carriers are filling the sandwich needs of a wide variety of consumers.

The list of carriers at quick-service restaurants has grown over the past decade. Operators are using various baking styles, ingredients, tastes, and textures—along with assorted sizes and shapes—to differentiate themselves from their competitors.

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