Industry News | September 13, 2005

Baskin-Robbins Celebrates its 60

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In special tribute to its 60 years in the ice cream business, Baskin-Robbins stores will offer scoops for $1 every Tuesday night, ask the world to name its favorite Baskin- Robbins flavor, and add two flavors to Baskin-Robbins’ flavor library of more than 1,000. “Whether they’re six or 60, people all over the world love Baskin-Robbins,” says Baskin-Robbins Brand Officer Ken Kimmel. “We’re thrilled to have our loyal customers join in our 60th birthday celebration—there will be plenty of flavor and fun for everyone.”

Baskin-Robbins’ celebration begins with a event featuring an attempt at a Guinness World Record for the world’s largest ice cream sculpture, at the company’s world headquarters in Canton, Massachusetts today. The vanilla ice cream sculpture is expected to weigh more than 6,700 pounds.

For $1 Scoop Tuesdays, customers can purchase a 4-ounce scoop of their favorite flavor at participating Baskin-Robbins locations nationwide for just $1 on Tuesday nights throughout September and October.

Through October 31, 2005 visitors can vote on their favorite Baskin-Robbins flavor in The World’s Favorite Ice Cream Flavor(TM) sweepstakes at http://www.baskinrobbins.com and be automatically entered for a chance to win prizes. Baskin-Robbins will announce the most beloved flavor in the world following the sweepstakes.

And finally, Baskin-Robbins plans to introduce a Flavor Fanatics(TM), an initiative that unveils two new ice cream flavors every three months. Razza Dazza Chip(TM) and Chip Off the Ole Cheesecake(TM) are already in stores.

“ Since 1945, when Irv Robbins and Burt Baskin teamed up to open the first Baskin-Robbins in Glendale, California, our retail stores have been delighting consumers with irresistible frozen treats,” says Kimmel. “We are committed to our loyal customers and employees around the world and we look forward to serving up their favorite flavors for another 60 years.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.