Industry News | January 14, 2014
Bruegger’s Bagels Unveils New Store Design, Artist Contest
Bruegger’s Bagels will open a new flagship bakery in the St. Paul, Minnesota, area on January 22 that will set a new direction for its bakery design nationally.
Each detail of the new design—from the open kitchen to communal seating—has been carefully crafted, except one: the art that will grace a large, brick feature wall. That space will be filled by the winner of the Bruegger’s Bagels $10,000 Artist Challenge that will launch January 22 in conjunction with the grand opening. Through March 31, artists, both amateurs and professionals alike, can submit an abstract, two-dimensional design for the wall. The winning design will be the focal point of the bakery at 437 Commerce Drive in Woodbury and will be used in select new bakeries nationwide. In addition to bragging rights, the chosen artist will receive a $10,000 cash prize. Contest rules, submission guidelines, entry information, and other details are available on the contest tab on the company’s Facebook page.
“We are a neighborhood gathering place, and the new prototype is designed to accentuate our bagel tradition while also celebrating new ideas and the creative spark,” says Bruegger’s Bagels director of marketing, Judy Kadylak. “The $10,000 Artist Challenge is a nod to all of our guests who create the warm, inviting atmosphere in our bakeries.”
The 2,200-square-foot bakery honors Bruegger’s Bagels’ 30-year baking heritage, with the baking area taking center stage. An open kitchen and plate glass windows allow guests inside and out to watch as bakers make New York–style bagels throughout the day using a traditional kettle and artisan oven. The inviting, contemporary new interior is flooded with natural light through large windows and features simple, sleek lines and warm brick juxtaposed with stainless steel accents befitting a working bakery. A large community table and bar seating replace traditional booths and tables and encourage conversation among guests.
“Everything in the flagship reflects both our history and our future,” Kadylak says. “Like our customers, we are modern-day artisans.”
The Commerce Hill design will be the prototype for all future bakery openings and represents a departure for the brand. In addition to the new interior design, the order flow and menu have been revamped for a fresh guest experience. The Commerce Hill bakery will offer a new breakfast and lunch menu category with the addition of premium salmon items such as the Hot Smoked Wild Salmon Salad, the Salmon Reuben Sandwich made with pastrami-style salmon, and Nova Over Easy, a breakfast sandwich featuring salmon, egg, and cheese. The new bakery also will offer an espresso bar with a full-time barista preparing a variety of specialty coffee drinks.
Other enhancements first seen at the Commerce Hill location include a new logo, team uniforms, and packaging innovations.
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.