Industry News | December 27, 2012
Bruegger's Bagels Targets Trio of Markets for Expansion
Bruegger's Bagels, a fast-casual chain known for its New York-style bagels baked fresh in every location, has announced plans for aggressive expansion in Nashville, Tennessee; Tallahassee, Florida; and Huntsville, Alabama.
The planned expansion will open up new opportunities for potential franchisees in markets already proven successful for the brand.
"All three of our focus cities have a strong economy, and our corporate locations in these markets have a loyal following," says president David Austin. "We are eager to find franchise partners who will take advantage of this great opportunity to advance their own enterprise and continue Bruegger's Bagels' positive growth in the region."
Interested franchisees will also have the opportunity to operate existing company-owned bakeries in each of the three cities. The company is seeking experienced restaurateurs or owner-operators for its partners to ensure that each Bruegger's Bagels bakery delivers the food quality and neighborhood atmosphere that have brought the chain success for nearly 30 years.
Citing "favorable sales-to-investment ratios, unique market niches, positive sales trends, and formidable corporate support," QSR magazine named Bruegger's to its Top 10 Franchise Deals earlier this year, the only bakery-cafe concept on the list.
Group Le Duff, the world's second-largest company in the bakery-cafe sector, acquired Bruegger's Bagels through its U.S. affiliate, Le Duff America, in 2011, setting the stage for aggressive growth in the next few years.
With more than 300 locations in the U.S., the company's goal is to expand by 35 percent over the next three years to more than 400 units through a combination of new franchisees and corporate-unit growth.
"With Bruegger's strong corporate backing, excellent franchisee satisfaction, and the fact that fast casual is the fastest-growing segment of the restaurant industry, Bruegger's represents an excellent opportunity for single- and multiunit operators," says Le Duff America chief development officer Paul Carolan.
Bruegger's Bagels is the only bagel bakery chain in the country that fresh bakes New York-style bagels in each of its locations, using the same recipe developed nearly 30 years ago by company founders.
Everything on the menu is handcrafted, including the bakery's New York-style bagels baked fresh on site each day, its signature made-in-Vermont cream cheese, and its custom-made breakfast and lunch sandwiches and salads.
Food & Beverage
Eggs: They’re What’s for BreakfastIn a report recently commissioned by the American Egg Board, Mintel’s research experts produced an update on eggs being used on foodservice breakfast menus. This information is used to focus our communications in the foodservice industry and in our work with some of America’s largest restaurant chains. Here, we offer a few facts we feel may be of interest to you as well. Based on data comparing US menus from Q3 of 2012 to those of Q3 2011:
- The number of menu items at all restaurants rose -
- 5.3% for breakfast sandwiches
- 15.3% for breakfast burritos
- 39.7% for omelets
- The number of menu items at QSRs rose -
- 7.1% for breakfast sandwiches
- 21.9% for breakfast burritos
- 38.9% for breakfast wraps
- The number of items menued at all restaurants that include -
- Whole eggs increased by 3.4%
- Egg whites increased by 15.5%
- The number of items menued at QSRs that include -
- Whole eggs, increased by 15.5%
- Egg whites, increased by 4.4%
- The growth in number of dishes served at all restaurants including eggs -
- Rose 15.5% at QSR
- Rose 3.8% at Casual Dining
- Rose 5.6% at Fine Dining
- Remained the same at Family/Midscale and Fast Casual
- The most popular ways to prepare eggs throughout foodservice are scrambled (+6.2%), folded (+3.9%) and fried (+5.8%).
- The most popular ways to prepare eggs at QSRs are scrambled (+16.2%), folded (+2.3%) and fried (+26.7%).
For more, visit www.AEB.org