Industry News | September 6, 2013
Dunkin’ Beefs Up Fall Menu With Sandwich, Pumpkin Items
To help kick off September in a big way, Dunkin’ Donuts is toasting big appetites with the launch of the new Angus Steak Big N’ Toasted breakfast sandwich.
For guests seeking a satisfying breakfast on the go that is larger and heartier than the typical breakfast sandwich, the Angus Steak Big N’ Toasted sandwich features two eggs, Angus steak, and a slice of American cheese, packed between two thick slices of Texas Toast.
The Angus Steak Big N’ Toasted sandwich is available at participating Dunkin’ Donuts restaurants nationwide for a limited time.
Dunkin’ Donuts first introduced its original Big N’ Toasted Breakfast Sandwich in early 2011, and it quickly became one of the brand’s most popular menu items. The Angus Steak Big N’ Toasted is the latest in Dunkin’ Donuts’ full lineup of breakfast sandwiches, available all day.
September also marks the return of pumpkin food and beverages to Dunkin’ Donuts’ menu. The brand announced that fall favorites are back at Dunkin’ Donuts, including pumpkin coffees, lattes, donuts, muffins, and more.
This season, Dunkin’ Donuts has also introduced a new Pumpkin Pie Donut and new Frozen Pumpkin Coffee Coolatta. The full array of fall treats is available at participating Dunkin’ Donuts restaurants for a limited time.
Finally, this month, Dunkin’ Donuts guests who purchase a Box O’ Joe at regular price can receive a free 25-count box of Munchkins donut hole treats.
The offer is available only through the “My Offers” tab of the Dunkin’ App, the brand’s app for mobile payment and gifting, enabling guests to pay for food, beverages, and merchandise at participating U.S. Dunkin’ Donuts restaurants by scanning their Dunkin' Donuts Cards stored in the app either in-store or at the drive thru.
Guests can also enjoy mobile offers via the My Offers tab, where they can receive exclusive, geo-targeted regional discounts and promotional offers for Dunkin’ Donuts’ famous coffee and other favorite menu items.
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