Industry News | December 27, 2012
Dunkin' Donuts, Eli Manning Raise $90K for Sandy Relief
Dunkin' Donuts recently held a charity brunch with New York Giants quarterback Eli Manning that raised approximately $90,000 to support ongoing Hurricane Sandy relief efforts.
The proceeds raised will be used to provide for those communities still recovering from the devastation of the storm. The Dunkin' Donuts and Baskin-Robbins Community Foundation Hurricane Sandy fundraiser event, held at Il Villaggio restaurant in Carlstadt, New Jersey, brought together more than 170 Metro New York-area Dunkin' Brands franchisees and guests to support those affected by the destruction of the hurricane that swept through the region in October of this year.
The event included a question-and-answer session with Eli Manning, who talked about a wide range of topics, including Sandy's impact on the area. Manning also generously donated to the cause, matching money raised from an auction held during the event.
The event also include a VIP meet-and-greet with Manning and a Tricky Tray auction with items generously donated by brand partners.
"We are extremely proud to have been able to contribute to this important cause during the holiday season, a time when this need is felt by so many people," says Russ Romeo, Dunkin' Brands field marketing director in the Mid-Atlantic region. "Our region in particular was devastated by Hurricane Sandy, and we hope that this donation from The Dunkin' Donuts and Baskin-Robbins Community Foundation will serve those who are working hard every day to rebuild our communities."
The Dunkin' Donuts and Baskin-Robbins Community Foundation focus is to serve neighborhoods by taking care of their basic needs: safety, hunger relief, and children's health.
Since 2006, the foundation has donated more than $2.5 million to organizations that share its mission of providing food, safety, and children's health to communities across the country.
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