Industry News | January 28, 2014
Dunkin' Donuts' Unveils Valentine's Day Offerings
Valentine’s Day is all about sweethearts, and Dunkin’ Donuts is helping everyone enjoy the holiday with two varieties of sweet hearts. This year, the brand is spreading the love with two varieties of heart-shaped doughnuts, introducing the new Cookie Dough Donut and the return of its Brownie Batter Donut.
Dunkin’ Donuts’ new Cookie Dough Donut is a heart-shaped doughnut with cookie-dough buttercream–flavored filling, topped with chocolate icing and chocolate chips. The Brownie Batter Donut is a heart-shaped doughnut filled with chocolaty brownie batter–flavored buttercream filling, topped with chocolate icing and heart sprinkles. Both doughnut will be available at participating Dunkin’ Donuts restaurants nationwide through the end of February.
This Valentine’s Day season, Dunkin’ Donuts is serving up sugar and spice for coffee lovers with its new Brown Sugar Cinnamon Coffee and Lattes.
“The Valentine’s Day season is all about taking a break from winter to indulge in sweet flavors and festive treats that invoke feelings of warmth and enjoyment,” says Stan Frankenthaler, Dunkin’ Brands’ executive chef and vice president of production innovation. “We love finding new ways to delight our guests for Valentine’s Day, bringing back our playful heart-shaped doughnut in new and classic varieties, and introducing new seasonal beverage choices like the Brown Sugar Cinnamon coffee and lattes.”
For a Valentine’s Day gift, Dunkin’ Donuts Cards are available in a variety of seasonally themed designs. Dunkin’ Donuts Cards can be purchased at any participating Dunkin' Donuts location in amounts from $2 to $100, as well as online and at many grocery, pharmacy, and big box retailers. Dunkin' Donuts Cards always have no fees and never expire.
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.