Industry News | September 6, 2012
Einstein Bros. Celebrates Fall with Pumpkin Offerings
Today at Einstein Bros. Bagels, fall flavor is back with the launch of several all-new pumpkin menu offerings and the return of seasonal favorite Einstein Bros. fans have come to know and love.
Available through November, the pumpkin menu features a selection of fresh-baked pumpkin-flavored bagels, cream cheese schmear, sweets, and beverages that are fitting for every autumn appetite.
The brand will bring back its signature Pumpkin and Pumpkin Walnut Crunch Gourmet bagels, which can be ordered on its own or topped with Einstein Bro.s' double-whipped, sweet Pumpkin Cream Cheese Schmear.
Guests can also enjoy the same taste in the Pumpkin Cream Cheese Bagel Poppers.
Alongside seasonal bagels, which are baked fresh in store daily, Einstein Bros.' fall menu also features sweet pumpkin-flavored baked goods, including its Pumpkin Muffin and the new Pumpkin Scone.
To complement its selection of flavorful baked specialties, Einstein Bros. has also introduced its new Frozen Pumpkin Latte, alongside the traditional Pumpkin Latte, which can be served hot or iced.
"We are please to kickstart the fall season with the return of our delicious pumpkin menu that our guests eagerly await," says Jeff O'Neill, CEO of Einstein Noah Restaurant Group. "Our guests look forward to the return of our pumpkin products each year.
"Our culinary team has come up with delicious ways to incorporate fall's favorite flavor," he says, "and we are eager to share our new offerings with our guests."
In conjunction with its seasonal menu offering, Einstein Bros. encourages fans to visit its Facebook page to discover innovative fall recipes featuring ways to serve up seasonal products at home with some of Einstein Bros.' own pumpkin products.
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