Industry News | February 16, 2013
Einstein Bros. Hits 100-Store Milestone with Aramark
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Einstein Noah Restaurant Group Inc. and ARAMARK, a dining and facilities management service for hundreds of higher education institutions across North America, have successfully opened 100 licensed restaurant locations together since establishing a formal partnership in 2002. The 100th Einstein Bros. Bagels milestone restaurant is located at Coastal Carolina University in Conway, South Carolina.
“The opening of our 100th ARAMARK Higher Education location is a significant accomplishment for Einstein Bros. We’re incredibly proud to reach this milestone, as licensing on college campuses plays an important role in our growth strategy,” says Jeff O’Neill chief executive officer of Noah Restaurant Group Inc. “We are excited to grow further with ARAMARK and continue exploring additional opportunities to bring our leading casual dining experience to new markets across the United States and into Canada.”
"We are excited to have opened our 100th Einstein Bros. Bagels location at Coastal Carolina University and look forward to building on our great partnership with the brand in the future,” says Ann Marie Solomon, vice president of National Brand Partnerships at ARAMARK. “Einstein Bros. Bagels brand is an excellent fit for our college and university dining programs and helps to deliver exceptional experiences to our customers.”
Einstein Bros. Bagels opened its first licensed restaurant in 1998. Today, the brand has more than 250 nontraditional restaurants in colleges and universities, hospitals, hotels, and airports. Its diverse menu offerings include its freshly baked bagels, signature sandwiches, Super Grains bagels, Smart Choice menu, home-style soups, sweets, and bottomless artisan roasted coffee.
Eggs: They’re What’s for Breakfast
In 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
