Industry News | May 3, 2012
Einstein Bros. Opens Location in Loveland, Colorado
Einstein Noah Restaurant Group, Inc. will celebrate the grand opening of its newest Einstein Bros. Bagels location at 104 E. 29th St. in Loveland, Colorado, with a week of giveaways, beginning when the restaurant opens its doors on Tuesday, May 1, 2012.
To celebrate the grand opening, Einstein Bros. Bagels will give the first 100 customers free regular drip coffee for a month. This coffee giveaway will take place every day for seven days from May 1-8, 2012. In addition to free coffee, Einstein Bros. will be giving away free food and other prizes throughout the week.
The opening marks the first Einstein Bros. Bagels location to open in the Loveland area. Throughout Colorado there are more than 40 corporate, franchised, and licensed Einstein Bros. Bagels.
“We can’t think of a better way to showcase the freshness and quality of our Darn Good Coffee to the local community,” says Jeff O’Neill, chief executive officer of Einstein Noah Restaurant Group. “We are in a growth mode, and with this opening we are adding to the tremendous momentum we’ve built in the Colorado market and elsewhere.”
With more than 500 restaurant locations nationwide, Einstein Bros. has built a strong presence and loyal following throughout the United States.
“We want to be the fastest growing fast-casual restaurant chain in America, and we are accelerating growth by increasing our focus on franchising and licensing as well as continue to open new company stores every year,” O’Neill says.
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.