Industry News | June 6, 2013
Garden Fresh LTOs Hit the Menu at Einstein Bros., Noah's
Einstein Noah Restaurant Group announced several new limited-time offers at its Einstein Bros. Bagels and Noah’s New York Bagels locations as part of its Garden Fresh–themed summer menu, featuring herbs and vegetables found in gardens. Among the new items on the seasonal menu at Einstein Bros. is the Tuscan Bagel, an original potato bagel covered perfectly with a new rosemary herb topping. Additional limited time items at Einstein Bros. include the Tuscan Tasty Turkey Sandwich and the Denver Omelet Sandwich.
The Denver Omelet Sandwich combines egg, thinly sliced ham, melted cheddar cheese, and sautéed peppers and onions atop your choice of any fresh-baked bagel. The Tuscan Tasty Turkey Sandwich features Einstein Bros.’ popular Tasty Turkey sandwich recipe on its new fresh-baked Tuscan bagel.
Noah’s New York Bagels also introduced one of Einstein Bros.’ most popular bagel sandwiches to its menu: the Tasty Turkey Sandwich. The Noah Tasty Turkey Sandwich features a fresh baked asiago bagel topped with turkey, onion, and chive cream cheese shmear, cucumbers, fresh spinach, romaine lettuce, and tomatoes.
“Summer is the perfect time to add fresh new items to our menu that incorporate our guests’ favorite vegetables and herbs found fresh in the best gardens,” says Glenn Lunde, chief concept officer for Einstein Noah Restaurant Group. “We are excited to introduce these fresh new menu items for our guests to enjoy.”
Einstein Bros. and Noah’s also added a new Peanut Butter & Jelly Bagel to its gourmet bagel line-up. The Peanut Butter and Jelly Gourmet Bagel is a new take on the classic sandwich, featuring a potato bagel topped with a peanut butter streusel and strawberry jelly.
Einstein Bros. and Noah’s will also continue to feature its popular chilled beverages this summer, including its Mixed Berry Smoothie, Frozen Strawberry Lemonade, and Vanilla Hazelnut Iced Coffee.
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.