Industry News | January 10, 2014
New Year, New Better-For-You Items at Dunkin’
To help guests eat better and keep running smartly throughout 2014, Dunkin’ Donuts is kicking off the New Year by expanding the brand’s DDSMART menu. Leading off the brand’s lineup of new better-for-you choices, available any time of day, Dunkin’ Donuts has introduced the Sliced Turkey Breakfast Sandwich. Served oven toasted on a brand new Multigrain Flatbread, the Sliced Turkey Breakfast Sandwich, at 310 calories, features three slices of turkey, an egg, and a slice of reduced fat cheddar cheese. The sandwich is also available as a Wake-Up Wrap, at 160 calories, served with egg, cheese, and one slice of turkey on a warmed tortilla. Also, any Dunkin’ Donuts breakfast sandwich can be served on the new Multigrain Flatbread.
To help bagel lovers ring in the New Year, Dunkin’ Donuts has also rolled out a new Whole Wheat Bagel. This better-for-you bagel option, at 320 calories, pairs perfectly with any of Dunkin’ Donuts’ Reduced Fat Cream Cheese spreads. Both Dunkin’ Donuts’ new Whole Wheat Bagel and new Multigrain Flatbread have earned the Basic Stamp from the Whole Grains Council, a certification for products containing at least half a serving (8 grams) of whole grain. The Whole Wheat Bagel has 60 grams of whole grain, and the Multigrain Flatbread has 16 grams of whole grain. Dunkin’ Donuts’ Brown Sugar Flavored Oatmeal with Dried Fruit Topping and Original Oatmeal with Dried Fruit Topping each contain 44 grams of whole grain and have earned the 100 percent Stamp from the Whole Grains Council, which signifies that all grains in the product are whole grain.
To celebrate DDSMART with fans, Dunkin’ Donuts launched its Smart Start to ‘14 Twitter Sweepstakes, offering people the chance to win a $100 Dunkin’ Donuts mGift to help keep them running with the brand’s DDSMART menu well into the New Year. Continuing through Friday, January 10, Dunkin’ Donuts will ask a daily question around the theme of running smartly in the year ahead. Fans who tweet an answer to @DunkinDonuts on Twitter using the special hashtag #DDSMART14 are eligible for a chance to win one of three $100 Dunkin’ Donuts mGifts each day. One grand prize winner will win $500 in Dunkin’ Donuts Cards.
Dunkin’ Donuts’ DDSMART menu of items hopes to provide guests with better-for-you options without compromising taste, quality, or value. All Dunkin' Donuts' DDSMART items meet at least one of the following criteria: 25 percent fewer calories; 25 percent less sugar, fat, saturated fat, or sodium than comparable fare, and/or contain an ingredient or nutrient that is nutritionally beneficial, such as whole grains. DDSMART food and beverages have fewer than 400 calories, including Dunkin’ Donuts’ Turkey Sausage Breakfast Sandwich, Wake-Up Wraps, Veggie Egg White Flatbread, Hot Tea, and Latte Lites.
“We know that our guests are increasingly health-conscious and are looking for a full selection of choices that satisfy their hunger and fit into their lifestyle,” says John Costello, president, global marketing and innovation at Dunkin’ Brands. “Ever since we launched our DDSMART menu more than five years ago, we have been steadily expanding our better-for-you offerings. We are pleased to begin the New Year with new and unique DDSMART items like the Sliced Turkey Breakfast Sandwich, and we look forward to continuing to explore ways to meet the needs of our guests and provide even more options throughout 2014.”
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.