Caribou Coffee

Putting Some Pop in Soda

Soda sales aren’t exactly bubbling at restaurants these days. In fact, they’ve been declining for years. Despite that, there’s fizz remaining in carbonated beverages as operators look toward craft sodas, new technology, homemade beverages, and creative concoctions to put effervescence into their sparkling libations.

“We’re seeing a lot of craft soda products available in the market, although it’s still very small,” says Joe Pawlak, beverage expert and senior vice president at Chicago market research firm Technomic Inc.

Caribou Coffee Adds Healthful Meal, Snack Options

Caribou Coffee listened to their guests when they asked for more variety and better-for-you food offerings by adding green salads, wraps, pasta salads, snack boxes, and fresh fruit to coffeehouse menus across Minnesota and Western Wisconsin. The new additions offer guests low-calorie, gluten-free, and vegetarian choices available throughout the day.

The Writing on the Wall

Change is afoot at the drive-thru window. While the principles of the drive thru have remained the same for decades, new technology and tighter operations are ensuring that menuboards and broader menu strategies will evolve as brands attempt to maximize the outdoor lane.

One important drive-thru innovation came roughly 25 years ago, when King-Casey, a retail consulting and design firm, worked with Burger King to place pre-selling signs along the path to purchase, where customers wait to get to the drive-thru ordering station, says Tom Cook, principal at King-Casey.

Pigging Out

Pork was promoted for years as “the other white meat” to boost its exposure and dispel consumer perception that it’s too fatty. These days, pork is anything but “other” at many limited-service restaurants, though it’s often under the guise of specific ingredients: Menus mention items like sausage at breakfast, pepperoni for pizzas, and ham on sandwiches. And of course there’s bacon, a foodservice staple made from pork bellies.

Pork is increasingly finding a home on quick-serve menus due to consumers’ evolving tastes and the product’s flexibility and cost-effectiveness.

Quick-Serve Industry Continues to Rise and Shine

With more quick-serve players jumping into the morning daypart, breakfast traffic continues to surge. A new report from The NPD Group, a global information and advisory firm, shows a 3 percent gain in sales during the morning meal across the whole restaurant industry in 2013.

Fit Right In

In downtown New Orleans, local artistry and distinctive architecture are never more than a stone’s throw away. For this reason, it may come as a surprise to some visitors to find the world’s most ubiquitous coffeehouse chain nestled among the businesses on Canal Street.

But, unlike other units boasting the Starbucks name, this store capitalizes on the growing trend of interior design uniquely tailored to fit the surrounding neighborhood.

Caribou Doubles Down on Franchise Management

Caribou Coffee, the Minneapolis-based specialty beverage concept, is doubling down on its investment in franchisees with a technology revamp. The brand turned to FranConnect for an innovative, high-tech franchise management solution that connects corporate employees to Caribou’s vast franchise network spanning more than 40 states and nine countries outside the U.S.

Caribou Rings in New Year with New Loyalty Program

Caribou Coffee announces the launch of its new loyalty program, Caribou Perks, created to enhance the overall guest experience at Caribou coffeehouses nationwide and reward the brand's passionate fans. Through this program, Caribou guests will be able to enjoy their favorite Caribou menu items and earn perks along the way. Rewards can be everyday items, special treats, or great offers from Caribou.

 

Pages