Category Archives: Nibbles

Breaking foodservice news.

Dunkin’ Donuts intros new espresso experience

CANTON, MA – Dunkin’, long recognized for its signature hot and iced coffees, is moving in a new direction unveiling its new rebranding designed to emphasize its beverage-focused strategy  offering an entirely new espresso experience for customers in its U.S. restaurants by the holiday season.

With new state-of-the-art espresso equipment, a new espresso recipe, extensive restaurant training and new espresso cups, Dunkin’ will serve handcrafted hot and iced espresso beverages — including lattes and cappuccinos — to provide a rich, smooth, balanced taste that meets the profile preferred by espresso customers, and in particular younger espresso drinkers.

The enhanced espresso experience includes new equipment in all participating U.S. restaurants to dramatically improve espresso bean extraction for the optimal espresso beverage. The resulting espresso will deliver a stronger and more robust flavor profile. In preparation for the launch, Dunkin’ restaurant employees throughout the country have received extensive training and espresso certification on the new equipment and beverage builds.

Supporting this launch is a comprehensive marketing campaign with even the Dunkin’ espresso cups undergoing a redesign. The new espresso cups are bright orange and feature an exclamation point “!”, a symbol that the espresso beverages being served are “bold, new and exciting.”

Earlier this year, Dunkin’ Brands announced plans to invest approximately $100 million into the Dunkin’ U.S. business, more than half of which is committed to restaurant equipment that will enable the company to accelerate its beverage-led strategy, including espresso. With Dunkin’ franchisees also making a substantial investment in the initiative, the brand is focused on growing its share of the hot and iced espresso category.

Tony Weisman, chief marketing officer, Dunkin’ U.S., eplains that “espresso is one of the fastest growing coffee categories, particularly among younger consumers, and with our coffee credentials we believe we have a tremendous opportunity to improve our awareness and credibility among espresso drinkers.  Our superior lineup of lattes, cappuccinos, Americanos and macchiatos will delight current customers and surprise new ones. Sipping will truly be believing when it comes to the new espresso experience at Dunkin’.”

“Relaunching espresso in our restaurants nationwide has been a tremendous undertaking, from installation of the new espresso machines, to the creation of the new, bolder taste profile, to the extensive employee training. This is a transformative initiative, and it would never have happened without the total alignment and support of our franchisees,” adds Scott Murphy, chief operatingofficer, Dunkin’ U.S. “We are bringing America what we believe are the best, handcrafted espresso beverages in the marketplace, at a great value and all delivered at the speed of Dunkin’.”

All espresso beverages served at Dunkin’ U.S. restaurants will continue to be made with 100% espresso beans sourced from Rainforest Alliance Certified™ farms. The Rainforest Alliance is an international nonprofit organization that works to conserve biodiversity and ensure sustainable livelihoods so that the planet and people prosper together. Rainforest Alliance certification helps to protect wildlife; safeguard soils and waterways; and improve quality of life for workers, their families and local communities.

Learn more at  www.DunkinDonuts.com, or subscribe to the Dunkin’ blog to receive notifications at https://news.dunkindonuts.com/blog.

 

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NIBBLES

B. GOOD INTRODUCES NEW HEALTHY WRAPS

  • BOSTON – B. GOOD introduces a new line of fresh handmade wraps to its diverse menu at all U.S. sites, says CEO Chris Fuqua who adds that the wraps come in two “flavor varieties” on a whole wheat tortilla and are preared in house fresh for each customer. They include:
  • Chicken Caesar ($8.49) – made with romaine, parmesan, and whole grain croutons, tossed in lemon-caesar vinaigrette, all wrapped in a whole wheat tortilla.

 

  • Southwest Chicken ($8.99) – made with mixed baby greens, avocado, toasted corn, tomatoes, black bean & corn salad with chipotle puree, and balsamic vinaigrette, all wrapped in a whole wheat tortilla.

 

The chain specializes in healthy, portable options as part of it’s commitment to serving “Food with Roots” – fresh, wholesome and sourced from local independent farmers. The new wraps are available starting at all U.S. B.GOOD stores, through delivery via DoorDash and GrubHub at participating locations, and on the B.GOOD catering menu later this month. For more information about B.GOOD, its menu offerings, and the new B.GOOD wraps, visit Bgood.com.

 

 

 

 

 

Nibbles

Dumpling Daughter plans new Cambridge unit

WESTON, MA – Dumpling Daughter, owned by Nadia Liu Spellman, daughter of Sally Ling who originally founded the restaurant of that name in Cambridge, MA many years ago, is eying Kendall Square for a second unit. They’re looking for potential staffers and can be reached at info@dumplingdaughter.com or by calling 781-216-8989.

Community Servings to undergo major expansion

JAMAICA PLAIN, MA – Community Servings’ forthcoming Food Is The Foundation campaign is expected to nearly triple its meal production capacity to 1.5 million meals a year. The effort is the group’s approach to the fact that at any given moment, there are between 100 and 150 individuals and families seeking to have their need for nutritious and individually tailored meals met.

The organization notes that it has proven that medically tailored meals can result in a 16 percent reduction in healthcare costs. A new $21 million project, Food Campus, on its site here, will consist of a three-story addition and kitchen expansion in its existing space. The 31,000-square-foot project will Community Servings to triple production of medically tailored meals to meet increasing demand, double the capacity for daily volunteers, and double the number of foodservice job training graduates.

“We are extremely excited about our project, especially with how the new building’s design will open up our organization to the community like never before,” says David B. Waters, CEO. “Tall windows will afford views of the dynamic work of our daily volunteers, while new classrooms will provide ample space for nutrition education and job training for our neighbors. Most importantly, we will be able to increase the number of meals we make and deliver to feed those in need.”

A groundbreaking ceremony with Boston Mayor Martin J. Walsh and Massachusetts Department of Public Health Commissioner Dr. Monica Bharel, along with other key philanthropic supporters of the Food is the Foundation capital campaign, which to date has surpassed 80 percent of its $10 million fundraising goal. This private capital combined with equity raised from New Markets Tax Credits, private debt from community development lenders, and funding from the City of Boston will pay for the construction and expansion, Community Servings explains.

Demand for the group’s medically tailored meals has risen 40 percent in recent years, says Waters.  The project is expected to include:

  • A Learning Kitchen that will accommodate up to 24 students for job training and nutrition classes, and include video capabilities for nutrition education seminars.
  • A Family-Friendly Volunteer Kitchen that will allow individuals of different abilities and families with young children to volunteer in meal preparation and packaging.
  • A Baking Kitchen that will produce desserts for special diet clients in-house, saving on the cost of purchased desserts while adding a baking component to the job-training program.
  • A Food & Health Policy Center that will focus on research into medically tailored meals and health care, and replicating the Community Servings model on a national scale.

The project is expected to be completed a year from this Fall. Leading  the design and development of the Food Campus are construction manager Shawmut Design and Construction, development adviser QPD, architect Jacobs, engineer Bohler Engineering, environmental adviser Ransom Consulting, and financial adviser Affirmative Investments. In addition, the law firms Brown Rudnick LLP and Greenberg Traurig LLP provided pro bono legal services for the project.

Lenders include Cambridge Savings Bank, City of Boston, Low Income Investment Fund, Nonprofit Finance Fund, PNC Financial Services Group, and the Property and Casualty Initiative. The federal New Markets Tax Credits program and the federal Healthy Food Finance Initiative are critical components of the project financing.

NIBBLES

Costa Fruit and Produce offers food safety training

CHARLESTOWN, MA – Costa Fruit and Produce in the Bunker Hill Industrial Park here is offering food safety classes. The next is September 19th from 8 a.m. to 5 p.m.  and will allow participants to attain ServSafe certification.

The class is $129 per person and includes a book, breakfast and lunch. If you are a foodservice manager, dietitian, director, chef, kitchen manager, or staffer, sign up to learn more about food protection. Contact Mike Scuderi at 617-912-8014.

 

 

NIBBLES

FACES & PLACES

Brent Feldman joins B. Good as chief marketing officer from posts at Hill Holiday and plans to expand the brand using “faster, bolder and more creative and expansive marketing efforts,” the chain says. New CEO Chris Fuqua also notes that growth plans underway to drive brand awareness have helped it grow to 70 units in the U.S., Canada , Switzerland and Germany.

Glatt la Carte -Janie Chaz joins this Brooklyn establishment as pastry chef.

Cafe K in Manhattan closed a second unit this year leaving two remaining units – Coney Island Ave. and Avenue 1 in Brooklyn.

Papilon Cafe recently moved to Center City Comcast Tower in Philadelphia from Newton Tower downtown.

Dunkin’ launches new Donut Fries

RANDOLPH, MA – Dunkin’ introduces it’s last innovation – Dunkin’ Fries- at participating Dunkin’ Donuts restaurants nationwide. They feature individual pieces of buttery croissant style donut dough tossed in cinnamon sugar and served warm.

They began in the Dunkin’ Test Kitchen. “We were brainstorming in one of our Culinary Innovation sessions,” says Rick Golden, Manager of Donut Excellence, who created them. “We tested different kinds of dough, adding cinnamon and sugar for the right amount of crisp. The end result is delicious. They are sharable. They are fun. And they bring together two of America’s favorites. What’s not to love?” he asks.

The chain “quietly” began to test the new Donut Fries in Boston earlier this year, but they were noticed right away and thousands of customers, it points out, took to social media to share their excitement and ask them to bring Donut Fries to their local Dunkin’.

“We listened, America,” Dunkin’s Golden declares. Starting on the 4th of July, custom can enjoy Donut Fries at participating Dunkin’ Donuts restaurants across the country with this offer – 5 Donut Fries in each order for $2. Visit http://www.dunkindonuts.com to learn more.