Meet the Man Behind Dunkin’ Donuts Delights

Mat Schaffer writes in the Boston Herald that it may only take a few minutes to grab a flatbread sandwich from Dunkin’ Donuts or a soft-serve cone at Baskin-Robbins. But it takes months of tasting and testing before such items become available to the public.

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Dunkin’ Shoots for Game-Changer

Donna Goodison of the Boston Herald writes that Dunkin’ Donuts hopes to convince energy drink consumers to get their daily jolts of caffeine from its iced java. A new ad campaign suggests energy drink fans should “kick the can” and drink freshly brewed Dunkin’ iced coffee instead of “mass-produced” energy drinks.

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KFC Grilled Chicken Tops List of Memorable New Products, McCafe Second

Stuart Elliot reports in the New York Times that a two-piece Kentucky Grilled Chicken meal at a KFC location in Louisville, Ky. An annual survey of memorable new products gave the top honor for 2009 to the Kentucky Grilled Chicken menu item, which was introduced by the KFC unit of Yum Brands. These are the four other fast-food products that scored the highest in 2009: the McCafe coffees from the McDonald’s Corporation, No. 2; the Torpedo sandwich from Quiznos, No. 6; the Angus Deluxe, also from McDonald’s, No. 7; and Taco Bell Volcano Nachos, from another unit of Yum Brands, No. 8.

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Dunkin’ Donuts Introduces New Peppermint Mocha Latte

Dunkin’ Donuts has introduced new Peppermint Mocha Latte topped with whipped cream and a mocha drizzle available through late December at participating restaurants. The company said that lattes are made with espresso derived from coffee beans and steamed milk and a sugar substitute of 70 calories for a small 10 oz serving. All Dunkin’ Donuts’ espresso beverages are available in regular or decaffeinated, hot or iced. In addition, it is also serving small hot lattes for the value price of $1.99 for a limited time from November 25, 2009 at participating Dunkin’ Donuts restaurants nationwide. Dunkin’ Donuts Dark Roast packaged coffee is also now available in participating restaurants throughout the US.

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Restaurants, Coffee Shops Work Hard to Lure, Keep Customers

Gail Ciampa the Providence Journal Food Editor reports that a few weeks ago, McDonald’s wanted to talk about coffee. Last week, Dunkin’ Donuts wanted to talk about its foods. Has the world gone mad? Or has it just grown crazily competitive in the quick service restaurant category to which they belong?

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Caribou Coffee Tests Oatmeal, In-store Pastry Ovens

John Vomhof Jr. reports in the Minneapolis / St. Paul Business Journal that Caribou Coffee Co. Inc. is testing ways to perk up its breakfast offerings and soon will launch an enhanced line of chocolate beverages. Brooklyn Center-based Caribou recently added oatmeal to the menu at 25 stores in the Twin Cities and Washington, D.C., and it’s offering fresh-baked pastries at about 25 locations in the Twin Cities. If the tests are successful, those items might be rolled out companywide.

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Dunkin’ Highlights Pumpkin and Apple Flavors for Fall

Elissa Elan reports in Nation’s Restaurant News that Dunkin’ Donuts debuted its fall menu this week, which includes three new items: a low-fat apple caramel muffin, a spiced apple twist and a pumpkin-coffee flavored Coolatta blended beverage. Returning items to Dunkin’s fall menu include a pumpkin doughnut, a pumpkin muffin, fall-theme Munchkins doughnut hole treats, a Fall Harvest yeast ring doughnut, a pumpkin latte and pumpkin coffee.

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