Off the menu: McDonald’s tests connection to Krispy Kreme donut


Two test market initiatives conducted in October by leading quick service brands have attracted considerable attention within the restaurant industry.

Based in Irvine, CA Taco Bell has started testing a line of Mexican-inspired iced coffee drinks in two market areas, Philadelphia and Fresno, California. Available in three flavors – Mexican Chocolate Mocha, Sweet Vanilla and Dulce de Leche – the new beverages being tested are seen as the chain’s potential first step into the lucrative cold brew segment. There they will be competing with chains like Dunkin’s McCafe beverage program and McDonald’s.

A second revelation is McDonald’s USA partners with Krispy Kreme to bring Krispy Kreme donuts to nine Louisville-area McDonald’s restaurants.

A limited-time test, the program offers three varieties of Krispy Kreme donuts sold either individually or in half-dozen packages. Donuts are delivered fresh daily from nearby Krispy Kreme production facilities and remain on sale as long as a restaurant’s daily supply of donuts lasts.

Restaurant industry analysts see the partnership with Krispy Kreme as an effort by McDonald’s to drive more traffic to its restaurants and bolster its lucrative breakfast business. The morning daytime portion at Golden Arches has been under pressure recently, with competitors such as Wendy’s aggressively promoting their own breakfast programs.

By offering Krispy Kreme donuts as part of its breakfast program, McDonald’s could add a well-known, high-quality product to its morning lineup with little or no added operational complexity.

The link to donut sales, if continued, will also represent a win for Krispy Kreme, which will gain a large number of new outlets for its products and thereby improve overall productivity with little additional capital investment.

Plagued by rising costs, growing competition and a tight labor market, major players in the restaurant industry will continue to seek new product lines and strategic partnerships that can increase profitability without investments. major in money, personnel or time.

Accompaniments:

is there pumpkin spice tax?

MagnifyMoney.com asserts that it is. A study of the pricing of pumpkin and spice flavored varieties among food and beverage products found that the “pumpkin spice tax” (the extra markup that producers and retailers add to à la carte versions pumpkin and spice in their products) averaged 14.1% across 80 grocery stores and cafes. elements.

Starbucks, the company that did much to create the pumpkin spice phenomenon, is charging 18.3% more for pumpkin spice lattes than regular lattes this fall, according to the study. .

Magnify.Money.com is an online brokerage firm and bank operated by LendingTree.com. The site has conducted periodic studies on the price impacts of pumpkin spice since 2007.

Analysis of this season’s pumpkin spice ‘tax’ can be viewed at magnifymoney.com/news/pumpkin-spice-study/.

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Boston Market the locations are offering two limited-time elaborations on their signature roast chickens.

Parmesan Tuscan Roast Chicken is seasoned with parmesan cheese and Italian seasoning, with red pepper flakes to turn up the heat a bit. Peri Peri Rotisserie Chicken takes the spiciness to the next level, by dressing the roasted bird with peri peri sauce, a hot chili condiment native to Southwest Africa and a staple of Portuguese cuisine. Both chicken variants will be available until the end of December.

There is a Boston Market location on Boston Road at Parker Street; their phone number is 413-271-3808.

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November 16, Table 3 Executive Chef Enrico Giovanello will host another one of his Cooking with Rico evenings at Avellino at Sturbridge.

Beginning at 6:30 p.m., he will demonstrate a contemporary Italian favorite, porchetta, the boneless, herb-roasted pork roast that is universally popular in Italian-American communities.

As usual, the Cooking with Rico program will include tastings of the dishes prepared by Giovanello as well as an optional flight of wines selected especially for the evening program. The cost to attend is $57 with wine pairings and $44 without. Taxes and tip are extra. Contact Avellino at 508-347-2321 to reserve a place for the event.

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pizza hut got creative with the slice of pizza and in doing so added a new item to their menu: Pizza Hut Melts.

Designed to appeal to solo diners, a fondant is made by using two slices of thin crust pizza from Pizza Hut to sandwich various toppings and cheeses. The result, which is a triangular quesadilla-like affair, can be ordered in four variations – Pepperoni Lover’s, Buffalo Chicken, Chicken Bacon Parmesan and Meat Lover. Each Pizza Hut Melt is served with an appropriate dipping sauce.

A full-service Pizza Hut operates at 1048 Riverdale St. in West Springfield.

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November 13, Figaro-Restaurant in Enfield presents “Face to Face…Tributes to Billy Joel and Elton John”, a dinner and evening of musical performances. Doors open for dinner at 5:30 p.m., and Le Figaro is preparing a buffet-style presentation of Italian-American dishes.

Tickets for the show, which begins at 7 p.m., are $25 and can be ordered by calling the restaurant at 860-745-2414.

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Until the end of the year Red Robin Gourmet Burgers and Beers establishments offer a “cheese lover’s remix” in the form of two stacks of specialty burgers accompanied by a gourmet cheese fondue for dipping.

The Pretzel Bacon Beer-Cheese Burger is built on a toasted pretzel bun, topped with cheddar and bacon and served with a beer cheese dip, while the Cheesy Bacon Fondue Burger is a classic bacon cheeseburger paired with a fondue Cheesy Bacon. The latter is a mixture of five cheeses and bacon bits. Both burgers come with Red Robin’s “bottomless” steak and fries.

Red Robin Gourmet Burgers and Brews has restaurants at Holyoke Crossing in Holyoke, on Hazard Avenue in Enfield, and in Millbury on the Worcester-Providence Turnpike.

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As part of its ongoing “Open Hearth Cooking” educational program, Historic Deerfield runs two “Supper at the Tavern” programs.

Scheduled for November 12 and 19 at the Hall Tavern, each of the two sessions will give attendees the opportunity to work with Historic Deerfield’s interpretive staff to prepare a hearty dinner, using seasonal ingredients and traditional cooking techniques at the foyer. Once dinner is ready, participants can enjoy the meal in the tavern lounge.

Tickets are $75 and space in both programs is limited. Advance reservations are required. Call 413-774-7217 or email [email protected] for more information or to pre-register.

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Sunday, from noon until 6 p.m. Wickedly Wild Waffles will set up its food truck in Tin Bridge Brewing Co. at Westfield.

Wickedly Wild specializes in Liège-style Belgian waffles served with a variety of toppings as well as an assortment of gourmet grilled cheese sandwiches and bread bowl soups. The food truck menu is never the same two weeks in a row, but typical offerings include provolone-havarti-prosciutto grilled cheese on sourdough and pumpkin or apple waffles with toppings like pecans. with butter or apple cider syrup.

Contact Wickedly Wild Waffles at [email protected]; Tin Bridge Brewing responds to 413-642-6418.

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Villa Napoletana at East Longmeadow will hold its annual Harvest Grande & Wine Tasting Dinner on November 14 from 6 p.m.

This seven-course wine and dinner event is an almost legendary night of fun, with great food, fine wines and live music all part of the experience. An hour of open bar cocktails begins at 6:00 p.m. and dinner service begins at 7:00 p.m. sharp.

Tickets are $125 plus tax and tip and can be purchased by calling 413-732-9300.

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The Villa Rose The restaurant in Ludlow has started taking reservations for its “2022 Thanksgiving Party”.

The menu of course includes roast turkey, but also has additional entree options such as roast pork loin, chicken marsala, herb roast salmon, and more. A selection of pies and other homemade desserts will be offered to gently end the feast.

Prices are $29.95 for adults and $14.95 for children, plus taxes and tip. Reservations are available from noon to 4 p.m. Villa Rose responds to 413-547-6667.

Hugh Robert is a faculty member of the Hospitality and Culinary Arts program at Holyoke Community College and has over 45 years of experience in the restaurant and education sectors. Robert can be reached online at [email protected].


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