What’s better than a bagel and cream cheese? A free bagel and cream cheese. To satisfy those cravings, Bruegger’s has launched the America’s Best Bagel campaign, offering one of America’s best-tasting bagels and cream cheese in return for two mouse clicks.

Facebook users can access a coupon for a free Bruegger’s bagel and cream cheese by clicking on one of Bruegger’s Facebook ads promoting the offer, or on the tab dedicated to the offer on Bruegger’s Facebook page. Users need only to “like” Bruegger’s first, and then click their way to the coupon download. The coupon is available one time each to all Facebook users, not just new fans.

For almost 30 years, Bruegger’s has been satisfying the demanding tastes of American bagel connoisseurs. Bruegger’s is the only national chain that kettle boils and bakes bagels fresh all day long on stone hearths in each of its bakeries. The authentic, New York-style bagels are made simply with just five basic ingredients and never contain preservatives or chemicals that can be found in Bruegger’s competitors’ bagels.

Brandishing the slogan, “Everything Else is Just Toast,” Bruegger’s launched the free Facebook offer to give everyone a taste of a truly authentic bagel.

“We pride ourselves on making the best bagels available,” said Bruegger’s Chief Executive Officer Jim Greco. “We’re excited to use Facebook to create new fans of our time-tested, authentic bagels.”

In 2009, the bagel maker sold 87 million bagels at nearly 300 bakeries in the U.S. Topping all those bagels was more than 2.5 million pounds of cream cheese. Bruegger’s is also credited with creating the world’s largest bagel on August 27, 2004. The oversized bagel weighed in at 868 pounds and required 1,100 pounds of dough, 900 gallons of water and a bake time of 10 hours.

It was six years ago when Bruegger’s CEO Jim Greco launched a redesign initiative intended to take the bakery restaurant chain to its next level of maturity.
 
Greco is now leading the company’s third-generation store redesign that features a bagel baking display, an extended self-service coffee bar and a timeless color palate of pale yellow and dark chocolate brown.
 
“I always thought one of the biggest mistakes restaurants make is they get complacent,” Greco said. “Years go by and (operators) don’t do anything. Then it starts to impact sales … and they can’t do anything. We’re trying to stay ahead of that.”
 
Greco was at the April 21 Cincinnati opening of Bruegger’s first redesigned location. Four more will open by April 30 and a total of 50 are expected to unveil by the end of 2010.

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This month, Bruegger’s Bagels, the 295-unit bakery chain, will introduce its next generation bakery prototype, paving the way for an updated look that will become a staple for the bagel leader.

The first prototypes will be completed in Charlotte, Cincinnati, Milwaukee, Minneapolis and Pittsburgh by April 30, with plans to complete 50 remodels in 2010. Over the next three years, Bruegger’s will renovate hundreds of bakeries at a total cost of more than $10 million.

The new design, developed by Columbus-based design and development firm WD Partners, further spotlights Bruegger’s unique offering – genuine New York-style bagels baked fresh all day in each bakery. The new prototypes will feature a brick and stone hearth in the bagel display area and guests can watch bagels being kettle-boiled and baked in the traditional style. The ordering station will take a cue from European bakeries, with a wider array of fresh baked goods, including desserts and freshly baked breads.

Interiors will provide guests with a warmer, more inviting experience featuring cozy seating and a new community table; perfect for enjoying the bakery’s free Wi-Fi or gathering with friends. Colorful dishware will be added to enhance the enjoyment of Bruegger’s signature menu items. The new bakery will also offer espresso, new to Bruegger’s, along with a self-service coffee bar with coffee options that change seasonally, including Fair Trade CertifiedTM blends.

“This design represents the future of our bakeries,” said Jim Greco, CEO of Bruegger’s. “Our guests have given us so much over the years, we’re happy to give them a new way to enjoy Bruegger’s. To show our appreciation to the community, we’ll also launch a fundraiser for the local children’s hospitals in conjunction with the grand re-openings.”

For its grand re-openings, Bruegger’s will partner with the Children’s Miracle Network and the local children’s hospital in each of the five cities introducing a redesign. During the week of April 26 – May 2, a portion of proceeds from every bagel dozen purchased at any bakery in Charlotte, Cincinnati, Milwaukee, Minneapolis and Pittsburgh will be donated back to the Children’s Miracle Network hospital in that city.

To showcase the new bakeries, Bruegger’s will also host a celebration in each market including a ‘bagel cuisine’ demonstration by Bruegger’s Chef Philip Smith, recently featured on the Food Network’s “Unwrapped.”

Locations will not be closed during the renovations.

Bruegger’s Enterprises, Inc., an affiliate of Sun Capital Partners, Inc., is a leader in the fast casual restaurant segment. In its 295 locations in 26 states, the District of Columbia and Toronto, Bruegger’s is dedicated to serving delicious, authentically made food that brings guests back again and again. Famous for genuine New York-style bagels baked fresh throughout the day, Bruegger’s also bakes an array of fresh breads on site including honey wheat and hearty white. Guests can chose a variety of menu items that include unique cream cheese flavors, breakfast sandwiches, hand-tossed salads, hearty soups, sandwiches, paninis and desserts, with a frequently changing menu reflecting seasonal and geographical specialties. Every day the neighborhood bakery features a Fair Trade CertifiedTM coffee from Green Mountain Coffee . Founded in 1983, Bruegger’s is headquartered in Burlington, Vermont and supports its neighbors in every community it serves. For more information, please visit www.brueggers.com or become a fan on Facebook at www.facebook.com/brueggers.

Tuesday February 9th is National Bagel Day, a day that Bruegger’s Bagels, founder of the retail bagel concept and holder of the Guinness Book of World Records’ title for largest bagel, takes very seriously.

Americans take bagel eating seriously, too. Americans eat an estimated 3 billion bagels annually, an average of about 11 per person, according to the New York Times.

In honor of National Bagel Day, Bruegger’s surveyed approximately 75,000 fans, via Facebook and email. More than 60 percent of respondents said they have a bagel for a snack, breakfast or lunch at least once per week. Five percent of the respondents are hardcore bagel eaters – they eat them every day!

In the category of favorite bagel flavor, the winners are:

- The Everything Bagel. 22.8% of respondents chose this flavor as their favorite.

- Cinnamon-Raisin. 12.5% of respondents liked it a little sweet.

- Sesame. 10.8% of respondents liked bagels on the seedy side.

- Bruegger’s Asiago Parmesan bagel was a write-in favorite followed by whole wheat and rosemary olive oil bagels.

In the category of favorite bagel topping, the winners are:

- Plain cream cheese. 21% like it plain.

- Honey walnut cream cheese. 13.8% were nutty for honey walnut.

- Butter. 12% want to “stick” to the basics.

- Peanut butter and jalapeno cream cheese were write-in favorites.

- Naked. 3% of respondents thought Bruegger’s bagels were perfect just as they are – without any spread.

In 1983, when Bruegger’s was founded, bagels were a northeast regional favorite. Today, Bruegger’s sells bagels in 291 locations across 25 states.

“Bagels have become an American tradition loved by generations of families,” said James Greco, Bruegger’s CEO. “We pride ourselves on making the most authentic bagels available, and are pleased to share the centuries-old, time-tested tradition with our guests.”

Bagels rose in popularity in the U.S. late in the 1960s through the automated production and distribution of frozen bagels by bagel bakers Harry Lender and Florence Sender. Before Nord Brue and Mike Dressell started Bruegger’s in 1983, they worked with a professional bagel baker from New York City for 2 1/2 years to perfect their recipe and baking process. The authentic, New York-style bagel is made with just five ingredients – flour, salt, yeast, water and malt. The dough is freshly baked throughout the day in each of Bruegger’s bakeries, resulting in the product billions of Americans clamor for each year.

In 2009, Bruegger’s sold 87 million bagels. Topping all those bagels was more than 2.5 million pounds of cream cheese. Bruegger’s is also credited with creating the world’s largest bagel on August 27, 2004. The oversized bagel weighed in at 868 pounds and required 1,100 pounds of dough, 900 gallons of water and a bake time of 10 hours.

Bruegger’s Enterprises, Inc., an affiliate of Sun Capital Partners, Inc., is a leader in the fast casual restaurant segment. In its 291 locations in 25 states and the District of Columbia, Bruegger’s is dedicated to serving delicious, authentically made food that brings guests back again and again. Famous for genuine New York-style bagels baked fresh throughout the day, Bruegger’s also bakes an array of fresh breads on site including honey wheat and hearty white. Guests can chose a variety of menu items, all free of trans-fats, that include unique cream cheese flavors, breakfast sandwiches, hand-tossed salads, hearty soups, sandwiches, panini and desserts. Every day the neighborhood bakery features a Fair Trade Certified coffee from Green Mountain Coffee with a frequently changing menu reflecting seasonal and geographical specialties. Founded in 1983, Bruegger’s is headquartered in Burlington, Vermont and supports its neighbors in every community it serves. For more information, please visit www.brueggers.com or become a fan on Facebook at www.facebook.com/brueggers.

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