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Dunkin’ Brands joins Marvel in ‘Captain America’ promoDunkin’ Brands joins Marvel in ‘Captain America’ promo

Bret Thorn, Senior Food Editor

June 24, 2011

3 Min Read
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Bret Thorn

Taking a popular page from the playbook of quick-service sandwich chains, Dunkin’ Brands is teaming up with Marvel Studios to promote “Captain America: The First Avenger.”

The tie in — which marks the first time the parent of Dunkin’ Donuts and Baskin-Robins has partnered with a motion picture studio — includes themed menu items, a website where participants can win prizes, and a Facebook promotion.

Leading up to the film’s July 22 release, Dunkin’ Donuts will introduce a new flavor to its slush beverage line. The cherry-flavored Captain America Coolatta, which beginning June 27 will be available in a limited addition First Avenger Tri-Cup, has three 8-ounce chambers so guests can try three different Coolatta flavors.

Watch a commercial for the cherry Coolatta

Dunkin’ Donuts also is feature a star-shaped Captain America Donut filled with jelly and topped with vanilla icing and red, white and blue sprinkles; and a Stars & Stripes Donut with red icing and red, white and blue sprinkles.

Limited-edition Captain America-themed Dunkin’ Donuts Cards also will be for sale.

The items will be available beginning June 27 in participating locations in the United States, Chile, Colombia, Germany, Honduras, Malaysia, New Zealand, Singapore, Spain, Taiwan and Thailand.

As part of the promotion, visitors to www.dunkindonuts.com also can play the “Unlock the Lab” game, allowing customers to explore the lab where Captain America got his super powers and win prizes, including a grand-prize trip to a Marvel movie premiere in 2012. A daily instant-win prize package includes a signed Captain America movie poster, an action figure, an “Iron Man 2” DVD and soundtrack, and a Sega “Captain America: Super-Soldier” video game.

Sister concept Baskin-Robbins is featuring Super-Soldier Swirl — vanilla ice cream with blue chocolate chips and a cherry flavored ribbon — as its flavor of the month for July. That flavor also is being used for the Super-Soldier Sundae, which has white cake, strawberry topping, whipped cream, a cherry and red, white and blue sprinkles.

The 6,400-plus ice cream chain also is offering a Hydra Force Sundae, made with Chocolate Mousse Royale ice cream, brownies, hot fudge and whipped cream topped with chocolate sprinkles and a cherry. In addition, Baskin-Robbins is offering a Captain America Ice Cream Cake, which is a classic sheet cake with any ice cream and cake flavors topped with a “Captain America Cake Topper” inspired by the super hero’s shield.

The Baskin-Robbins items will be available starting June 27 in North America, Australia, Colombia, the Dominican Republic, Ecuador, Honduras, Malaysia, St. Maarten and the United Kingdom.

While this marks the Canton, Mass.-based company’s foray into movie tie-ins, it follows a long-standing tradition among quick-service burger chains, such as Carl’s Jr., which recently featured promotional tie-ins with “The Green Hornet.”

Subway, too, is currently promoting “The Green Lantern” along with its new avocado topping, a promotional cup, and a “Grab the Green” sweepstakes game on its website.

Burger King had cross-promotional ties with “Thor” earlier this year and half a dozen other movies in recent years.

McDonald’s also periodically partners for movie promotions, such as it did with “Shrek Forever After,” which was released last year.

Dunkin’s patriotic movie promotion comes just days after the coffee-and-donut chain announced its first-ever partnership with a musician, country music star Joe Nichols. Dunkin’ is sponsoring Nichols’ summer concert tour to help promote its iced coffee.

Dunkin’ first collaborated with Nichols at a United Service Organization, or USO, event in Boston in November 2010.

Contact Bret Thorn: [email protected].
Follow him on twitter: @foodwriterdiary
 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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