Sponsored By

Au Bon Pain debuts cupcakesAu Bon Pain debuts cupcakes

Ron Ruggless, Senior Editor

November 23, 2010

1 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Ron Ruggless

Bakery-cafe chain Au Bon Pain has joined a number of restaurants that are offering cupcakes on winter menus.

The Boston-based company began offering cupcakes in three flavors — French vanilla, double chocolate and red velvet — last week across its 220-unit chain. The cupcakes are priced at $2.99, or two for $5, in most markets.

The new offering was announced Friday on Facebook and Twitter.

Ed Frechette, Au Bon Pain’s senior vice president for marketing, said Monday that based on early sales the company is considering making the cupcakes a permanent addition to the menu.

“Red velvet is the best selling by far,” he added.

Given the popularity of cupcake-centric concepts like Sprinkles and Crumbs, a growing number of independents and chains are offering cupcakes. For example, Red Robin Gourmet Burgers is offering holiday cupcakes in So Very Vanilla, ChocoLOT and Freckled Lemonade flavors, priced at $1.99 individually or three for $5.29.

Contact Ron Ruggless at [email protected].

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.