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Coffee Bean & Tea Leaf rolls out comprehensive media campaignCoffee Bean & Tea Leaf rolls out comprehensive media campaign

Millennials encouraged to "Keep Cool and Summer On" with iced coffee, Ice Blended drinks

Bret Thorn, Senior Food Editor

July 16, 2014

4 Min Read
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The Coffee Bean & Tea Leaf has launched what it calls the most comprehensive advertising campaign in its 51-year history.

The “Keep Cool and Summer On” campaign targets Millennials and encourages them to drink iced coffee and the chain’s signature Ice Blended drinks. It includes outdoor, radio, video, online banner ads and social media placements.

Wongdoody, Coffee Bean’s recently appointed ad agency, developed the campaign, which centers on the brand’s home market of Southern California, with outdoor advertising on billboards and bus shelters in the Los Angeles area. The main objective is brand growth.

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Coffee Bean touts Ice Blended drinks
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The chain had done more local marketing and social media in the past, Coffee Bean vice president of marketing Diane Kuyoomjian said.

“We don’t have a lot of traditional advertising,” Kuyoomjian said.

However, for this campaign, social media engagement and in-store marketing will be accompanied by outdoor advertising and radio ads, through the end of August.

The radio campaign, called “Always Better,” is a series of 30-second spots that invite listeners to imagine how great it would be if they were enjoying a Coffee Bean beverage. Each spot features a different beverage and scenario, such as an ingenious baby learning to take selfies, or being congratulated by the president of the United States for your athletic prowess.

On social media, Coffee Bean has commissioned five Vine users with a combined total of six million followers to shoot short videos showing the lengths they’ll go to for an Ice Blended drink. The chain is also posting instructions for customers to use the chain’s signature purple straw as a filter for their smartphone lenses and inviting them to take purple-tinted pictures to post on Instagram and Pinterest.

Additionally, embedded in some of the legal phrasing at the bottom of ads at certain bus shelters are promotional offers for discounted items. Guests are being encouraged on social media and through radio advertising to seek out those ads as a scavenger hunt.

Kuyoomjian wouldn’t say how much Coffee Bean was spending on the media campaign, but she said it would garner a total of 100 million “media impressions.”

Among the beverages featured in the campaign will be the Mudslide Ice Blended drink, which was introduced in May as a limited-time offer available through Sept. 1.  Caramel Brownie Ice Blended drink and two iced coffee flavors, vanilla and hazelnut, were also introduced at that time.



Kuyoomjian said Coffee Bean is also testing a new loyalty program in select locations in Los Angeles. Coffee Bean Rewards is a point-based system in which customers register with their phone number, by tying it to a gift card or by downloading a mobile app that also has a store locator and a mobile payment system.

Kuyoomjian said the advertising campaign came in the wake of private equity investment and management change at the company.

John Dawson became the chain’s president and chief executive in January, following the investment in the company last September by private equity firms Advent International, CDIB Capital and Mirae Private Equity. Dawson was formerly global development officer at Dunkin’ Brands Group Inc., and vice president of worldwide development at McDonald’s Corp. prior to that.

Kuyoomjian said the new ownership is committed to growing the brand, and that coffee and tea are both expanding categories that Coffee Bean feels well positioned to exploit.

“We have a great runway,” she said.

Coffee Bean & Tea Leaf introduced a new Ice Blended tea line in March called Tea Granita, available in Passion Fruit and Peary Berry flavors. The former is caffeinated Assam black tea and passion fruit flavor blended with ice, and the latter is a caffeine-free combination of the chain’s Swedish berries fruit infusion and pear flavor blended with ice. They are permanent additions to the chain’s offerings.

Coffee Bean & Tea Leaf has 950 units.

Contact Bret Thorn at [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/
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Twitter: @foodwriterdiary
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