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Sprinkles looks to a future beyond cupcake bakeriesSprinkles looks to a future beyond cupcake bakeries

Sprinkles Cupcakes is well-known for its cupcake ATM and plans to expand its investment in online retail, including a new line of chocolates

Joanna Fantozzi, Senior Editor

September 9, 2021

Contact-free cupcake ATMS may have put Sprinkles Cupcakes on the map years ago, but the cookie and cupcake bakery is expanding beyond its brick and mortar bakeries and pink ATMS.

As a side effect of the pandemic, the Austin-based, 37-location bakery chain has ramped up direct to consumer offerings (which started shipping in July 2020) and just introduced a line of chocolates made to look like the tops of their famous cupcakes.

“Of course, it’s terrible what we’ve all been through, but we’ve been able to innovate and in fact, comps sales are ahead of 2018 and 2019, not just 2020,” Sprinkles CEO Dan Mesches said.

During the pandemic, they also took the opportunity to revamp the Sprinkles store design for safety and convenience. It began rolling out in Austin earlier this year, with the rollout expected to be completed by the end of the year, with an easy pickup line and brighter colors, in addition to a comfort food restaurant concept called Picnik that’s gluten-free, refined sugar-free and peanut-free.

“We've gone from a company that was really a brick and mortar company, to now we're direct to consumer, we're CPG, we are kicking off our domestic and international franchising, our ATMs are growing, and we’re continuing to grow in airport locations and more,” Mesches said.

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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