Franchise News
As meat alternatives are cropping up on the menus of restaurant operators across the quick-service sector, Dunkin’ is looking into creating plant-based A.M. options.
Meat alternatives are all the rage in the restaurant industry right now, and Dunkin’ wants in on the action. Despite its $100 million effort to recast itself as a beverage-first business in 2019, Dunkin’ has continued to revamp and retool its breakfast menu to keep up with changing trends, evident through the recent addition of breakfast bowls to its menu.
In a recent interview with CNBC, Dunkin’ CEO David Hoffmann took that commitment to innovation a step further when he said that the brand is “going to look at plant-based proteins as well, going forward.”
The U.S. meat substitute market is worth about $1.44 billion, according to Euromonitor International data cited by CNBC in an article accompanying the Hoffmann interview, a number that by 2023 is expected to grow 74% to $2.5 billion.
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Maddie has spent her career in the media industry, serving in various editorial roles before migrating into a hybrid content strategy and PR role with No Limit Agency. Her passion for storytelling and love of writing help her create meaningful content on behalf of her clients and fulfill No Limit Agency’s mission to tell people-driven stories.
Maddie is a graduate of Saint Louis University, where she studied Communications with a focus in journalism and media studies as well as Sports Business. In her spare time, Maddie can be found exploring Chicago’s food scene, watching an NBA game or lamenting over her middling fantasy baseball team.
