McDonald's Test Features Bread
d's Corp., at its new concept Hearth Express restaurant, is testing a breakfast menu that features its hearth-baked bread.
Available in three varieties -- white, wheat and dark rye -- the bread has been the star of the food line-up at the restaurant launched near the company's corporate offices here late last year. Until a few weeks ago, however, the "home-style" restaurant was open only for lunch and dinner.
Now, with the addition of breakfast from 7 a.m. to 11 a.m. on weekends, hearth-baked white bread gets an additional spotlight. Featured on the breakfast menu is, "French toast, made with our hearth-baked bread." A mixed berry syrup and a maple topping are offered as accompaniments. Pancakes in individual pans and scrambled eggs also are on the menu. Promoting the hearth-baked breads, sold by loaf and miniloaf as well as with meals, is aimed at furthering the restaurant's "home-style ambiance," a company source said. The breads are baked by a local bakery and brought in each day.
The addition of a weekends-only breakfast is an experiment, a McDonald's spokeswoman said last week. "It's being evaluated right now to determine whether to serve breakfast on weekdays also," she said.
Evans Completes Modernization
COZAD, Neb. -- Evans Bakery here, a manufacturer of frozen dough products for in-store bakeries, has completed a multimillion dollar project that enables it to introduce a new variety of products.
The addition of three new lines -- preformed frozen raw dough bagels, crusty European breads and prefried doughnuts -- has been made possible by new equipment at the company's 40,000-square-foot production facility here, said Gale Evans, president. The facility itself was not expanded.
After success in four different test market areas, the new product lines went into distribution this month. With their addition, Evans' line-up has increased from 300 items to more than 350. The company chose to add those particular items in response to increasing customer requests for them, said Evans.
"I think the future is unlimited for those categories, particularly crusty breads and bagels," Evans said.