bake - August 2016 - 56

cafe

Wraps for Health
Increasingly, sandwich chains and bakery cafes are rolling out

Yet many consumers find it difficult to wade through nutrition

wrap sandwiches as a healthy menu option, especially in the

labeling and claims of "healthy" food at restaurants. To help

fast-growing breakfast sandwich category.

navigate the waters, Grellin.org recently updated its previous
rankings of chain restaurants.

Wraps offer a simply and different option for consumers
seeking healthful and grab-and-go sandwiches for breakfast

For the newest rankings, Dr. Lenard Lesser and his team added

and lunch. Wraps can be made with all types of breads, espe-

several new chain restaurants to the list, including Chipotle.

cially flatbreads, and tortillas.

Grellin has published new scores and findings of the healthiest
chain restaurants in the U.S. on its website. The top ranking

Breakfast wrap sandwiches are driving sales for Subway, which

restaurants in healthier food options are Chipotle, Au Bon Pain,

offers four kinds of breakfast wraps including the most popular

Subway, Rubio's and Bruegger's Bagels. In 2016 there was an

bacon, egg and cheese.

increase in the number of restaurants providing more nutritional data on their items.

In addition, driving growth at Tim Hortons this year are
successful limited-time offerings, including a croissant break-

Gluten-free options are gaining as well. In addition to its signa-

fast sandwich, grilled wraps and Nutella-filled pastries. A big

ture gluten-free pizza, Florida-based Pat's Place, which serves

contributor during the past year is the AM/PM grilled wraps.

authentic Greek cuisine, is expanding its gluten-free menu with
affordable options like sandwich wraps.

"It's something we launched in Q3 and allowed us to build both
on our breakfast business, but also lunch," says Josh Kobza,

"As a gluten-intolerant person I know what it's like to walk into

chief financial officer of Restaurant Brands International, which

a restaurant only to discover it has no gluten-free options,"

owns the Tim Hortons chain. "And I highlight that one in partic-

said Patti Dooley, owner of Pat's Place in Indian Harbour Beach,

ular because I think it was a great way to leverage equipment

Florida.

we already had in the store."
New gluten-free menu items at Pat's Place include wraps,
Kobza says that it is relatively operationally simple innova-

chicken gyros, certain soups and all but one of its salads. "We

tion, "but something that's allowing us not just to build our

kept most of the gluten-free prices the same as our regular

base breakfast business, but also to utilize the restaurant more

items," said Dooley. "Most restaurants tack on a higher price

throughout the day and build our lunch business as well."

because they can. The gluten-free world wants good, safe food,
and will, if necessary, pay extra for it. I don't like that idea. I

Research shows that almost one in four Americans eat at a fast

don't want o take advantage of someone, especially when they

food chain restaurant once a day and eight in 10 people report

don't have other options and need to eat."

eating fast food once a month.

JOHN U N R EIN

56 < AUG 2016 | bakemag.com


http://www.Grellin.org http://www.bakemag.com

bake - August 2016

Table of Contents for the Digital Edition of bake - August 2016

editor’s note - The management issue: higher education
Masthead
Contents
News bites
Personality - Chad Robertson
Management - GMO Labeling Update
Labor front - Equipment Investment
Ingredients - Honey Baking Summit
Baking in britain
‘Webrooming’ takes off
Trick or Treat
Reinventing sweet snacks
Modified Atmosphere - Bread Packaging
Introducing Golden Flex
Fashion Week!
Creative Cookies
Cafe - Wraps for Health
New Energy Drink Options
Products
Product showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - August 2016 - BB1
bake - August 2016 - BB2
bake - August 2016 - 1
bake - August 2016 - 2
bake - August 2016 - editor’s note - The management issue: higher education
bake - August 2016 - Masthead
bake - August 2016 - 5
bake - August 2016 - Contents
bake - August 2016 - 7
bake - August 2016 - News bites
bake - August 2016 - 9
bake - August 2016 - Personality - Chad Robertson
bake - August 2016 - 11
bake - August 2016 - Management - GMO Labeling Update
bake - August 2016 - 13
bake - August 2016 - Labor front - Equipment Investment
bake - August 2016 - 15
bake - August 2016 - Ingredients - Honey Baking Summit
bake - August 2016 - 17
bake - August 2016 - 18
bake - August 2016 - 19
bake - August 2016 - Baking in britain
bake - August 2016 - 21
bake - August 2016 - 22
bake - August 2016 - 23
bake - August 2016 - 24
bake - August 2016 - 25
bake - August 2016 - 26
bake - August 2016 - 27
bake - August 2016 - 28
bake - August 2016 - 29
bake - August 2016 - 30
bake - August 2016 - 31
bake - August 2016 - ‘Webrooming’ takes off
bake - August 2016 - 33
bake - August 2016 - 34
bake - August 2016 - 35
bake - August 2016 - Trick or Treat
bake - August 2016 - 37
bake - August 2016 - 38
bake - August 2016 - Reinventing sweet snacks
bake - August 2016 - 40
bake - August 2016 - 41
bake - August 2016 - 42
bake - August 2016 - 43
bake - August 2016 - Modified Atmosphere - Bread Packaging
bake - August 2016 - 45
bake - August 2016 - 46
bake - August 2016 - 47
bake - August 2016 - Introducing Golden Flex
bake - August 2016 - 49
bake - August 2016 - 50
bake - August 2016 - 51
bake - August 2016 - Fashion Week!
bake - August 2016 - 53
bake - August 2016 - Creative Cookies
bake - August 2016 - 55
bake - August 2016 - Cafe - Wraps for Health
bake - August 2016 - New Energy Drink Options
bake - August 2016 - Products
bake - August 2016 - Product showcase
bake - August 2016 - 60
bake - August 2016 - Classifieds
bake - August 2016 - 62
bake - August 2016 - 63
bake - August 2016 - 64
bake - August 2016 - 65
bake - August 2016 - Ad Index
bake - August 2016 - Online - BakeMag.com
bake - August 2016 - 68
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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