RISE - Menu Monitor

Baskin-Robbins introduced two layered sundaes, Lumps of Coal and Merry Mint. Lumps of Coal mixes Chocolate and World
Class Chocolate ice creams, finished with brownie bits, hot fudge, chopped Heath bars and whipped cream and drizzled with
chocolate syrup. Merry Mint blends Peppermint and Mint Chocolate Chip ice creams topped with pieces of white cake, hot
fudge, marshmallow, whipped cream and red and green sprinkles with a candy cane. (Company Website)
Baskin-Robbins added two new flavors, Swiss Chocolate Treasure and Love Potion #31. Swiss Chocolate Treasure features
blueberry lavender ice cream mixed with milk and Swiss chocolate ice creams and chocolate-filled lavender cups. Love Potion
#31 blends white chocolate and raspberry ice creams with a raspberry ribbon and raspberry-filled cups and chocolate chips.
(Company Website)
Baskin Robbins rolled out Candy Bar Madness though May. The items feature Hershey’s brands and include Reese’s Peanut
Butter Cup ice cream, Heath Bar Crunch ice cream, Reese’s Peanut Butter Cup Sundae, Heath Bar Crunch Sundae,
Kissables Sundae, Kissables Cake, Kiss Cake, Reese’s Peanut Butter Cup Shake and Heath Bar Shake. (Company
Release3/13/07)
Baskin-Robbins added Surf’s Up Layered Sundae, with scoops of Very Berry Strawberry, World Class Chocolate and Nutty
Coconut ice creams with layers of pineapple toppings and crushed graham crackers and topped with a half banana, a Surf’s
Up chocolate bar and whipped cream. (Company Website)
Baskin-Robbins will offer a completely trans fat-free menu, including its ice cream and ribbons, by January 1, 2008.
(Dunkindonuts.com 8/27/07)
Baskin-Robbins debuted a Fudge Crunch Cake, made with creamy fudge and crisp chocolate crunchies sandwiched between
two layers of ice cream. (Company Website)
Personnel |
Jon Luther, CEO
Kate Smith Lavelle, CFO
Will Kussell, COO
Joe Scafido, Chief Menu & Concept Officer
News & Other |
Baskin-Robbins continues to revamp unit interiors in an effort to increase sales. The chain is adding a “sundae station” that is
located under a pink umbrella. It allows patrons to add toppings such as hot fudge, pineapple sauce and crushed Oreo cookies
to their ice cream. Other décor changes include new wallpaper paint, tables and chairs as well as new outdoor signage.
Baskin-Robbins rolled out the design initiatives last year and so far 250 makeovers have been done nationally. The chain
plans to redo all 2,700 stores over the next five years. (Ventura County Star 2/11/07)
Baskin-Robbins is testing new prototypes and renovating existing stores. In addition, the 2,800-unit chain is redesigning its
logo and adding new features, such as a sundae station, full-length wall murals and a step-up rail in front of the dipping
counters for children to see the ice cream flavors. Test stores have been operating in Las Vegas and more than 200 stores are
undergoing the transformation. In other news, Baskin-Robbins has signed on franchisees to build the chain’s first stand-alone
shops in a decade. Baskin-Robbins first opened in 1953 as Baskin-Robbins 31 Ice Cream with the idea of offering a different
flavor for every day of the month. (Boston.com 6/17/07)
Domino’s Pizza India Ltd. is co-branding with Baskin-Robbins to test ice cream at its 147 units in India. Vanilla, strawberry,
chocolate and butterscotch ribbon will be offered in three portion sizes. Domino’s has more than 8,000 restaurants in 55
countries and Baskin-Robbins operates more than 5,600 units worldwide. (NRN Daily NewsFax 7/20/07)
Baskin-Robbins is holding a Heartfelt Sweetness fundraising promotion to help the San Diego community rebuild following
recent fires. On December 5, from 5 p.m.–10 p.m., all 30 San Diego-area Baskin-Robbins locations will donate 10% of total
sales to the After the Fire Fund, established by community group San Diego Foundation. Proceeds will go toward local
nonprofits engaged in disaster response, recovery and rebuilding. (Smartbrief.com 11/30/07)
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