The Pub by Wegmans updates menu with seasonal fare and fresh seafood

The Pub by Wegmans updates menu with seasonal fare and fresh seafood


ROCHESTER, NY, 2017-Jun-21 — /EPR Retail News/ — Known for its delicious selection of local craft brews, delectable food and top-notch customer service, The Pub by Wegmans has launched an updated menu with an increased focus on seasonal fare and fresh seafood. Customer favorites like the Pub Burger, French Dip sandwich and Bavarian Soft Pretzel Sticks will now be featured alongside new, and in many cases lighter, options.

Highlights among the new menu additions include:

  • Chicken Shawarma Wrap: flavorful Middle Eastern spiced chicken, garlic aioli, lettuce, tomato, and red onion in a naan wrap with zesty hot sauce on the side
  • Big Steamed Mussel Pot: 1 lb. Organic P.E.I. mussels served with crusty bread and your choice of the following – lager beer broth, lemon, and shallot-thyme butter; spicy Thai red curry with lime and cilantro; basil pesto with lemon and parmesan
  • Veggie Grain Bowl: a vegan dish with zucchini and sweet potato noodles, green beans, shiitake mushrooms, herbed farro, and BBQ tempeh – only 510 calories!
  • Happy hour: $1 off draft beer, $2 off signature cocktails and wine pairs perfectly with daily appetizer specials. Great for sharing!

Seasonal specials will be heavily influenced by the peak offerings from the grocery side of the store, with chefs designing entrees around the best that the meat, cheese, produce and seafood departments have to offer. Signature craft cocktails will feature fresh juices and purees, made from fruit picked at the height of perfection.

“We’re excited to offer our customers the opportunity to try some exciting new flavors that are inspired by the best ingredients from our market,” said Scott Bova, director of restaurant services for Wegmans. “In addition to being delicious, many of the new dishes are less than 600 calories. We’re taking a light and fresh approach to classic pub flavors.”

The restaurants will continue to offer popular events like Craft Beer Dinners, Oyster Week, Lobster Week and more.

Pubs are located in select Wegmans stores in New York, Virginia and Pennsylvania. Guests are encouraged to make reservations by visiting

Wegmans Food Markets, Inc. is a 92-store supermarket chain with stores in New York, Pennsylvania, New Jersey, Virginia, Maryland, and Massachusetts. Wegmans also operates restaurants at some locations, including Next Door, Amore, The Pub and The Burger Bar, which highlight the company’s innovative culinary talent and access to the best ingredients. Chefs at each location prepare great tasting meals, served fresh for customers every day. A family-owned company widely recognized as an industry leader and innovator, Wegmans celebrated its 100th anniversary in 2016. Wegmans has been named one of the ‘100 Best Companies to Work For’ by FORTUNE magazine for 20 consecutive years, ranking #2 in 2017.

Press Contact:
Katie Redmond
Media Relations Coordinate

Source:  Wegmans Food Markets


Dunkin’ Donuts adds Lemon Croissant Donut and Key Lime Square in its menu

Guests can also enjoy the new Maple Sausage Breakfast Sandwich

CANTON, MA, 2016-Jul-04 — /EPR Retail News/ — Summer season is in full swing, and Dunkin’ Donuts is serving sweet new donuts inspired by favorite seasonal citrus flavors. Dunkin’ Donuts’ new Lemon Croissant Donut is a glazed Croissant Donut with lemon filling, finished with icing drizzle and graham cracker crumbles. For a tart and sweet snack, the new Key Lime Square is a donut square with key lime filling, frosted with icing and also topped with graham cracker crumbles. Both are available at participating Dunkin’ Donuts restaurants nationwide for a limited time.

For another new menu addition sure to heat up mornings for breakfast lovers, the Maple Sausage Breakfast Sandwich is a sweet and savory breakfast option available any time of day. The new sandwich features delicious sausage with the taste of maple, served with egg and Wisconsin aged white cheddar cheese on a flaky, oven-toasted croissant. The Maple Sausage Breakfast Sandwich is available in select Dunkin’ Donuts restaurants, except for Metro New York and select markets in the Mid-Atlantic region, for a limited time.

“Our new citrus flavored donuts are sure to sweeten up any summer routine as a delicious seasonal treat. And, as breakfast is one of the most important times of the day both for us and our guests, the Maple Sausage Breakfast Sandwich brings together sweet and savory for yet another option to start the morning or enjoy any time throughout the day,” said Jeff Miller, Dunkin’ Brands’ Executive Chef and Vice President of Product Innovation.

Dunkin’ Donuts has also expanded its beverage menu, recently announcing that Cold Brew coffee is now available at participating Dunkin’ Donuts restaurants in the Metro New York and Los Angeles markets, and will be available throughout the country later this summer. The rich, ultra-smooth, full-bodied Cold Brew coffee is crafted by hand in Dunkin’ Donuts restaurants in small batches and served each day while supplies last. Cold Brew coffee’s ultra-smooth and naturally sweet flavor profile lends itself to being enjoyed black, but is customizable based on guest preference.

To learn more about Dunkin’ Donuts, visit or follow us on Facebook (, Instagram ( and Twitter (


Dunkin’ Brands Media Relations
Phone: 781-737-5200


Dunkin’ Donuts adds Lemon Croissant Donut and Key Lime Square in its menu
Dunkin’ Donuts adds Lemon Croissant Donut and Key Lime Square in its menu

Source: Dunkin’ Donuts

USDA’s FSIS: take extra food safety precautions when planning your menu on the Fourth of July

WASHINGTON, 2016-Jun-29 — /EPR Retail News/ — No matter where you find yourself on the Fourth of July, you will probably see lots of food, beverages and grass-stained sneakers. Whether you’re enjoying a barbecue in the great outdoors, traveling to see family or friends, or spending time at home, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is urging everyone to take extra food safety precautions when planning their menu.

The U.S. Centers for Disease Control and Prevention estimates that 1 in 6 Americans (that’s 48 million people) suffer from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.

“Because foodborne bacteria thrive and multiply more quickly in warmer temperatures, foodborne illness can spike during summer,” said Deputy Under Secretary for Food Safety Al Almanza. “This is likely because people are spending more time outside – away from the sink and equipment in the kitchen that help consumers keep food safe.”

The Danger Zone is the temperature range between 40 °F and 140 °F in which foodborne bacteria can grow rapidly to dangerous levels that can cause illness. Leaving perishables out too long in the Danger Zone is one of the most common mistakes people make, especially during warmer months.

Keep Food Out of the Danger Zone

The USDA’s Meat and Poultry Hotline, staffed by USDA food safety experts, routinely gets calls from consumers with questions about the perishable foods left out too long. Below are their recommendations on how to steer clear of the Danger Zone this Fourth of July:

  • Without refrigeration or a heat source, perishables should not be left out more than two hours if the temperature is at or below 90 ⁰F, and only one hour if the temperature is at or above 90 ⁰F. Since the weather will likely be very hot on July 4th, food should be returned to the cooler within an hour. If you are not sure how long food has been sitting out, throw it out immediately.
  • Always keep cold food COLD, at or below 40 °F, in coolers or in containers with a cold source such as ice or frozen gel packs. Keep hot food HOT, at or above 140 °F, on the grill or in insulated containers, heated chafing dishes, warming trays and/or slow cookers. If food needs to be reheated, reheat it to 165 °F.
  • Pack an appliance thermometer in your cooler to ensure food stays at or below 40 °F. Divide large amounts of food into shallow containers for fast chilling and easier use.
  • Packing drinks in a separate cooler is strongly recommended, so the food cooler isn’t opened frequently.  Keep the cooler in the shade, and try to cover it with a blanket or tarp to keep it cool. Replenish the ice if it melts.
  • Use the food thermometer to check the internal temperature of meat, poultry and seafood. Use our Is It Done Yet? guide to learn where to place the thermometer in each item. You absolutely cannot tell whether the meat is safely cooked by just looking.
  • If you plan to marinate meat and/or poultry for several hours or overnight prior to the event, make sure to marinate them in the refrigerator – not on the counter. If you plan to reuse the marinade from raw meat or poultry, make sure to boil it first to destroy any harmful bacteria.
  • To ensure safety, leftovers must be put in shallow containers for quick cooling and refrigerated to 40 ⁰F or below within two hours.

If you have food storage questions, download our FoodKeeper application. This app offers guidance on the safe storage or more than 400 food and beverage items. It’ll give you a peace of mind knowing you served your dish safely.

As always, FSIS would like everyone to remember the four easy food safety steps of Clean, Separate, Cook and Chill and have a food safe Fourth of July!

If you have questions about the Danger Zone, or any other food safety topics, call the USDA Meat & Poultry Hotline at 1-888MPHotline or chat live with a food safety specialist at These services are available from 10:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday, in English and Spanish.


Food Safety Education Staff
Press Inquiries (202) 720-9113
Consumer Inquiries (888) 674-6854

Source: USDA

Taco Bell the first QSR to offer menu items certified by the American Vegetarian Association

Expands on Food for All promise with menu certified by the American Vegetarian Association and millions of customizable veggie combinations

IRVINE, Calif., 2015-10-1 — /EPR Retail News/ — Taco Bell® is now the first QSR to offer menu items certified by the American Vegetarian Association (AVA), the industry’s recognized standard in vegetarian labeling. With more than 6,000 restaurants across the U.S. and a new vegetarian menu category launching today on its mobile ordering app and – the brand’s new web site – Taco Bell is leading the way when it comes providing easy, accessible vegetarian menu items that don’t compromise on variety or taste.

The latest in Taco Bell’s Food for All journey – focused on providing customers with choice, transparency and simplicity – the new AVA-certified menu takes its commitment to choice a step further, meeting the evolving needs of vegetarians and flexitarians. With roughly a quarter of consumers eating more vegetarian now than in 2013, Taco Bell recognized the opportunity to make access to vegetarian options easier than before.

“At Taco Bell, vegetarians are not an afterthought. We sell more than 350 million vegetarian menu items each year, but until now haven’t been vocal about it,” said Brian Niccol, CEO, Taco Bell Corp. “The recent launch of which makes customization easy made this the perfect time to move our vegetarian menu from the background to the forefront to further illustrate our commitment to delivering food that fits our customers’ evolving lifestyles.”

Taco Bell’s Vegetarian menu offers 13 AVA-certified menu items – like the 7-Layer Burrito and Cantina Power Veggie Bowl. Customers can also hack the menu with any of the 35 AVA certified vegetarian ingredients (26 of which are also vegan) and substitute beans for meat to create one of millions of different possible veggie-friendly combinations. Just launched this week, the new allows customers to personalize each order, so ordering meat-free has never been easier or more fun.

“We get it – being a vegetarian can be tough when you go out to eat,” said Niccol. “ We’re proud to treat meat lovers and vegetarians equally – equally delicious, equally craveable and equally affordable.”

Taco Bell continues to evolve the QSR experience with a fresh perspective on menu innovation – food that’s customizable and fits people’s lifestyles, without compromise on taste. In May, Taco Bell announced a commitment to simplifying its food with the removal of all artificial flavors and colors, as well as added trans fat, high fructose corn syrup and unsustainable palm oil bythe end of 2015. Taco Bell also answered customer demand for transparency by updating its website with user-friendly ingredient statements and a new nutrition calculator.

Check out Taco Bell’s social channels to stay up to date on the latest Taco Bell news: (Facebook),, @TacoBell (Twitter), tacobell (Instagram) and @tacobell (Periscope).

Public relations inquiries please call 949-863-3915 or e-mail at