Bruegger's Bagels will introduce its next-generation bakery prototype this month with the opening of five re-imaged locations, one each in Charlotte, N.C., Cincinnati, Milwaukee, Minneapolis and Pittsburgh. The redesigned restaurants will be open by April 30.
Over the next three years, Bruegger's will renovate hundreds of bakeries at a total cost of more than $10 million. The first 50 are expected to open by the end of 2010.
The new prototypes, developed by Columbus-based design and development firm WD Partners, will feature a brick and stone hearth in the bagel display area where guests can watch bagels being kettle-boiled and baked in the traditional style. The ordering station will take a cue from European bakeries and also will carry a wider array of fresh baked goods, including desserts and freshly baked breads.
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Interiors will provide guests with a warmer, more inviting experience featuring cozy seating, a new community table and colorful dishware. The new bakery will offer espresso, new to Bruegger's, along with a self-service coffee bar with seasonal options, including Fair Trade Certified blends.
"This design represents the future of our bakeries," said Jim Greco, CEO of Bruegger's. "Our guests have given us so much over the years, we're happy to give them a new way to enjoy Bruegger's."
For its grand re-openings, Bruegger's will partner with the Children's Miracle Network and the local children's hospital in each of the five cities introducing a redesign. Between April 26 - May 2, a portion of proceeds from every bagel dozen purchased at any bakery in Charlotte, Cincinnati, Milwaukee, Minneapolis and Pittsburgh will be donated back to the Children's Miracle Network hospital in that city.
To showcase the new bakeries, Bruegger's also will host a celebration in each market including a 'bagel cuisine' demonstration by Bruegger's Chef Philip Smith, recently featured on the Food Network's "Unwrapped."
Locations will not be closed during the renovations.
