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The Boston Globe reports that Dunkin’ Donuts is reformulating its bagel recipe , switching to one that “ will result in ‘artisan bagels’ that feature ‘a soft and chewy texture with bolder flavors’.”

According to the story, “The new artisan bagels are available in such ‘classic bagel selections’ as sesame, poppy seed, and cinnamon raisin, along with two new seasonal varieties --- sun dried tomato and pumpernickel. Dunkin’ Donuts said it has also introduced new reduced-fat artichoke spinach cream cheese bagel.”

In addition, Dunkin’ Donuts announced it is switching from Pepsi products to Coca-Cola beverages at its US restaurants.
KC's View:
When I saw this story, my first reaction was, “Wait a minute. Didn’t Dunkin’ just get positive notices for its bagels from Consumer Reports? What are they doing...?”

But then I thought about it a minute, and realized something. In a lot of ways, the perfect time to try to make something better is right after you’ve gotten positive reviews. It prevents lethargy, avoids what someone once called “the gravity of success.” I have no idea if the new Dunkin’ bagels are any good; we prefer to buy ours at the independent bagel shop across the street from the local Dunkin’ Donuts. But I applaud the impulse not to rest on its laurels.