Kellogg’s cereal cafe to open doors in New York City in December

Restaurant industry news : Kellogg’s will open a new permanent cereal cafe in New York City early next month, having tasted success in its first year at Times Square.

The Kellogg’s cereal cafe will come up in Union Square neighborhood, at 31 E 17th Street. It will have a cereal-inspired menu which would include some favorites from the original Kellogg’s Times Square location. Besides, it will feature new creations inspired by surprise partners, stated the cereal manufacturer.

Kellogg’s further said that the new cereal café will become a place for foodies and people to try out various possibilities of cereals, all under one place.

The Kellogg’s cereal café would cater to those who are looking to have breakfast, lunch or even a snack.

It will have an open-concept kitchen so that customers can witness various cereal creations made. Further, visitors to the Kellogg’s cereal café can pick items off the menu as well.

Tony the Tiger at the Kellogg's cereal café

Kellogg’s cereal café : Tony the Tiger arrives in Union Square ahead of the grand opening of the new Kellogg’s NYC Café on December 7, 2017. (PRNewsfoto/Kellogg Company)

Customers also have the option to come up with their unique flavorful combos. For this, they will have to go to the DIY cereal creation section of the Kellogg’s cereal café. Kellogg’s says that it will source fresh ingredients from the Union Square farmer’s market.

Commenting on the new Kellogg’s cereal café that will open on 7 December, the company’s Marketing Director Aleta Chase said: “We’re excited people can experience cereal in new ways all the time at our permanent location, versus other pop-ups which we’ve seen can quickly come and go.

“Whether people stop in for a quick meal or end up spending the afternoon or early evening with us, Kellogg’s NYC Café in Union Square will truly be a home for food exploration—tailored to give everyone endless flavor possibilities when it comes to cereal.

“We’re excited to see how people re-think the possibilities of cereal and how their creations might inspire us to bring new products to life.”

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