Industry News | January 13, 2014
Dunkin’ Brands Announces Strong Global Growth in 2013
Dunkin’ Brands Group Inc., parent company of Dunkin’ Donuts and Baskin-Robbins, announced strong global expansion results in 2013 for both brands. For the full year, the company’s franchisees and licensees opened a combined total of 790 net new Dunkin’ Donuts restaurants and Baskin-Robbins shops globally. As of year-end 2013, the company has 18,249 locations worldwide.
The company also announced that in 2014, on a global basis, its franchisees and licensees plan to open 685 to 800 net new Dunkin’ Donuts and Baskin-Robbins locations.
“We are delighted with Dunkin’ Donuts’ accelerated growth across the U.S., which demonstrates ongoing strong demand for our brand, and we remain on track for a five percent net annual development rate for Dunkin’ Donuts U.S. We are especially pleased with the solid start to our development plans in California where, to date, we have executed agreements for nearly 100 traditional restaurants. Additional good news is that, in 2013, Baskin-Robbins, which has been experiencing strong growth internationally for many years, also had positive net development growth in the U.S., marking a major milestone in the turnaround of the brand domestically,” says Nigel Travis, chairman and chief executive officer, Dunkin’ Brands. “All totaled, our franchisees and licensees opened 790 net new restaurants globally in 2013, and this year we expect to open 685 to 800 net new Dunkin’ Donuts and Baskin-Robbins restaurants on a worldwide basis. We believe a major contributor to our strong year-over-year growth is the disciplined approach we consistently take to improving franchisee economics.”
In 2013, Dunkin’ Donuts opened 371 net new restaurants in the U.S., which included openings in Colorado, New York, Texas, and Utah. The company also signed multistore development agreements in more than 20 domestic markets, including Southern California; Detroit, Michigan; Reno, Nevada; Salt Lake City, Utah; and throughout Texas and Ohio, among other regions. Additionally, a new restaurant design option was unveiled, and 527 Dunkin’ Donuts restaurants were remodeled domestically last year.
In early 2013, Dunkin’ Donuts announced expansion into California and opened Southern California for franchising. Based on its initial success, the company soon extended recruitment to include California’s Central Valley and Central Coast areas. To date, the company has executed agreements to develop nearly 100 traditional restaurants in California. Dunkin’ Donuts is opening Northern California for sale, resulting in the entire state is now available for franchise development. The company believes it can eventually have 1,000 Dunkin’ Donuts locations in California.
In 2014, the company expects its franchisees to open 380 to 410 net new Dunkin’ Donuts restaurants and continues to believe that it can achieve the long term goal of more than 15,000 Dunkin’ Donuts restaurants in the U.S., almost double its present number of domestic locations.
Baskin-Robbins opened 277 net new locations outside the U.S. in 2013. It also announced franchise recruitment in South Africa and Germany and a joint venture agreement with Galadari Ice Cream company to further develop the brand in Australia. Additionally in 2013, the company signed a licensing agreement for the Philippines and nine new store development agreements for Baskin-Robbins in China, which together would add 375 new Baskin-Robbins restaurants in that country over the next 10 years.
In 2014, the company expects its franchisees and licensees to open 380 to 410 net new Dunkin’ Donut restaurants in the U.S. and 5 to 10 net new U.S. Baskin-Robbins locations in the U.S. Outside the U.S., the company expects to open 300 to 400 net new Dunkin’ Donuts and Baskin-Robbins restaurants for a worldwide total of 685 to 800 Dunkin’ Donuts and Baskin-Robbins net new restaurants in 2014.
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.