Industry News | August 14, 2012
Dunkin' Donuts Eyes Three Markets for 2014 and Beyond
Dunkin’ Donuts, America’s all-day, every day stop for coffee and baked goods, announced today that the company is recruiting franchisees for the markets of Reno, Nevada; Wichita and Topeka, Kansas; and portions of Texas, including territories in the western, southern, and eastern regions of the state that include cities such as Amarillo and Corpus Christi.
The company expects that restaurants in these markets will begin to open in 2014.
Dunkin’ Donuts’ development of these western and south central markets is part of the company’s goal to more than double its current footprint of more than 7,000 restaurants in the United States over the next 20 years.
“We’ve experienced incredible momentum over the past few months and are excited to offer additional franchise opportunities in Nevada, Kansas, and Texas to continue to grow the brand,” says Grant Benson, vice president of franchising and development, Dunkin’ Brands Group, Inc. “In Texas alone, agreements have been signed to open more than 100 Dunkin’ Donuts restaurants over the next several years in cities like Dallas/Fort Worth, San Antonio, and Houston, which is a testament to the strength of our brand and our passionate and dedicated franchisees.”
In an effort to keep the brand fresh and competitive, Dunkin’ Donuts offers franchisees flexible design concepts, including free-standing stores, end caps, in-line sites, kiosks, and gas stations, as well as other retail environments.
Dunkin’ Donuts has aligned its development strategy to support the growth opportunities and consumer needs of each individual market. In addition, for a limited time, there are special development incentives available in these markets, including reduced royalty fees for the first three years and an extra $10,000 in local store marketing.
“We are looking for qualified candidates with foodservice, operations, and real estate experience,” Benson says. “By joining our team, franchisees become part of a nationally established brand with over 60 years of experience and 95 percent brand recognition, receive the benefits of a multi-million dollar advertising fund, in addition to world-class training and ongoing support, among many other benefits.”
Food & Beverage
Eggs: They’re What’s for BreakfastIn a report recently commissioned by the American Egg Board, Mintel’s research experts produced an update on eggs being used on foodservice breakfast menus. This information is used to focus our communications in the foodservice industry and in our work with some of America’s largest restaurant chains. Here, we offer a few facts we feel may be of interest to you as well. Based on data comparing US menus from Q3 of 2012 to those of Q3 2011:
- The number of menu items at all restaurants rose -
- 5.3% for breakfast sandwiches
- 15.3% for breakfast burritos
- 39.7% for omelets
- The number of menu items at QSRs rose -
- 7.1% for breakfast sandwiches
- 21.9% for breakfast burritos
- 38.9% for breakfast wraps
- The number of items menued at all restaurants that include -
- Whole eggs increased by 3.4%
- Egg whites increased by 15.5%
- The number of items menued at QSRs that include -
- Whole eggs, increased by 15.5%
- Egg whites, increased by 4.4%
- The growth in number of dishes served at all restaurants including eggs -
- Rose 15.5% at QSR
- Rose 3.8% at Casual Dining
- Rose 5.6% at Fine Dining
- Remained the same at Family/Midscale and Fast Casual
- The most popular ways to prepare eggs throughout foodservice are scrambled (+6.2%), folded (+3.9%) and fried (+5.8%).
- The most popular ways to prepare eggs at QSRs are scrambled (+16.2%), folded (+2.3%) and fried (+26.7%).
For more, visit www.AEB.org