Industry News | March 30, 2011

Dunkin' Hits 3K Mark Overseas

Continuing its steady expansion around the world, Dunkin' Donuts, the world's leading baked goods and coffee chain, announced the opening of its 3,000th restaurant outside the U.S.  

The 3,000th location, a new Dunkin' Donuts restaurant located in Shanghai, China, is the Company's 71st restaurant in Greater China.

Dunkin' Donuts, one of the fastest growing quick-service restaurant chains in the world in 2010, recently announced an agreement with Jubilant FoodWorks Ltd. to develop, sub-franchise, and operate more than 500 Dunkin' Donuts restaurants throughout India over the next 15 years.  

In 2010, the Company announced a development agreement to expand throughout Russia and Ukraine over the next several years. The company's entry into India and Russia follows its expansion over the past several years throughout Europe, the Middle East, Latin and South America, as well as the Asia-Pacific market.

Since the first Dunkin' Donuts restaurant outside the U.S. opened in Canada in 1961, the Company has grown across four continents over the past five decades. Dunkin' Donuts is also celebrating its 30th anniversary operating in Thailand and the Philippines this year. At the end of fiscal 2010, Dunkin' Donuts had more than 9,700 restaurants in 31 countries.

Dunkin' Donuts is one of the world's most recognized and beloved companies, and the opening of the 3,000th international location underscores the deep emotional connection people around the world have to the brand, says Nigel Travis, CEO of Dunkin' Brands and president of Dunkin' Donuts.

"We are thrilled to have reached this important milestone and very pleased with Dunkin' Donuts' steady international growth over the last several years," Travis says. "The opening of our 3,000th international location reinforces our commitment to global growth and our commitment to offer guests around the world high-quality food and beverages served in a friendly, fast environment at a good value."  

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.