Industry News | August 15, 2013

Dunkin’ Leans On Franchisee Vet To Open 8 New NY Units

Dunkin' Donuts announced the signing of a multiunit store development agreement with existing franchisee Luis Ribeiro for eight new restaurants in Rochester, New York. Ribeiro owns 25 of the 61 Dunkin' Donuts units in the greater Rochester area.

"We expect 10 to 20 new Dunkin' Donuts restaurants to open in Rochester over the next few years, and we are very pleased with Dunkin' Donuts' success and continued growth in the market," says Grant Benson, CFE, vice president of franchising and business development of Dunkin' Brands. "Our passionate franchisees provide a high level of customer service to our loyal guests every day, and we believe Luis and our other franchisees will continue to grow and be an important part of the community."

Building a solid network of stores in a market enables Dunkin' Donuts to invest in a distribution model that provides consistent, high-quality products that guests expect. In an effort to keep the brand fresh and competitive, Dunkin' Donuts offers flexible concepts for any real estate format, including freestanding restaurants, end caps, in-line sites, gas and convenience, travel plazas, universities, and other retail environments.

"I am excited to continue to expand Dunkin' Donuts' presence throughout Rochester and play an important role in the daily lives of people who live, work, and visit here," Ribeiro says. "I have a strong passion and loyalty for Dunkin' Donuts and look forward to further expanding the brand in the Rochester area in the years to come."

In June, the company unveiled a new restaurant design. The new look includes four distinct restaurant design options for franchisees, each featuring variations in layout, color schemes, graphics, textures, furniture, and lighting.

The concepts called Original Blend, Cappuccino Blend, Dark Roast, and Jazz Brew are designed to enhance the current restaurant appearance, environment, and layout. Dunkin' Donuts allows franchisees to select individual elements from any of the four options, creating a restaurant design that reflects their personal tastes and preferences and best serves their specific restaurant size and location.