Industry News | October 8, 2015

Dunkin' Targets College Campuses

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With the new school year in full swing, more students will be running on Dunkin’ Donuts, America’s all-day, everyday stop for coffee and baked goods, with the opening of new locations on-campus, in bookstores and in college stadiums.

Three Dunkin’ Donuts locations opened at The University of Tennessee’s Neyland Stadium in Knoxville, one of the largest college football stadiums in the country. Liberty University, which previously had a small restaurant on-campus, upgraded to a newer, larger on-campus location that is now a combination unit with Dunkin’ Donuts’ sister brand, Baskin-Robbins. Additionally, a new campus bookstore location opened at the University of Kentucky.

Additional universities that opened new Dunkin’ Donuts locations in 2015 include Regis College, Montclair State University (second campus location), Monmouth College, and Valencia Community College.

“With these openings we now have over 75 restaurants at colleges and universities throughout the country, providing a valuable amenity to millions of students as they embark on a new adventure this fall season,” says Chris Burr, director of non-traditional development, Dunkin’ Brands. “When schools choose to open a second or third location it truly shows the power of our brand, and how it resonates with students, faculty and visitors who can conveniently rely on and enjoy our affordable food and beverages all throughout the day.”

Dunkin’ Donuts offers a variety of restaurant models to suit almost any university, including full retail shops and kiosks that are perfect for campus centers, student unions, dining commons, and other high-traffic locations at or near the school. As one of the fastest growing quick-service brands based on unit growth, the company continues to strategically expand in contiguous markets around the country with a long-term goal of having more than 17,000 Dunkin’ Donuts restaurants in the United States alone.

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

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