Covid-19: Navigating the New Normal

In our lifetimes, we haven’t seen anything quite like the coronavirus pandemic. It is a fast-moving phenomenon that makes it hard to predict what will happen in a day, let alone a week or a month. As the nation shifted into a near quarantine in response to the outbreak, Dunkin’ franchise owners changed the way…

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A Special Recipe for the Lifeblood of a Brand

Forget the Coolattas; skip the sandwiches; it’s not about the bagels (or the donuts). Dunkin’ Brands runs on coffee, which is why “America Runs on Dunkin’.” Perhaps no beverage is more intertwined to people’s lives than coffee. Whether one drinks it black, with a mocha swirl, a shot of almond milk, or “regular,” coffee is…

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The Drive-Thru’s Humble Beginnings: A rubber hose and a two-way speaker

In what may best be described as a case of synchronicity, the year that Dunkin’ founder William Rosenberg opened up his first Open Kettle restaurant, a burger stand 3,000 miles away became the first fast food location to institute drive-thru business. That was 1948, and while these two pioneering concepts would one day prove to…

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The Rise of the Dunkin’ Bagel

When Bill Rosenberg opened his first Dunkin’ Donuts restaurant in Quincy, Mass. in 1950, he did so with the “goal to make and serve the freshest, most delicious coffee and donuts quickly and courteously in modern, well merchandised stores.” And that goal served him well. Dunkin’ Donuts grew quickly and within five years, the first…

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Inside Opryland: SoundWaves – Much More Than a Waterpark

This October, DDIFO is hosting the annual National Conference at the famed Opryland Hotel in Nashville, Tennessee. In anticipation of the visit, we are highlighting some of the features at Opryland. SoundWaves, the new four-acre, three-level indoor/outdoor water attraction attached to the Gaylord Opryland Hotel, is what you might call an “upscale waterpark.” It is…

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Will America Run on Plants?

Dunkin’ and Other Chains Assessing “Meatless” Performance When Dunkin’ tested the Beyond Sausage sandwich in Manhattan in 2019, customer reaction exceeded expectations. The meat-free breakfast sandwich – yielding 10g of plant-based protein – became a welcome addition to the menu at 9,000 Dunkin’ restaurants nationwide. That debut into plant-based fare, along with the brand’s 2019…

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With Greater Sophistication, Independent Franchisee Associations Step It Up

As franchisee profits were declining, brand leaders initiated cost-cutting moves to help bolster its earnings—ignoring a plea from its independent franchisee association to get together and talk about the issues that were crippling the company. This was the climate at Jack in the Box in July 2018 when its independent franchisee association, the JIB-NFA (National…

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A Golden State Milestone for Dunkin’s Expansion

Go west, young man,” has been the call since the frontier days, along with the belief that more opportunities are available out west for pioneering spirits. This has proved true for Dunkin’, as the chain celebrated the opening of its 100th store in California, the land of the gold rush – and a rush of…

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Three New Technologies Aim to Reshape QSR Industry

Kiosks, online delivery and license plate recognition technology are three of the latest concepts being rolled out at quick service restaurants across the country. They represent groundbreaking changes in an industry that’s looking to not only maximize efficiency and manage costs, but also appeal to a tech-savvy customer base hungry for innovation. In this issue…

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One Week of Joy Creates a Lasting Impact for Thousands

The word “joy” is associated with a feeling of great pleasure and happiness. Many of us experience some kind of joy as we go through our daily lives. But for many who experience hunger or health issues, joy can be an elusive feeling. The Joy in Childhood Foundation (JICF), powered by Dunkin’ and Baskin-Robbins, was…

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