Most would agree that a salad and coffee doesn’t evoke the same feeling as a donut and coffee. But, prepackaged salads have made their way into six Dunkin’ shops—three in Chicago and three in Clark, New Jersey, about 25 miles west of New York City. The Chicago-based company, Farmer’s Fridge, is supplying Dunkin’ the salads…
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Dunkin’ completed the national rollout of its simplified menu last April, removing 10 percent of all required menu items and eliminating another 23 optional products that the brand described as “slow moving, complex and off strategy.” Judging by the responses from a sampling of franchise operators on the East coast and Ohio markets, the move…
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To paraphrase Paul Revere’s famous warning: “Change is coming! Change is coming!” You know all about it: Dunkin’s menu simplification, aimed at improving the brand’s competitiveness by reducing the number of sandwiches and keeping the focus on beverages. In the Tampa area, franchisee Alex Fernandez gladly rolled out a menu reduction in early August, having…
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New competition has a knack of forcing change. In the QSR space, McDonald’s successful all-day breakfast promotion prompted Dunkin’ Donuts to make significant changes to its menu boards—both from a style and content perspective. Scott Hudler, chief digital officer for Dunkin’ Brands, spelled out the importance of the redesign in an interview with Bloomberg News…
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In the push to grow same-store sales, franchisees across the Dunkin’ Donuts footprint are focusing on Generation Y—the generation known as millennials. There are more than 80 million of these 18-33 year olds with over a trillion dollars in buying power and a huge influence on older generations like the Baby Boomers. According to the…
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Between 2007 and 2013 McDonalds added five dozen new items to its menu, bringing the total number of offerings to 145. The brand was following the long-established tenet that new choices keep a brand relevant and exciting. Then during an earnings call this year, McDonalds Chief Operating Officer Tim Fenton changed direction. “We need to…
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Brace yourself: An avalanche of minimum wage hikes, mandated sick leave laws and new menu labeling requirements is headed your way with the arrival of winter. Republicans may have taken control of Congress during the watershed November elections, but activists scored their victories in states and cities across the country, as well—especially in the area…
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Historically, November is the month with the most new product introductions in the QSR sector, but 2013 may present a different picture as last month saw the various major players in QSR launch a surprisingly large number of new products throughout the country. In the past, October has accounted for only 6% of LTOs in…
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Danielle Haynes reports in The Tonawanda News that Dunkin’ Donuts just launched a new menu of savory afternoon items created exclusively for Buffalonians, by a Buffalonian. Well, a Kenmore native, actually. Jeff Miller, a 1994 Kenmore West graduate and Dunkin’ Donuts chef, was the driving force behind the creation of the new menu and it was because of his ties to this community that he was chosen to work on the product development.
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