Archive for Dunkin’Brands SmartBlogs

From Red Robin’s Seasoned Steak Fries to Dunkin’ Brands’ recent announcement of its Baskin-Robbins ice cream and ice cream bars, it often seems like a natural progression for successful restaurant chains to move into retail offerings of its popular items. But the process is more complicated than customers simply dining at a restaurant and then going to a supermarket to pick up a sauce they liked or a frozen version of an appetizer they had.[…] Continue Reading »

Sandwich chain Togo’s bills itself as a West Coast Original with the style of an East Coast deli, where each customer has a one-on-one interaction with the sandwich maker, said CEO Tony Gioia, himself a New York native who long ago relocated to the Golden State.

The story goes that a hungry college student on a budget opened the first Togo’s shop in 1971 in San Jose, Calif., selling the kind of big, meaty sandwiches he and his friends wanted at prices they could afford.[…] Continue Reading »

This week, Dunkin’ Brands Group became the latest big restaurant chain to commit to pork produced without the use of gestation crates, a growing movement that has won commitments from a slew of other restaurant chains and foodservice providers, from McDonald’s and Burger King to Sodexo and ARAMARK, and even supermarket chains such as Kroger and Safeway have promised to make the shift.[…] Continue Reading »

The International Franchise Association brought together bankers, politicians, government officials and franchise leaders for a Small Business Lending Summit April 7 in Washington, D.C., in an effort to work toward solutions to the obstacles that franchisees and other small-business owners are encountering in getting the loans they need to start up and grow. As part of the summit, high-achieving franchisors and franchisees talked about what they love about franchising and how the business model helps turn people into successful entrepreneurs.[…] Continue Reading »