In This Section:
New Dunkin' Prototype Signals Growth Plans
Papa John's Takes A Passage To India
FEDA Sets New Standards For Incoming Members
Hurricane-Damaged Convention Center Restored
This issue's Economic Report Sponsor: FER E&S Economic Forecast Meetings | Regulatory ReportSponsor: Franke Foodservice Systems
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New Dunkin' Prototype Signals Growth Plans
Dunkin' Brands, Canton, Mass., has offered a peek at the future with the opening this month of a new prototype store in Pawtucket, R.I. A sign of the chain's aggressive growth strategy, the new unit is expected to represent as much as two-thirds of future expansion. Smaller and more open than a typical Dunkin' Donuts, the new layout is designed to showcase new products like breakfast pizza and gourmet cookies and brownies intended to boost afternoon traffic. Other changes include the chain's new smoothies and a self-serve coffee condiments station. At most Dunkin' stores, employees fix coffee to order for customers.
The company says the new design will help the chain grow to 15,000 stores by 2020, up from about 5,000 today.
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Papa John's Takes A Passage To India
Papa John's Int'l, the world's third largest pizza chain, has signed a franchise agreement with New Delhi, India-based Om Pizza and Eats India to open as many as 500 units in that country over the next 10 years. Initial plans call for 100 units in northern India. Two stores have already opened in Noida, a New Delhi suburb.
Pizza has become a favorite fast food among the growing middle class in India. Pizza Hut, the largest pizza chain, opened its first store there in 1996 and already has more than 115 units.
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FEDA Sets New Standards For Incoming Members
If you're a dealer/distributor considering joining the Foodservice Equipment Distributors Association, note the requirements have become a bit tighter.
Among changes recently announced: Distributors now must meet a minimum inventory standard, which is currently $300,000, and distributors must have purchased $3 million in equipment and supplies in the past year, up from the previous requirement of $2 million.
Several other changes also were put into effect. More information is available from Debbie Baker at 224/293-6500.
Hurricane-Damaged Convention Center Restored
Two restaurants, a food court and the central kitchen in the New Orleans convention center opened in time for two big conferences there this month. Aramark, which operates culinary and dining programs for the Ernest N. Morial Convention Center, recently announced it had completed restoration of foodservice facilities that had been damaged by Hurricane Katrina last year.
About 80% of the center's foodservice facilities were damaged by the hurricane, according to Aramark. One of the restaurants, The Atrium, was remodeled as part of the restoration. The Mississippi Coast Coliseum & Convention Center in Biloxi, Miss., which Aramark also manages, is still undergoing restoration.
The company expects service to return to near capacity by the end of the year. Almost all that facility's foodservice equipment was destroyed by the hurricane and subsequent flooding.
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