Dunkin’ Donuts Seeks Franchisees in Chicago

Dunkin’ Donuts expands, offering single and multi-unit opportunities with no minimum unit requirements.

Dunkin’ Donuts is expanding in Chicago and seeking new franchise agreements in the city.

Most recently, Dunkin’ Donuts signed a multi-unit store development agreement with Sam Patel for two restaurants in Chicago.  The first restaurant opened in December 2010 at the University of Illinois at Chicago, and the second location is scheduled to open this year on the South Side of Chicago.  Both restaurants will Dunkin’ Donuts and Baskin-Robbins.  Sam has been a Dunkin’ Donuts franchisee since 2009 and owns another restaurant in Dolton, Ill.

Dunkin’ Donuts’ d

evelopment throughout Chicago and the surrounding areas is part of a steady and strategic growth strategy, which includes expanding in existing markets while entering new cities across the country to help drive the leading coffee and bakery chain’s growth.

“I have deep roots in the local community and am excited to expand Dunkin’ Donuts’ presence and play an important role in the daily lives of people who live, work and visit here,” said Sam Patel.   “As an existing franchisee I have a strong passion and loyalty for the brand and look forward to the opening of my third restaurant in the months to come.”

In addition to the development agreement mentioned above, Dunkin’ Donuts is seeking new and existing franchisees to develop restaurants throughout Chicago, specifically in Cook, Kane and DuPage Counties.

To drive its expansion efforts, Dunkin’ Donuts has aligned its strategy to support the growth opportunities and consumer needs of individual markets.  As a result, the company continues to expand with single and multi-unit opportunities with no minimum unit requirements.

“Dunkin’ Donuts is excited to expand its footprint in Chicago with Sam Patel,” said Grant Benson, CFE, vice president of franchising and market planning, Dunkin’ Brands, Inc.  “Our secret to success is our passionate franchisees who provide a high-level of customer service to our guests every day, and we’re confident Sam will continue to cultivate lasting relationships and remain an integral part of the community.”

Building a solid network of stores within a market enables Dunkin’ Donuts to invest in a distribution model that provides a consistent, high-quality product guests expect “in the way and on the way” of their daily routines.  In an effort to keep the brand fresh and competitive, Dunkin’ Donuts offers flexible concepts for any real estate format including free-standing restaurants, end caps, in-line sites, gas and convenience, travel plazas, universities, as well as other retail environments.

“Dunkin’ Donuts is proud to energize Americans and keep the honest, hard-working, value-driven people of this country running every day.  Our recent and ongoing menu enhancements meet the needs of today’s on-the-go consumers, moving Dunkin’ Donuts beyond breakfast with high-quality food and beverage items available all day,” Benson said.

Historically a doughnut and hot coffee chain, Dunkin’ Donuts has expanded its offering to include frozen and iced beverages, a full bakery assortment including bagels and muffins, breakfast sandwiches, and an all-day Oven-Toasted menu, which includes flatbread sandwiches, hash browns and buttermilk biscuits. The new platform marks the most significant change to Dunkin’ Donuts’ product lineup since the company launched espresso-based beverages in 2003.

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