Dunkin Donuts Thesis Paper

Only available on StudyMode
  • Download(s): 347
  • Published: February 15, 2013
Read full document
Text Preview
LOGO OF DUNKIN DONUT

DUNKIN DONUTS

SYSTEM BACKGROUND

A.COMPANY DESCRIPTION
Dunkin Donuts is an around-the-clock organization, and a General Manager will need to understand and assume the responsibility of this. This is an energetic and fun working atmosphere with many future opportunities available within the organization.

COMPANY HISTORY

It all started in 1946 when William Rosenberg (founder of Dunkin Donuts and also theInternational Franchise Association) invested $5,000 to form Industrial Luncheon Services, a company that delivered meals and coffee break snacks to customers in the outskirts of Boston, Massachusetts. The success of Industrial Luncheon Services led Rosenberg to open his first coffee and donut shop, the "Open Kettle". Then, in 1950, Rosenberg opened the first store known as Dunkin' Donuts in Quincy, Massachusetts. The first Dunkin’ Donuts shop (shown left) was opened in Quincy, Massachusetts in 1950. The company began franchising five years later. By 1963, there were over 100 Dunkin Donuts shops open and by 1979 over 1000 loctaions open.

The Birth of Dunkin’ Donuts Brand
Mr. Rosenberg changed the name to “Dunkin’ Donuts” in 1950. From a total of five shops, Dunkin’ Donuts has tremendously jacked up its growth and awareness, which served as the foundation for its brand leadership and popularity. The tremendous growth, marked by increasing sales every year, can be attributed to its quality products and the conscientious implementation of standards.

Sustaining Brand Leadership and Popularity
In 1960, Mr. Rosenberg founded an International Franchising Association, which gave Birth to the Business Franchising Model of the brand. This facilitated the rigorous and intensive preparation of any new Dunkin’ Donuts Franchise aspiring to carry the brand.

B. ORGANIZATIONAL DIRECTION
1.) Organizational Chart
2.) Duties And Responsibilities
ORGANIZATIONAL CHART

DUTIES AND RESPONSIBILITIES

Job Summary
 
Manage all areas of the multi-unit restaurant operations, including training and retaining an excellent staff, delivering outstanding hospitality, food cost, labor cost, running shifts, teaching and learning, sanitation, safety and cleanliness, adherence to all company policies and procedures. Working with the Restaurant Managers to create a successful operation.  

* Develop guest partnerships and grow the brand and business within the network. * Communicate & train all aspects of brand programs and standards to management and hourly team members. * Work with corporate support team to ensure that the facilitation and installation of equipment meets standards and the needs of our programs. * Train teams on proper product preparation, guest service techniques, and daily equipment maintenance procedures, as well as brand identity and standards. * Conduct routine internal quality assessment audits and complete detailed written assessments to help determine preparedness of location and concurrence with brand standards and programs. * Responsible for financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations. * Drive team in the areas of new product introductions and promotional programs; help to guide implementation of these items and provide training accordingly. * Identify potential or existing operational problems and initiate, develop, and implement appropriate solutions and measure results.

C.OBJECTIVES OF THE STUDY
The objective of Dunkin’ Brands is to be the Quick Quality leader in its industry, offering a higher evolution of the standard quick dining experience, with innovative product choices at the right price, served fresh, meeting the needs of people who are busy living.

A. GENERAL OBJECTIVES
•Expanding the Dunkin’ Donuts brand nationally,
• Transforming Baskin-Robbins, and
• Growing internationally with focus and discipline.
B. SPECIFIC OBJECTIVES
The goal of this...
tracking img