franchisee of the year

GLENDALE, CA – PRNewswire

Today, IHOP® Restaurants marks its 60th year by announcing the rollout of its first, and largest, national delivery program in partnership with DoorDash. The introduction of delivery at select IHOP restaurants across the U.S. is a critical step in expanding the brand’s IHOP ‘N GO® (to-go) platform which already includes a fully-integrated online ordering system through IHOP.com and the IHOP mobile app. Guests ordering IHOP ‘N GO via DoorDash will be able to enjoy the full range of items off the restaurant’s regular and limited time menus as well as fully customize any order. All IHOP delivery and to-go orders are placed in proprietary packaging that is designed to keep all-day breakfast foods and more – like IHOP’s new Ultimate Steakburgers – hot and fresh while in transit – or in the case of its world-famous pancakes, hot, fresh and fluffy until eaten.

“For 60 years, IHOP has proudly served our guests freshly made breakfast favorites and more, all day, every day,” said Darren Rebelez, President, IHOP. “Undertaking a national delivery partnership is an exciting new chapter in our story and builds on the foundational work we’ve done on IHOP ‘N GO this past year, including introducing a mobile app, online ordering through IHOP.com, and special packaging that preserves the quality of our food for takeout. Most importantly, our partnership with DoorDash helps us bring more pancakes, to more people, whenever and wherever cravings strike – something IHOP guests told us they wanted.”

As part of the weeklong anniversary festivities – which also includes an in-restaurant, 60-cent short stack of pancakes deal today only* – DoorDash customers can enjoy free delivery on any IHOP order totaling $10 or more from Wednesday, July 18 through Sunday, July 22**. Currently, more than 300 IHOP restaurants are set-up for online ordering through the DoorDash website and mobile app with another 600-700 IHOP restaurants expected to be available for delivery by the end of the year.

“As a leading delivery provider with extensive national reach and a focus on strategically – and rapidly – expanding, DoorDash is an ideal partner to help us kick off the next phase of IHOP ‘N GO,” continued Rebelez. “Right now, about 300 IHOP restaurants are signed up with DoorDash with more coming online every day. Given the national matchup between where there’s an IHOP and DoorDash’s current and anticipated service areas, I expect to have close to 1,000 restaurants added to the DoorDash platform before the end of the year.”

Through this partnership, IHOP will ensure a best-in-class guest experience by seamlessly integrating DoorDash into its Point of Sale (POS) system. POS integrations allow DoorDash to scale additional IHOP restaurants at a faster pace. By integrating with IHOP’s restaurant management system, DoorDash can ensure a better experience for the guest and the restaurant team.

“At DoorDash we pride ourselves on offering the best selection in the industry, and today’s announcement with IHOP is especially exciting as this brand has consistently been a top requested restaurant by our customers,” said Christopher Payne, Chief Operating Officer at DoorDash. “Customers can now order their favorite IHOP menu items any hour of the day, from over 300 locations across the country, and counting.”

The partnership news from IHOP comes a month after the brand debuted its Ultimate Steakburgers, seven mouthwatering burgers made with 100 percent USDA Choice, Black Angus beef and piled high with premium ingredients like hickory-smoked bacon, thick-cut onion rings and a special sauce. To show the brand was as serious about its burgers as it is about its pancakes, it temporarily flipped the “p” to a “b” in its iconic name for the campaign launch. Perfect for delivery – and available with a side of pancakes – Ultimate Steakburgers, along with breakfast combos, hearty omelettes, and more are available via DoorDash.

DoorDash is available from select IHOP locations starting today. To find the nearest IHOP location and learn more about special offers, including the IHOP Anniversary Event featuring a 60-cent short stack of pancakes on July 17, available in-restaurant only, visit IHOP.com.

*Guests can receive one short stack of IHOP restaurant’s Original Buttermilk pancakes for 60 cents on Tuesday, July 17 between 7 am and 7 pm in honor of the brand’s anniversary; good for dine-in only at participating restaurants.

**$0 Delivery Fees Promotional Terms: Free delivery only available by ordering IHOP ‘N GO through DoorDash; applies to a purchase of $10 or more placed between 7/18/2018 and 7/22/2018. See DoorDash for additional details and limitations. Offer, price and participation on all promotions varies by location. Delivery is not available at all IHOP restaurants.

LOUISVILLE, KY – BUSINESS WIRE

Papa John’s is not an individual. Papa John’s is a pizza company with 120,000 corporate and franchise team members around the world. Our employees represent all walks of life, and we are committed to fostering an inclusive and equitable workplace for all. Racism and any insensitive language, no matter what the context simply cannot – and will not – be tolerated at any level of our company.

The Board of Directors of Papa John’s accepted Mr. Schnatter’s resignation as Chairman of the Board earlier this week. It has also been decided he will no longer be in any of the advertising or marketing materials associated with the brand.

This decision is the first of several key steps to rebuild trust from the inside-out. We will be engaging a broad set of stakeholders to chart a course forward that demonstrates our commitment to diversity, equity and inclusion.

First, we will identify and retain an independent and outside expert to audit all of our existing processes, policies and systems related to diversity and inclusion, supplier engagement and Papa John’s culture. As part of that process, we will establish a process for communicating progress against transparent goals to everyone in our Papa John’s family.

The entire senior management team will also be visiting key locations across the country and hold listening sessions with employees in our stores to talk about what they are seeing and give them a platform to voice their concerns. To follow-up, we will initiate two-way conversations to invite ongoing feedback from employees and franchisees to ensure that their voices are heard.

I will personally be leading this effort because there is nothing more important for Papa John’s right now. We want to regain trust, though I know we need to earn it. We will demonstrate that a diverse and inclusive culture exists at Papa John’s through our deeds and actions.

Ronkonkoma, NY – Minuteman Press International, a top-rated business marketing and printing franchise headquartered in Farmingdale, has launched a significant initiative to move business operations in a more environmentally sustainable direction. As of March 16th, of this year, the company has converted to solar energy, enlisting SUNation Solar Systems of Ronkonkoma for the project.

SUNation comprehensively manages the project through all phases including engineering, installation and maintenance of the system and does so for thousands of their Long Island neighbors. “Minuteman Press will benefit from an array of advantages by entrusting SUNation with this project”, says Scott Maskin, CEO of SUNation. He adds, “SUNation’s solar grid system ensures a secure investment, with fixed energy costs that allow businesses like Minutemen Press to more efficiently forecast their operating expenses and allocate additional funds to other vital business functions. With guaranteed performance and energy independence, Minuteman Press can rest assured that with SUNation’s solar panels they will have the necessary energy resources to properly power their building.”

Minuteman Press is optimistic at the impact this decision will have on their business and their community. “Partnering with SUNation for our conversion to solar energy was easy and efficient,” says Bob Titus, Minuteman Press International President & CEO. He adds, “Minuteman Press has strong roots in Long Island. We have been here since we established our family business in 1973 and since then we have expanded to nearly 1,000 franchises across five countries. Our world headquarters in Farmingdale continues to be our home base and we are thrilled that we were able to utilize SUNation, another industry-leading Long Island-based company, for our energy conversion.”

Ranked #1 in its category by Entrepreneur Magazine 26 times, Minuteman Press serves as a major contributor to the Long Island economy. Appropriately trademarked “We Are The Modern Printing Industry”, the move to solar energy aligns accordingly with Minuteman Press’ motto and sets a precedent for other Long Island based businesses. “Solar energy is the way of today and the future. As a company, we are excited to invest in green technology in an ongoing effort to be environmentally responsible. Going solar with SUNation is one huge part of the larger picture”, Titus remarks. Equipping their headquarters with solar energy sends a powerful message to Minuteman Press’ customers and worldwide franchise locations, demonstrating a clear commitment to clean and responsible operating practices. This is further evident by the fact that they are also in the process of switching over all lighting in their 46,000 sq. ft. building to energy efficient LED technology.

The business venture between Minuteman Press and SUNation is representative of more than just a standard solar installation job. Both companies are family run, Long Island based businesses. From inception to modern day operations, the companies and their team members live, work and play in Long Island, and us such, have a vested interest in sustaining their home and promoting its integrity for future generations.

Danbury, CT – Salsa Fresca Mexican Grill, with locations in New York and Connecticut, announced that franchise development opportunities for the popular chain of fast casual Mexican restaurants are now available in the DMA’s Connecticut, New Jersey, Pennsylvania, Massachusetts and Florida, with locations in New York available soon.

Launched in 2008 with an “open kitchen” concept, fresh ingredients and traditional flavors from Mexico, Salsa Fresca guests have consistently praised the extremely fresh dishes, as well as the transparency which allows guests to see exactly what is being prepared, and how. “There have been so many different factors in our success,” said Seth Hirschel, co-founder of Salsa Fresca Mexican Grill. “One of the biggest factors is the fact that we’re not using pre-frozen ingredients – it’s all fresh, every day. The response at all eight of our locations has been so overwhelming, and we’re seeing constant interest from patrons who want to enjoy our fresh foods in other locations, too. It’s time for the next step, and our franchise program will finally meet that incredible demand as we expand to a hundred stores over the next five years.”

Customers have been enthusiastic about the restaurants and eager to see expansion into their own markets. “Franchisees will be stepping into a business with a built-in demand,” said Lynette McKee, national director of franchising. “With best-in-class support, franchise owners can look forward to hands-on help from the very beginning, to build-out assistance, pre-opening training programs, and on-site support during launch and on an ongoing basis.”

The “fast casual” market represents a $47 billion segment of the restaurant industry experiencing rapid growth. Seven of the ten fastest-growing restaurant chains over the past five years being fast casual brands – and of those, Mexican food represents the largest share at 19 percent, compared with only 10 percent growth at traditional burger restaurants. Fast casual has consistently taken market share from quick service restaurants (QSR’s), moving from a nine percent share in 2007 to 18 percent in 2016, with a projected 22 percent share by 2021. This positive trend for fast casual restaurant growth is expected to continue long term.

“Entrepreneurs today are interested in a strong concept and a profitable business plan, but there’s more than that – today’s generation of entrepreneurs are also interested in sustainable concepts and ecologically conscious business models,” said Hirschel. “In addition to using eco-friendly building materials in new restaurant construction, we employ green utensils and packaging, energy-efficient HVAC systems and lighting, and recycle all of our cooking oil.”

The earth-friendly design of each location reflects a modern, industrial-chic look with gleaming stainless steel and glass for an easy showcase of the restaurant’s fresh ingredients. With everything made on site, customers enjoy watching as well as eating. Freezers are not a part of the design, intentionally, reinforcing the “always fresh” concept.

ATLANTA, GA  – Tropical Smoothie Cafe, one of the fastest growing franchise concepts in the country, is proud to announce significant achievements and growth in the first half of 2018, opening 47 new cafes and signing 113 franchise agreements to date. This continued momentum in franchise development represents the brand’s expansion into top priority growth markets such as Atlanta, Houston and Dallas-Fort Worth, and keeps the company on track to reach its goal of opening 120 new cafes by the end of this year. In addition to propelling development, Tropical Smoothie Cafe has also experienced a 6.6 percent increase in year-to-date same-store sales.

Additionally, June 15th marked the celebration of Tropical Smoothie Cafe’s annual National Flip Flop Day®. This one-day customer appreciation event is also designed to bring awareness to the brand’s fundraising efforts for its national charitable partner, Camp Sunshine. In just one day, the company raised a record-breaking $184,150 and gave away over 310,000 of the brands signature Sunshine Smoothies on National Flip Flop Day. Over the past 11 years, Tropical Smoothie Cafe has raised more than $6.3 million to support Camp Sunshine’s mission to provide an authentic camp experience for children with life threatening illnesses and their entire families.

“We’re thrilled with the impressive strides we’ve made as a brand in the first half of 2018. From new cafe openings, strong same-store sales, to record-breaking donation efforts for Camp Sunshine, along with our continued focus on innovation, we are determined to make this year the biggest and best to date,” said Charles Watson, chief development officer and interim CEO of Tropical Smoothie Cafe. “With over 670 locations open nationwide and over 100 franchise agreements signed so far this year, nearly 55 percent more deals than this time last year, we’re positioned for continued success in 2018 and on pace to reach our goal of 1,000 locations by the end of 2020.”

Tropical Smoothie Cafe has also positioned itself as a leader in innovation and forward thinking with unique limited-time offerings, such as the Citrus Cactus Smoothie, which debuted in April. Additionally, the brand further enhanced its offerings by adding pressed sandwiches to the menu, including the Chicken Caprese and Cuban pressed sandwiches.

Tropical Smoothie Cafe is looking to add qualified franchisees to its growing brand. Candidates should have business experience; $125,000 in liquid assets and a minimum net worth of $350,000; and an initial investment of between $222,095 and $569,335. The better-for-you food franchise currently boasts an average unit volume (AUV) of more than $681,000 – the highest in the company’s 21-year-history – with the top 50 percent reporting an AUV of more than $873,000.

BALTIMORE, MD – In an effort to continue addressing the rising demand for elder care, Senior Helpers®, the nation’s premier provider of in-home senior care services, announced the launch of a nationwide franchise concept called Senior Helpers Town Square Franchising. The new venture is the result of a strategic alliance between Senior Helpers – experts in Alzheimer’s and dementia care – and the George G. Glenner Alzheimer’s Family Centers, Inc.® – a non-profit organization whose namesake is known for his research on the beta-amyloid protein that is considered to be the hallmark of Alzheimer’s disease.

George G. Glenner Alzheimer’s Family Centers, Inc. created an original prototype, Town Square®, in Chula Vista, CA, just south of San Diego, which will open later this month. Senior Helpers will work with George G. Glenner Alzheimer’s Family Centers, Inc. to bring the unique experience of Town Square to seniors across the country. Senior Helpers Town Square offers a one-of-a-kind adult day care experience for individuals living with Alzheimer’s or dementia. Each will be comprised of an indoor, simulated urban environment that employs reminiscence therapy – which utilizes tangible prompts from an individual’s past to help elicit more long-term memories, reduce anxiety and improve mood and sleep quality in those with dementia.

“With nearly 75 million individuals aged 51-69 in the U.S., the need for elder care has significantly grown over the years, making it a $400 billion industry and counting,” said Greg White, newly appointed VP of Franchise Development for Senior Helpers Town Square. “Adult day care franchises can be highly profitable. With the George G. Glenner Alzheimer’s Family Center’s 35 years of experience in the field, coupled with Senior Helpers’ background in caregiving for those living with Alzheimer’s and dementia, this is an exciting new concept that can generate a positive impact on the community.”

Each Senior Helpers Town Square location will feature a highly structured, midcentury “town” built around distinctive vignettes that evoke the age when most participants (now in their 70s and 80s) were young adults, including such areas as a 1950s-era diner, movie theater, library, and hair salon, arranged around a central green. Participants could be served hot lunch at an authentic 1950s style diner, enjoy a vintage black-and-white film and old-fashioned popcorn at the movie theater, get their hair styled at the on-site salon or tinker with a 1959 Ford Thunderbird at the service station. The one-of-a-kind, interactive environment is designed to help capture part of the life and preserved cognitive function that remains intact for these individuals, ultimately enabling them to feel calm, confident and secure.

“Our shared mission is to improve the quality of life for the elderly and their families by delivering innovative adult day care that is safe, affordable and accessible,” comments Scott J. Tarde, L.N.H.A., CEO and Executive Director of the George G. Glenner Alzheimer’s Family Centers.

Senior Helpers Town Square Franchising provides an attractive investment opportunity for entrepreneurs looking for exceptional corporate support and an exciting franchising concept in a booming industry. Led by White, Senior Helpers Town Square Franchising offers potential investors two ownership models that leverage Senior Helpers’ unmatched senior care services: hands-on ownership – which requires a franchise owner to oversee the operation and actively participate in managing daily operations, or absentee ownership – relying on Senior Helpers to manage and execute day-to-day operations.

“The initial response to Senior Helpers Town Square Franchising has been overwhelmingly positive, and we hope to have 100 Senior Helpers Town Square locations operating all across the U.S. within the next three years,” comments Peter Ross, CEO and Co-Founder, Senior Helpers. “Moreover, with Greg’s proven track record in franchise development and running small businesses for over two decades, we have a winning team that bodes well for the long-term growth and success of this new segment of our business.”

The company is currently accepting applications for Senior Helpers Town Square locations.

CHESHIRE, CT  – Wayback Burgers, America’s Favorite Hometown Burger Joint and one of the nation’s fastest-growing burger franchises, is celebrating National French Fry Day in style – sharing bottomless fries with our loyal guests. To commemorate National French Fry Day on July 13th, Wayback Burgers will offer guests bottomless fries with the purchase of a burger or sandwich. We’re hoping even those who suffer from paraskevidekatriaphobia (the fear of Friday the 13th) can admit this upcoming Friday the 13th sounds delicious!

Who doesn’t love fries? Fries can be ordered as a meal, as a side, put in sandwiches, or on top of salads. The versatility of fries is endless. Fries can be dipped in ketchup, dunked in ranch or dipped in one of Wayback’s hand-dipped milkshakes. We’re not here to judge anyone’s preference, but we’re asking you to be the judge of OUR fries. Visit your local Wayback Burgers restaurant on National French Fry Day, Friday, July 13th – with a purchase of a burger or sandwich, you are free to enjoy as many fries as your heart desires during your visit.

Wayback Burgers’ President John Eucalitto is confident guests will love celebrating National French Fry Day with Wayback Burgers.

“Like all great partnerships that have withstood the test of time, hamburgers and fries have always been perfect partners and you’ll find we serve both with the highest possible quality,” says Eucalitto. “We believe our fries are second to none and we are excited to celebrate America’s love of fries with our guests. Once our guests pair their favorite cooked-to-order burger or sandwich with bottomless fries, and potentially a hand-dipped-to-order milkshake, we believe it will be a Friday the 13th to remember.”

Americans’ infatuation with French fries dates back to World War I. American soldiers arrived in Belgium and enjoyed Belgium fries. They became “French” fries because French was the official language of the Belgian Army at that time.

Patrick Conlin, Wayback Burgers’ Senior Vice President, says there isn’t a language barrier when it comes to delivering fun for families visiting local Wayback Burger restaurants.

“National French Fry Day is a day we look forward to just as much as National Hamburger Day and Free Shake Day,” says Conlin. “Any chance we get to show our appreciation to our guests by treating them to our wonderful products, on the house, is a special day here at Wayback Burgers. With National French Fry Day falling on a Friday, our loyal guests have a great opportunity to kick-off the weekend with a wonderful meal complete with all the fries they want!”

All Wayback Burgers’ fries are prepared to order. They’re simple, which makes them fantastic. Dipping sauces are also available to accompany the fries.

Guests are encouraged to share their National French Fry Day experience on Twitter or Instagram, and leave a comment on Wayback Burgers’ Facebook page.

For more information on Wayback Burgers and National French Fry Day, please visit www.WaybackBurgers.com, Facebook, Twitter or Instagram.

For more information about the Wayback Burgers franchise opportunity visit https://franchise.waybackburgers.com/.

IRVINE, CA – Less than five months after announcing its franchise opportunity, StretchLab, an inclusive, energetic assisted stretching concept, has signed initial franchise agreements to debut studios in Chicago, Austin, Dallas, Seattle, Central New Jersey and Eagle, Idaho. Additional agreements have been signed to significantly expand the brand’s presence throughout its home state of California in Los Angeles, San Diego, and the San Francisco Bay Area. This strategic development of 31 new units launches the StretchLab concept to all four regions of the U.S., making the inclusive wellness concept more accessible to all.

StretchLab introduces people of all ages, fitness levels, genders and sizes to various health and wellness benefits of working one-on-one with highly trained flexologists™ in an open, modern, fun and approachable environment. Although often neglected, deep stretching is not only scientifically proven to effectively decrease pain, lower risk of injury and reduce stress, but it also provides the ability to perform better at work, in the gym and in everyday life. StretchLab strives to help clients increase mobility and flexibility to achieve a deeper, more advanced stretch than one can do on his or her own.

“In today’s busy world, there is a growing trend toward self-care, recovery work and overall wellness. Deep stretching fulfills that desire, allowing all people to fully tackle their days, no matter what’s on the agenda,” said Lou DeFrancisco, President of StretchLab. “These initial franchise agreements greatly expand StretchLab’s presence throughout the country, allowing us to continue to educate consumers on the benefits of including assisted stretching in their health rituals.”

Founded in 2015 in Venice, California to fulfill the vision of creating an affordable assisted stretching concept, StretchLab quickly gained popularity and grew to three studios throughout Southern California. Now backed by Xponential Fitness, a curator of premium boutique fitness brands led by an expert team with more than 25 years of experience in fitness franchising, StretchLab is actively seeking single- and multi-unit franchise partners to increase the brand’s presence across the U.S. with territories available in all 50 states. With first-to-market opportunities available nationwide, StretchLab is a profitable and rewarding franchise investment. Initial single-unit investment fees range from $153,100 to $223,500.

For more information about StretchLab’s franchise opportunity, visit: stretchlab.com/franchise.

DALLAS, TX  – Pie Five Pizza Co. – the fast-casual restaurant known for its customizable pizzas prepared and ready to enjoy in five minutes – announced the launch of its inaugural pizza competition, Pizza Masters.

Pie Five’s pizza perfectionists handcrafted five specialty pizzas for fans to vote on. The winning pizza will be featured on Pie Five’s menu system-wide as a limited time offer in October. The five contenders include:

• Spicy Taco Pizza – Spicy marinara with mozzarella and cheddar cheese, beef, grape tomatoes, black olives and red onions. After baking, it’s topped with chopped romaine lettuce and feta cheese. Guests can add Cholula and cilantro for extra flavor.
• The Volcano Pizza – Spicy marinara sauce with mozzarella and cheddar cheese, chicken sausage, crumbled meatballs, beef and grape tomatoes. After it bakes, add a spiral drizzle of sundried tomato purée and Sriracha (the lava).
• The Mediterranean Veggie – Olive oil and garlic sauce with mozzarella cheese, red and green peppers, artichoke hearts, red onions and Kalamata olives. After baking, add a spiral of balsamic glaze and for even more flavor, add feta cheese and oregano.
• Lasagna Pizza – Tuscan marinara with mozzarella and ricotta cheese, spinach, Italian sausage and mushrooms. After baking, sprinkle Magic Dust and oregano.
• Spinach Alfredo Pizza – Alfredo sauce with mozzarella and parmesan cheeses, spinach, bacon, diced chicken, caramelized onions and sundried tomatoes. After baking, sprinkle Magic Dust and feta cheese.

Do one of these pizza’s sound absolutely delicious?! Be sure to vote for your favorite at piefivepizza.com/pizzamasters before voting ends on July 20 at midnight.

The winning pizza will be announced to members of the Circle of Crust and on their website and social pages on July 25. Share with your friends to have your favorite win, so that you can enjoy it in October!

Pie Five’s fast-casual concept provides guests with a fully customizable experience from start to finish. With more than 40 fresh toppings, seven savory sauces and five crust choices, there’s a delicious pairing to match every guest’s preference. Pie Five also accommodates dietary restrictions by offering low-carb cauliflower crust, gluten-free crust and vegan cheese options. In addition to customizable large and small pizzas, Pie Five also serves toasted sandwiches, freshly tossed salad and warm cinnamon stix dessert – perfect for the entire family to enjoy.

For more information on Pie Five’s locations, please visit the Pie Five location finder. Connect with Pie Five on Facebook, Instagram and Twitter.

CANTON, MA – PRNewswire

Dunkin’ Brands Group, Inc. (Nasdaq: DNKN), the parent company of Dunkin’ Donuts (DD) and Baskin-Robbins (BR), today announced that David Hoffmann, 50, has been appointed Chief Executive Officer, effective immediately. He will also serve on the Company’s Board of Directors and remain President of Dunkin’ Donuts U.S. The members of the Dunkin’ Brands Leadership Team will now report to Mr. Hoffmann who is succeeding Nigel Travis, 68. Mr. Travis is retiring from the role he has held since January 2009.

Additionally, the Company announced that Mr. Travis has been named Executive Chairman of the Board of Directors and will remain actively involved with the Company, with a particular focus on the continued development of the international businesses.

“When we recruited Dave to Dunkin’ Brands 18 months ago with the intent that he would succeed me as CEO, we knew that we were getting a world-class leader with extensive restaurant industry expertise, and he has exceeded all of our expectations. From his development and implementation of the Dunkin’ Donuts U.S. Blueprint for Growth, to the relationships he has forged with our franchisees and the talent management skills he has exhibited, Dave has demonstrated he is exactly the person to lead the next phase of our global growth,” said Travis. “I look forward to supporting him in his new role and am confident that under his leadership Dunkin’ Brands will continue to meet the needs of our franchisees, our employees, our shareholders and, most importantly, our guests.”

Mr. Hoffmann joined Dunkin’ Brands as President of Dunkin’ Donuts U.S. in October 2016. Since that time, he has overseen the implementation of a multi-year Blueprint for Growth designed to transform Dunkin’ Donuts into the leading beverage-led, on-the-go brand. He has also led all aspects of Dunkin’ Donuts’ U.S. operations, supply chain, marketing, consumer packaged goods (CPG) growth, digital innovation and franchise development. Additionally, he has directed the creation of Dunkin’ Donuts’ next-generation concept store, overseen the addition of hundreds of net new Dunkin’ restaurants in the U.S. and advocated for numerous sustainability initiatives.

Under Mr. Travis’ leadership, Dunkin’ Brands completed a successful IPO in 2011 and has delivered consistently strong financial results, enabling it to return nearly $2.7 billion to shareholders since going public. Over the past ten years, he has guided the Company through one of its most dramatic growth periods, which included entry into 25 new international markets and the addition of almost 6,000 net new restaurants globally, including more than 2,800 net new Dunkin’ Donuts restaurants in the U.S. Mr. Travis has also directed the launch of numerous key business initiatives, including the introduction of Dunkin’-branded consumer packaged goods such as Dunkin’ K-Cups and Ready-to-Drink Bottled Iced Coffees. A strong advocate for leveraging digital technology to better deliver the customer experience, Mr. Travis oversaw the introduction of mobile payment apps for both Dunkin’ Donuts and Baskin-Robbins, the DD Perks Loyalty Program, Dunkin’ Donuts’ On-the-Go Mobile Ordering, and home delivery programs for both brands in multiple markets around the globe.

“I want to thank the Dunkin’ Brands Board of Directors for the opportunity to lead this incredible company. I also want to offer my heartfelt appreciation to Nigel for his decade-long leadership of Dunkin’ Brands as well as for the support he has shown me since I joined the Company,” said Hoffmann. “Thanks to Nigel, our franchisees around the world have flourished; our asset-light model has yielded strong shareholder returns, and we are well-positioned for long-term growth. I look forward to collaborating with Nigel, the Board, our leadership team, employees, and of course our great franchisees to further differentiate both our brands through cutting edge marketing, menu innovation, digital leadership, value, and restaurant excellence. We have a strong legacy and an even more exciting future together.”

Before joining Dunkin’ Brands, Mr. Hoffmann spent a total of 22 years with McDonald’s Corporation including time as a crew member while in high school. He later rejoined the company, post MBA, and after working in field operations, moved to the corporate office where he held leadership positions in several key functions including strategy and insights, development, training, operations and supply chain. In 2008, he was named McDonald’s vice president of strategy and franchising in Japan, and later held general management positions covering a wide range of international markets. He was ultimately named President, High Growth Markets, which included China, South Korea, Russia and several additional European markets. Prior to McDonald’s, Mr. Hoffmann worked for Arthur Andersen.