thephillee

Sometimes, there are tip cups at the register. How are tips divided/distributed? Does it add up to a significant amount?

If the donuts are shipped in, does that mean that someone at the retail location is in charge of ordering the varieties and quantities of donuts for the next day? Is there some recommended way to estimate how many donuts you will need? Does the Dunkin Donuts company own the "bakery" or whatever you call it that supplies the retail locations? How many bakeries are there, or how many retail locations are served by one bakery?

Were the supplying and receiving locations all owned by the same franchisee? Or is there some agreement between franchisees?

So before the order is made or when donuts are thrown away, you have to take an inventory of what kinds of donuts are left unsold? It seems like there's a lot of room for improvement. It seems that it would be important to record the time at which a kind of donut sells out. For example, if I'm in the mood for crullers, but there aren't any more left, I might buy a glazed instead. Taking inventory once per day would overestimate the popularity of glazed. Ideally, you would record the type of donut sold as you sell them to have a more complete record of the pattern of sales. But I've never seen anyone do that. It's probably not worth it for an individual franchisee, but I could imagine that the corporation or a supermarket would be interested in that info.