While it once relied more on organic growth, the made-to-order doughnut brand is getting more deliberate about its strategy for expansion. "We're becoming more intentional about our growth," founder Russ DiGilio told Restaurant Business earlier this year. The 12-year-old concept has found that it does particularly well in tourist areas—both year-round and seasonal spots. "Both those markets show tremendous return on investment," said DiGilio, in part because the doughnut-making process takes place in front of the guests, creating an entertaining experience.
|2018 Systemwide Sales ($000,000)||$32*|
|YOY Sales Change||38.5%|
|2018 U.S. Units||80|
|YOY Unit Change||37.9%|
|2018 Average Unit Volume ($000)||$470*|
|Future 50 Year||2019|