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.

LocationMechanicsburg, Pa.
2018 Systemwide Sales ($000,000)$32*
YOY Sales Change38.5%
2018 U.S. Units80
YOY Unit Change37.9%
2018 Average Unit Volume ($000)$470*
Future 50 Year2019

*Technomic estimate

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