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Donut News

Edgy DC Sep 15 2006 09:31 AM

Donut News PJ's Donuts to close doors By JOHN PENNEY Norwich Bulletin "A bunch of us come here, sometimes for hours, and talk about everything," said Turcotte, 79. "Basically, we solve the world's problems here." After today, Turcotte will have to find another venue for his "meetings." At 5 p.m., PJ's Donuts will close its doors, ending nearly three decades of conversation, coffee and camaraderie. "It's painful to close, but we have to do it," owner Philip Stephanides said. "It's just not possible to stay in business anymore." Stephanides, who emigrated from Greece in the early 1960s, said competition from nearby chain stores, coupled with rising utility costs, forced him to retire. He said three Dunkin' Donuts franchises have opened within two miles of his shop, steadily whittling away his customer base. The recent opening of a nearby Price Chopper also hurt, he said. "The town's too small for that many kinds of stores," Stephanides said. "I used to have some customers come in maybe five times a week. Now it's only once or twice." Norman MacNeill, the town's director of economic and community development, said the downtown economic picture is mixed. He said commercial areas, such as River Front Commons, are growing, but other sections are in a slump. "It's no secret our downtown antiques corner is having difficulty," MacNeill said. "It's a nationwide problem." MacNeill said the consumers have become accustomed to quicker access when shopping, either drive-through windows or on-line shopping. Thursday, despite the imminent closing, PJ's still had plenty of customers getting their daily caffeine and cholesterol fixes. Pots of coffee percolated next to rows of crullers and honeybuns, while patrons sat in red swivel chairs -- no booths at PJ's -- and picked at pastries while nursing mugs of coffee. "Small businesses can't make it anymore, mainly because of the big stores," said longtime customer Robert Guertin, 55. "I guess that's good for the town." For Janet Markowitz, a PJ's waitress, the closing means losing more than her job. "The saddest part will be not seeing the people anymore," Markowitz said. "They're my little family. There's going to be a lot of crying afterwards." From left, Joseph Demers of Pomfret, Fern Michaud of East Putnam, John Wojcik of Dayville, Fern's wife, Kathy Michaud, and Tom Syliva of Danielson have coffee Thursday at PJ's Donuts in Putnam. The business plans to close today. Dick Turcotte, 79, of Putnam, left, a PJ's Donuts customer for 29 years, and Ron Wentworth, 77, of Woodstock, a customer for "many years," have doughnuts Thursday. Vons Worker Puts Needles In Co-Worker’s Donuts Police arrested a Vons employee Thursday for allegedly placing needles inside donuts, injuring a co-worker who bit into one, officials said. Officers arrested the suspect, a 19-year-old man who worked at the grocery store located on Mira Mesa Boulevard, after reviewing video footage that reportedly showed him in the store’s break room tampering with the donuts. The man’s co-worker sustained minor injuries when he bit into one of the donuts Thursday morning. He opted to seek medical treatment on his own, according to SDPD Sgt. Kerry Tom. According to store management, the incident did not involve food sold to customers. Dunkin' Donuts Heats Up Breakfast Competition With New Sausage Supreme Omelet Thursday September 14, 10:23 am ET Top-Rated Breakfast Sandwich Gets Even Better! CANTON, Mass., Sept. 14 /PRNewswire/ -- In response to the growing demand for breakfast served on-the-go, Dunkin' Donuts today announced the latest addition to its line of fast, freshly made and affordable breakfast sandwiches -- the Sausage Supreme Omelet. Made with the original Supreme Omelet egg and melted American cheese, the new sandwich is topped with hearty sausage and served on a freshly baked bagel. The addition of the Sausage Supreme Omelet to Dunkin' Donuts' menu comes at a time when increasing numbers of Americans are eating breakfast outside the home. According to NPDFoodworld CREST data for the year ending May 2006, quick service restaurant (QSR) morning meal traffic grew five percent from the previous year. Additionally, for the same time period, approximately 29 percent of QSR morning meal orders included a breakfast sandwich. "Dunkin' Donuts saw great success with the introduction of the original Supreme Omelet last February, driving breakfast sandwich sales up by about 17 percent that month alone," said John Gilbert, Vice President of Marketing for Dunkin' Donuts. "Our customers want fresh, on-the-go breakfast options so we challenged our culinary team to make our highest scoring breakfast sandwich even better. The Sausage Supreme Omelet is a delicious, convenient breakfast that will make our busy customers' mornings a little easier." Now available at stores nationwide, the Sausage Supreme Omelet will satisfy customers who want a great tasting, quality breakfast they can enjoy on the go. For more information on the Sausage Supreme Omelet and other delicious Dunkin' Donuts culinary treats, please visit our website at www.dunkindonuts.com. About Dunkin' Donuts Founded in 1950, today Dunkin' Donuts is the number one retailer of coffee-by-the-cup in America, selling 2.7 million cups a day, nearly one billion cups a year. Dunkin' Donuts is also the largest coffee and baked goods chain in the world and sells more donuts, coffee, and bagels than any other quick service restaurant in America. Dunkin' Donuts has more than 6,700 shops in 29 countries worldwide. Based in Canton, Massachusetts, Dunkin' Donuts is a subsidiary of Dunkin' Brands, Inc. For more information, visit www.DunkinDonuts.com.

Willets Point Sep 15 2006 09:33 AM

One of my all-time favorite threads.

Vic Sage Sep 15 2006 10:14 AM

"Hello... my name is Vic." "Hello, Vic!" "It's been 2 hours since my last donut" "Keep it up, big fella!" "I acknowledge that I am powerless over donuts, and so i've called on a higher power to help me." "yeah, Vic, we're with ya, man! " "And so i once again pray to my wife that she stop hitting me with my aluminum softball bat every time she finds glazed sugar stains on my shirt... " "um... ok..." "... because we all have to die of SOMETHING, don't we?" "um... well, that's true, but..." "And as deaths go, diabetes is hardly the worst, right?" "well, that's not exactly the..." "What i want from life is QUALITY, not just QUANTITY!" "We understand, but..." "And a life without a morning donut or 2 is just not worth living!" [a murmer starts in the crowd] "Give me donuts, and give me death!" [the murmer builds] "WHO'S WITH ME? LET'S HEAR IT..." [he starts to chant, to the rhythm of "toga, toga.."] "DOUGH NUTS! DOUGH NUTS! DOUGH NUTS! [[slowly, his fellow DA members join in] "DOUGH NUTS! DOUGH NUTS!! DOUGH NUTS!!! "can i get an amen?" "amen" "I SAID CAN I GET AN AMEN!?" "AMEN!" [He marches them out of the church basement, leading them up the street to the nearest Dunkin Donuts. They descend upon it like crazed locusts. When all that remains is a memory, they snap out of their rampage and look down guiltily at their sugar-coated hands. Humiliated, they shuffle off into the darkness, each separate and alone, leaving Vic sitting by himself in a pile of crumbs. After they depart, he bursts into hyterical laughter, his horns grow out, his pointed tail uncoils, he stomps his cloven hooves, and a burst of fire and brimstone takes the dark prince back to his domain.] "Amen, brother Vic, amen! "

MFS62 Sep 15 2006 10:39 AM

Vic, that also should be in the "We need a humor thread' Thread. Later

Willets Point Sep 20 2006 06:07 AM

On this date in 2002, the founder of Dunkin' Donuts died.

cooby Sep 20 2006 06:33 AM

And just like post-Dave Wendy's, Dunkin' Donuts has since gone to the dogs. BTW, when did Ruby Tuesday's become just another burger joint?

Johnny Dickshot Sep 20 2006 06:40 AM

] Krispy Kreme: Still No Sugar Coating It won't file results on time, and frustrated franchisees fear the doughnut maker may give up making the glazed treats on-site Will the dark clouds hanging over Krispy Kreme Doughnuts ever lift? The Winston-Salem (N.C.)-based doughnut chain disclosed on Sept. 12 that it won't be able to file its second-quarter results on time, the latest in a long series of setbacks as it tries to recover from plunging sales and an accounting scandal. The company, which is under Securities and Exchange Commission investigation for accounting irregularities, said it can't report results for the quarter ended July 30 because of "material weaknesses" in its bookkeeping. Krispy Kreme (KKD ) said that when it finally does report, it expects that revenues for the quarter will have fallen to $110 million, down sharply from the $140 million booked in the same quarter of 2005, when the chain operated 370 factory stores, or 75 more than today. Surprisingly, Krispy Kreme's stock didn't tumble on the latest news. Shares of the former Wall Street darling dipped just 4 cents on Sept. 12, closing at $8.05. Some investors were heartened by the company's disclosure that average weekly sales rose 8% in company-owned stores and 5% systemwide— a sign that management may have at least stanched the bleeding after closing dozens of underperforming stores over the past year. AN "UNDERVALUED GEM." "Average weekly sales have stabilized over the past two quarters. They may have finally hit bottom and be coming back up again," said one analyst, who asked not to be identified given that Krispy Kreme hasn't filed timely financials in more than a year. Krispy Kreme first announced an SEC investigation into its accounting in October, 2004; in January, 2005, the company announced that it was restating previous financial results. Indeed, many investors remain bullish that despite the spate of bad news, Krispy Kreme remains an undervalued gem. George Schultze, president of Purchase (N.Y.)-based Schultze Asset Management, which holds roughly 5.6% of Krispy Kreme's shares, contends that the company is grossly undervalued when compared to such chains as Panera Bread (PNRA ), Tim Horton's (THI ), and Starbucks (SBUX ). Schultze believes that even with its many store closings, Krispy Kreme will still report more than $500 million in revenues during its current fiscal year, which ends next February. Schultze notes that this is roughly in line with the company's current market capitalization of $495 million; by contrast, those other restaurant chains are trading at well more than three times their revenues. "It's a business that's temporarily distressed, but they're not going into bankruptcy," says Schultze. "And when the clouds blow away, it might be an attractive buyout candidate." CHANGES NEEDED. Still, Krispy Kreme has a long way to go before it becomes a growth company again. There has been little progress made under new Chief Executive Officer Daryl Brewster, who joined the company last March— perhaps because so much effort has gone into cleaning up the books and resolving the SEC probe (see BusinessWeek.com, 03/08/06, "New CEO's Hole Story," "). "The turnaround hasn't begun," says Richard Reinis, a Los Angeles franchisee who operates 18 stores. "Given the pace things are going, there are many franchisees who are frustrated." (Krispy Kreme declined to make Brewster or other executives available for an interview.) Because of Brewster's connections in the grocery business—he previously served as president of the $6 billion snack and cereal division of Kraft Foods—some franchisees expect him to push sales in that channel, particularly of new products with a longer shelf life (see BusinessWeek.com, 03/07/08, "Can Krispy Kreme Rise Again?"). They also expect Brewster to expand Krispy Kreme's offerings beyond doughnuts, perhaps adding bagels and muffins in the morning, beefing up the chain's uninspired coffee choices, and incorporating a lunch menu, as Dunkin' Donuts does. And they anticipate that instead of producing doughnuts fresh at each store—an expensive proposition that put a number of franchisees under—Krispy Kreme will move to the same kind of "hub and spoke" system employed by Dunkin' Donuts, where goods are made in a central commissary and then shipped each morning to nearby stores. If Krispy Kreme goes that route, it will cut costs but run the risk of alienating customers who have long associated Krispy Kreme with its hot-out-of-the-fryer, locally made, glazed doughnuts. MORE MARKETING. In Chicago, one franchisee has begun broadening the menu on his own. And in Los Angeles, Reinis has partnered with The Coffee Bean & Tea Leaf, a popular California coffee company, in hopes of driving more traffic to his stores throughout the day. But still, some franchisees say they need headquarters to spend more on marketing to help drive traffic back to their stores. "Dunkin' Donuts has become a marketing genius. They are omnipresent in every marketing channel known to man," says one franchisee. "But Krispy Kreme has zero marketing. They have to have a marketing department, marketing budget, and message." But for Brewster, job one is bringing Krispy Kreme's books up to date. Doing so is critical to restoring investor confidence in the stock. And this will allow the company to begin signing up new franchisees again, which it is prohibited by law from doing so long as it's behind in its financial filings. So while Krispy Kreme may yet rise again, it still has a lot of work left to do.

Willets Point Sep 20 2006 07:11 AM

cooby wrote: And just like post-Dave Wendy's, Dunkin' Donuts has since gone to the dogs. You got that right. Another New England-based chain, Friendly's was far better under it's original ownership before it was sold in the mid-80's.

cooby Sep 20 2006 08:08 AM

Though I made a disparaging comment about Ruby Tuesdays, I really ought to say that the lemon drop martinis are really good

Edgy DC Sep 20 2006 08:10 AM Edited 1 time(s), most recently on Sep 20 2006 08:16 PM

KK is hilarious. Their retro brand --- their biggest (only?) asset --- still retains its high profile, but they can't get their managerial shit together, nor are they coming up with new ways to expand their brand. By the time the resonance of the brand fades (as all retro trends do), the window of opporunity will have closed, and there will be hundreds and hundres of millions of dollars that they won't have made.

ScarletKnight41 Sep 20 2006 08:24 AM

cooby wrote: BTW, when did Ruby Tuesday's become just another burger joint? I'm meeting someone for lunch there today. I'll be sure to ask.

cooby Sep 20 2006 08:27 AM

Please do. I think our waitress last week could sense our disappointment in the new menu. About 20 different burgers. And the chicken and seafood selections were, uh, lame. A couple of lemon drop martinis and $70 worth of appetizers later though, I was a little less sad.

ScarletKnight41 Sep 20 2006 08:32 AM

No lemon drops for me. I'll be driving. Do they still have the salad bar? The whole reason my friend and I chose to meet there was for the soup and salad bar.

cooby Sep 20 2006 08:35 AM

Yeah, and they were potent! I could hardly walk out of there. They still had the salad bar but they took half the damn stuff off of it! No chips and salsa, no pudding, no apple sauce (no free dessert, in other words) There was spinach there though, lol

cooby Sep 20 2006 01:24 PM

So how was lunch?

ScarletKnight41 Sep 20 2006 01:38 PM

It was pleasant, but I see what you mean about the salad bar being limited and the menu being burger-heavy. The soup and salad bar worked out for lunch, but I don't think that I'd want to have dinner there.

Willets Point Sep 20 2006 02:13 PM

Goodbye Ruby Tuesday.

cooby Sep 20 2006 06:46 PM

In-dubitably BTW, I want one of these

Willets Point Oct 19 2006 10:50 PM

I went to visit my favorite donut shop in Everett on Sunday (not a place I go to often because it's distant from home) and when I got there it was gone, and worse, replaced by a Dunkin Donuts. It was my first shocking heartbreak of the week.

RealityChuck Oct 20 2006 08:19 AM

I don't know. Around here, Dunkin Donuts is the gold standard. No one else comes close to their creme filled and cherry cake donuts. All the Krispy Kremes in the area are out of business. Good riddance. There are no regular donut shops, and supermarket fresh-baked donuts are OK if you eat them immediately, but become disgusting in about a half hour. Oh, apple cider donuts, fresh made at either Lakeside Farm or Focastle Farm are heavenly -- again, as long as you eat them immediately. Lower on the food chain, there are Freihofers (terrible -- they may make the best chocolate chip cookies in the world, but their donuts are uninspiring) and Entemenns (though their chocolate crumb donuts are about the best chocolate around).

MFS62 Oct 21 2006 01:19 PM

More on the donut conflict: http://articles.news.aol.com/business/_a/its-north-vs-south-in-doughnut-civil/20061020121709990002?cid=2194 Later

Willets Point Oct 21 2006 03:27 PM

Having successfully defended against the Krispy Kreme invasion in the North, Dunkin Donuts is going on the offensive. ]"Dunkin' Donuts just don't have much flavor," said Evans, who grew up in Alabama. "These are just more moist. You can fold them up and stuff a whole one in your mouth." Want to take any bets on how wide Rosemary Evans' ass is?

RealityChuck Oct 23 2006 11:03 AM

]"Dunkin' Donuts just don't have much flavor," said Evans, who grew up in Alabama. This is only true if flavor = sugar.

cooby Oct 23 2006 05:40 PM

Want to take any bets on how wide Rosemary Evans' ass is? Oh my. Gargantuan at least!

Giant Squidlike Creature Nov 29 2006 12:04 AM

Doing evil things with doughnuts Evil corporation deals in doughnuts

Edgy DC Dec 28 2006 08:08 AM Edited 1 time(s), most recently on Dec 28 2006 08:31 AM

Most Donut News coming over the wires is about Dunkin' Donuts. Leading occurences, in order, include: 1) Dunkin' Donuts robbed 2) Developers plans included Dunkin' Donuts 3) Neighbors voice objections to developers plans including Dunkin' Donuts. 4) Drunk driver crashes into Dunkin' Donuts. Seems like it's a good place to learn about life. Most Non-Dunkin' news these days is coming from overseas, expecially Jakarta and Jerusalem. But, though Google shows me several interesting Indoesian articles, I can't access them. Anyhow, here's quick Donut News, International Edition. Donut News Candles gain on donuts By LEAH GRANOF The Tide (Nigeria> Hanukkah revelers will celebrate this year by lighting more candles and eating fewer sufganiyot, according to a study by the Manufacturers Association of Israel. Although Israelis are still projected to consume nearly 18 million sufganiyot, the traditional holiday treat, according to the report, it may be that they are watching their waistlines as sales of mini-donuts are expected to increase by 2 million. Mini-donuts weigh between 30 and 45 grams less than regular donuts and, therefore, carry a lower calorie count. Donut sales are expected to drop 5 percent this year from 2005 levels, ringing in total sales of NIS 50 million. Average donut prices will remain similar to those charged in 2005, the Manufacturers' study found, fluctuating between NIS 2.5 and NIS 8 a piece, depending on the type of filling. The steady prices come despite producers' assertions that prices in raw materials have jumped 15% in the last year. In contrast to the donut decline, sales of Hanukkah candles are expected to increase by 5% this year, suggesting that 36 million candles will be lit by the end of the holiday. Candle sales are expected to bring in NIS 4 m. The study did not offer a reason for the change in sales this year. Why donuts, pizzas not very good for health The Tide (Nigeria) Donuts, muffins and frozen pizzas all had their cover blown on January I, when the United States Food and Drug Administration (FDA) mandated labelling of so called ‘“trans fats” in foods. These treats, and many other commercially prepared foods, include the dangerous fats, which extend a product’s shelf life. But, like saturated fats, trans fats are known to be risk factors for cardiovascular disease, raising LDL or “bad” cholesterol levels. Until this year, food labels listed the amount of saturated fat in products, but companies were not required to detail the amount of trans fats, leaving diet-conscious consumers in the dark about the overall fat content of the foods they ate. Now, however, any food with more than 0.5 grams of trans fats must reflect the amount of that fat in the fat labeling. So, are consumers paying attention? “It’s a little early to tell right now. It seems like I’m still bearing more about New Year’s resolutions and weight control. But as people settle down and focus on healthy eating they can live with, they will be able to focus on the big picture,” said Karen Collins, a dietician and nutrition advisor for the American Institute for Cancer Research. The big picture, Collins explained, is that by checking food labels for trans fats, consumers will be able to make healthier food choices. “Trans fats were the missing part. Consumers could see the amount of calories, sodium or saturated fat in a food, but were left guessing on the trans fats,” she said. The new mandate, she noted, will ensure that consumers have better information about the foods they want to eat, and can pick and choose depending on how much they like a particular food. Tara Gidus, a dietician in Orlando, and national spokesperson for the American Dietetic Association, said there’s a balance between too little information and too much information. “For a lot of people, labels provide too much information and they can’t handle the numbers. But the new labelling is definitely good for people who do want to take the time and want as much infonnation as possible,” she said, As important as it is to provide complete information to the consumer, Gidus added, another benefit of the new labelling requireritent is that it has persuaded many food manufacturers to’ reduce the amount of trans fats in their foods, to make them more palatable to buyers and to increase their marketability in a competitive food business. “Food supplement amounts just got better because of the FDA mandates.” she said. When looking at the new labelling, it’s important to pay attention to recommended food portion sizes and only eat amount suggested, Collins pointed out. There arc two pieces to the new food labelling. One is to make good food choice and the other is the amount of food you eat,” she said. If food has less than 0.5 grams of trans fats, food companies don’t need to list it as an ingredient, Collins said. In that case, you can look for the words “hydrogenated” or “partially hydrogenated,” which indicate the presence of trans fats, she noted. But even tiny amounts of trans fats can add up, she added. If there’s a negligible amount of trans fats in, say, six crackers, that’s Ok, she said, out if you eat half a box, it could be two and a half grams of trans fats.” Head to head No. 3: donuts vs. latkes Jerusalem Post Head to Head is a new weekly feature in JPost.com in which two people face off on a controversial issue that's making headlines #2: The Conservative gay ruling #1: The Green Line Head to Head #3: donuts vs. latkes In the name of holiday spirit, head to head confronted two people in what turned out to be a heated battle of sweet vs. sour. Latkes can reaffirm our belief in G-d, by Seth Freedman Had I been Moses, and Pharoah's magicians had offered me a plate of latkes or doughnuts instead of gold or coals, I'd have grabbed the latkes quicker than the time it takes to say 'Jack Robinson'. There just isn't a contest when it comes down to it. It's ying versus yang. Good versus evil. Arsenal versus Tottenham. Latkes have the power to reaffirm our belief in G-d --- whilst doughnuts just reaffirm our belief in pushy Israeli bakers. Walk into any bakery to grab a sandwich, and it's like walking down Brixton High Road in London --- except they're pushing sufganiyot rather than crack. I can normally fend off the street-peddlers with ease, but around Hanukkah, doughnuts are forced upon you with an almost demonic zeal by these hustlers. Whereas latkes aren't. They're quietly alluded to by friends or family, with a whispered "come over later, I might be cooking latkes" --- not in your face, not ten-a-penny --- a far more exclusive preserve than the doughnut set. They take effort --- and it shows. I watch someone stand at the stove frying them up with the same awe I would an alchemist turning metal into gold. It's a fine art --- the Sistine Chapel to the crayon sketches that are doughnuts. Which is more fattening, which is tastier, which is aesthetically more pleasing? I don't care. It all comes down to one thing. Which one will let you down more. And we all know the answer. Nothing --- repeat nothing --- breaks your heart like biting carefully all the way around the outside of a doughnut, hoping to save the precious jam in the middle for the end --- and then finding it's drier than an Israeli oil well. For the jam-less doughnut is akin to Moses being led to the Promised Land and then not allowed in. A killer. And latkes --- whatever your taste in Hanukah food --- will never let you down like that. Reliable, dependable, no-nonsense. No contest. Latkes beat doughnuts, hands down. It says more about you than a Rolex or Armani suit ever could. And if my endorsement isn't enough --- just ask yourself what a marauding Maccabee would have wanted during a break from battle. I doubt the prospect of jam all over his sword would have put a smile on his face. Donuts are worth the calories, by Talia Dekel "Take a bite, Dorit, take a bite," my grandmother says, calling me by my cousin's name, whom she has been confusing me with for years now. "Umm, a little bit later safta," I reply, knowing full well that the only way that floppy, greasy piece of cardboard would enter my mouth was by force, and even then under the condition that I was heavily sedated. You are probably wondering what could possibly be so horrible to eat that a good Jewish girl would lie straight to her dear, sweet, Polish grandmother's face --- without even flinching. The latke! What else but that devastating brown mush could make me cringe so? The second that scraped potato consistency touches my tongue, I cannot help but gag. I don't care if it's tradition, I don't care if it's symbolic! The fact that our Macabees found that oil had been burning in the temple for eight days only helps me understand why every time I chew on a latke, it tastes like it's eight days old. Another story behind the infamous anti-delicatessen is the story of Judith, who beguiled her way into chopping off the head of the notorious Assyrian general, Holofernes, by feeding him with salty fried cakes made of cheese, an alternative to the dreaded potato disaster. Why would I want to be associated with decapitation? If you want to ensure your yearly (who am I kidding? Several times a year) holiday intake of fatty fried foods then you can't go wrong with the sufganiya. Now that's a Hanukka treat worth putting on the pounds for. Oh the sweet sweet donut, how the delicately sprinkled-on icing sugar melts in your mouth. A sufganiya knows how to please its owner. A sufganiya is always sweet, never sour. Not like its evil relative, the latke, that cannot decide whether to be sweet or savory. What kind of food item can be eaten both with sugar and with sour cream? An indecisive one. That is why, my friends, I encourage you to quit the latke habit, pick up a sufganiya and thank G-d for the wonderful holiday of Hanukka --- for giving us such a tasty treat.

Benjamin Grimm Dec 28 2006 08:18 AM

I didn't know Jackie Robinson was Jewish!

Johnny Dickshot Dec 28 2006 08:25 AM

I have to say, for a heartless, fastfood chain eatery operation, Dunkin Donuts has made real strides around the city in recent years. IIRC, this has to do with the corporation's efforts to buy back and redistribute their franchises after the Daily News ran a front-cover photo of a rat muching on a donut behind the glass display case several years back (1997 or 1998). Powerful issue of Donut News that week. While their new outlets are prefab, artificial and placed too close together in Starbucksian Scorched Earth style, I have to say the ones in my 'hood are clean and were I a donut guy, I wouldn't be too frightened of the food. Their coffee is OK. The new buildings also include Baskin Robbins and I like ice cream.

ScarletKnight41 Dec 28 2006 08:28 AM

My big disappointment with the new Dunkin' Donuts stores is that, as a rule, they don't bake on premises. The donuts aren't as fresh as they were in the old stores that baked the donuts fresh. From a corporate standpoint it makes total sense to bake off premises and deliver to the individual franchises. But as a consumer, the result doesn't thrill me.

Edgy DC Dec 28 2006 08:32 AM

I made a correction. That bottom story in the first column comes from Nigera and not Israel.

Johnny Dickshot Jan 10 2007 10:46 AM

]Krispy Kreme extends donut hole offerings (Bakingbusiness.com WINSTON-SALEM, N.C. — Krispy Kreme Doughnuts, Inc. has added glazed yeast donut hole cups to its donut hole line of products. The products are packaged in re-sealable plastic cups that fit in automobile cup holders and are for on-the-go consumers. "Krispy Kreme donut hole cups are designed for consumers who are looking for a delicious grab-and-go snack," said Tiffany Dodson, director of off-premises marketing. The new addition to the line is available at convenience stores where the company’s products are sold.

seawolf17 Jan 10 2007 11:15 AM

What the hell is a "glazed yeast donut hole cup"? You've gone too far, Krispy Kreme.

Nymr83 Jan 10 2007 02:05 PM

i just noticed those articles edgy posted, latkes are far superior to donuts.

Benjamin Grimm Jan 10 2007 02:08 PM

Either I haven't been eating the right latkes, or you haven't been eating the right donuts.

Nymr83 Jan 10 2007 05:07 PM

if the latkes arent homemade then thats your first problem, also you need applesauce or sourcream (a debate i won't start right now), this isn't cheating...i mean we aren't comparing them to plain donuts right? if the donuts get to use jelly, frosting, etc. we get applesauce.

ScarletKnight41 Jan 10 2007 05:09 PM

I still contend that cranberry sauce is the best latkes topping. But I agree that latkes that aren't home made aren't worth the time, effort or calories.

Johnny Dickshot Jan 12 2007 10:27 AM

The donuts actually left a while back but Brentwood just won;t smell the same without them cookies no more... Freakin Canadian crooks ]Entenmann's to downsize Bay Shore plant BY ELIZABETH MOORE Newsday Staff Writer January 11, 2007, 11:18 PM EST Entenmann's celebrated its centennial in 1998 with a parade down Main Street in Bay Shore featuring a 42,000- pound crumb cake and an army of children dressed as chocolate chip cookies. In the '50s, Frank Sinatra used to call the bakery once a week to order its crumb cake. Now, the crumb cake and the cookies are moving out. George Weston Bakeries, Inc., U.S. subsidiary of a Canadian company that now owns the Long Island baker, says it will stop baking cakes and cookies at Entenmann's 14-acre plant in north Bay Shore by next October and, over an 18-month period, cut about 350 of the 1,100 jobs there. The Bay Shore bakery will continue to bake pies and Danish, spokesman Lou Minella said. But the Entenmann's cookies on local store racks will be trucked in from an Albany plant that also bakes Freihofer's, another bakery owned by Weston. The crumb cake will come from Pennsylvania. Doughnuts left Bay Shore for Carlisle, Pa., three years ago. "Future success in Bay Shore will be predicated upon the efforts of all employees to maximize production efficiencies on the remaining product lines," Weston said in its statement on the moves. It's been decades since the bakery has been owned by an Entenmann, though family members remain as community leaders. The Entenmanns, who ran their business for three generations and began production at the current location in 1961, sold the business to pharmaceutical giant Warner-Lambert for $233 million in 1978. It has changed hands several times since then. Not long after George Weston Ltd. bought Entenmann's last owner, Bestfoods, for $1.77 billion in 2001, it unveiled a series of cost-cutting measures and layoffs, and closed Entenmann's plants in Chicago and Miami. Today, Weston calls Entenmann's Bay Shore plant the largest bakery of its kind in the United States. But it also sees it as an outdated and inefficient plant in a region with high utility costs and taxes, Minella said. Minella would not speculate about further cutbacks or an end to baking at the plant, which handles production, distribution and administration. "We're focused on making the plant successful and optimizing it around Danish and pies," he said. Minella said the plant will remain a regional distribution hub for the crumb cake and cookies. But for some residents, they will never taste quite the same. "Everyone knows Entenmann's on Long Island, and everyone was always proud of Entenmann's on Long Island," said Donna Periconi, president of the Chamber of Commerce of Greater Bay Shore. She helped organize that 1998 centennial parade, at which a section of Fifth Avenue was renamed for the baking dynasty. "It makes me sad to see it."

Edgy DC Jan 12 2007 10:35 AM Edited 1 time(s), most recently on Jan 12 2007 10:41 AM

The freakin Canadian crooks wrote: "Future success in Bay Shore will be predicated upon the efforts of all employees to maximize production efficiencies on the remaining product lines," Weston said in its statement on the moves. Aren't Americans supposed to be the ones making scarcely disguised threats at their offshore suppliers to dial up productivity or we go to Sri Lanka?

Benjamin Grimm Jan 12 2007 10:36 AM

Wow, it's probably been 25 years since I've been to Bay Shore. When we arrived in Tokyo a couple of months ago, and we were waiting on line to get through customs, I noticed that the little "velvet rope" barriers (which were more like canvas straps) were made in Bay Shore, New York. So even if Bay Shore no longer smells like cookies and crumb cakes, it can still smell like canvas straps.

Giant Squidlike Creature Feb 14 2007 01:42 PM

Doughnuts: Religious icons Proof of love Tasty stimulant What can't they do?

cooby Feb 14 2007 08:42 PM

THE Donut Lady did not make it into work today, and I bought one of these out of the vending machine. It was absolutely one of the worst baked goods I have ever not eaten in my life...

Rockin' Doc Feb 14 2007 09:19 PM

What in it's appearance or it's name would have compelled you to try that? It neither looks or sounds appetizing. You must have been desperate for something to eat.

Gwreck Feb 14 2007 09:28 PM

Johnny Dickshot wrote: While their new outlets are prefab, artificial and placed too close together in Starbucksian Scorched Earth style, I have to say the ones in my 'hood are clean and were I a donut guy, I wouldn't be too frightened of the food. Their coffee is OK. The new buildings also include Baskin Robbins and I like ice cream. There's a new one by Nassau and Bedford that's ok, but I always thought the one at Manhattan and Greenpoint sucked ass. There isn't another one that I'm missing, is there? P.S. Speaking of the "scorched earth" company, guess what's coming to the 'hood...

Johnny Dickshot Feb 15 2007 04:49 AM

I was definitely referring to the Bedford one. Haven't been in the Manhattan/Greenpoint fastfood row for some time. Heard we're getting a Starbuxx somewhere.

Gwreck Feb 15 2007 07:56 AM

Johnny Dickshot wrote: Heard we're getting a Starbuxx somewhere. Survey says: next to the McDonald's on Manhattan Ave.

Johnny Dickshot Feb 15 2007 08:22 AM

That used to be a Burger King. There was McD's, BK and Popeye's around the corner, all next each other. I wouldn't mind having a nearby Popeye's...

MFS62 Feb 15 2007 09:00 AM

Johnny Dickshot wrote: I wouldn't mind having a nearby Popeye's... Amen to 'dat, brudduh. First ate Popeye's in Maryland, near the U of Maryland campus (one of my daughters went there). A few years ago, found one in Brooklyn near one of our clients. Popeye's makes the best fried chicken, always hot and juicy. I'm getting hungry. Unfortunately, I don't know of any around here. Later

Edgy DC Feb 15 2007 09:09 AM

You like Popeye's, move to a worse neighborhood. Popeye's and Payless are usually the last to leave a burned-out commercial strip.

MFS62 Feb 15 2007 09:14 AM

Didn't realize that. The Brooklyn Popeye's I went to was in the downtown business district - right around the corner from the Brooklyn courthouse. Don't know what the neighborhood is like after dark and on wekends, though. And the one in MD was many years ago - I don't recall the area around it. Later

Johnny Dickshot Feb 15 2007 09:15 AM

Something about them Popeye's in Maryland... My first job out of college was in Md., and I ate at the local Popeye's several times a week. Last time I had Popeye's was at one down 2nd ave in the 20s, I think, and it wasn't nearly as good as I remember the one in MD. They are definitely targeting the lower-income chicken lover.

Edgy DC Feb 15 2007 09:15 AM

I don't mean to knock them. They should be proud for keeping the flag flying when other chains cut and run.

Johnny Dickshot Feb 15 2007 09:37 AM

I never got the whole Popeye thing though. What appeal might a spinach-eating white sailor bring to a "New Orleans style" chicken joint targeting minorities?

Benjamin Grimm Feb 15 2007 09:41 AM

Is it the same Popeye? Do they use the cartoon character's image in their ads or on their napkins? The only Popeye's I know of is in the Plymouth Meeting Mall, a past-its-prime mall close to an upscale area (Blue Bell, PA) and a low income area (Norristown, PA). I ate there once and it was pretty good, but I'm a KFC addict. I'd pick the Colonel over the One-Eyed Cartoon Sailor. Popeye's, as I recall, had a better selection of sides. KFC sucks at sides.

MFS62 Feb 15 2007 09:42 AM

Edgy DC wrote: They should be proud for keeping the flag flying when other chains cut and run. Since the topic of this thread is mass-produced bakery products, Edgy's comment brought back a memory I'd like to share. When I was a kid in New York during the 1950's, it seemed that the only products endorsed by Black athletes were cigarettes and beer. You saw the ads on billboards on the sides of buildings throughout poor neighborhoods. Now let's fast forward a bit. WFAN host Steve Sommers likes to use "Tastycakes" as an epithet about fans and teams from Philadelphia (when he isn't calling them cheese steaks). I guess Tastycakes started out in the Mid Atlantic States. But when I was in the Army in Virginia, we got the Washington tv stations. One day in the mid-60's I was watching an expansion Senators game. An ad came on. A Black player in Senators uniform said "Hi! I'm Fred Valentine. And I'm making the 'T' sign for Tastycake cakes and pies." That was the first time I'd seen a Black athlete endorsing anything other than the products I mentioned before. And for that, Tastycake should be added to Edgy's list of proud companies. Later

Benjamin Grimm Feb 15 2007 09:44 AM

I despise Tastycakes. They're bland and they crowd better tasting alternatives (Drakes and Hostess) from Philadelphia area convenience store shelves.

Johnny Dickshot Feb 15 2007 09:47 AM

Reading up I've learned Popeyes is named after Popeye Doyle in The French Connection and not the cartoon sailor. But who on earth would know that?

Johnny Dickshot Feb 15 2007 09:53 AM

Tastykake is an iconic Philly legend like Pat's and Geno's "Speak English! This is America!" Steaks, and Bambi Cleaners. They don't have to taste good. Tkake for years had a billboard on 95 as you approached downtown with the clock that to me always said, "you're now entering Philly."

Edgy DC Feb 15 2007 09:56 AM

Johnny Dickshot wrote: I never got the whole Popeye thing though. What appeal might a spinach-eating white sailor bring to a "New Orleans style" chicken joint targeting minorities? I don't know. But I always asscociate Popeye with a distinct early-century depression-era seediness: A skin-and-bones unemployed mother of a child of umentioned parentage stringing along two dockside ruffians looking to play her protector A fatso in a threadbare suit forever promising you future repayment if you can spot him meal money today A hero relying on a hit to get him through Unshaven faces Tatoos Liberal use of tobacco, Brutus smoking the cigars down to the stubs A matter of fact attitude toward deformities, Popeye apparently missing an eye, and the monstrous Alice the Goon getting to look after Swee'-Pea while Olive is stepping out Pop's tortured relationship with his nasty woman-hating father Pops navigating the degradations and deprivations with his own strict moral code Bare-nuckles brutality Popeye may be white, but he's Ghetto with a capital G.

MFS62 Feb 15 2007 10:04 AM

That would make a great basis for a Thesis (English? History? Sociology?). Good job. Later

cooby Feb 15 2007 04:34 PM

Rockin' Doc wrote: What in it's appearance or it's name would have compelled you to try that? It neither looks or sounds appetizing. You must have been desperate for something to eat. It was even worse than it looks. That black stuff is some kind of chocolate icing. But my only other choice was a oatmeal creme pie and those I do not like at all...

Johnny Dickshot Mar 08 2007 10:13 AM

The Starbucks "Coming Soon" sign is up next to McDs. By my count that makes 7 coffee shops to open in Greenpoint since I moved there in late 04. I don't drink THAT much! Meantime... ]Tim Hortons files suit in Kandahar coffee row KEITH MCARTHUR Globe and Mail Update Tim Hortons Inc. alleges its brand — one of the most valuable in Canada — has been damaged by “false and misleading” news coverage of its efforts to serve coffee and dutchies to soldiers in Afghanistan. The company is suing CanWest Global Communications Corp., Standard Radio Inc. and broadcaster Bill Carroll for $105-million in general and punitive damages, over reports that Tim Hortons received almost $4-million in government subsidies to set up the Kandahar outlet. It's unclear from the lawsuit whether the government paid anything to help set up the Kandahar franchise. And Wednesday, Tim Hortons refused to comment on whether taxpayer dollars were used. Tim Hortons is looking for $25-million in general damages plus $10-million in punitive damages from each of CanWest, Standard and Mr. Carroll, who has a show on Toronto radio station CFRB. “As a result of the publications and broadcast, the plaintiffs have and will in the future suffer damage to their trade name, brand and commercial reputation,” Tim Hortons says in its statement of claim. None of the allegations has been proven in court. Standard Radio chief executive officer Gary Slaight Wednesday referred questions about the lawsuit to Pat Holiday, general manager of CFRB, who declined to comment. A CanWest spokeswoman also declined to comment on the suit. The suit alleges that on Oct. 31, CanWest reported on its websites and its Global National news program that nearly $4-million in taxpayer dollars were used to open the Afghan coffee shop. The next day, Mr. Carroll referred to the CanWest report on his show on Standard's CFRB station, and again in a segment on Global National, the statement of claim alleges. “Tim Hortons has been sliding by on all the great publicity about the Kandahar franchise all these months and then Global uncovers the dirty little secret. . . . You and I, the taxpayers, are picking up $4- or $5-million a year so they can look good to the public. . . . Shame on Tim Hortons,” he said, according to the statement of claim. Tim Hortons alleges that the combined inference in the news reports is that it entered into an “improper or immoral” arrangement with the federal government, that it misled the public about the government's involvement and that it is a bad corporate citizen. Tim Hortons said it has asked for apologies or retractions, but none has come. A story published in several media outlets in late November appears to suggest that the government did help pay to set up the Kandahar franchise, but that the $4-million figure in the initial Global report was based on estimated, not actual, costs. The story quoted a spokeswoman for the Department of National Defence who said the “incremental cost” for the first year was estimated to be $1.2-million. In a recent survey of 1,000 corporate executives by the Strategic Counsel and Cundari SPF, Tim Hortons was judged to be Canada's best-managed brand by 38 per cent of respondents, more than any other brand. And in a study released last summer, global brand consultancy Interbrand calculated that Tim Hortons was Canada's sixth most valuable brand, worth $1.9-billion. Worth checking out the url where this story has already drawn 87 comments. O Canada... [url]http://www.theglobeandmail.com/servlet/story/RTGAM.20070307.wtims0306/BNStory/Business/home[/url]

Willets Point Jul 05 2007 02:33 PM

Badass doughnut tattoo.

John Cougar Lunchbucket Dec 03 2007 07:13 AM

I just finished a black-and-white cookie from this place that was as big as a frisbee, soft as a cake, and sweet but not overly so. I mean, 1600 calorie breakfasts shouldn't be this good. Get thee to ye olde Donut Pub.

Willets Point Dec 03 2007 08:22 AM

Where is it?

John Cougar Lunchbucket Dec 03 2007 08:23 AM

14th & 7th. Now there are two donut news threads, we should merge 'em.

Willets Point Dec 03 2007 02:13 PM

Merging occurs when you post what you want in this thread into this thread.

Nymr83 Dec 03 2007 02:42 PM

Willets Point wrote: Merging occurs when you post what you want in this thread into this thread. LOL

Willets Point May 29 2008 07:45 PM

We're ahead of the curve in setting aside a special place for doughnut news: Doughnuts: The Third Rail of American Politics.