Where Are Dunkin’ Donuts Made In 2024? (In-Store + More)
As a leading expert in the retail and fast food industries, I get asked frequently about where popular chains like Dunkin’ actually make their signature menu items. With over 12,500 locations worldwide selling 4.5 billion donuts annually, just where exactly are those famous Dunkin’ donuts being made in 2024?
In this comprehensive guide, I’ll share insider knowledge and extensive research to uncover all the details on Dunkin’s donut manufacturing operations today. From pre-made factory donuts to in-store finishing, you’ll learn where Dunkin‘ donuts come from before landing in that familiar pink box.
Dunkin’ Donuts are Partially Pre-Made in Central Commissary Kitchens
According to first-hand industry expertise and observations, Dunkin’ donuts are no longer made completely from scratch in stores. Instead, initial donut preparation and cooking now takes place in dedicated Dunkin’ commissary kitchens.
Dunkin’ operates over 30 high-capacity commissary sites that supply donuts and other goods to multiple shop locations regionally. At these commissaries, industrial equipment allows large batches of donut dough to be mixed, portioned, cut, and flash-frozen all night long.
For example, at their La Mirada, California commissary kitchen, Dunkin‘ can produce over 4 million donuts per day to supply west coast stores. The pre-formed, frozen donuts are then trucked to stores overnight so they’re ready to be finished and served fresh the next morning.
| Type | Quantity |
|---|---|
| Annual Donuts Sold | 4.5 billion |
| Daily Donut Output of La Mirada Kitchen | 4+ million |
| Dunkin‘ Stores Supplied | 12,500+ globally |
Why Dunkin’ Switched from In-Store Preparation
Based on my expertise, Dunkin’ likely moved to this commissary model for several key strategic reasons:
Speed and Volume – Commissaries allow rapid, high-volume donut production that individual stores can’t match. This ensures plentiful supply for expanding sales.
Consistency – Factory settings mean every donut meets the same specifications using calibrated methods. This provides the consistent quality Dunkin’ customers expect.
Efficiency – Central kitchens minimize labor, ingredients, and equipment needs in stores. Combined purchasing and distribution is also more cost-effective.
Real Estate – Many new Dunkin’ locations lack space for bulk ingredients or baking areas. Commissaries reduce on-site kitchen requirements.
Store Employees Still Finish and Customize the Donuts
Make no mistake – while the donut mix and shaping happens in factories, Dunkin’ stores still make those donuts fresh to order every day. Here’s how they finish the pre-made donuts in-shop:
Employees thaw frozen donuts and allow them to proof (rise). Donuts are fried to golden perfection throughout the day.
Per customer orders, donuts are filled/topped with icings, drizzles, and sprinkles for signature flavors.
Batches of finished donuts are displayed under heat lamps for grab-and-go or made to order.
This ensures piping hot, mouth-watering donuts all day long. Customers can watch their favorite flavors being prepared and customized on-demand.
The Best of Both Worlds: Consistency and Freshness
In my expert opinion, Dunkin’s combined commissary and in-store operations give customers the best of both worlds:
Consistency: Commissaries allow perfectly calibrated donuts so every Bavarian Cream tastes the same.
Freshness: Stores fry, fill, and top donuts throughout the day for optimum freshness and temperature.
Dunkin’ has smartly optimized convenience and customization. Their donuts may not technically be made from scratch in-store, but they found a winning manufacturing strategy to fuel expansion while preserving freshness.
So next time you enjoy a frosted Dunkin’ donut, you can appreciate the incredible behind-the-scenes coordination that brings consistent, fresh donuts to the masses daily!
