Dunkin’ Donuts seems to have experienced its adult awakening. In the last year, it has considered dropping Donuts from its name, pledged to rid itself of artificial coloring and its iconic but environmentally harmful foam cups, and is in the midst of updating many of its locations to be “NextGen” (this includes moving its donut display cases to the front, closer to the customer). Here at The Takeout we’re pro- classing things up, so kudos to Dunkin’ Donuts for spiffing up its image, getting into Coltrane, shopping for Kierkegaard at the used book store.
Now comes word from Food Business News that Dunkin’ would like to focus its efforts on espresso—the classiest of the coffee-based beverages. David L. Hoffman, president of Dunkin’ in the U.S. and Canada, said according to Food Business News: “This is going to be a full culture change for us and really focusing on being an espresso culture within a restaurant.”
Now they’re no longer a fast-food chain, but a restaurant! Ooh fancy! That said, if Dunkin’s espresso game is as good as their coffee, we’re fully on board.