bake - March 2015 - 8

news bites

Gonnella opens
cold storage and
distribution center

convenient access to the nation's

restaurants in Indianapolis and Fort

interstate system to streamline the

Wayne. Ten will be located outside

flow of products.

of the major metropolitan area. The
group currently operates over 70

For easy transport, the warehouse has

Dunkin' Donuts restaurants in several

Gonnella Baking Company has

seven exterior docks, one drive-in dock

states, and their next restaurant is

opened a new cold storage and distri-

and 18 truck parking spaces with plug-

planned to open in 2015.

bution center at 2361 Palmer Drive

ins. The temperature-controlled facility

in Schaumburg, Illinois. The facility

also has 1,800 square feet of refriger-

Existing franchisee Bud Patel plans

will serve as the Chicagoland pick-up

ated dock area and abundant storage

to develop eight Dunkin' Donuts loca-

point for Gonnella's baked frozen

capacity with 1,900 pallet positions.

tions in Lafayette and Indianapolis.
Three of these new restaurants will

line of products, which are delivered
nationwide.
"Sales have been steadily increasing
in our baked frozen division, making
now the opportune time for Gonnella

Dunkin' Donuts to
open 46 stores in
Indiana

be located in smaller towns and
communities outside Lafayette and
Indianapolis. Patel currently operates
over 20 Dunkin' Donuts restaurants
in the metropolitan Chicago area
and Davenport, Iowa. Jay Punukollu,

to move its storage and distribution
operations," says David Gonnella,

Dunkin' Donuts announces the signing

Patel's partner with a background in

national sales manager. "It's the first

of multi-unit store development agree-

the QSR industry, will be responsible

step in consolidating various supply

ments with two existing franchise

for overseeing the daily restaurant

and handling activities to achieve

groups to develop 46 restaurants in

operations in Lafayette. The duo's first

greater efficiency."

Indiana over the next several years.

restaurant is planned to open in 2016,
and the remainder by 2019.

The 34,000-square-foot building

The two franchise groups and

sits on a 3.78-acre site just 2-1/2

their development plans include

miles from Gonnella's Schaumburg

existing franchise group Kings Point

bakery. The strategic location minutes

Ventures, led by Alex Smigelski, Tom

from the Interstate 290/Rt. 53 and

Hughes and Tom Carpenter, with

Interstate 90 interchange provides

plans to develop 38 Dunkin' Donuts

ClubRational grows
to 65,000 members
A year ago, the cooking appliance
specialist, Rational, provided its
customers with a new version of
ClubRational. Since then, more and
more chefs have been using the
internet platform to get tips for their
kitchens. In one year, the Club has
grown to 65,000 members worldwide.
Professional chefs are increasingly
turning to ClubRational to benefit
from the experiences of Rational
experts. 15,000 chefs joined the Club
in the last year alone. Recipes from all
kinds of categories and the application videos with tips on preparing a
wide range dishes are popular. Club
members also mainly use the plat-

Gonella Baking Company's new 34,000-square-foot cold storage and distribution center.

form to download the free software
updates for their Rational appliances.

08 < MAR 2015 | bakemag.com


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bake - March 2015

Table of Contents for the Digital Edition of bake - March 2015

Bake - March 2015
The Branding Issue - Lessons for All
Table of Contents
News Bites - Gonnella opens cold storage and distribution center
Dunkin’ Donuts to open 46 stores in Indiana
ClubRational grows to 65,000 members
My Favorite Things
Management - Develop Leaders Who Lead
Legislation - Eliminating Trans Fats
Food Safety - Packaging Matters
Ingredients - Picking Winners
Equipment - Saving Labor
Making her couture cake and eating it too
Creating a Brand of Excellence
All About Promotions
Change Your Culture
Bread and Buns
Imperial Desserts
2015 Wedding Trends
Versatile Muffins
Cafe - Get Gourmet With Breakfast Sandwiches
Fruit-infused Teas
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - March 2015 - bb - 1
bake - March 2015 - bb - 2
bake - March 2015 - Bake - March 2015
bake - March 2015 - 2
bake - March 2015 - The Branding Issue - Lessons for All
bake - March 2015 - 4
bake - March 2015 - 5
bake - March 2015 - Table of Contents
bake - March 2015 - 7
bake - March 2015 - ClubRational grows to 65,000 members
bake - March 2015 - 9
bake - March 2015 - My Favorite Things
bake - March 2015 - 11
bake - March 2015 - Management - Develop Leaders Who Lead
bake - March 2015 - 13
bake - March 2015 - Legislation - Eliminating Trans Fats
bake - March 2015 - 15
bake - March 2015 - Food Safety - Packaging Matters
bake - March 2015 - 17
bake - March 2015 - Ingredients - Picking Winners
bake - March 2015 - 19
bake - March 2015 - 20
bake - March 2015 - 21
bake - March 2015 - Equipment - Saving Labor
bake - March 2015 - 23
bake - March 2015 - Making her couture cake and eating it too
bake - March 2015 - 25
bake - March 2015 - 26
bake - March 2015 - 27
bake - March 2015 - 28
bake - March 2015 - 29
bake - March 2015 - Creating a Brand of Excellence
bake - March 2015 - 31
bake - March 2015 - 32
bake - March 2015 - 33
bake - March 2015 - 34
bake - March 2015 - 35
bake - March 2015 - All About Promotions
bake - March 2015 - 37
bake - March 2015 - 38
bake - March 2015 - 39
bake - March 2015 - Change Your Culture
bake - March 2015 - 41
bake - March 2015 - 42
bake - March 2015 - 43
bake - March 2015 - Bread and Buns
bake - March 2015 - 45
bake - March 2015 - 46
bake - March 2015 - 47
bake - March 2015 - Imperial Desserts
bake - March 2015 - 49
bake - March 2015 - 50
bake - March 2015 - 51
bake - March 2015 - 2015 Wedding Trends
bake - March 2015 - 53
bake - March 2015 - Versatile Muffins
bake - March 2015 - 55
bake - March 2015 - Cafe - Get Gourmet With Breakfast Sandwiches
bake - March 2015 - 57
bake - March 2015 - Fruit-infused Teas
bake - March 2015 - 59
bake - March 2015 - Products
bake - March 2015 - Product Showcase
bake - March 2015 - Classifieds
bake - March 2015 - 63
bake - March 2015 - 64
bake - March 2015 - Ad Index
bake - March 2015 - Online - BakeMag.com
bake - March 2015 - 67
bake - March 2015 - 68
bake - March 2015 - 71
bake - March 2015 - 72
bake - March 2015 - PAN1
bake - March 2015 - PAN2
bake - March 2015 - PAN3
bake - March 2015 - PAN4
bake - March 2015 - PAN5
bake - March 2015 - PAN6
bake - March 2015 - PAN7
bake - March 2015 - PAN8
bake - March 2015 - PAN9
bake - March 2015 - PAN10
bake - March 2015 - PAN11
bake - March 2015 - PAN12
bake - March 2015 - PAN13
bake - March 2015 - PAN14
bake - March 2015 - PAN15
bake - March 2015 - PAN16
bake - March 2015 - PAN17
bake - March 2015 - PAN18
bake - March 2015 - PAN19
bake - March 2015 - PAN20
bake - March 2015 - PAN21
bake - March 2015 - PAN22
bake - March 2015 - PAN23
bake - March 2015 - PAN24
bake - March 2015 - PAN25
bake - March 2015 - PAN26
bake - March 2015 - PAN27
bake - March 2015 - PAN28
bake - March 2015 - PAN29
bake - March 2015 - PAN30
bake - March 2015 - PAN31
bake - March 2015 - PAN32
bake - March 2015 - PAN33
bake - March 2015 - PAN34
bake - March 2015 - PAN35
bake - March 2015 - PAN36
bake - March 2015 - PAN37
bake - March 2015 - PAN38
bake - March 2015 - PAN39
bake - March 2015 - PAN40
bake - March 2015 - PAN41
bake - March 2015 - PAN42
bake - March 2015 - PAN43
bake - March 2015 - PAN44
bake - March 2015 - PAN45
bake - March 2015 - PAN46
bake - March 2015 - PAN47
bake - March 2015 - PAN48
bake - March 2015 - PAN49
bake - March 2015 - PAN50
bake - March 2015 - PAN51
bake - March 2015 - PAN52
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