Q&A: Dunkin' Donuts' Creative Willy Wonka

Chef Stan Frankenthaler, executive chef of Dunkin' Brands, looks through the testing window at a corporate kitchen. Photograph by Michele McDonald

Before Stan Frankenthaler became executive chef and vice president of global product innovation at Dunkin’ Brands, he was a three-time James Beard award nominee. In 2005, he left behind white tablecloths to shed fine dining expertise on the Canton, Mass., company’s lineup, including coffees, donuts, and ice cream. Dunkin’s strategy includes a constant rotation of limited-time options, and Frankenthaler’s team of roughly 20 chefs keeps busy launching about 25 new items every year at Dunkin’ Donuts, plus roughly 18 new items at Baskin-Robbins in the U.S. alone.

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