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Doughnut Statistics and TrendsCopyright 2011 and previous years AIB International "Glazed still tops among dounts," in Baking Management, May 2011 (Vol. 15, No. 4). Hostess Brands has declared the glazed doughnut as "America's favorite doughnut flavor." Perspectives on current trends in the doughnut category are given by Tim Busta, category manager at Dawn Foods; Mike Touhey, vice-president of snack marketing at Hostess Brands Inc; Stan Frankenthaler, vice-president. Includes a table with dollar and unit sales for the Top 10 brands of doughnuts. A second table lists dollar sales of bakery products by fresh, refrigerated and frozen. According to data obtained from Infoscan Reviews from Information Resources Inc., fresh donut sales for the 52 weeks ending March 20, 1011 were $678,723,600. "Donuts rebound in contribution to total bakery sales," in Modern Baking, October 2009 (Vol. 23, No. 11). According to data obtained from The Perishables Group Fresh Facts® for the 52 weeks ending July 25, 2009, donut sales in the bakery department increased 5.7 from last year for an average of $691 per store per week. Sales in the central region for this time period were the highest at $1,170, while sales in the South were the lowest at $532 per store per week. Leading the sales in the category were assorted, variety bulk donuts with 48.4 percent of the sales followed by yeast donuts (28 percent), gem/mini/donut holes (9.7 percent), cake donuts (8.0 percent), filled donuts (5.6 percent) and other donuts (0.3 percent). "Consumers Find Comfort in Donuts, " by Connie Rhodes in InStore Buyer, October 2009 (Vol. 5, No.8 ). According to data obtained from the Perishables Group average doughnut sales were $706 per week per store for the 52 weeks ending June 27, 2009. The week with the highest sales for doughnuts was the week before the beginning of Lent with average sales per store increasing to $859, during that week the sale of Paczki increased from average weekly sales of $39 to $161 per week. Includes graphs comparing Dounut Average Weekly Sales Dollars Per Store by Region and Donut Average Contribution to Bakery Dollars by Region for the 52 weeks ending June 28, 2008 to June 27, 2009. "Donut sales on the upswing," by Joyce Laird in Baking Management, May 2009 (Vol. 13, No. 5). Sales of donuts have started to increase as consumers turn to comfort food. Some of the reasons consumers are seeking their comfort in doughnuts is new products have been developed without trans fats, in smaller portion sizes and new flavors. Comments on the donut segment of the market are included from Stan Frankenthaler, executive chef and director of Culinary R&D for Dunkin' Brands Inc. ; David Leavitt, vice president of marketing, Interstate Bakeries Corp. ; Ashley Neighbors, senior marketing director, Krispy Kreme Doughnuts Inc., and Mike Baxter, Belshaw-Adamatic . Donuts for the World," by Jeff Gelski BakingBusiness.com, January 13, 2009. Both Krispy Kreme Doughnuts, Inc. and Dunkin' Brands Inc. predict an increase in sales in Asian markets due to franchise agreements made with the Republic of Turkey, Malaysia and Shanghai, Beijing and Tianjin, China. Includes comments on the agreements from Jim Morgan, president and chief executive officer of Krispy Kreme and Tan Sri Dato’ Seri Vincent Tan, chairman and c.e.o. of BCorporation, the parent company of Berjaya. "Donut Trends," in InStore Buyer, July 2007 (Vol. 3, No. 5), p. 20. According to a report from Perishables Group Inc., annual breakfast sales are estimated to be $65 billion. Donut sales contributed a significant amount to overall bakery sales that averaged $511 with sales increasing to $651 during lent season. Includes a bar graph table that shows donut sales by region for the 52 weeks ending March 31, 2006 compared to the same 52 week time period ending March 31, 2007. The central region posted the most sales for donuts with $725 a week in 2006 and increased to $832 a week in 2007. Contact information for obtaining a complete copy of the report from Perishables Group is provided. The following document is a compilation of general information on doughnut statistics and trends and related topics. These citations were recovered from AIB in-house databases, and represent original work by AIB personnel. Every effort is made to ensure accuracy, but AIB accepts no liability for content of this list. "Struggling Krispy Kreme plans unit growth, new menu items," by Sarah E. Lockyer in Nation's Restaurant News, (June 18, 2007), (Vol. 41, No. 25). Reports fiscal first quarter results for Krispy Kreme Doughnuts Inc. The company posted a loss of $7.4 million for the quarter with a decline of revenue of $110.9 million. Despite the results the company is has ideas on how to turn around its financial situation by testing of new products including "Ice Kreme". Includes a table depicting growth of other food related stocks."Move over donuts: fresh bagels, English muffins are back," in Baking Management, September 2005, (Vol. 9, No. 9), p. 16, 18. The bagel and English muffin markets have increased as the donut market has begun to shrink. Includes statistical data on sales of donuts, bagels, English muffins and other fresh baked goods with three tables with sales figures for fresh bakery products, frozen bakery products and refrigerated bakery products. According to data from Information Resources Inc., sales of fresh donuts fell 4.3% to $745,452,480 for the 52 weeks ending August 7, 2005, while sales of fresh bagels/bialys increased 3.8% to $441,396,320. "No Sugar-Coating the Situation." in Snack & Wholesale Bakery, Vol. 94, No. 6 (June 2005), p. S1-28, SI-30-SI-34. Part of the 2005 State of the Industry report that focuses on sweet goods. Includes tables with dollar volume, dollar sales, and unit sales for the top five brands of snack cakes, the top five brands of coffee cakes, the top five brands of toaster pastries, top five brands of fresh donuts, and the top five brands of fresh Danish. Includes comments by key industry leaders including "Statistical Analysis of Top Brands and Vendors for Major Grain Based Foods" in Bakery Redbook 2005 (Annual). , Includes statistical data for the Top 10 Vendors of Fresh Bread, Top 10 Brands of Dinner Rolls, Top 10 Fresh Cake Vendors and Brands, Top 10 Vendors and Brands of Frozen Pies, Top 10 Vendors and Brands of Fresh Pie, Top 10 Brands of Fresh Coffee Cake, Top 10 Brands of Fresh Snack Cake, Top 10 Vendors and Brands of Fresh Cookies, Top 10 Brands of Fresh Donuts, Top 10 Brands of Fresh Danish, Top 10 Vendors and Brands of Crackers, Top 10 Vendors of Fresh Bagels, Top 8 Brands of Frozen Bagels, Top 5 Vendors of Frozen Muffins, Top 9 Vendors of Frozen Waffles, Top 1o Vendors and Brands of Corn Snacks, Top 10 Vendors and Brands of Pretzels, Top 10 Vendors of Refrigerated Tortillas, Top 10 Vendors of Hard/Soft Tortilla/ Taco Kits, Top 10 Vendors and Brands of Tortilla Chips, Top 10 Vendors and Brands of Potato Chips, Top 10 Vendors of Granola Bars, Top 10 Vendors of Nutritional Bars, Top 10 Cold Cereal Vendors, and the Top 10 Vendors of Breakfast Bars. Data provided by Information Resources fro the 52 weeks ending April 17, 2005. Provides company information for the top Wholesale Bakery Companies, Key Instore Bakery Companies, Key Multi-Unit Retailers. "Top 50 Foodservice Bakeries Adjusting to Consumer Trends" in Modern Baking, Vol. 18, No. 10 (September 2004), p. 34-36, 38, 40. Many bakeries are having to reconfigure menus and change their focus due to consumer dietary demands. Includes a a table on the top 50 largest foodservice bakery operations ranked by number of U.S. operating units in 2004. Each companies 2003 ranking along with the number of additions planned. Dunkin' Donuts leads the rankings for 2003 and 2004 with 2003 sales as $2,700 million. Other top doughnut company's in the Top 50 include Krispy Kreme, Daylight Donuts, Winchell's Donut House, Honey Dew Assoc., Southern Maid Donuts,Yum Yum Donut Shops, Paradise Donuts, Dixie Creme Donut Shop, and LeMar's Donuts. "Consumers Opt for Donuts in the Morning," in Baking Management, (Vol. 8, No. 10). According to data obtained from the market research company Information Resources Inc., donut sales increased 7.9% to $776 million for the 52 weeks that ended July 11, 2004. This increase was the biggest increase of products in the Fresh Bakery Products category that are usually consumed for breakfast. Sales for Pastry/Danish/Coffeecakes, English Muffins and Muffins all posted sale decreases for the same time period. Bagels/Bialys increased 0.4% to almost $423 million. Includes a table with data for bakery products broken into the Fresh, Frozen and Refrigerated segments of the industry. Information Resources Inc., obtained the numbers from scanner data from 11,300 supermarkets or 90% of supermarket sales. "Singing a different tune." by Dan Malovany in Snack Food & Wholesale Bakery, April 2004 (Vol. 93, No. 4) This market watch article focuses on the sweet goods segment. Includes tables with dollar sales of the top five brands of snack cakes and donuts for the 52 weeks ending December 7, 2003, according to data obtained from the market research company Information Resources Inc. Snack cake sales for the top five brands totaled $708.5 million, while donuts sales of the top five brands totaled $251.4 million. The donut sales were only reported for supermarkets while the data for snack cakes included supermarkets, drug stores and mass merchandiser (excluding Wal-Mart). "Shares of Krispy Kreme plunge after earnings warning". News brief reported on BakingBusiness.com, May 7, 2004. Krispy Kreme has announced that it has lowered its fiscal 2005 earnings guidance as a result of lower sales that may be impacted by individuals on the low carb diet its plans to close or sell its Montana Mills restaurants. Statistics obtained from Information Resources Inc indicate sales of packaged doughnuts fell 4% for the 12 week period of time that ended April 18. The category had shown an increase of 7.4% for the 12 weeks that ended January 25. The data does not include sales of convenience stores and mass merchandisers. "Krispy Kreme continues to gain packaged donut market share." Milling & Baking News, December 2, 2003, p. 11. Krispy Kreme reports that its share of the packaged donut market increased 7.2 % from the previous year. The company also reported that for the 12 weeks that ended October 5, 2003 they had 31.3% of the market segment with net income for the third quarter was $14,522,000 an increase of 43% Highlights the companies activities during the third quarter of 2003. "Impulsive, Ingenious, Enticing," by Shane Whitaker in Baking & Snack, December 2003, Vol. 25, No. 11, p. 55-56, 60, 62, 64. The unparalleled appeal of sweet goods, donuts in particular, seems to be able to keep them in consumers hands no matter what diet they are working on in their heads. Even with this long-standing affair between consumers and sweet goods, producers still need to continually find new ways to promote their products and offer new options to keep consumers interested. Krispy Kreme's promotion with the Kansas City Royals is offered as a successful example. Tradition and comfort play well for donuts despite consumer tendency to not view sweet goods in this way. Expanding donuts and sweet goods into ethnic flavors is what Flower Foods and Awrey Bakeries believe could be a winning startegy. Includes a table listing the top 10 sweet goods brands for 2003 and the top 10 vendors of sweet goods for 2003."In-store bakers tackle donut debate," Modern Baking, October 2003 (Vol. 17, No. 11), p. 34-38, 40. Instore sales of donuts were 9 percent of an instore bakeries sales or approximately $1.6 billion annually. One of the top questions faced by instore bakeries is a possible partnership with Krispy Kreme Doughnuts. For the time period that ended July 13, 2003, the market research company Information Resources Inc., reported that Krispy Kreme had a 27 percent of "all packaged doughnuts sold in U.S. grocery stores." This number represents a 6.8 percent increase for the same time period a year ago. Dunkin' Donuts is also expanding into the instore market with agreements with the New England Stop & Shop supermarket chain and Shaw's Supermarkets with locations in New Hampshire, Vermont, and Maine. Dunkin' Donuts has also signed agreements with ShopRite Stores and Home Depot. "Hole-y Cow!" in Snack Food & Wholesale Bakery, July 2003 p. 14-15. According to data from various market research companies the Donut Category posted record growth for 2002. Grocery sales topped $223.7 million for the first six months of 2003, while donut shops posted a 9% growth with sales of $3.6 billion for 2002.
Based on data from Information Resources
Inc, Chicago, IL for the 52 week period ending June 22 , 2003 in Snack Food
& Wholesale Bakery, July 2003, p.14
"Lord of the Rings," in Snack Food & Wholesale Bakery "State of the Industry 2003" June 2003, p. SI31-SI36. Krispy Kreme had company sales of $491.5 million for the fiscal 2003, an increase of 27.2% The company now boasts 288 stores in 38 states. Krispy Creme's growth has launched the company into the number one slot for supermarket sales replacing Entenmann's that had held the position for several years.
"The commercial shelf: unit sales drift, but prices hold" in Modern Baking, Vol. 14, No. 2, (February 2000), pp. 24. Includes three charts that list dollar and unit sales for the 52 weeks ending January 2, 2000. Categories include fresh, frozen and refrigerated bakery products sold in supermarkets.
"Chain Growth Fuels Donut Buzz," in Modern
Baking, Vol. 16, No. 1, (January 2002), pp. 52-54, 58, 60.
Discusses the donut's return to popularity. Top retailers mentioned include: Krispy Kreme,
Dunkin Doughnuts, Daylight Donuts, LeMars Doughnuts International, Winchell's, Cuzin's
Duzin, Donut Connection, and Tim Hortin's. Gives number of stores for each franchise and
future plans for expansion. "Bright spots in commercial shelf for in-stores" in Modern Baking,
Vol. 13, No. 6, (June 1999), pp. 24. Includes three charts that list dollar and unit
sales for the 4 weeks ending April 25, 1999. Categories include fresh,
frozen and refrigerated bakery products sold in supermarkets.
"Donuts’ luster brightens: a changing consumer tide has made it okay to indulge in America’s favorite comfort food" by Modern Baking staff in Modern Baking, Vol. 12, No. 11, (November 1998), pp. 56-58, 60, 62-63. Winchell’s House of Donuts in Pasadena, CA has captured the Guinness World Record for the largest donut. Made to celebrate the 50th anniversary of Winchell’s the donut, an apple fritter, was 5,000 lbs and 95 ft. in diameter. In general, almost half of donuts are purchased at in-store bakeries. According to Modern Baking, yeast-raised donuts sales have increase by 17.3% to over $1,5 billion since 1996 and cake donuts sales have increased by 13.3% to $598 million since 1996. Part of the reason for the increase are increased advertising by donut chains, the use of holiday themes to market donuts, and self-service merchandising. Production methods are also being changed to lower labor costs. "Like the Energizer bunny, donut chains keep going and going" by the Modern Baking Staff, Modern Baking, Vol. 12, No. 4, (April 1998), pp. 66, 68, 70, 76. Discusses the history and current status of various donut chains. Provides information on Honey Dew Donuts, based in Braintree, Mass.; Krispy Kreme Doughnut Corporation, based in Winston-Salem, N.C.; Daylight Donuts, based in Tulsa, Okla.; Dunkin' Donuts, based in Randolph, Mass.; and Winchell's Donut House, based in Santa Anna, Calif. "A hard habit to break" by Kara Patterson in Baking Buyer, Vol. 8, No. 9, (September 1996), pp. 30-31. According to FIND/SVP retail sales of donuts in 1995 were $1.5 billion and are expected to be $1.78 billion by 2000. Some of the largest players in the donut market are Dunkin' Donuts of Randolph, MA; Krispy Kreme Doughnuts of Winston-Salem, NC; and Winchell's of Santa Ana, CA. Notes that the DCA Bakery Division of Kerry Ingredients have developed a 'reduced fat' donut. Regular donuts have 13-14 g of fat per 2 oz. serving. To comply with the Nutritional Labeling and Education Act the reduced fat donuts have to have 10 g of fat or less per 2 oz. serving. Notes that some stores are using frozen thaw-and-sell donuts. Of the $10 billion annual sales made by instore bakeries, 14% comes from yeast-raised and cake donuts. Other companies included in that article are Donut Time Wholesale Bakers of Etobicoke, Ontario, Bunge Foods of Bradley, IL, and Dawn Food Products of Jackson, MI. "Don't Discount the Donut" by Margaret Littman in Bakery Production and
Marketing, Vol. 31, No. 13 (September 15, 1996), p. 40-48. Notes 3.1% in supermarket
sales of doughnuts in past 52 weeks, in spite of few new product introductions or
promotions. Provides dollar sales, market share, percentage change information for top ten
doughnut manufacturers. For purchase of back issues contact: Top 50 crusty bread, bagel sales growing stronger - percentage of average bakery's sales" in Modern Baking, Vol. 10, No. 1 (January 1996), p. 38. Shows sales of yeast-raised donuts as 12% of total sales for both top 50 supermarket operators and for the U.S. bakery in-store market in general. By comparison, cake donuts total only 4% of sales for both categories. Table entitled "Bagels, cakes, specialty breads to lead sales gains in 1996" from same issue (p. 44) notes that about 30% of bakery in-store operators expect sales of yeast raised donuts to decrease by about 30%, while sales of cake donuts are expected to fall by about 45%. "What do customers buy at retail bakeries" in Bakery Production & Marketing, Vol. 30, No. 11 (August 24, 1995), p. 70. Gives percentage of customers purchasing donuts (either yeast or cake types) as 34%, the second highest percentage reported. The only higher percentage is 35%, for French pastries. Fancy cakes also ranked at 34%. (Both of these products have much higher unit value than doughnuts, but also have much greater production costs associated with them). "Exclusive survey: the new multi-unit retail bakeries" in Modern Baking, Vol. 9, No. 9 (August 1995), p. 68-9, 72, 74, 76-81, 84-5, 88-9. From the results of the "first survey of its kind," the staff of Modern Baking discusses rapid growth in multi-unit retail bakeries, including bagel bakeries, bakery cafés, bread bakeries, cinnamon roll bakeries, contract foodservice firms, cookie bakeries, donut shops, hotels, muffin bakeries, pretzel bakeries, recreation & theme parks, restaurants, retail bakeries in supermarkets. "What do customers buy at retail bakeries" in Bakery Production &
Marketing, Vol. 30, No. 11 (August 24, 1995), p. 70. Gives percentage of customers
purchasing donuts (either yeast or cake types) as 34%, the second highest percentage
reported. The only higher percentage is 35%, for French pastries. Fancy cakes also ranked
at 34%. (Both of these products have much higher unit value than doughnuts, but also have
much greater production costs associated with them).'Limited on sweet goods' section from
"Baking Census Report" printed in Milling & Baking News, Vol. 74, No. 11
(May 16, 1995), p. 35, notes that sales of cake donuts grew to 363.5 million pounds and a
value of $498.4 million, up 1% from 359.3 million pounds and $399.7 million in 1987, but
that yeast-raised donuts declined from 277.5 million pounds and $258.7 million (1987) to
195.7 million pounds and $159.1 million. See also table on p. 36 of same article, which
compares 1992 and 1987 figures for many bakery products. For purchase of reprints of these
special supplements contact:
"Muffins move while donuts sag" in Bakery Production & Marketing,
Vol. 30, No. 5, (May 24, 1995), p. 72. Notes that donut sales for 1994 totaled $426.5
million, down 1.1% from the previous year. The determined donut" by Julie Jordan in Baking Buyer, Vol. 7, No. 5, (May 1995), pp. 8-9. According to a survey done by Baking Buyer, donut sales have increased by 5 to 9%. Yeast-raised donuts are still the most popular type of donut and have more fat than cake donuts. According to the International Dairy-Deli-Bakery Association, donuts amounted to 12.9% of overall sales in 1993. Sales of paczkis have increase to over $650 million per year, with most being sold during the days surrounding the Lenten occasion of Fat Tuesday. A formula for Paczki is included. "Dollar sales, market share for top nine donut brands, private label donuts, and all donuts" in Milling & Baking News, July 26, 1994, p. 42. Table gives size of total market as $438,504,192, down 1.9% from previous year, and refers to "shelf-stable" cake donuts rather than yeast-raised types, which normally have a very limited shelf life. Sales given for Entenmann's, Hostess, Dolly Madison, Krispy Kreme, Rainbo Break Cake, Freihofer, Merita, Tastykake, Micky. For purchase of reprints of these special supplements contact:
"Bakers find acquisition is now the recipe for growth," in Wall Street Journal, (June 16, 1994), Industry Focus Section. Notes that due to the maturity of the wholesale baking market, acquisition has become the chief method of achieving market share. Briefly discusses acquisitions, joint ventures, consolidation among largest wholesale bakers of bakery products in U.S., due to high fixed costs, overcapacity in industry, sales losses for premium brands, effects of high levels of unionization, competition from private label brands. Gives sales figures for packaged bread, rolls, buns, croissants, snack cakes & pies, packaged doughnuts, packaged English muffins, frozen bagels, packaged muffins, packaged bagels & bialys, frozen muffins. Periodic "Product Perspective" analyses in Milling and Baking News
weekly. Examples:
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