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Greenville Dunkin'

Greenville gets a Dunkin’ Donuts

Union Leader Correspondent

January 14. 2014 7:08PM
Miles from the closest shop, the new Dunkin’ Donuts on Route 31 in Greenville is making it easier for folks to grab a cup of joe. (NANCY BEAN FOSTER PHOTO)

GREENVILLE — In some towns it seems like there are Dunkin’ Donuts shops on every corner, but for folks who live at the southern end of Route 31, grabbing a cup of joe and a doughnut meant traveling for miles.

But now there’s a new Dunkin’ Donuts in town, which is making things easier for coffee lovers, and job seekers.

“People are really excited about it,” said store manager Nina Morin. “They’re happy they don’t have to go to Milford or Townsend, (Mass.,) to find a Dunkin’ Donuts.”

The new shop is located next to the Country Mile convenience store on Route 31 and is part of a franchise owned by Joseph Cadette and John Nadreau of Massachusetts, who own 18 stores in that state, Morin said. The Greenville Dunkin Donuts is the franchisees’ first store in New Hampshire.

The building that houses the Dunkin’ Donuts was built by Joe Correia Sr., owner of the Country Mile. Correia said he owns the land and the building, but leases it to Cadette and Nadreau.

Having the Dunkin’ Donuts right next door to his gas station, deli and liquor store is bringing in a bit more business, especially in the morning, Correia said.

“It’s a good fit,” he said. “They do most of their business in the morning, and we don’t get busy until later when people come in to get lunch from the deli, so the two businesses compliment each other.”

The new Dunkin’ Donuts employs around 30 people, eight of whom are full-time, Morin said.

“We have a lot of the high school kids coming in and applying for jobs,” she said. “They’re really quality employees. The people have a great work ethic around this area.”

Morin said it was tough during the first few weeks of opening because the staff were all brand new and hadn’t had a lot of time to train before the doors opened. With 450 people coming through the door daily, the employees had to learn the ropes quickly.

“People were really patient with us,” Morin said. “But our employees are doing a really great job working out the kinks. We’re running pretty smoothly now.”

Though the shop was originally intended to be open 24 hours, after the first few weeks the hours were cut back to 4 a.m. to 11 p.m.

“It’s just too quiet here at night to justify staying open 24 hours,” Morin said. “But if we get busier in the summer, we’ll take another look at it.”

While the doughnuts sold at the shop are trucked in from the franchise’s kitchen every morning, bagels, croissants, and muffins are all baked on site, Morin said.

“It’s great because if we run out of something, we can just throw some more in the oven,” Morin said. “And it smells so good in here in the morning.”

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