WEBVTT - Former Dunkin' Donuts CEO on New Book

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<v Speaker 1>You're listening to Bloomberg Business Week with Carol Masser on

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<v Speaker 1>Bloomberg Radio. Yes, indeed, Bloomberg Business Week on this Friday,

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<v Speaker 1>Carol Masser along with Paul Sweeney today. And if you

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<v Speaker 1>begin with the introduction of this book that is just out,

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<v Speaker 1>it says every morning, five million people around the world

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<v Speaker 1>start their day with a cup of Duncan Donuts coffee.

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<v Speaker 1>We know it, I know it well. Uh, it is

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<v Speaker 1>a family business. Was a family business started by our

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<v Speaker 1>next guest's dad, and it's one that he took over

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<v Speaker 1>in his twenties and was a CEO at Duncan Donuts

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<v Speaker 1>for thirty five years. Robert Rosenberg is the former CEO

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<v Speaker 1>of Duncan. He's got a new book at Around the

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<v Speaker 1>Corner to Around the World, A Dozen Lessons I Learned

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<v Speaker 1>running Duncan Donuts. He's also served on the boards of

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<v Speaker 1>Sonic as well as Domino Sonic. We actually talked to

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<v Speaker 1>the former CEO, Clifford Hudson earlier this week, and Robert

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<v Speaker 1>joins us on the phone from Martha's Vineyard. Robert, welcome

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<v Speaker 1>to Bloomberg Radio. My pleasure than well, it's nice to

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<v Speaker 1>have you. You're with us you have had quite a tenure.

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<v Speaker 1>I'm just curious when you took over at the age

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<v Speaker 1>of twenty five did you was there ever any doubt

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<v Speaker 1>that this is what you were going to do, and

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<v Speaker 1>what was it like to step into that position at

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<v Speaker 1>what most would consider a pretty young age. It was

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<v Speaker 1>a breath taking But I did expect. I did expect

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<v Speaker 1>to join the family business. I sort of grew up

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<v Speaker 1>over the store, so figurative late so I did all

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<v Speaker 1>kinds of jobs, went to hotel school, and went into

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<v Speaker 1>the army, went back to graduate school. But I mean

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<v Speaker 1>I did a number jobs, so I knew the business.

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<v Speaker 1>But I mean I never expected at twenty five to

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<v Speaker 1>be to be in a posential to have to assume

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<v Speaker 1>responsibility for the overall business. So Robert, when you do

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<v Speaker 1>assume the top job at the age of instanted to know, well,

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<v Speaker 1>how did you think about surrounding yourself in terms of

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<v Speaker 1>a team. Presumably you'd look for some folks you've not

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<v Speaker 1>only trusted, but that maybe had some skill sets you

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<v Speaker 1>didn't have. How did you build that first team when

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<v Speaker 1>you were there? Some of them I inherited and they

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<v Speaker 1>were terrific, But I had an opportunity while I was

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<v Speaker 1>in graduate school to take a look at the company.

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<v Speaker 1>I had studied strategy and I took retailing under a

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<v Speaker 1>wonderful teacher by name of Walter Salmon. So I had

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<v Speaker 1>an opportunity that the company I took up wasn't called Dunkadon,

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<v Speaker 1>was called Universal Food System, was eight little businesses, sort

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<v Speaker 1>of a Hodge budge. And I had a hunches as

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<v Speaker 1>a kid, as a student that companies can not only

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<v Speaker 1>die as young companies from starvation, not enough capital and

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<v Speaker 1>not enough people, but they can also die of indigestion.

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<v Speaker 1>All right, Now, our company wasn't dying of indigestion, but

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<v Speaker 1>it was certainly suffering from it. So the first thing

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<v Speaker 1>we did as a team was to change the strategy.

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<v Speaker 1>And I also recruited some of my classmates from business

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<v Speaker 1>school right out of Goldman after the Hey they went

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<v Speaker 1>in after we graduated. One of my closest friends went

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<v Speaker 1>to Goldman and took me a year or so to

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<v Speaker 1>get him out, but I ultimately got him out, and

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<v Speaker 1>then he brought another friend from the corporate finance department,

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<v Speaker 1>and so we started to recruit some really extraordinarily talented people.

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<v Speaker 1>Allowed us to punch way beyond our weight in terms

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<v Speaker 1>of a tiny little company. Imagine how hard it was

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<v Speaker 1>to give people to give up jobs at Goldmen to

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<v Speaker 1>come to work for a small donut company and Queensy,

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<v Speaker 1>Massachusetts wasn't easy. Yeah, I bet it must have been interesting.

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<v Speaker 1>You know, when you took over the company, you know

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<v Speaker 1>how big was it, What was the financial state of it?

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<v Speaker 1>You know what kind of growth were you seeing? At

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<v Speaker 1>that point company earned a hundred thousand dollars. It was

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<v Speaker 1>in eight different businesses that were nearing a hundred stores.

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<v Speaker 1>My father bought my uncle out, and my uncle started

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<v Speaker 1>a competitive business. Imagine the dinner conversations about that called

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<v Speaker 1>Mr Doughnut and and they were overtaking us, so that

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<v Speaker 1>one of them, my dad tried to sell the business.

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<v Speaker 1>I traveled with him my second year of business school

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<v Speaker 1>and York to a private equity buyer. He was looking

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<v Speaker 1>to get a million dollars after tacks, as always his dream.

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<v Speaker 1>He was a great educated, weelf made man, wonderful guy,

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<v Speaker 1>um and and so um. That was sort of the

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<v Speaker 1>the lemmas that we were facing at the time when

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<v Speaker 1>I took over. All right, so we talked to us

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<v Speaker 1>about that strategy. In the early years to growth. Was

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<v Speaker 1>it focusing on what you did best, which I'm presuming

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<v Speaker 1>is the donut business. Talked us about your strategy that

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<v Speaker 1>eventually got you to where the company was as a

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<v Speaker 1>more mature company. We basically took the seven or eight

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<v Speaker 1>little businesses and we either closed them down and we

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<v Speaker 1>sold them off, and we took the one diamond in

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<v Speaker 1>the rough, which really um was Duncan, but it was

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<v Speaker 1>more like diners. They sold all kinds of food, scrambled

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<v Speaker 1>eggs in the warning, and they were varied in size

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<v Speaker 1>from eighteen seats to ninety seats. There wasn't anything common

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<v Speaker 1>about it. So we basically decided on a couple of things.

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<v Speaker 1>We were going to focus on one business, focus on

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<v Speaker 1>donuts and coffee, changed the menu. We were going to

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<v Speaker 1>focus in certain markets and build bland and it was

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<v Speaker 1>a stra the g that worked extraordinarily well. We went

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<v Speaker 1>from a hundred thousand pretax profits in five years we

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<v Speaker 1>were at eight hundred thousand pretax profits. We were the

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<v Speaker 1>third company of public after McDonald's Kentucky Fried Chicken. Duncan

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<v Speaker 1>was the third and at the end of the sixties

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<v Speaker 1>when we went public in sixty I mean it was

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<v Speaker 1>a little bit like high tech company. And before you

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<v Speaker 1>know it, the company that we couldn't sell for a

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<v Speaker 1>million and a half dollars before before tax payment was

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<v Speaker 1>now worth I think on my thirtieth birthday something on

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<v Speaker 1>the word of a hundred hundred fifty million dollars market.

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<v Speaker 1>That's amazing. You go ahead, please please go go continue.

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<v Speaker 1>Unfortunate the next five years weren't so successful. A lot

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<v Speaker 1>of focusing began to do the very same time thing.

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<v Speaker 1>My dad changed the strategy, decided we were franchising company

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<v Speaker 1>rather than a donut and coffee company, and I almost

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<v Speaker 1>drove the company off a cliff with everybody following behind me.

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<v Speaker 1>Luckily saw the error of my ways and we were

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<v Speaker 1>able to recover and and that was the beginning of

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<v Speaker 1>really on maturation process of better policies, plans that are listening,

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<v Speaker 1>less arrogance. Uh. It really changed us. We had transformation

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<v Speaker 1>or moments in terms of our management, and we went

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<v Speaker 1>off to the racism for the next twenty years. The

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<v Speaker 1>same team worked together for the next twenty years, and

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<v Speaker 1>we never looked back, Well, what was We've got about

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<v Speaker 1>a minute and then we're gonna do some news and

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<v Speaker 1>come back. But I mean, what was the pressure or

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<v Speaker 1>why did you feel like you had to kind of

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<v Speaker 1>deviate from the strategy, the core strategy. I got seduced

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<v Speaker 1>wrongly by a public market. We were selling US sixty

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<v Speaker 1>times any can you imagine a thirty year old beyond intoxicating?

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<v Speaker 1>And it was seductive. So I decided that we had

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<v Speaker 1>to keep going at fifty percent a year. Wrongly, So

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<v Speaker 1>I was chasing the wrong goals and went weighed beyond

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<v Speaker 1>what our confidence was and began started another food service

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<v Speaker 1>chain called Charles good Light, fish and Chips, and on

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<v Speaker 1>and on. It was negotiating and talking to him about

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<v Speaker 1>opening franchise learning sentence. It was just wrong. It was

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<v Speaker 1>the wrong aiming point. And if you have the wrong

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<v Speaker 1>aiming point and the wrong strategy, it's very little as

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<v Speaker 1>you can build a successful business, and when you've got

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<v Speaker 1>thousands of people and franchise on its in their lives,

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<v Speaker 1>it can be cataclys. So you know one thing I'm

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<v Speaker 1>curious about, Robert, First of all, the for a little

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<v Speaker 1>perspective for everybody, When you did take that CEO job

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<v Speaker 1>back in ninety three, your salary that first year was

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<v Speaker 1>fifteen thousand six hundred dollars, which I wanted to point

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<v Speaker 1>out when I started in journalism some twenty five years ago,

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<v Speaker 1>that was like my first jobs have been when I

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<v Speaker 1>was paid. I think it was a little bit more

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<v Speaker 1>money back then. So listen the book the way you

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<v Speaker 1>write it. You write about six eras, and I'm curious

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<v Speaker 1>if you have a favorite era um during your tenure

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<v Speaker 1>of the company, and if there was a time that

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<v Speaker 1>maybe wasn't so much fun. Well, the time it wasn't

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<v Speaker 1>very much fun was the second as I changed strategy wrongly,

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<v Speaker 1>had the wrong objectives and almost ruined the company, and

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<v Speaker 1>came to the point where the board had said we

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<v Speaker 1>were now a public company, we've had enough of you

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<v Speaker 1>and and we would like you to find a replacement.

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<v Speaker 1>I quickly thought them, I thought that was their job,

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<v Speaker 1>but give me another quarter. I thought we had seen

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<v Speaker 1>the error of our ways, and I in particular, I thought,

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<v Speaker 1>really did come to understand it what we were doing wrong,

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<v Speaker 1>what mistakes were, what our responsibilities as leadership were. And

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<v Speaker 1>luckily they agreed and we never looked back from They

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<v Speaker 1>had the best era. They don't love them, but I

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<v Speaker 1>said the eighties was a good error because it was

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<v Speaker 1>the time that we changed the business in rather dramatic ways,

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<v Speaker 1>some of which worked out wonderfully well, some moderately well,

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<v Speaker 1>but particularly the two things that worked out particularly well.

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<v Speaker 1>One well was a trip to the Philippines where I

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<v Speaker 1>was going to have to explain to the franchise these

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<v Speaker 1>they couldn't take the donuts out of the store, but

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<v Speaker 1>they could, you know, And they were taking them out

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<v Speaker 1>and putting them into theaters and gas stations and convenience stores.

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<v Speaker 1>And when I got there, I found out that the

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<v Speaker 1>wives of the board members were really in business doing this,

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<v Speaker 1>and I didn't have the heart to say no to them.

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<v Speaker 1>And when we started to reconceptualize the business, we began

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<v Speaker 1>to think that maybe they had a better way to

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<v Speaker 1>go to market when you could take the product, whether

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<v Speaker 1>people workshop travel to play a little bit like Coca

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<v Speaker 1>Cola and dad putting it in the bottle, away from

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<v Speaker 1>the soda fountains, selling it everywhere, and that was kind

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<v Speaker 1>of transformational for us. And the other thing was we

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<v Speaker 1>changed the design of our business to to a much

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<v Speaker 1>more self service and that allowed us to really increase

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<v Speaker 1>the amount of coffee and beverage business. And we did

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<v Speaker 1>a shift from being baker excuse me, bakery led to

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<v Speaker 1>the beverage lead and that was a wonderful era. Yeah, so, Robert,

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<v Speaker 1>you talk about it in your book how a company's

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<v Speaker 1>success is determined by how well it adapts to change.

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<v Speaker 1>Here when a lot of change, uh, we're all dealing

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<v Speaker 1>with these days, and so it must be even that

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<v Speaker 1>much more difficult to manage a business. What were some

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<v Speaker 1>of the big I guess pivots you guys maybe had

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<v Speaker 1>to deal with or some big, you know, big events

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<v Speaker 1>that happened that said that said, boy, this is really

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<v Speaker 1>going to impact our business. We need to really pay

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<v Speaker 1>attention here. Well, that's a crisis. In terms of crisis,

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<v Speaker 1>there was probably four or five what I would call

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<v Speaker 1>existential crises. It's going to have spend really spelled the

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<v Speaker 1>end of the business as it existed. The first was

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<v Speaker 1>our contract. We were operating on commissions from supplies, which

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<v Speaker 1>was deemed illegal. Ultimately, before that ever occurred, we changed

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<v Speaker 1>to a royalty system. That was a huge change, and

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<v Speaker 1>when we had two hundred units an there was a

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<v Speaker 1>class action lossus during the seventies. When I told you

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<v Speaker 1>we took our eye off the balls. Some of our

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<v Speaker 1>franchiseess became very disgruntled. They sued us and we would

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<v Speaker 1>declared the class, which would have been cataclismic. At the time,

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<v Speaker 1>the sock was selling an all time low price and

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<v Speaker 1>the basic judgment was about a near a million dollars.

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<v Speaker 1>Much more of the company was worth. That would have

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<v Speaker 1>spelled the end. And then we're in the Hostel take

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<v Speaker 1>over at the end of the eighties, and that was

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<v Speaker 1>a huge ship, so existential threat to the company. Ultimately,

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<v Speaker 1>the the fellow that was trying to take us over

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<v Speaker 1>when lost his empire, and probably w have lost Duncan

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<v Speaker 1>duted if I hadn't found a White Knight, as we

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<v Speaker 1>hadn't found a white Knight to save us at one

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<v Speaker 1>minute to midnight. So there were crises we fit certainly

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<v Speaker 1>nothing like a pandemic, and out of it there are

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<v Speaker 1>lessons Lawrence, how to handle a crisis. Well, you know,

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<v Speaker 1>it's interesting. I feel like as you you talk through

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<v Speaker 1>these stories, it's like one Harvard Business School case study,

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<v Speaker 1>you know after another. Um, I do wonder just real quickly,

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<v Speaker 1>when Starbucks came out in the seventies, were you like, uh, oh,

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<v Speaker 1>now that's it. No, Basically I saw Starbucks as somewhat

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<v Speaker 1>different than Duncan duncalas qs our quick service restaurant from

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<v Speaker 1>featuring convenience and value and people and to go. Starbucks

0:12:01.520 --> 0:12:06.320
<v Speaker 1>was the third place, something between office and home. And

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<v Speaker 1>it was a much more tony offering. I can't pick

0:12:11.280 --> 0:12:13.960
<v Speaker 1>the right exact word, but but it appealed in a

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<v Speaker 1>different way. And and it wasn't so focused on speed

0:12:18.160 --> 0:12:22.800
<v Speaker 1>and convenience and value, much more on ambience and specialty,

0:12:23.160 --> 0:12:26.040
<v Speaker 1>sort of a panache. Now we started to bump into

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<v Speaker 1>each other more recently, but not back in those days

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<v Speaker 1>so much. Robert, I'm sorry, No, go ahead. I'm gonna

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<v Speaker 1>say I've had a lot of egg and bacon on

0:12:34.840 --> 0:12:36.880
<v Speaker 1>a croissant. My husband I can't go into a Duncan

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<v Speaker 1>without getting him some of the old fashioned doughnuts. I

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<v Speaker 1>gotta tell you, Robert, we we have to ask before

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<v Speaker 1>we let you go. What's your favorite donut? Mine is

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<v Speaker 1>Barvarian cream. I love that too. I like a lot,

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<v Speaker 1>but I like a jelly stick or a lemon stick.

0:12:50.800 --> 0:12:52.560
<v Speaker 1>That's that's a cake stick, fill with out a lemon

0:12:52.600 --> 0:12:55.720
<v Speaker 1>and jelly along with Duncan ice coffee. That's my goat.

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<v Speaker 1>I love Duncan Ice Coffee is. I gotta say, that's

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<v Speaker 1>like one of my favorite. What a treat. Good luck

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<v Speaker 1>with your book, and hopefully we can get you back

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<v Speaker 1>here soon because I'd love to talk a little bit

0:13:07.360 --> 0:13:12.200
<v Speaker 1>more about your Yeah, take take care and stay well.

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<v Speaker 1>Robert Rosenberg, former CEO of Duncan there for thirty five

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<v Speaker 1>years Duncan Donuts and his book. Check it out. It's

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<v Speaker 1>a fun read. It's called Around the Corner to Around

0:13:21.160 --> 0:13:23.839
<v Speaker 1>the World. A Dozen Lessons I learned running Duncan Donuts.