🚀 go-pugleaf

In article <sjs0uvkrd39cljn0pqm4m525qpbopgh0o0@4ax.com>, John Hines
<jbhines@newsguy.com> wrote:

> Hownow <hownow@cogeco.ca> wrote:
> 
> >In article <vtva9c1g57od9@corp.supernews.com>, Adam H. Kerman
> ><ahk@chinet.chinet.com> wrote:
> >
> >> Brian or Sharon Beuchaw <nospam@nobody.org> wrote:
> >> 
> >> >At the KK by us, they only make them fresh from 5-10 AM and 5-10 PM, so 
> >> >they aren't fresh ALL THE TIME.
> >> 
> >> I'm surprised they start only at 5 am. Most of Krispy Kreme's sales are
> >> wholesale or one-time bulk orders, not over the counter. 60%, I read
> >> somewhere.
> >> 
> >> When I first went to the Krispy Kreme in Elk Grove Village, I couldn't
> >> believe
> >> the size of the kitchen. There's plenty of room back there if they wanted
> >> to
> >> open a full-service restaurant.
> >
> >That's interesting.
> >I'm assuming it's a stand-alone store.
> >Some one else probably knows they real why of it, so I can only assume
> >it was built big for two good reasons:
> >(1) A hedging of bets. Should KK flop in the location it's easier to
> >dispose a food property with a large kitchen. A Harvey' burger outlet
> >flopped up the street from me and the store has stood empty for three
> >years (perhaps longer) 'cause it can't do anything but burgers.
> 
> (3) KK has factory stores, which make donuts for satellite stores, that
> don't have kitchens. At least that is their plan.
> 
Ahh. Satellite stores. Tim Horton in Canada has a lot of those. And
pretty grim places they are if you drop by at 2 a.m. and the truck has
not arrived so they've only got a dozen or so stale old doughnuts on
the shelves.

I'm not a K-K fan -- too sweet to my taste but then as I age I find
many formerly palable foodstuffs to be too sweet -- but I early on I
drove into Toronto after midnight to pick up a dozen to see what they
were all about and actually found them to be better for me the next
afternoon and even the day after that. Don't know why that would be.

- hm