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Dunkin’ franchisee receives $21.5M credit facilityDunkin’ franchisee receives $21.5M credit facility

Paul Frumkin, Managing Editor

December 7, 2011

1 Min Read
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Paul Frumkin

TBG Food Acquisition Corp., a Dunkin’ Donuts franchisee, received a $21.5 million credit facility from GE Capital, Franchise Finance.

The facility, which includes an $18.5 million term loan and a $3 million revolving loan, is expected to help drive the company’s expansion.

One of Dunkin’ Brands leading franchisees, TBG operates about 50 Dunkin’ Donuts locations in Westchester County, N.Y., Greenville, S.C., and Columbia, S.C. TBG also has development agreements to open 25 outlets in its designated markets.

The Tuckahoe, N.Y.-based restaurant operator is a portfolio company of private equity firm, The Beekman Group.

“GE Capital was the best choice for this transaction based on their knowledge of our business, and their ability to recapitalize the company and provide a liquidity facility for ongoing growth,” said Andrew Marolda, managing director of The Beekman Group.

Last month, TBG named Ana Samin chief financial officer. Samin, who has spent 25 years in senior financial posts at public and private companies, most recently served as chief financial officer at Vertex Capital, an operationally focused private equity fund.

“Ana has a long track-record of success in building the infrastructure required to support rapid growth,” Peter Marrinan, TBG’s chief executive, said in a statement.

Samin said, “I look forward to providing [TBG] with additional resources to support the growth of the store base.”

Contact Paul Frumkin at [email protected].
 

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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