Dunkin'

Reviews

• EM

  Elizabeth Martin

  Dec 31, 2025
  1.0
  Weirdest interaction I’ve ever had at a business. Tried to order 2 dozen donuts and the guy said “we’re out of glaze, this is all we have”. I understand not having something but there were 20 in the case. I say that’ll work. Was then told I could get 4 “because they’re popular and they’d get in trouble for not having enough glaze”. Whatever that means. Odd business model refusing to sell a product that you have available. It’s extremely apparent there is zero management there.
• GL

  Gretchen Lewis

  Dec 16, 2025
  5.0
  Very polite and quick! Nice and clean environment and restroom as well.
• VD

  Vicki Davis

  Nov 30, 2025
  1.0
  The bagel was the hardest bagel i've ever tried to eat. I was unsuccessful. They were out of so much food, there inventory management.Person needs to be fired. The bathrooms were disgusting and the inside wasn't much better.
• PK

  Patricia Kromer

  Oct 6, 2025
  1.0
  The most incompetent DD we’ve ever been to, & we’ve been to hundreds around the Eastern Seaboard. Very disappointing staff.
• MW

  Mary Williams

  Sep 29, 2025
  1.0
  I've been to this location several times, and let me tell you, you can tell the management of this location needs a complete overhaul. The customer service experience is very poor—no greeting when you walk in, extremely slow service, and employees who clearly don’t want to be there. Most of the negative reviews here are a direct reflection of improper management and disengaged employees. Granted, I hold high standards as a former Operations Director at Chick-fil-A, where customer service and training were taken very seriously. This feels like a case where the owner/operator has taken a hands-off approach, likely unaware of what’s actually happening inside the store—hiring practices, staff training, cleanliness, inventory, and overall culture. Running a successful restaurant requires being present, investing in employee development, holding staff accountable, and setting clear standards for service and operations. Without that kind of active leadership, mediocrity and failure become inevitable. Running a restaurant just isn’t something you can do from a distance. You can’t only worry about food costs or P&L reports and never step foot in the store. It all starts with hiring the right people, training them well, and paying a decent enough wage to actually attract good employees—the kind you’d see working at Chick-fil-A. If you skip those basics, the customer experience is going to suffer no matter what. My advice to the owner/operator would be to hire a well-trained manager and assistant manager with solid food service and customer service experience. But first, do a clean sweep—fire the current management team and employees. Do a complete overhaul. Then stick a sign out front that says “UNDER NEW MANAGEMENT” so customers know things have changed (since this store has developed such a negative reputation and many locals just go to Starbucks or Espresso 41 instead).

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