Dunkin' Brands – Rochelle March – 2014

Goals

Rochelle March helped develop a green construction program customized for new Dunkin’ Donuts restaurants. She researched energy efficient and sustainable construction methods and equipment to be integrated into Dunkin’s prototypical specifications as well as for Dunkin’ Donuts restaurants wishing to implement more green construction methods.

Solutions

Using utility data, March established a baseline of energy and water consumption for Dunkin’ Donuts restaurants in order to set benchmarks and targets for efficiency improvements over time and in alignment with Dunkin’ Brands greater sustainability goals. She also researched energy management systems (EMS) and made recommendations to Dunkin’ for EMSs most applicable to its restaurants based on ease-of-use, effectiveness and return on investment.

March also created the template design and added content for the program documents to be used by franchisees, construction managers and architects. She also provided the layout design, graphics and content for in-store informational messaging and the program’s upcoming web pages.

Outside of the Global Design and Construction department, she also worked with the Communications and Learning departments to compile a movie script for a program awareness video and training materials and curricula for training Dunkin’ employees to implement its new green construction program.