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The Sugar Shak Too, a Daylight Donuts franchise to open at Village at Greenwich

Thursday, September 12 2013 12:00 AM

The Sugar Shak Too, a Daylight Donuts franchise to open at Village at Greenwich

By: Carrie Rengers

The Wichita Eagle

WICHITA — Daylight Donuts franchisees Diane and Mike Hall, who own the Sugar Shak near 21st and Tyler, have surprised their children and decided to open a second doughnut shop.

According to their children, the Halls have been talking about doing a second shop “every day for the past six years,” Diane Hall says.

So when Mike Hall came home one day and said, “I’ve got it. I’ve got the location,” Diane Hall says her skeptical children didn’t believe it.

“My kids just kind of rolled their eyes like, ‘Yeah, OK.’”

It’s true, though. The Halls are opening the Sugar Shak Too, which will say Daylight Donuts out front, at the newest strip center at the Village at Greenwich at 21st and Greenwich.

“The demand over here is actually very high,” Diane Hall says. She says when east-siders hear she owns the west-side doughnut shop, they always say they wish she’d come east, too.

“We’re kind of going on that,” Diane Hall says. “Just kind of a hunch.”

Landmark Commercial Real Estate broker Craig Simon, who handled the deal, also told the Halls he thinks the growing area will be great for their business.

The 1,400-square-foot space, which is slightly larger than the west-side Sugar Shak’s space, will have a drive-through. Hall says that “is going to be a plus.”

The business will be on the opposite end cap of PostNet, which recently moved from around the corner and now has a drive-through of its own.

The Sugar Shak will serve doughnuts, cinnamon rolls, sticky buns, sausage rolls and biscuits and gravy.

“That’s a hit on the west side,” Diane Hall says of the biscuits.

She says she’s working on a line of higher-end coffee, including espresso.

Hall says Daylight Donuts is revamping its image with more upper-end stores, and she says the new location will fit that.

Further expansion plans depend on employees, Hall says. She says she has a great baker on the west side, but she and her husband will be doing a lot of the baking at the new business.

“We’ll be putting our time in, that’s for sure.”

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