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Arby’s, Buffalo Wild Wings new parent Inspire Brands debutsArby’s, Buffalo Wild Wings new parent Inspire Brands debuts

Operator spans three segments and plans global growth

Bret Thorn, Senior Food Editor

February 5, 2018

2 Min Read
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The foodservice industry’s latest multi-concept operator was born on Monday as Arby’s Restaurant Group Inc. completed a $2.9 billion acquisition of Buffalo Wild Wings Inc. and renamed itself Inspire Brands Inc.

Inspire Brands is owned by Atlanta-based Roark Capital Group. It operates more than 1,700 restaurants and franchises more than 2,900 units as Arby’s and Buffalo Wild Wings, as well as R Taco, formerly known as Rusty Taco, a Mexican street-food concept with 26 locations that Buffalo Wild Wings acquired in 2014. Annual systemwide sales of the three brands exceeded $7.6 billion in 2017, the parent company said.

Inspire Brands is led by Paul Brown, who was Arby’s CEO before he took on the role as CEO of the whole group.

“We believe the time is right to create a different kind of restaurant company — one with a broad portfolio of distinct brands across a full spectrum of restaurant occasions,” Brown said in a release. “Our goal is to build an organization that leverages the benefits of scale, not only to save cost, but also to enable outsized investments in long-term growth initiatives.”

The three brands each occupy distinct segments: Arby’s in quick service, R Taco in fast casual and Buffalo Wild Wings in casual dining.

The release said Inspire aims “to build a family of powerful, distinct restaurant brands that each have high-growth potential, both domestically and internationally. The Inspire organization is designed to enable each individual brand to benefit from and build off the strengths of the others.”

Brown added: “Our family of brands are iconic within their restaurant segments and have succeeded with the help of a strong franchise base, differentiated marketing and, most importantly, delicious food. I’m looking forward to accelerating their growth under our new model.” 

Arby’s announced plans to acquire Buffalo Wild Wings in November 2017. Buffalo Wild Wings shareholders approved the deal on Friday, pricing the company’s shares at $157.

Buffalo Wild Wings had been struggling for some time and estimated a same-store sales decrease of 1.6-1.7 percent for the 2017 fiscal year.

By contrast, Arby’s, has made a dramatic turnaround since Roark acquired the chain in 2011, reporting more than 20 consecutive quarters of same-store sales growth. In 2016, for the first time since 2008, it reported a net increase in unit count.

Inspire Brands will be based in Atlanta, but it will retain a support center in Minneapolis, where Buffalo Wild Wings was formerly headquartered.   

Roark Capital Group also owns CKE Restaurants Holdings Inc. (parent of Hardee’s and Carl’s Jr.), Jim ’N Nick’s Bar-B-Q and Focus Brands Inc. (franchisor of Auntie Anne’s, Carvel, Cinnabon, McAlister’s Deli, Moe’s Southwest Grill and Schlotzsky’s).

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.

Hi is responsible for spotting and reporting on F&B trends across the country for both publications. 

He is the co-host of a podcast, Menu Talk with Pat and Bret, which features interviews with chefs, food & beverage authorities, and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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