Sponsored By

PJW Restaurant Group promotes Jessica Breslow to CEOPJW Restaurant Group promotes Jessica Breslow to CEO

The former chief operating officer joined the company to spearhead marketing and IT

Bret Thorn, Senior Food Editor

August 6, 2024

2 Min Read
pj whelihans exterior promo 0
P.J. Whelihan's

PJW Restaurant Group has promoted Jessica Breslow to chief executive from chief operating officer, succeeding Jim Fris, who is retiring.

The company operates 24-unit P.J. Whelihan’s Pub, a sports bar concept that operates in the Philadelphia suburbs, as well as three-unit The Pour House and single-unit Treno Pizza Bar, The ChopHouse, ChopHouse Grill, and Central Taco & Tequila.

Breslow joined PJW in 2016 to lead the company’s technology and marketing initiatives.

Jessica-Breslow-CEO-PJW.pngThe company, which was acquired by private equity firm Garnett Station Partners in November of 2021, said in a release that Fris would remain a board member.

“I have every confidence in Jessica’s leadership, enthusiasm, experience, and energy to continue forward for a seamless transition,” Fris said in a statement. “I’m proud of what we’ve accomplished together and excited to see what comes next.”

Since Breslow became COO, the group has added 13 restaurants, nearly doubling sales, and the company credited her for implementing systems and technology, leveraging data and analytics, and building the team.

“I feel incredibly honored and humbled to step into the role of CEO at PJW Restaurant Group and lead this incredible team,” Breslow said in a statement. “Our restaurants are great because the people who work in them are great. They are extremely passionate about what they do and work hard to keep raising the bar — while having fun doing it. That translates to an even brighter future for our company — one I'm eager to lead.”

Related:Parent of P.J. Whelihan’s names new CEO

Before joining PJW, Breslow was an associate vice president for onsite operator Aramark, where she worked in marketing and operations strategies for its education foodservice business. Previously she had various dealer operations and customer service roles at Ford Motor Company.

She studied at Seton Hall University and has an MBA from The Pennsylvania State University.

PJW Restaurant Group was founded in 1983 by Bob and Donna Platzer and is headquartered in Westmont, N.J.

 

Contact Bret Thorn at [email protected] 

 

 

 

 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, 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

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.