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SPB Hospitality, operator of Logan’s Roadhouse and Old Chicago, names Josh Kern interim CEOSPB Hospitality, operator of Logan’s Roadhouse and Old Chicago, names Josh Kern interim CEO

Jessica Hagler appointment as chief financial officer made permanent at the casual-dining restaurant company

Bret Thorn, Senior Food Editor

August 22, 2022

2 Min Read
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Casual-dining restaurant operator SPB Hospitality on Monday named Josh Kern interim CEO. He, in turn, named Jessica Hagler the company’s chief financial officer, a position she has held on an interim basis since April.

Kern was promoted from the position of president of Concepts for SPB, which is the parent company of Logan’s Roadhouse, Old Chicago Pizza & Taproom, Rock Bottom Restaurant & Brewery and Gordon Biersch Brewery Restaurant. The Houston-based company also operates ChopHouse & Brewery, Big River Grille & Brewing Works, AIA Ale Works Restaurant & Taproom, Ragtime Tavern Seafood & Grill, J. Alexander’s Restaurant, Merus Grill, Redlands Grill, Stoney River Steakhouse and Grill, and Seven Bridges Grille & Brewery.

Josh-Kern.jpgKern’s résumé also includes leadership positions at Quiznos, American Blue-Ribbon Holdings, Smashburger, and Cerca Trova Restaurant Concepts. He began working with restaurants at the J. Walter Thompson advertising agency on a campaign for quick-service chain White Castle.

“Josh has played in integral role in the growth and success of SPB Hospitality, so he was the obvious choice to serve in this new leadership role,” Morgan McClure, President of SPB Hospitality and Managing Director at Fortress Investment Group, which owns SPB, said in a press release announcing the appointments. “We have enormous confidence in both Josh and Jessica to lead these brands and build on the vision for our collection of restaurant brands and their thousands of team members across the country.” 

Related:Logan’s Roadhouse parent SPB Hospitality launches first group virtual brand: Twisted Tenders

Kern said he was “honored to take the reins at such an exciting time for SPB Hospitality as we work together to build on our momentum. In my 25 years in the restaurant industry, I’ve been fortunate to be part of many great brands, and I see that same greatness in the SPB Hospitality portfolio. I’m inspired by being on-site at our locations and talking with the people who create outstanding dining experiences for our guests each day. There is extraordinary potential in this collection of brands, and I’m proud to be a part of this exceptional team.”

The CFO, Jessica Hagler, previously was vice president, CFO, treasurer and secretary of J. Alexander’s until SPB acquired it in September of 2021. She previously held other financial and accounting positions at that company and before that was a senior manager in audit practice for accounting services firm

 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]

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