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BurgerFi names Karl Goodhew chief technology officer of the fast-casual burger chainBurgerFi names Karl Goodhew chief technology officer of the fast-casual burger chain

His appointment completes the chain’s C-suite

Bret Thorn, Senior Food Editor

May 11, 2021

2 Min Read
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BurgerFi has completed the restructuring of its C-suite with the appointment of Karl Goodhew as chief technology officer, the fast-casual burger chain based in Palm Beach, Fla., said Tuesday.

He will be working on modernizing the 120-unit chain’s drive-thru systems and improving its mobile app, according to a press release announcing his appointment.

Most recently Goodhew was director of software engineering at Macy’s Inc., where he updated the cloud technology at Macy’s and Bloomingdale’s and brought on a team of engineers to assist in operations, BurgerFi said.

Karl_Goodhew[2].pngHe also has held tech positions at Home Depot, financial tech firm YellowPepper and JCPenny.

CEO Julio Ramirez said the pandemic showed how important technology was in adapting to changes in the industry and illustrated the need to have a CTO.

“Our investments in our digital platforms like our mobile application, loyalty program and online ordering capabilities positioned us well to deal with the dramatic changes in consumer behavior caused by the pandemic. Given the increasingly important role technology plays in our ability to deliver a seamless guest experience and operate as efficiently and profitably as possible, we recognized the need to have a Chief Technology Officer,” he said. “We’re excited to have someone with Karl’s experience and track record joining our team. I know he’ll effectively lead our efforts to leverage technology in an even bigger and better way to help us realize the significant growth opportunities we have.”

The announcement of Goodhew’s appointment comes a week after the 120-unit chain named Henry Gonzalez its chief marketing officer. Earlier this year it named Jim Esposito chief operating officer and Michael Rabinovitch chief financial officer.

“I am excited to build an engineering team that will enable capabilities and features in the loyalty, delivery, and payments space,” Goodhew said. “We are just starting the journey to provide a customer experience that gives the customer the best burger selections when and where they want to order, however they choose. Additionally, I am thrilled to take on the capabilities of BurgerFi’s extensive omnichannel platforms. Our customers will be excited and rewarded by the leadership team’s plans to drive additional innovation throughout our customer experience. By testing new technology and enabling innovative multi-channel services, we’ll position BurgerFi for explosive growth.”

Goodhew has a Bachelor of Business Administration degree in Management Information Systems from the University of Georgia.

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 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

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