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Garbanzo names Juice it Up! founder as chief development officerGarbanzo names Juice it Up! founder as chief development officer

Larry Sidoti to focus on expansion through franchising

Bret Thorn, Senior Food Editor

July 2, 2018

1 Min Read
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Larry_Sidoti.gifFast-casual chain Garbanzo Mediterranean Fresh has named Larry Sidoti, left, to the newly created position of chief development officer.

Sidoti founded the Juice It Up! chain in 1995 and grew the concept to more than 180 locations before leaving in 2008. Since then he has held leadership positions at Famous Brands, parent company of Mrs. Fields and TCBY, as well as Yogurtland and Ruby’s Diner. Most recently he was chief development officer for Paris Baguette America.

At Garbanzo he will focus on fueling growth through franchising, a company spokeswoman said.

“Larry is an innovative, visionary leader that promotes an empowering culture based on values of transparency, integrity and respect,” Garbanzo CEO James Park said in a release announcing Sidoti’s appointment. “He has experienced repeated success in maximizing business growth and will undoubtedly play an instrumental role in accelerating Garbanzo’s productivity and development.”

Denver-based Garbanzo currently has 29 locations, of which 10 are franchised.

“I’m proud to join a brand that is giving Americans a delicious way to eat healthier food,” Sidoti said. “Garbanzo is already a leader in fast-casual Mediterranean cuisine and has incredible potential to accelerate its success. I’m eager to build off of this momentum and leverage my expertise to take Garbanzo to a whole new level.”

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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