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MOD Pizza names John Maguire COOMOD Pizza names John Maguire COO

Former Friendly’s and Johnny Rockets chief to focus on growth

Bret Thorn, Senior Food Editor

October 5, 2018

2 Min Read
MOD Pizza names John Maguire COO
Molly Piper

MOD Pizza has named former Friendly’s and Johnny Rockets president and CEO John Maguire as its new chief operating officer, effective October 22.

Maguire, who had been head of Friendly’s for six years and Johnny Rockets for two years, stepped down from both positions in September, saying he was accepting “another opportunity.”

Both Friendly’s parent, FIC Restaurants Inc., and Johnny Rockets are owned by private-equity group Sun Capital Partners Inc. Before joining Sun, Maguire spent more than 20 years at Panera Bread.

Maguire will lead operations at MOD’s more than 380 locations “with a strong focus on all phases of expansion and growth,” MOD said in a press release announcing his appointment, adding that he will report to Paul Twohig, the company’s president, who also held the role of COO.

Twohig will continue to oversee restaurant development, including real estate, design and construction, as well as culinary, supply chain and international and franchise operations.

Seattle-based MOD’s restaurants are about 80 percent company-owned.

“As a leader at Panera during their formative years of growth combined with his experience leading two loved brands, John brings the perfect mix of deep operating expertise combined with experience sustaining the culture required to build an iconic brand,” MOD CEO Scott Svenson said in a statement.

“Most importantly, though, John lives the values and beliefs at the heart of MOD,” the statement said. “The thing which most attracted him was our commitment to using our business as a platform to make a positive impact on our people and the communities we serve. We could not be more thrilled to welcome him, and are confident that his track record of leading operations across large, multi-unit brands will allow us to further strengthen the MOD experience.” 

Maguire said he was “excited to join MOD at such a pivotal time in the company’s history and to be a part of a team that is committed to developing a best-in-class brand by staying true to its purpose-led culture that is truly unique in the fast-casual dining industry. I couldn’t be more thrilled to work alongside MOD’s talented team to help magnify the company’s purpose and help expand on their incredible success over the past several years.” 

MOD Pizza has been growing rapidly, entering the ranks of the 200 largest chains in the country in 2017, according to NRN’s Top 200 data. Its $270 million in sales, an increase of 80 percent compared to the previous year, ranked it as the 141st largest chain in the country.

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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