Sponsored By

Noodles & Company adds new benefits for employees including immigration assistance and stock for managersNoodles & Company adds new benefits for employees including immigration assistance and stock for managers

The restaurant chain launches ‘Uncommon Goodness’ branding initiative

Bret Thorn, Senior Food Editor

May 4, 2022

3 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Noodles & Company on Wednesday announced a number of new benefits for its employees including stock for qualifying general managers, reimbursement for expenses related to immigration processes and diversity & inclusion initiatives.

For employees who are working to renew or upgrade their immigration or work authorization status, the fast-casual chain based in Broomfield, Colo., said it would reimburse up to $500 of their expenses every two years “to aid them with fees associated with their immigration or work status journey.”

Noodles also announced a General Manager Equity Partner Program, which will allow those general managers at its 360 corporate owned restaurants who meet specific short-term and long-term performance objectives to receive $50,000 in restricted stock units three years after entering the program.

In an initiative called Noodles Balance Bucks, employees ranked as assistant general managers and above can be reimbursed for up to $625 for expenses “that directly tie to their mental, financial and physical wellbeing.” Reimbursable expenses include gym membership, pet adoption and cleaning services, among others.

The chain has also committed to hosting quarterly live and in-person mental health workshops “focused on equipping leaders with the tools they need to take care of themselves and their teams.”

Related:Noodles & Company adds a $1 surcharge to chicken dishes as costs rise

Noodles has also launched two “employee resource groups” as support networks. The Proud Noodles Resource Group is focused on the LGBTQ community, and the Thrive Noodles Resource Group is for BIPOC (Black, indigenous and people of color) employees and allies.

Noodles is promoting these benefits as part of its new Uncommon Goodness branding initiative, which also will include hiring “Uncommon Goodness Ambassadors who are tasked with doing uncommonly good things for Noodles guests in-restaurant, digitally on social media and through in-person activations within their communities.”

During the company’s quarterly earnings call last week, CEO Dave Boennighausen commented briefly on the new branding.

“Through ‘Uncommon Goodness,’ Noodles is bringing its purpose to life by elevating the uncommon goodness that has been core to the brand for more than 25 years,” he said. “From how we treat our team members and create a unique guest experience to how we carefully select ingredients and positively impact the communities we serve, Noodles infuses uncommon goodness into everything we do.“

Chief marketing officer Stacey Pool said in a press release announcing the initiative that it “encompasses everything we stand for as a company.”

Related:Noodles & Company ramps up franchising again

“As we introduce Uncommon Goodness, our mission and values remain the same: to nourish and inspire every team member, guest, and community we serve,” she said. “The positioning puts into words what has always been innate to our brand while strengthening the emotional connection that our team members, guests, and communities already have with us." 

She added that the chain was going to launch a new media campaign introducing “Noodles’ Biggest Fan, an uncommonly delightful and quirky guest who embodies why our brand is so unique and unexpected. And this is just the beginning — you will see Uncommon Goodness guide the way we behave as a company as we infuse even more Uncommon Goodness into everything we do.”

A company spokesperson said the marketing campaign would initially be launched via social media and on television spots in Chicago and Denver.

Noodles & Company has long offered its employees benefits that restaurant workers don’t see very often, including paid time off for general managers, assistant general managers and shift managers, tuition assistance for employees attending its partner universities, scholarships, a $1,000 annual contribution to pay down general managers’ student loan debt, and medical benefits for employees as well as their children and domestic partners. Some positions also include parental leave and matching 401 (k) contributions

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

Read more about:

Noodles & Company

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.