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Noodles & Company CEO Dave Boennighausen signs pledge to foster diversity and inclusionNoodles & Company CEO Dave Boennighausen signs pledge to foster diversity and inclusion

Chain says it will tie executive incentives to diversity, community involvement and food quality

Bret Thorn, Senior Food Editor

March 17, 2021

3 Min Read
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Noodles & Company CEO Dave Boennighausen has joined a growing number of leaders of restaurant companies and other businesses in taking the CEO Action for Diversity & Inclusion pledge. The Broomfield, Colo.-based casual dining chain also said it would tie executive annual incentive plans to commitment to diversity, food quality and community involvement, it said Wednesday.

Signatories to the pledge commit to four goals:

•Continuing to make workplaces “trusting places to have complex, and sometimes difficult, conversations about diversity and inclusion

•Implement and expand unconscious bias education

•Sharing best practices, as well as unsuccessful ones

•Create and share strategic inclusion and diversity plans with the company’s board of directors or equivalent governing bodies.

Nearly 2,000 CEOs have signed the pledge, including a dozen at restaurant chains. John Miller of Denny’s, Rich Allison of Domino’s, David Hoffman of Dunkin’ Brands, Don Fox of Firehouse Subs, Lenny Comma of Jack in the Box, Chris Kempczinski of McDonald’s, Rob Lynch of Papa John’s, Wan Kim of Smoothie King, Clifford Hudson of Sonic Drive-In, Lisa Ingram of White Castle, Charlie Morrison of Wingstop and David Gibbs of Yum! Brands all have signed the pledge, as well as Boennighausen.

"Our mission is to nourish and inspire every team member, guest, and community we serve, and by pledging our commitment to CEO Action for Diversity & Inclusion, we are advancing that mission,” Boennighausen said in a statement. “As a national business with millions of customers and thousands of employees, we have a unique opportunity — and responsibility — to influence and enact positive change in our society.” 

Noodles & Company’s executive vice president of inclusion, diversity and people, Sue Petersen, said the pledge amplifies and compliments the chain’s current efforts.

"Our goal is to make Noodles the best place to work in the industry, and for us, that starts with listening, learning, and acting. We have taken steps to build a company culture that is best-in-class for inclusion and diversity — taking the CEO Action Pledge is another important step toward reinforcing this commitment,” she said.

The chain of around 450 restaurants already holds regular “listening forums” across the company and has established an Inclusion & Diversity Advisory Council as well as a resource library. The chain has earned Women in the Lead Certification for its investment in developing female employees and is also a partner with the Multicultural Foodservice & Hospitality Alliance to build greater understanding of people from different backgrounds among its staff.

The chain also offers paid maternity and paternity leave, surrogacy and adoption assistance and tuition reimbursement and assistance. Additionally, it provides free mental health counseling, backup dependent care and tutoring services.  

In October it began giving employees the option of including their preferred pronouns on their nametags and email signatures to foster gender inclusion, and committed to making restrooms at all of its locations, the bulk of which are company-owned, gender-neutral.

The chain said it hosted 1,250 fundraising nights across its system in 2020 and remains a strong supporter of hunger relief organization Share Our Strength’s No Kid Hungry program.

Noodles also restated its commitment to advancing animal welfare standards, minimizing food waste in the restaurants and innovating in packaging to reduce waste. The chain already only uses eggs from hens not housed in cages and sources its cheddar Jack, Montamore, Parmesan and feta cheeses, as well as its butter and cooking cream from dairy cows that have not been treated with artificial growth stimulants or hormones.

In terms of tying executive incentive compensation to its community, food and people goals, a Noodles & Company spokesperson said more details and targets around those initiatives would be established in the coming months.

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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