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Starbucks to lay off 1,100 corporate employeesStarbucks to lay off 1,100 corporate employees

Executives at vice president rank and above must return to offices at least three days per week

Bret Thorn, Senior Food Editor

February 24, 2025

2 Min Read
Starbucks logo in window
The exterior of a Starbucks restaurantStarbucks Corp.

Starbucks Corp. is eliminating 1,100 corporate jobs as well as several hundred other open positions, effective this week, as part of broader restructuring efforts, CEO Brian Niccol said Monday.

Additionally, executives in positions of vice president or higher will be required to be in offices in Seattle or Toronto at least three days a week.

People in positions of director or below who were hired to work remotely will maintain their remote status, but new hires in similar positions must be based in Seattle or Toronto, Niccol said in a message to all employees.

Niccol had warned of the layoffs in January.

On Monday he said the moves were the result of evaluation on the part of the leadership team to make Starbucks “operate more efficiently, increase accountability, reduce complexity, and drive better integration.”
Starbucks has been struggling over the past year amid growing competition from smaller coffeehouse concepts as well as its own operational challenges and changing consumer demands. In its latest quarterly earnings report at the end of January, the Seattle-based chain reported a 4% decrease in global same-store sales, the fourth consecutive quarter of sales declines.

Niccol, the former CEO of Chipotle, was hired last August to engineer a turnaround.

Related:Starbucks CEO Brian Niccol foreshadows possible layoffs

In his message on Monday, Niccol said other changes in employee responsibilities and reporting structures would be shared by the end of this week.

“Our new structure is built to focus on priority work and is oriented to support the experience we create in our coffeehouses. We’ll simplify what we do and how we work to make it easier to drive the business forward,” he said.

He added, “I know this process is challenging and recognize the impact it will have on partners whose roles are being eliminated. Starbucks is what it is today because of the contributions of incredible partners, like you. On behalf of the executive leadership team, thank you. We appreciate all you’ve done for our company, our partners and our customers, and we’ll do all we can to support you.” 

Contact Bret Thorn at [email protected] 

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.

Hi is responsible for spotting and reporting on F&B trends across the country for both publications. 

He is the co-host of a podcast, Menu Talk with Pat and Bret, 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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