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CapitalSpring takes majority stake in Beef ‘O’ Brady’s parentCapitalSpring takes majority stake in Beef ‘O’ Brady’s parent

Current management also increases equity in the company

Bret Thorn, Senior Food Editor

August 15, 2017

2 Min Read
Beef ‘O’ Brady’s
Beef ‘O’ Brady’s

CapitalSpring has acquired a majority stake in FSC Franchising Co. LLC, the franchisor of Beef ‘O’ Brady’s and The Brass Tap, the company said last week. The investment company also owns a majority stake in family-dining chains Shari’s Café & Pies and Norms Restaurants.

Current FSC management, which has also invested in the company as part of the deal, will remain unchanged.

The previous majority owners were Los Angeles-based private-equity firm Levine Leichtman Capital Partners.

“There are many exciting changes happening at FSC as part of this transaction, the most notable of which is that the entire senior management team has chosen to meaningfully invest in the ownership of FSC,” Chris Elliott, CEO of FSC, said in a statement. “This commitment demonstrates our deep belief in both brands [Beef ‘O’ Brady’s and The Brass Tap] and the future of FSC.”

Erik Herrmann, head of CapitalSpring’s restaurant investment group, told Nation’s Restaurant News that FSC’s management team was looking to bring in a like-minded partner to recapitalize the business, while also increasing the team’s ownership.

Herrmann said he liked the brand positioning of the 180 Beef ‘O’ Brady’s and 38 Brass Taps locations, noting that Beef ‘O’ Brady’s franchise model, operations in relatively small markets and community involvement allowed it to outperform larger chains.

“We like the community-centric piece of it,” he said. “They’re much more connected to their communities than national competitors.”

While Beef ‘O’ Brady’s is entrenched in its communities, Herrmann said he saw The Brass Tap as a growth vehicle positioned as a franchised craft beer bar. He also noted the chain’s loyalty program, which makes beer recommendations based on individual customer tastes. Seven or eight new locations are already in the pipeline.

“It’s a very defensible market position that they’ve established,” Herrmann said of both concepts.

CapitalSpring recently raised $725 million in its fifth investment fund. The company was looking to invest in $10 million to $100 million increments, but mostly in the $25 million to $75 million range, Herrmann said. It is seeking partners who are interested in customizable packages, which could be debt, equity or a combination. 

“We invest across the entire capital structure,” CapitalSpring managing director Jim Balis said. “We view this as a point of differentiation — specifically the flexibility to invest from a financing and/or equity perspective. CapitalSpring is not locked into an off-the-shelf solution.”

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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