Sponsored By

ICV Partners to buy Diversified Restaurant HoldingsICV Partners to buy Diversified Restaurant Holdings

Buffalo Wild Wings franchisee to be purchased for $130 million

Bret Thorn, Senior Food Editor

November 6, 2019

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

Private equity firm ICV Partners has agreed to buy Diversified Restaurant Holdings, which operates 64 Buffalo Wild Wings restaurants across five states, DRH said Wednesday.

ICV Partners LLC and its affiliates are  purchasing the franchisee in an all-cash transaction valued at approximately $130 million, including outstanding debt and transaction expenses. Shareholders of DRH, which is listed as SAUC on the Nasdaq exchange, will receive $1.05 per share, which is about a 123% premium to its closing share price on Nov. 5, 2018.

The stock surged from 47 cents to $1.04 on the news.

This is ICV’s first investment in a restaurant, according to its web site, although in the past it has invested in food and ingredient companies, including Stauber Performance Ingredients Inc., Sterling Foods Ltd., and Chung’s Foods Inc.

Its current portfolio includes Horizon Air Freight, cleaning services company Coverall and American Alliance Dialysis Holdings LLC.

Its web site says it invests in companies with revenue between $25 million and $300 million and earnings margins of 10% or higher.

“As innovative, lower middle market specialists, ICV supports management teams of leading companies at the lower end of the middle market with the capital, resources and expertise to see them through the journey ahead and beyond,” it says.

Related:Buffalo Wild Wings franchisee announces structural shakeup

With 64 restaurants in Fla., Ill, Ind., Mo., and Mich., DRH operates more than 10% of Buffalo Wild Wings’ roughly 590 franchised units.

The casual dining chain had more than 1,200 locations at the end of fiscal 2018, according to NRN Top 200 data. It’s owned by Inspire Brands, which is majority owned by affiliates of Atlanta-based Roark Capital.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

Read more about:

Buffalo Wild Wings

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.