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Arby’s promotes Jim Taylor to presidentArby’s promotes Jim Taylor to president

Former CMO replaced Rob Lynch

Bret Thorn, Senior Food Editor

August 27, 2019

2 Min Read
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Bret Thorn

Jim Taylor has been promoted from chief marketing officer to president of Arby’s, replacing Rob Lynch, who left to be the CEO of Papa John’s, Arby’s parent company Inspire Brands said Tuesday.

He will report directly to Inspire CEO Paul Brown.

“One of the many strengths of Inspire is our development of future leaders, and we are thrilled to have Jim lead Arby’s,” Brown said in a release announcing Taylor’s appointment. “During Jim’s time at Arby’s, he has helped introduce one of the most dynamic and innovative product pipelines in our industry and has a proven track record of driving strong sales for the brand. The Arby’s business, our team members, and franchisees, are in great hands with Jim at the helm.”

“It’s an honor to lead Arby’s and continue to build on our strong foundation,” Taylor said. “Over the past several years, we’ve achieved record-level sales and unit growth, welcomed millions of new guests to our restaurants, and developed an incredibly strong franchisee community. I look forward to continuing this momentum to help Arby’s reach even greater heights.”

Taylor has been with Arby’s, based in Atlanta, for five years — two years as CMO and three years in two senior vice president roles, first as SVP of enterprise strategy, innovation and marketing and then as SVP of brand advertising and activation. Before that he held executive roles at Darden Restaurants for nearly four years, following 15 years at Proctor & Gamble.

Inspire Brands, which is majority-owned by affiliates of Roark Capital, also owns Buffalo Wild Wings, Sonic Drive-In and Rusty Taco, which altogether have more than 8,400 locations.

There are more than 3,400 Arby’s restaurants in eight countries.  

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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