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Bankruptcy court approves sale of NPC International’s Pizza Hut and Wendy’s restaurants to Wendy’s parent and Flynn Restaurant Group for around $800 millionBankruptcy court approves sale of NPC International’s Pizza Hut and Wendy’s restaurants to Wendy’s parent and Flynn Restaurant Group for around $800 million

Wendy’s International to redistribute around 200 restaurants to franchisees

Bret Thorn, Senior Food Editor

January 21, 2021

2 Min Read
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The sale of NPC International’s Pizza Hut and Wendy’s locations to Flynn Restaurant Group and Wendy’s Co. has been approved, according to court filings.

The three parties — NPC, which filed for Chapter 11 bankruptcy protection last summer, Wendy’s and Flynn Restaurant Group, which is the largest restaurant franchisee in the country in terms of sales — agreed to the deal earlier this month, and the United States Bankruptcy Court for the Southern District of Texas approved it on Wednesday.

According to the agreement, Flynn will purchase 951 Pizza Hut locations and around 200 of NPC’s approximately 383 Wendy’s units. Wendy’s parent company will buy the remainder of the Wendy’s locations and then redistribute them to franchisees, according to the agreement, which is valued at a total of around $800 million for both Wendy’s and Flynn’s purchases.

Flynn already operates more than 1,200 restaurants under the Applebee’s, Taco Bell, Panera and Arby’s brands.

Artie Starrs, CEO of Yum Brands’ Pizza Hut division, issued a statement welcoming Flynn as a Pizza Hut franchisee.  

The agreement with Flynn Restaurant Group advances Pizza Hut’s transformation strategy focused on modern, delivery and carryout restaurants and outstanding customer experience, while preserving thousands of jobs. Flynn is an existing Yum! Brands franchisee for Taco Bell that is well-capitalized, growth oriented and brings a strong track record of operational excellence. We are confident that Flynn’s ownership of these restaurants will make the entire Pizza Hut U.S. system stronger and we welcome Greg Flynn and his team to the Pizza Hut family.”

According to the initial agreement, Wendy’s and Flynn agreed to offer jobs to all of NPC’s restaurant workers and “substantially all” other employees.

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 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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