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Carl’s Jr., Hardee’s parent CKE names Justin Falciola chief technology and growth officerCarl’s Jr., Hardee’s parent CKE names Justin Falciola chief technology and growth officer

The former Papa Johns executive aims to upgrade platforms to improve the guest experience

Bret Thorn, Senior Food Editor

June 11, 2024

2 Min Read
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CKE Restaurants' logo

CKE Restaurants has named Justin Falciola chief technology and growth officer, the company said Wednesday.

It's the first time the company has combined the two roles. The most recent CTO was Phil Crawford, who left in March according to his LinkedIn profile.

Falciola is responsible for aligning the business goals of CKE, which is parent company of the Carl’s Jr. and Hardee’s quick-service restaurant brands, with its information technology, digital strategy, and operations, while also upgrading its tech stack to improve loyalty programs and other digital interaction with customers.

He most recently was Papa Johns’ chief insights and technology officer, a position he had held at the pizza chain since 2018. Before that he worked in tech in the insurance and banking industries. He has a bachelor’s degree in information systems from Rutgers University.

“We are excited to welcome Justin to the organization,” CKE CEO Max Wetzel, who joined CKE from Papa John’s a little over year ago said in a press release announcing Falciola’s appointment. “As technology continues to shape and change the QSR industry, I am confident that his extensive record of success leading high-performing analytics, digital and IT teams will help both Carl’s Jr. and Hardee’s enable digital growth.”  

Related:CKE Restaurants names Blake Devillier, formerly of Taco Bell, president of Carl’s Jr. USA

In the release, CKE said it would be further investing in technology including mobile ordering, delivery, and loyalty programs to improve the guest experience as well as restaurant operations  

Falciola said he was looking forward to his new job.

“It is an exciting time to be joining CKE Restaurants,” he said. “I look forward to leveraging my experience to help Carl’s Jr. and Hardee’s reach their unique business goals, evolve the team and guest experience through technology and ultimately grow these two iconic brands.”  

There are around 1,000 Carl’s Jr. and 1,600 Hardee’s restaurants across the United States.

Contact Bret Thorn at [email protected] 

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/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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