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CKE Restaurant Holdings names Lance Tucker CFO and Phil Crawford chief technology officerCKE Restaurant Holdings names Lance Tucker CFO and Phil Crawford chief technology officer

Tucker previously worked for Jack in the Box and Papa John’s, and Crawford was at Godiva Chocolatier and Shake Shack

Bret Thorn, Senior Food Editor

September 22, 2020

2 Min Read
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CKE Restaurant Holdings Inc., the parent company of quick-service chains Carl’s Jr. and Hardee’s, has named Lance Tucker to the position of chief financial officer and hired Phil Crawford as chief technology officer, the company based in Franklin, Tenn., said Tuesday.

Tucker most recently was executive vice president and CFO of Jack in the Box Inc., and before that spent nine years at Papa John’s International Inc., including in roles of senior vice president, CFO, chief administrative officer and treasurer.

Crawford most recently was global chief technology officer at Godiva Chocolatier Inc.

Prior to that, he was chief information officer and head of technology for Shake Shack Inc.

Phil_Crawford.jpgAt CKE, Crawford, left, has been charged with building “a technology roadmap to transform the company into a technology-forward, data-driven organization that exceeds consumers’ evolving expectations,” according to a release announcing the appointments.

“We are excited to build on the strength of our current management team with the addition of these two exceptional hires,” CKE CEO Ned Lyerly said in the release. “Lance and Phil will be key contributors as we build on our brands’ momentum, innovate and address new consumer behaviors.”

Tucker, below, said he is looking forward to working with CKE’s current management as well as its franchisees.

“It’s a privilege to support these brands, and I look forward to partnering with the many entrepreneurs who have chosen to bring Hardee’s and Carl’s Jr. to local communities across the country and around the world,” he said.

Lance-Tucker-(002).jpgCrawford indicated that technology was a key to the chains’ continued success.

“Technology is an enabler to a connected future that will transform experiences for our guests and employees, our relationship with our franchisees and how we operate globally,” he said. “CKE is committed to becoming a leader in innovation, and I’m humbled by the opportunity to help them build a technology roadmap to support its business goals.”

According to Nation’s Restaurant News’ Top 200 data, there were 1,093 Carl’s Jr. and 1,809 Hardee’s locations as of the end of 2019, with combined sales in excess of $3.5 billion.

CKE is a subsidiary of Roark Capital Group.

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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