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CKE Restaurants, parent of Carl’s Jr. and Hardee’s. names Sarah Spiegel interim CEO following the departure of Max WetzelCKE Restaurants, parent of Carl’s Jr. and Hardee’s. names Sarah Spiegel interim CEO following the departure of Max Wetzel

The Roark Capital executive is former CEO of Coffee & Bagel Brands

Bret Thorn, Senior Food Editor

November 4, 2024

1 Min Read
CKE logo on a white background
CKE Restaurants' logo

Sarah Spiegel has been named interim CEO of CKE Restaurants Holdings, parent company of Carl’s Jr. and Hardee’s, following the departure of Max Wetzel, who has joined Tropical Smoothie Café as its CEO.

Spiegel is a managing director of Roark Capital, the private equity firm that is CKE’s parent company. She joined Roark in 2019 and is a member of its investment committee and is on the board of directors of GoTo Foods (formerly Focus Brands), and Nothing Bundt Cakes as well as CKE.

Prior to joining Roark she was CEO of Coffee & Bagel Brands, parent company of Einstein Bros. Bagels, Caribou Coffee, Bruegger’s Bagels, Noah’s New York Bagels, and Manhattan Bagel Company. She joined that company in 2015 as president of Einstein.

Before that she was executive vice president in Bain Capital’s Portfolio Group, partnering with the leadership of various consumer and retail brands including Bloomin’ Brands, Dunkin’ Brands and Michaels Arts & Crafts, according to Roark.

She also worked as director of strategy at The Lego Group in Billund, Denmark, and started her career at consulting firm McKinsey & Co. in Washington, D.C.

She holds an MBA from Stanford University’s Graduate School of Business and a bachelor’s degree from Princeton University.

She now oversees sister burger chains Carl’s Jr. and Hardee’s, which combined have around 2,700 locations. They are headquartered in Franklin, Tenn.

Related:Tropical Smoothie Cafe names Max Wetzel as CEO

Wetzel joined CKE as CEO in March 2023.

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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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