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Dunkin’ Brands Group names Philip Auerbach chief digital and strategy officer as the parent of Dunkin' and Baskin-Robbins doubles down on customer engagementDunkin’ Brands Group names Philip Auerbach chief digital and strategy officer as the parent of Dunkin' and Baskin-Robbins doubles down on customer engagement

Stephanie Meltzer-Paul and Santhosh Kumar promoted to SVPs of digital marketing and IT

Bret Thorn, Senior Food Editor

July 23, 2020

2 Min Read
DUNKIN unit 2020
Dunkin' restaurantPhotos: Dunkin'

Dunkin’ Brands Group Inc. has appointed Phillip Auerbach to the newly created position of chief digital and strategy officer, effective Aug. 10, overseeing a new Dunkin' U.S. digital engagement team that includes consumer and business insights, digital marketing, media, and customer care. He also will lead global strategy and information technology for Dunkin’ Brands, which is the parent company of Dunkin’ and Baskin-Robbins.

He will report to Dunkin’ Brands CEO Dave Hoffman.

Working under Auerbach will be Stephanie Meltzer-Paul, who is being promoted from head of digital and loyalty marketing for Dunkin’ U.S. to senior vice president for digital marketing, and Santhosh Kumar, who is being promoted from head of global information technology to SVP of IT.

Philip-Auerbach-headshot.pngAuerbach (pictured) most recently was chief commercial officer of cruise company Lindblad Expeditions, where he was responsible for marketing, sales, distribution and strategic partnerships. Before that he was senior vice president and regional chief marketing officer for Las Vegas at Caesars Entertainment.

He spent nearly 15 years in management consulting prior to that.

Auerbach has a degree in hospitality administration from Cornell University in Ithaca, N.Y.

"Dunkin' has long been at the forefront of using digital technology to enhance the customer experience — whether through its world-class app; its advanced one-to-one marketing capabilities; or its DD Perks platform, one of the first and fastest growing loyalty programs in the quick service industry," Auerbach said in a release announcing his appointment. "I am delighted to join Dunkin' Brands and excited to build a digital ecosystem that will deliver an even more personalized, frictionless experience across all channels."

Related:Dunkin’, Baskin-Robbins sales improve as coronavirus pandemic continues

Hoffman indicated in the release that Auerbach’s appointment was part of the Canton, Mass.-based company’s renewed efforts in digital engagement with its customers.

"Dunkin' is doubling down on our digital platform and the relationship we have with our guests,” he said. “Providing a more seamless, best-in-class restaurant experience enabled by technology is a cornerstone of the Dunkin' U.S. Blueprint for Growth strategy. Phil is a transformational leader who has led the evolution of consumer and hospitality brands and will take our growing digital platform to the next level.”

He added that Meltzer-Paul and Kumar are being promoted “in recognition of their many contributions to the company.”

During the novel coronavirus pandemic, many restaurants have relied on their digital apps, loyalty platforms and other tech-based means to stay engaged with their customers and help stem declines in traffic.

Related:Dunkin’ adapts as coronavirus-era customers find new uses for the restaurants

In the last three weeks of Dunkin’s first fiscal quarter, which ended March 28, the chain saw same-store sales drop by 19.4%.

After falling farther in April, they climbed back up to -15% in the week ended May 23.

Dunkin’ Brands is slated to report its 2nd quarter earnings on July 30.

Dunkin’ Brands has more than 13,000 Dunkin’ restaurants and more than 8,000 Baskin-Robbins locations worldwide.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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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/
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Twitter: @foodwriterdiary
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