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Flynn Restaurant Group agrees to buy all of NPC International’s Pizza Hut locations and most of its Wendy’s units with the remainder to go to existing Wendy’s franchiseesFlynn Restaurant Group agrees to buy all of NPC International’s Pizza Hut locations and most of its Wendy’s units with the remainder to go to existing Wendy’s franchisees

The two sales would pave the way for NPC to emerge from bankruptcy

Bret Thorn, Senior Food Editor

January 7, 2021

3 Min Read
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NPC International, a major Wendy’s and Pizza Hut franchisee which declared bankruptcy last summer, has agreed to sell its restaurants and other assets to Flynn Restaurant Group and Wendy’s parent company in two separate transactions, NPC said Thursday.

The combined purchase price of the two transactions is around $801 million.

If the sales are approved, Flynn, which already is the country’s largest franchisee in terms of sales, would buy all of NPC’s Pizza Hut locations — more than 925 units — and around 225 of its approximately 383 Wendy’s units, as well as NPC’s shared services assets.

Wendy’s International LLC would purchase the other Wendy’s restaurants and assign the right to buy them to five current Wendy’s franchisees, according to the agreements.

A hearing to approve the two sales is scheduled for Jan. 15.

As part of the agreements, Flynn and Wendy’s would offer jobs to all of NPC’s restaurant workers and “substantially all” other employees.

Flynn, which currently operates more than 1,200 restaurants under four brands — Applebee’s, Taco Bell, Panera and Arby’s — had been named NPC’s stalking horse, or initial, bidder in early November, originally offering $816 million.

NPC said it would continue accepting bids from other purchasers, and Wendy's International submitted a bid for of NPC's Wendy's units. NPC then canceled bids in late November.

The purchases would pave the way for NPC to emerge from bankruptcy protection.

Flynn, with the purchase of around 1,150 restaurants from NPC, would operate more than 2,350 restaurants, employ more than 70,000 people in 45 states and the District of Colombia, and generate sales of around $3.5 billion.

“This is an excellent outcome for NPC’s Wendy’s restaurants and our team,” Carl Hauch, CEO and president of NPC’s Wendy’s division said in a release announcing the agreement. “We are very pleased that our restaurants will be joining the ranks of established, high performing restaurant franchise groups. We are grateful to Judge [Marvin] Isgur for his guidance during the mediation process and to Wendy’s, Flynn, the Wendy’s franchisee acquirers and our lenders for working diligently to allow for this result.”

The CEO and president of NPC’s Pizza Hut division, Jon Weber, expressed similar optimism about the future of the Pizza Hut restaurants.

“We are confident that NPC’s Pizza Hut restaurants will be in very good hands as part of Flynn Restaurant Group,” he said. “We have developed excellent teams at our Pizza Hut restaurants around the country, and I’m extremely proud of the way our organization rallied together in 2020 and maintained our commitment to delivering excellent quality and service.”

Flynn founder, chairman and CEO Greg Flynn said the Pizza Hut and Wendy’s restaurants would fit well into his organization.

“Flynn Restaurant Group has built our business over the last twenty plus years by focusing on managing superior operations with great teams of people at premier restaurant concepts. The Pizza Hut and Wendy’s restaurants we have agreed to acquire from NPC align perfectly with this strategy, and we’re confident that our new team members will fit right in at Flynn Restaurant Group,” he said.

The transactions, if approved, are expected to close in the second quarter of 2021.

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

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