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High Bluff Capital Partners, which owns Quiznos, Taco del Mar, and Church’s Texas Chicken, to buy 81 Hardee’s restaurants out of bankruptcyHigh Bluff Capital Partners, which owns Quiznos, Taco del Mar, and Church’s Texas Chicken, to buy 81 Hardee’s restaurants out of bankruptcy

The San Diego-based private investment firm said it would pursue other purchases as well

Bret Thorn, Senior Food Editor

July 17, 2023

3 Min Read
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High Bluff Capital Partners, the parent company of Quiznos, Taco Del Mar, and Church’s Texas Chicken has agreed to buy 81 Hardee’s locations following a court-approved auction of assets of Summit Restaurant Holdings, which filed for Chapter 11 bankruptcy protection in May.

The sale hearing for the restaurants is set for July 18 and the sale itself is expected to close in August, according to a release from High Bluff. Terms of the deal were not disclosed.

The Hardee’s restaurants are located in Alabama, Florida, Georgia, Kansas, Missouri, Montana, South Carolina, and Wyoming.

High Bluff said the purchase was in line with its strategy of “investing in iconic consumer-facing brands, with a strong presence in historically underserved markets, that have the opportunity for significant growth and value creation.”

High Bluff founder Anand Gowda said Hardee’s, a quick-service chain franchised by CKE Restaurant Holdings, which also franchises quick-service Carl’s Jr., fits into that mold.

Hardee’s operates mostly in the Midwest and South, and Carl’s Jr. is mostly in the West, with overseas locations as well.

“Hardee’s is a regionally strong brand, known for its quality, hand-crafted menu,” Gowda said in the release. “These restaurants in many cases have served as central neighborhood hubs, where people and families come to gather and connect. It’s in areas like these where we see the greatest opportunity to create value by truly having a positive impact on local communities and the people who call them home. Guests aren’t just craving delicious food, they’re craving togetherness and we are thrilled to partner with the Hardee’s team to deliver that.”

Related:Hardee’s franchisee Summit Restaurant Holdings files for bankruptcy

At the time of Summit’s bankruptcy, it and its subsidiaries continued to operate 108 restaurants after having closed 39 in previous weeks.

CKE had said at the time that it was looking to sell the restaurants to “a qualified and well-capitalized buyer with a record of success across the restaurant, entertainment, food, beverage and retail markets.”

On Monday CKE CEO Max Wetzel said High Bluff was just such a company.

“With an impressive track record of growing numerous consumer brands, High Bluff is the ideal partner to support our efforts to deliver outstanding service and the foods our core customers crave, while making critical investments in restaurant remodels and other initiatives designed to boost traffic and sales,” he said in the release.

Dave Dixon will be overseeing the operations of the 81 Hardee’s restaurants, according to High Bluff. He previously operated 116 Hardee’s locations from 2000 to 2003 and increased their sales by 35% according to High Bluff, which said he also had experience with quick-service brands KFC, Burger King, Culver’s, Popeyes, and Church’s.

Related:Carl’s Jr. and Hardee’s parent CKE names former Papa John’s executive Max Wetzel CEO

Coady Smith, a principal at High Bluff, said the firm would continue to seek more restaurants to buy.

“We are excited about the additional scale and diversity the Hardee’s opportunity brings to our platform,” Smith said. “Over the next few years, we plan to continue to aggressively pursue new acquisitions, with a goal of growing our platform to six to ten restaurant concepts with $75 to $100 million of EBITDA.”

High Bluff Capital Partners is based in San Diego, Calif.

There are more than 2,100 Hardee's locations nationwide.

 

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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