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Jack in the Box names former Mooyah president Tony Darden chief operating officerJack in the Box names former Mooyah president Tony Darden chief operating officer

The appointment completes the burger chain’s executive suite

Bret Thorn, Senior Food Editor

May 17, 2021

2 Min Read
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Jack in the Box has named Tony Darden its senior vice president and chief operating officer effective June 7, the quick-service burger chain said Monday.

Darden most recently was president of Mooyah Burgers, Fries and Shakes, an all-franchised concept where he implemented takeout and delivery protocols even before the pandemic and accelerated the introduction of curbside pickup.

Prior to that Darden was chief operating officer at Taco Bueno and at Sun Holdings, a franchisee with more than 1,000 locations including Burger King, Popeyes, Krispy Kreme and Arby’s. Additionally. He also has held operations leadership positions at Panera Bread and Metromedia Restaurant Group.

Tony-Darden-Headshot.gifDarden’s appointment completes the transformation of San Diego-based Jack in the Box’s C-suite, which began with the appointment last spring of Darin Harris as CEO.

“I’ve known Tony professionally through the years and I know he is the right person to lead operations at Jack in the Box by partnering with our franchisees to focus on operations excellence and restaurant profits,” Harris said in the release announcing Darden’s appointment. “He cares deeply about people, franchisee success and giving our guests a consistent brand experience.”

Harris was appointed in the aftermath of a lawsuit against the company from franchisees for, among other things, a lack of vision.

Related:Tony Darden looks to get Mooyah Burgers, Fries and Shakes to the other side of the coronavirus pandemic

Since then he has named Tim Mullany chief financial officer, Ryan Ostrom chief marketing officer, Steve Piano as chief people officer and Carlson Choi as chief information officer.

“I look forward to building strong relationships with our corporate team members and franchisees to drive Jack’s long-term growth initiatives,” Darden said. “Jack’s future success will be a function of enabling our franchisees in delivering exceptional guest experiences that enhance brand loyalty and accelerate their growth.”

In its most recent quarter, Jack in the Box reported a 20.6% increase in same-store sales growth amid rising average checks. There are 2,228 Jack in the Box restaurants.

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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