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Lee’s Famous Recipe Chicken sold to Artemis Lane Partners and names Ryan Weaver CEOLee’s Famous Recipe Chicken sold to Artemis Lane Partners and names Ryan Weaver CEO

New ownership to invest in expansion while providing exit options for franchisees

Bret Thorn, Senior Food Editor

June 24, 2021

2 Min Read
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Famous Recipe Group LLC has agreed to sell its 130-unit quick-service fried chicken chain Lee’s Famous Recipe Chicken to a subsidiary of Artemis Lane Partners, the Shalimar, Fla.-based franchise company said Thursday. It also named a new CEO, Ryan Weaver, who is a former principal for private equity at Apollo Global Management and partners in Artemis Lane with Sam Kaplan and Kyle Tucker, who he also worked with at Apollo.

The subsidiary, LFR Chicken LLC, plans to provide capital to expand the chain, which is why Lee’s Famous CEO Chuck Cooper decided to sell the brand, according to a release announcing the deal.

He said that quick-service operations now require more investment, enhanced data collection and more efficient processes to support franchisees than they have in the past. He indicated that the new LFR might also open company-owned units. The release also said the new owner ship would “provide an opportunity for maturing restaurant owners to have a solid exit strategy in place.”

“We fell in love with Lee’s from the second we met Chuck, tried the product, and started learning about the brand and the strong heritage franchisees, owners, operators, and team members helped build.” Weaver said in a statement. “Our ultimate goal is to grow Lee's to be a billion-dollar brand and introduce it to a lot more cities and states across the country – we really think the sky is the limit for Lee’s.”

Related:The Next 20: Lee’s Famous Recipe Chicken

The release said Artemis Lane Partners, which was established last year, is looking “to provide flexible and patient capital to great businesses with substantial reinvestment opportunities.” It quoted Weaver as saying the group’s strategy “allows us to own great businesses for the long-haul without any pressure to sell them after a fixed number of years.”

It added, “Artemis Lane has experience with franchisor-franchisee relationships through its ownership as a large franchisee in another brand ecosystem,” without providing further details.

Lee’s said that it has weathered the pandemic well, with sales in 2020 up by 12% compared to 2019 and that year-to-date sales for 2021 are up by 16%.

Weaver says Lee’s is known for its hand-crafted, fresh, never frozen, hand-breaded, honey-dipped, pressure cooked chicken, and is the perfect platform from which to grow a brand that will continue to be differentiated by taste. He adds, "New technology, new processes, and new investment can be applied to this already solid platform in order to scale the business even further."

Outgoing CEO Cooper said Artemis Lane is "a best-in-class partner that shares our values of transparency and excellence"  and that it has expertise in smooth acquisitions and empowering people.

Related:Luby's agrees to sell cafeterias to Calvin Gin affiliate

“We look forward to Artemis Lane enhancing the support for our restaurant owners and continuing to grow the system while maintaining the wonderful experience our brand has offered guests for more than 55 years,” he added.

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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