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Papa John’s offers financial assistance to franchiseesPapa John’s offers financial assistance to franchisees

Parent company cuts royalties and other fees in wake of falling sales

Bret Thorn, Senior Food Editor

August 13, 2018

3 Min Read
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Papa John’s International Inc. is cutting royalties and other fees charged to franchisees in the United States and Canada in response to flagging sales, the parent company said Friday.

“The assistance program for domestic franchisees includes certain reductions in royalties, food-service pricing and online fees through 2018,” it said in a news release. “In addition, funds will be provided to support new marketing and re-imaging initiatives consistent with the Company’s new brand direction,” it added. 

Those re-imaging plans were announced last month and involve removing founder John Schnatter’s image from marketing materials and removing him as spokesman.

Schnatter resigned as chairman of the board of directors last month after revelations on July 11 that he had used inappropriate language in a conference call in May.

Since then, sales and Papa John’s stock price have slid, as they did in November after then-CEO Schnatter sparked controversy for blaming the chain’s already declining sales on the National Football League’s failure to quell its players’ silent protests during the national anthem.

Papa John’s was an official sponsor of the NFL at the time. It has since been replaced by Pizza Hut.

In the aftermath of that, Schnatter moved aside as CEO and was replaced by his anointed successor, Steve Ritchie. 

But Schnatter later said his resignation as chairman was a mistake. He has sued the company to get access to records to see the decision-making process behind his removal as company spokesman.

He also released a statement on Aug. 7, when Papa John’s announced disappointing quarterly earnings, blaming the sales decline on poor management by his successors, who in turn have blamed them on Schnatter.

During the conference call announcing quarterly sales, Ritchie said the company was considering offering relief to the franchisees in the aftermath of what he called the “very inexcusable and irresponsible comments from Mr. Schnatter.”

North American same-store sales for the quarter ended July 1 were down by 6.1 percent, but for the period between July 2 and July 28 they were down 10.5 percent.

In the release announcing the assistance program, Vaughan Frey, president of the Papa John’s Franchise Association voiced his support for the current management and suggested that Schnatter stay away from the company.

“We believe it is time for the founder to move on.” He said. “Steve [Ritchie] is pursuing the right initiatives to reinvigorate growth and recognizes the importance of working together to move forward successfully. We appreciate the assistance being extended to our franchisees and believe the assistance program will help mitigate the impact that the founder’s inexcusable words and actions have had on franchisees.” 

Papa John’s did not respond to a request for more details about the assistance program, but Forbes, which said it obtained an internal memo from Papa John’s, said that for the third quarter, royalties would be reduced by two percentage points for franchisees whose current royalty rates were between 3 percent and 5 percent, and by 1 percent for franchisees currently paying a 2 percent royalty fee. For the fourth quarter, royalty rates would be reduced by 1 percentage point for franchisees paying a royalty of 2 percent or more.

Forbes also reported that the parent company was committing $2.5 million in reduced food prices.

Wall Street cheered the assistance announcement: Papa John’s shares opened up by 2.75 percent Monday morning.

As of July 1, there were 5,247 Papa John’s locations in 50 states and 46 other countries and territories, including 3,407 units in North America, of which 2,729 were franchised.

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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