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Quality Restaurant Group buys 62 Sonic Drive-In Restaurants in Alabama and FloridaQuality Restaurant Group buys 62 Sonic Drive-In Restaurants in Alabama and Florida

Multi-concept franchisee also operates Pizza Hut, Moe’s Southwest Grill and Arby’s locations

Bret Thorn, Senior Food Editor

October 2, 2020

2 Min Read
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Quality Restaurant Group LLC, a multi-concept franchise operator based in Greensboro, N.C., has acquired 62 Sonic Drive-In restaurants in Florida and Alabama as part of an ongoing expansion, the company said Friday.

The newly acquired will be operated by a new division of the group, Quality Drive-In.

Over the past year, QRG has purchased around 150 restaurants and now owns and operates 67 Moe’s Southwest Grill restaurants in Florida, South Carolina, Virginia, Maryland and Washington, D.C., nearly 200 Pizza Hut locations in Illinois, Indiana, Maryland and Pennsylvania and 27 units of Arby’s in Colorado, Montana, Nebraska, Wyoming and South Dakota. They are operated by separate QRG divisions: Quality Fresca, Quality Huts and Quality Meats, respectively.

The group is backed financially by GenRock Capital Management, a private equity firm formed in 2017. GlenRock manages $130 million in institutional equity and $275 million of gross assets in its “Fund I” for the purpose of acquiring franchised quick-service and fast-casual restaurants and related real estate. It is run by founder and managing partner Matt Ailey and operating partner Matt Slaine, who is also QRG’s CEO. Since its founding, GenRock has closed 10 acquisitions of franchised restaurants totaling nearly 350 locations and 70 parcels of real estate, with cumulative gross transaction value of $260 million.

Related:200-unit Pizza Hut group buys 27 Arby's

QRG was founded in late 2018 when it purchased its Pizza Hut locations.

“Since founding Quality Restaurant Group ... we have watched and admired Sonic, a company we consider to be a gold standard in the quick-service restaurant category,” Slaine said. “The drive-in concept, which is nostalgic to many, remains timeless and more popular than ever. Sonic is a place that families can enjoy throughout the week be it for a complete meal or just afternoon ice cream. This is a brand we believe in. We look forward to welcoming our new team members into the QRG family and continuing to grow our relationship with Sonic as well as parent company Inspire Brands out of Atlanta.”

Inspire Brands is also the parent company of Arby’s.

As of the end of 2019, there were more than 3,500 Sonic locations nationwide.

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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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