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Roark Capital completes its purchase of SubwayRoark Capital completes its purchase of Subway

This is the first ownership change to the sandwich restaurant chain since its founding

Bret Thorn, Senior Food Editor

April 30, 2024

1 Min Read
Subway
Subway is now part of the portfolio of Roark Capital.Ron Ruggless

Roark Capital has completed its acquisition of Subway, the sandwich chain announced Tuesday.

“The entire Subway system is excited that our sale to Roark is complete,” Subway CEO John Chidsey said in a statement. “As we look to our future, our growth journey is far from over. With a continued strategic focus on delivering better food and a better guest experience, our next chapter will be the most exciting yet.”

The sale was announced in August.

Subway, with joint headquarters in Milford, Conn., and Miami, said there were no anticipated changes to the company’s leadership team, strategic focus, or operating plants.

Subway is the world’s largest quick-service sandwich chain with nearly 37,000 franchised restaurants globally.

Atlanta-based private equity firm Roark is a longtime restaurant operator. It backs Inspire Brands, which owns Arby’s, Buffalo Wild Wings, Sonic Drive-In, Dunkin’, Baskin-Robbins, and Jimmy John’s, as well as GoTo Foods (formerly Focus Brands), which owns and franchises Auntie Anne’s, Carvel, Cinnabon, Jamba, McAlister’s Deli, Moe’s Southwest Grill and Schlotzsky’s. It also backs CKE, parent company of Carl’s Jr. and Hardee’s, as well as Miller’s Ale House and the franchisor of Seattle’s Best Coffee.

There had been speculation that Roark’s ownership of other sandwich chains, most notably Jimmy John’s, might cause regulators to scuttle the deal, but authorities have cleared the way for the deal to be completed, Subway said.

Related:Subway sells to affliates of Arby’s investor Roark Capital Group

This is the first change in ownership of Subway since it was founded by the late Fred DeLuca in 1965 as Pete’s Super Submarines (Peter Buck financed the opening). It was renamed Subway in 1972 and began franchising in 1974.

Contact Bret Thorn at [email protected] 

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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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