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Bojangles’ names Clifton Rutledge CEOBojangles’ names Clifton Rutledge CEO

Rutledge replaces Randy Kibler, who will remain chairman

Bret Thorn, Senior Food Editor

January 8, 2014

3 Min Read
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Bojangles’ Restaurants Inc. has named Clifton Rutledge chief executive, effective Jan. 24.

Rutledge, formerly chief operating officer of Whataburger, replaces Randy Kibler, who announced his retirement in September. Kibler will remain chairman of Charlotte, N.C.-based Bojangles’ board of directors.

“Clifton’s proven leadership and broad experience in the quick-service category make him the ideal leader to guide Bojangles’ continued growth.” Kibler said in a press release. “We have the utmost confidence in the wealth of knowledge and enthusiasm he brings to our brand.”



Bojangles’ has also promoted senior vice president of company operations Kenny Avery to chief operations officer.

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Rutledge served as Whataburger’s chief operating officer since 2006. Before holding that role, he worked in both company and franchise operations for TCBY and KFC. Rutledge will relocate to Charlotte with his wife Christy and daughters Caitlyn, Chandler and Carley.

“I am proud to join the Bojangles’ team on the heels of many recent successes which have contributed to this company’s tremendous growth potential,” Rutledge said. “I have a great deal of respect and admiration for Bojangles’ leadership, and it is an honor to be part of the team. We will remain committed to the brand’s vision of growth and look forward to taking Bojangles’ to the next level.”

Bojangles’, which is controlled by private-equity fund Advent International, said Rutledge would lead the quick-service chicken chain’s ongoing expansion in its core markets in the Southeast, as well as continuing to grow same-store sales.

“We are confident that by bringing on a new CEO with a track record of positive results, as well as transitioning two of the company’s key executives into new leading roles, Bojangles’ has strengthened its leadership team while also ensuring continuity,” said Andrew Crawford, a principal at Advent, which bought a controlling interest in Bojangles’ in 2011. “It is an exciting time for Bojangles’ with a promising team in place to propel the company into the future.”

In last year’s Nation’s Restaurant News Top 100 census, Bojangles’ ranked No. 19 in U.S. systemwide sales growth, rising from No. 29 in the prior year. Sales grew to $864.5 million for the year ended December 2012, an increase of 12.65 percent from the prior-year figure of $767.4 million. Its estimated sales per unit rose by 7 percent, from $1.55 million to $1.66 million. Bojangles’ operates and franchises 574 restaurants in 10 states, as well as three restaurants in Honduras.

Whataburger president and chief executive Preston Atkinson said he planned to announce Rutledge's successor "in the coming weeks."

"We appreciate Clifton's service to our company and wish him and his family all the best in his next endeavor. Whataburger's focus remains on creating the best experience for our customers and building the best team and systems to accomplish that goal," he said.

Whataburger, a 740-unit burger chain based in San Antonio, Texas, was ranked right behind Bojangles’, at No. 20 in systemwide sales growth, a jump from 36th a year earlier. Systemwide sales grew by 12.63 percent, to $1.48 billion from $1.31 billion, and estimated sales per unit rose 10.87 percent, from $1.81 million to $2.01 million.

This story has been revised to reflect the following update:

Update: January 8 2014 This story has been updated with a comment from Whataburger's chief executive.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

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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]

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LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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