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Church's Chicken names two new executivesChurch's Chicken names two new executives

Bret Thorn, Senior Food Editor

March 7, 2012

1 Min Read
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Bret Thorn

Church’s Chicken chief executive Jim Hyatt has appointed two new executives, continuing the restructuring of his executive team.

Michael Mader has joined the quick-service chicken chain in the newly created position of senior vice president for global strategy, planning and alliances. He is responsible for midrange and long-term strategic planning, facilitation and execution, and management of key strategic alliances and partnerships, Atlanta-based Church’s said in a statement.

Previously, Mader was vice president of sales at The Coca-Cola Company, with responsibility for the Burger King Corporation account worldwide.

In addition, John “Barry” Barnett has been named Church’s new senior vice president for global supply chain and purchasing. He replaces Will Costello, who left Church's for another opportunity, a spokeswoman said.

Barnett most recently was Burger King’s vice president for global supply chain. Before that, he was responsible for integrated supply chain management at Restaurant Services Incorporated, the purchasing agent for Burger King franchisees in the United States.

Both executives report directly to Hyatt.

"We are committed to having a world class management team and in turn providing the best products and services to all our stakeholders," Hyatt said in a statement. "Mike and Barry bring a wealth of experience to our team and will help guide the company's strategy, commitment to quality, and in having strong alliances with our vendor partners. These positions strengthen our management team and our ability to accomplish our short, mid, and long-range objectives.”

Hyatt, former chief executive of fast-casual chain Cosí, became Church’s CEO in September 2011. He made several other executive changes in January.

Editor's note: This article has been updated to include whom John "Barry Barnett" replaced.

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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