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Mike Burns named CEO of &pizza, replacing co-founder Michael LastoriaMike Burns named CEO of &pizza, replacing co-founder Michael Lastoria

The former Rave, Pei Wei, and Bojangles executive has reworked the chain’s tech stack

Bret Thorn, Senior Food Editor

March 14, 2024

1 Min Read
1 and pizza

Fast-casual pizza chain &pizza has named Mike Burns its new CEO, taking over from co-founder Michael Lastoria, the company said Thursday.

Burns has actually been in the position for some time, according to the release announcing his appointment, and in the past two months has overhauled the mission-driven chain’s tech stack and relaunched its web site, mobile app, loyalty program, and point-of-sale systems at all 55 locations.

Before joining &pizza, Burns was chief operating officer and executive vice president of Rave Restaurant Group, which owns the Pie Five Pizza and Pizza Inn concepts.

He also had been vice president of operations of Pei Wei Asian Kitchen and spent more than a decade overseeing more than 175 Bojangles locations.

"I am very excited to join this brand,” Burns said in the release. “I’ve always respected &pizza for being a trailblazer, for punching up and standing up to bullies of the world, and being the anti-establishment establishment. We’re amping up to be bolder than ever before and the energy across this entire team is electric. I can’t wait for our guests and team members to see what’s ahead for &pizza.”  

Based in Washington, D.C., &Pizza is known for its egalitarian, employee-first approach to doing business as well as its tech-forward strategy in interacting with customers.

Related:&pizza cofounder, CEO Michael Lastoria on solving the restaurant labor crisis

The latter will be even more evident with the chain’s new leader, who has partnered the chain with tech providers Toast, Olo, and Thanx, the company said.

Contact Bret Thorn at [email protected] 

 

 

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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