Sponsored By
The Power List

The annual NRN Power List is the definitive list of industry leaders who are not only setting trends today, but also shaping them for tomorrow.

MOD Pizza executive Kira Druyan is seeking to clear the criminal records of workersMOD Pizza executive Kira Druyan is seeking to clear the criminal records of workers

The fast-casual pizza chain hires many incarcerated workers, and this move would set them up for a more successful future

Bret Thorn, Senior Food Editor

January 18, 2022

4 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

MOD Pizza has always had a mission to hire people who have had trouble finding work elsewhere, including those who had been previously incarcerated.

But people with criminal records don’t merely have trouble finding jobs. Having to check a box declaring prior convictions can make it difficult to find housing, get loans or get admitted to schools, among other challenges.

kira druyan.jpg

Hear more directly from Kira Druyan>>

“Checking that box can have a lot of consequences,” said Kira Druyan, MOD Pizza’s chief legal officer.

“Giving someone a job is a great thing, but that’s only the entry point of how we can support people with barriers to employment. There’s a lot more support that some of these employees need,” she said.

THE POWER LIST

2022-Power-List-banner.gif

That’s especially true since a wide variety of past convictions can be expunged from people’s records.

“It’s a right that a lot of people have,” Druyan said.

Every state has different regulations about what can be expunged and what can’t, and the procedures can be complicated. The legal fees can make exercising these basic rights financially unfeasible.

“It’s extremely complicated to parse through the laws and regulations,” Druyan said. “It’s a right that people have [and] it shouldn’t be so hard for them to avail themselves of that right.”

Druyan has personal experience getting convictions cleared.

“I'll be honest. I had an arrest in college that I got expunged,” she said. “I may or may not have been in a bar underage with a fake I.D., but I was going to law school and I knew I needed to get that off my record, so I went and got it taken care of. But I’m lucky. I knew what I needed to do, and I had the backing and education to take care of it. But not everybody does.”

So Druyan is trying to develop a system that will pair employees — Squad members, as they’re called at MOD — with lawyers offering pro-bono services to help get their records cleared.

“We’re really trying to help level the playing field,” said Druyan, who said she was dubbed the family lawyer when she was three years old.

“I’ve always had this innate sense of justice and what’s fair and what’s not,” she said.

She has reached out to other law firms that work with MOD and who allow their associates to get credit for pro bono work as part of their billable hours.

“I said, ‘As long as you’re doing pro bono work, I think you should be doing it for us,’” she said.

“Frankly, the response has been really, really positive. Outside law firms are always looking to embed themselves more with their clients, and I think cases [like these] have been really meaningful for them.”

Druyan is starting with some pilot cases — figuring out how to line up employees with law firms. A lot of MOD’s Squad members haven’t had positive associations with the justice system, she added.

Druyan started the project just before COVID hit, and as with so many things, that delayed the progress, particularly since courts had to give priority to criminal proceedings in which defendants have a Constitutional right to a speedy trial.

She has started by working with the global law firm DLA Piper, which agreed to take on three cases, working with Squad members on going through records, determining eligibility and moving forward.

“Our goal is to take the learnings from these cases and figure out how I can create something programmatic around this,” she said.

Druyan said she wants to make these legal services available as a job benefit to any employee who has been working for MOD for a set period of time.

She has a long way to go, but as the pilot program proceeds, Druyan is trying to figure out how to provide tools for employees in each state where MOD operates.

“If I could leave a sustainable social justice, pro bono-type program for the Squad,” she said, “that would be a much prouder legacy than any of the other legal work that I do.”

Read more:

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

Read more about:

MOD Pizza

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

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.