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Pizza Hut U.S. names Chequan Lewis chief equity officer overseeing diversity and inclusion at restaurantsPizza Hut U.S. names Chequan Lewis chief equity officer overseeing diversity and inclusion at restaurants

The Yum Brands subsidiary also launches an antiracist educational initiative for grade-school students

Bret Thorn, Senior Food Editor

August 19, 2020

3 Min Read
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Pizza Hut U.S. has appointed Chequan Lewis to the newly created position of chief equity officer, the Yum Brands subsidiary said Wednesday.

Lewis is responsible for “putting in place structures, processes and decision-making that create a more equitable workplace and company for our employees, franchisees, licensees, restaurant teams, customers, and communities we serve,” the company said in a press release announcing his appointment.

Lewis joined Pizza Hut’s legal team four years ago, and before his current promotion he was senior director of the Pizza Hut Express division, overseeing roughly 1,500 licensees of onsite venues such as airports, stadiums, military bases, colleges etc.

Before that, he was “director of legal,” with responsibility for legal issues relating to franchising.

Lewis graduated from Harvard Law School, and before joining Pizza Hut he was a business litigator at Baker Botts LLP. Prior to that he led national employment and diversity recruiting for McMaster-Carr Supply Company.

“I am excited to lead this critical work during this moment in our brand’s and nation’s history,” Lewis said in a statement. “Pizza Hut occupies a unique space in our cultural landscape, and I believe we can help make our world a more vibrant place by chasing equity with intentionality, authenticity, and humility. I look forward to the progress we can make and lives we change as we work hand-in-hand with our franchisees, team members, and community partners towards this vision.”

Related:How restaurants can embrace diversity and inclusion in the wake of the Black Lives Matter resurgence

Lewis is also on the board of directors of the Dallas Zoo and City Square and on the board of advisors for the Southern Methodist University Dedman School of Law Robert B. Rowling Center for Business Law & Leadership.

He also has served as chairman of the South Dallas-Fair Park Opportunity Fund, leading efforts to invest municipal funds in a historically marginalized area of Dallas.

The announcement of Lewis’ appointment comes on the same day that Pizza Hut launched an initiative with First Book, an organization that provides resources to educators working with children in need.

The initiative, Empowering Educators, is a collection of resources to help foster conversations about race and racism.

Pizza Hut said the initiative is in response to a survey of educators in 2019 that found that the majority of them wanted to speak proactively about race and racism with their students but didn’t feel comfortable doing so.

These concerns have taken on a sense of urgency as the novel coronavirus pandemic has affected Black and Hispanic people at a higher rate than other Americans, and as a social movement fighting against racism was reignited following the May 25 murder of an unarmed Black man, George Floyd, by a Minneapolis police officer.

Related:Bloomin’ Brands promotes Sheilina Henry to diversity role

The resources include an introductory guidebook on antiracist teaching, as well as recommendations for further reading, and an instructional video series developed for elementary and high school educators. Additional resources are forthcoming, Pizza Hut said.

“Pizza Hut is introducing a new chapter in our long-standing commitment to literacy – focused on the intersection of equity and education,” Lewis said.

He said Pizza Hut launched Book It! In 1984, which awards children who read with gift certificates for pizza.

“Pizza Hut is continuing this legacy today, but we’re taking it a step further – providing resources that help us chase equity by celebrating diversity, teaching empathy, and creating a safe space for everyone to learn while feeling comfortable as their authentic selves,” Lewis said.

There are around 7,300 Pizza Hut locations in the United States.

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]

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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