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Bain to buy Domino's Japanese franchiseeBain to buy Domino's Japanese franchisee

Bret Thorn, Senior Food Editor

January 25, 2010

3 Min Read
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Bret Thorn

NEW YORK Bain Capital, the largest shareholder of Domino’s Pizza Inc., has signed an agreement to buy the chain's master franchisee for Japan, Higa Industries Co. Ltd.

 

The purchase is expected to be completed in early February, Bain said, adding that it has received committed financing for the deal from Bank of Tokyo Mitsubishi UFJ. Financial terms were not disclosed.

 

 

 

Higa, which operates 179 Domino’s Pizza restaurants in Japan, is a private company with three shareholders, Duskin Co. Ltd, Daiwa SMBC Capital and Ernest M. Higa, the company’s founder and chief executive and the man who introduced Domino’s to Japan in 1985.

 

 

 

"Under the franchise agreement with Higa Industries, Domino’s Pizza has built a strong competitive position in the pizza delivery industry in Japan by leveraging its distinctive product, high quality service and unique online marketing strategies," said David Gross-Loh, a managing director at Bain Capital in Tokyo. "The strength of this position is evident when you consider that despite a tough environment for the restaurant industry, the company has achieved steady growth in both sales and profit in Japan over the last three years.”

 

 

 

Bain did not provide specifics about Domino’s recent performance in Japan.

 

 

 

Yuji Sugimoto, another Bain Capital managing director, said, “We believe there are significant opportunities for store growth, operational improvement, and attractive new product introductions, all of which can be aided by our knowledge of Domino’s Pizza and the resources of its global operations network.”

 

 

 

Tim McIntyre, spokesman for Ann Arbor, Mich.-based Domino's, said Ernest Higa was a “pioneer” when he opened the first Domino’s in Japan.

 

 

 

“At the time, there was not a Japanese word to represent pepperoni,” he said, adding that Japanese customers would buy pepperoni pizza thinking it would have some sort of green or yellow pepper on it, and then return it when they saw meat on it.

 

 

 

“Now the Japanese word for pepperoni is ‘pepperoni’,” he said.

 

 

 

Bain Capital became the majority stakeholder in Domino Pizza Inc. in a private transaction in 1998. When Domino’s became a public company in 2004, Bain remained the company’s largest minority shareholder.

 

 

 

Bain set up shop in Tokyo in 2006 and currently has 20 operations professionals based there. It has invested in a number of companies there, including marketing and customer service firm Bellsystem24, automatic vending machine operator MEI Conlux, telecommunications company Sun Telephone, audio-visual specialist D&M Holdings, and retailer Toys “R” Us. In the United States, it is an investor in Dunkin’ Brands Inc. and Outback Steakhouse parent OSI Restaurant Partners Inc.

 

 

 

Separately, the Humane Society of the United States, emulating tactics of the animal rights group People for the Ethical Treatment of Animals, said Monday it has purchased Domino’s shares in an attempt to change the restaurant company’s purchasing practices. The Humane Society said it hoped to “move the company away from pork suppliers that confine breeding pigs in gestation crates” and poultry producers that use standard methods of slaughter that the group says is cruel.

 

 

 

Pork producers confine gestating sows for the pigs’ protection and to keep them from rolling over on their young, according to the National Pork Board.

 

 

 

The National Chicken Council’s protocols for slaughter, including requirements that the birds not be sensible to pain when they are killed, can be downloaded here.

 

 

 

Domino’s is the 39th company in which HSUS has bought shares. Earlier this month, the lobbying group said it had invested in Steak n Shake Co. and Jack in the Box Inc.

 

 

 

Domino's operates or franchises 8,886 restaurants worldwide.

 

 

 

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]

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