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Dunkin’ Brands names new president of international divisionDunkin’ Brands names new president of international division

Bret Thorn, Senior Food Editor

February 8, 2012

2 Min Read
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Bret Thorn

Dunkin’ Brands, the parent company of Dunkin’ Donuts and Baskin-Robbins, has named Giorgio Minardi president of its international division, the company said Tuesday.

Minardi replaces Neal Yanofsky, who left the company in September, four months being named to the newly created position. Dunkin’ Brands president and chief executive Nigel Travis assumed the duties in the interim.

Minardi’s duties include “strategically expanding the presence of Dunkin’ Donuts and Baskin-Robbins outside the United States and … delivering a consistent, but culturally relevant, brand experience” for its customers, the Canton, Mass.-based company said.

Minardi will report directly to Travis.

A foodservice and retail veteran who has held high-level positions at McDonald’s and Burger King, Minardi most recently was managing director for Europe and the Middle East at Autogrill, a food, beverage and retail company, where he was responsible for the company’s operations in 40 countries.

“With an impressive career as an international executive with some of the leading brands in the food-service and retail industry, Giorgio is eminently qualified to help us capitalize on the tremendous global growth opportunities available to Dunkin' Donuts and Baskin-Robbins," Travis said.

"He has a unique blend of marketing, operational, development and general management experience, as well as on-the-ground experience in Asia Pacific, Europe and the U.S.,” he said.

Minardi also served as Burger King’s division vice president of Northwest Europe, and vice president for the Asia Pacific. Prior to that he spent 16 years at McDonald’s Corp., where his last job was vice president and chief marketing officer for Greater China. He currently serves on the board of directors of Volotea Airlines in Europe.

“I am excited about being a part of the Dunkin' Brands team,” Minardi said. “The company is among the world's largest quick-service restaurant companies and includes two of the most recognized and beloved brands in the industry."

During the first nine months of 2011, Dunkin' Brands opened a net total of about 480 net new locations worldwide. In the third quarter, a net 83 Baskin-Robbins international units were opened.

Although Dunkin’ Donuts has a larger presence in the United States than its sister company, Baskin-Robbins is the larger international brand and accounts for about 15 percent of Dunkin’ Brands’ total revenue, the company said. Dunkin’ Donuts International accounts for about 3 percent of total revenue.

When announcing third-quarter earnings last November, Travis called Baskin-Robbins International “a real jewel in the crown.” He said Dunkin’ Donuts International had more work ahead of it.

Dunkin’ International closed a net 24 units in the third quarter of 2011.

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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