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2015 Second 100: Why Peet's is the No. 10 fastest-growing chain2015 Second 100: Why Peet's is the No. 10 fastest-growing chain

This is part of Nation’s Restaurant News’ annual Second 100 report, a proprietary census ranking restaurant brands Nos. 101-200 by U.S. systemwide sales and other data. This special report focuses on a smaller, more growth-oriented universe than the Top 100 report.

Bret Thorn, Senior Food Editor

July 20, 2015

2 Min Read
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Peet’s Coffee & Tea saw a 20-percent increase in domestic systemwide sales driven mostly by improved unit economics as it just opened a net 12 units, ending the year with 238 locations, an increase of 5.3 percent. Estimated sales per unit were up by nearly 10 percent to $975,000.

The relatively slow growth in unit openings came a year after the Emeryville, Calif.-based chain absorbed 88 Caribou Coffee locations in 2013 after Caribou was bought by Peet’s parent, German holding company Joh. A. Benckiser GmbH.

Peet’s ramped up its food offerings last year and also emphasized its focus on using local purveyors. In the spring Peet’s introduced a Fresh Food line in its core San Francisco Bay area market, where about a third of its restaurants are located. Those menu items were developed by local chef Arnold Eric Wong of Bacar and E&O Trading Company. Items included an herb roasted turkey sandwich, a black lentil salad and a cheese & fruit box.

It then followed a similar tack in Los Angeles with the introduction of cookies, breads, muffins, scones and specialty items from Los Angeles baker Hans Röckenwagner.

Keys to growth

Playing the local card: Peet’s works with well-known local chefs to provide distinctive menu items to its customers.

Vertical and horizontal integration: Parent company JAB not only owns a majority stake in Peet’s and Caribou, allowing it to leverage synergies there, but it also owns a majority stake in coffee and tea company D. E. Master Blenders 1753.

Menu innovation: Peet’s has ramped up its food program while continuing to offer innovative coffee and tea drinks, such as a line of chai items introduced as limited time offers for the fall. The line included a Dirty Chai, made with espresso, and a Pumpkin Chai Latte.

This article has been revised to reflect the following correction:

Correction: July 23, 2015 An earlier of this version of this article misstated parent company Joh. A. Benckiser GmbH's stake in D.E. Master Blenders 1753.

Contact Bret Thorn: [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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