Sponsored By

Peet's Coffee to open East Coast roastery to accommodate growthPeet's Coffee to open East Coast roastery to accommodate growth

Virginia plant to open in late 2018

Bret Thorn, Senior Food Editor

December 9, 2016

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

Peet’s Coffee plans to open an East Coast roastery in Suffolk, Va., by the end of 2018 to provide fresher product for its customers east of the Mississippi.

Virginia Governor Terry McAuliffe said Peet’s, an Emeryville, Calif., based subsidiary of JAB Holding Company, plans to invest $58 million in the 175,000 square-foot facility and create 135 new jobs.

The new facility will be slightly larger than the company’s current Alameda, Calif., facility and will help the chain to manage its growing demand for its products in foodservice, retail and mail order, CEO Dave Burwick told Nation’s Restaurant News.

He said Peet’s has nearly doubled its business since being taken private in 2012, “so we need capacity to serve not just our traditional cafes but also all the channels where we do business,” he said, including supermarkets, mass merchants such as Target, office coffee setups, airports, colleges & university and e-commerce.

Peet’s has nearly doubled its business since being taken private in 2012.

In a press release announcing the project, Peet’s said it delivered coffee to more than 14,000 grocery stores nationwide.

Although Peet’s more than 400 locations, including company-owned cafes and licensed partner locations, are mostly in the west, the chain did just open its 23rd location in Washington, D.C., and it has 13 locations in Boston, according to Burwick, as well as 16 restaurants in Chicago. The new roastery will serve those locations as well as retail and e-commerce channels.

Chief operating officer Shawn Conway said the new roastery would improve product quality in the east.

“Opening on the East Coast allows us to continue with our roast-to-order business model and to provide our customers even fresher products,” he said.

Virginia government officials hailed Peet’s decision to locate the roasting facility in their state

“The strategic decision by Peet’s Coffee to expand into Virginia is a great win for the company, the City of Suffolk, and the entire Hampton Roads region,” state secretary of commerce and trade Todd Haymore said in a statement.

“With the Port of Virginia being one of just two ports on the East Coast that has received ICE [Intercontinental Exchange] certification as an exchange port for coffee imports, Virginia is in a prime position to help Peet’s Coffee quickly distribute its product to more than half of the U.S. population. I know that Peet’s will be a tremendous corporate asset to Suffolk and Virginia, and we look forward to a successful partnership.”

Correction: Dec. 9, 2016 This article has been updated to reflect that Peet's has 13 locations in Boston, not eight as was previously reported.

Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary

Read more about:

JAB Holding Company

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.