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Damon’s Grill files for Ch. 11 bankruptcyDamon’s Grill files for Ch. 11 bankruptcy

Bret Thorn, Senior Food Editor

October 30, 2009

2 Min Read
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Bret Thorn

PITTSBURGH Fifty-unit barbecue chain Damon’s Grill has filed for Chapter 11 bankruptcy protection, just days after its sister brand, Max & Erma’s, did the same.

Both restaurant chains are owned by G&R Acquisitions Inc., led by Pittsburgh-based developer Gary Reinert Sr., and both are based in Columbus, Ohio. The financial dealings of Damon’s and Max & Erma’s are intertwined, as Damon’s equity has been used as collateral for a loan to Max & Erma’s, which was in default last year to the tune of $23 million. Max & Erma’s filed for Chapter 11 bankruptcy protection last week.

Max & Erma’s, a 105-unit casual-dining chain, had planned to pay back its defaulted loan with the proceeds from deals to sell corporate restaurants to franchisees. Reinert had negotiated more than $25 million in deals to sell corporate Max & Erma’s units to franchisees, his spokesman said, but the financial market meltdown of last year dried up financing for the potential buyers.

Restaurant consultant Tracy Coats, speaking on behalf of Reinert, said Friday that Damon’s filed for bankruptcy protection to keep its stock from being taken over by its creditor, National City. The bank is now part of PNC Financial Services Group Inc.

“Damon’s cash flows very nicely, and you want that cash flow to pay for Max & Erma’s debt,” he said.

Damon’s listed both assets and liabilities of between $1 million and $10 million, according to documents filed in the Western Pennsylvania bankruptcy court. Its top five creditors are Southeast Capital of Charlotte, N.C., which is owed $800,000; Sysco Baltimore, which is owed $535,578.43; North Star Foodservice of Twinsburg, Ohio, which is owed $529,414.21; Ping Wang Chiang of Cleveland, who is owed $153,000; and Bahkta, the landlord of a corporate unit in Lexington Park, Md., according to that restaurant’s manager. The landlord is owed $144,795.000.

Damon’s has been undergoing restructuring since Reinert bought it in 2008. The number of locations for the brand has shrunk from 80 last year to 36 franchised and 13 corporate restaurants currently, following the latest closures of two units in the Columbus area this month.

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]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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