Sponsored By

Domino’s profit, U.S. comps rise in 1QDomino’s profit, U.S. comps rise in 1Q

Bret Thorn, Senior Food Editor

April 30, 2009

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

Bret Thorn

ANN ARBOR Mich. Domino’s Pizza Inc. posted Thursday a 68-percent increase in first-quarter profit on a gain from reduced debt and the first domestic positive same-store sales result in nearly two years.

For the quarter ended March 22, Domino’s earned $23.8 million, or 41 cents per share, compared with earnings of $14.1 million, or 23 cents per share, in the same quarter last year.

In the latest quarter, Domino’s retired about $43.3 million in debt at a discount, resulting in a gain of $21.2 million, the company reported. Domino’s currently holds about $1.7 billion in debt.

First-quarter revenue for the operator of franchisor of 8,729 restaurants fell 5.1 percent to $321.8 million. Domino’s cited the sale of corporate stores and what it called “continued efforts on exiting underperforming franchisees from the system.” The company posted 44 net closures in the first quarter.

Overseas, where sales remain strong with a first-quarter same-store sales gain of 6.6 percent, revenues were negatively affected by a strengthening U.S. dollar. Finally, lower cheese prices resulted in lower domestic supply-chain revenues, Domino’s said.

Still, Domino’s gained some traction at home, with domestic same-store sales up 1 percent in the first quarter. The company said this was the first quarter in nearly two years that domestic sales trends had turned positive. It attributed the improvement to the introduction of the Oven Baked Sandwiches and its Domino’s American Legends line of pizzas. In the first quarter last year, domestic same-store sales fell 5.2 percent.

“This is a very good sign,” chairman and chief executive David Brandon said in a statement, “and a strong indication that our domestic franchise system is starting to regain some positive sales momentum.”

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/
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.