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Federal Donuts helps ready philanthropic restaurant

The Philadelphia chain partners with Broad Street Ministry on Rooster Soup Co.

Bret Thorn, Senior Food Editor

January 20, 2017

1 Min Read
Rooster
Photos courtesy of Federal Donuts

The owners of Federal Donuts, a five-unit doughnut-and-fried-chicken chain with a cult following in Philadelphia, have partnered with Broad Street Ministry on a new restaurant with a philanthropic mission.

The restaurant, Rooster Soup Co., is slated to open in the heart of Philadelphia on Jan. 23. All profits will go to the Broad Street Ministry’s Hospitality Collaborative, which provides meals and other services to Philadelphians.

The idea came from the many chicken backs and other parts left over after Federal Donuts processes its own chicken.

stevencook.gifSteven Cook, one of five partners in Federal Donuts, said they thought of opening a chicken soup stall. But they found a prime piece of real estate a few blocks from Philadelphia’s posh Rittenhouse Square, City Hall and central business district, with lots of foot traffic, so they decided to expand the menu.

Meanwhile, Cook became a board member of the Broad Street Ministry and was “blown away by their approach,” which is to treat the people who use their services as guests.

“You come in; you’re greeted by a host; you’re seated at a table,” Cook said. “A volunteer waitstaff serves you a three-course meal prepared by a professional chef; you’re invited to linger for as long as you want,” and you’re also offered a variety of other social services that are provided onsite. 

“It’s about feeding people, but it’s also about bringing people back from a place where they’re lacking in basic human interactions, which are so important for living a stable life,” Cook said.

A professional staff will run Rooster Soup Co., but all of the money will go to Broad Street Ministry.

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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