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Ace Hotel operators sue Ken Friedman for financial fraud

$5M lawsuit alleges Friedman doctored books to hide declining revenue

Bret Thorn, Senior Food Editor

October 16, 2018

2 Min Read
new york city
Daniel Kloe/iStock/Getty Images Plus

The operators of the Ace Hotel in New York City, where two Ken Friedman restaurants operate, have sued Friedman for more than $5 million for breach of contract in falsifying the amount of money the restaurants, the Breslin and John Dory, were earning.

In a lawsuit filed on Oct. 10 and first reported Monday by eater.com, the hotel operators, 1186 Broadway Tenant LLC and 1186 Broadway Restaurant LLC, alleged that Friedman and his company Biergarten LLC intentionally concealed declining revenue that could have resulted in the closing of the two restaurants.

“Using financial manipulations and deception, and other unlawful conduct … Freidman and Biergarten, at Friedman’s direction, concealed the declining financial performance of the Restaurants, and breached their obligations to Plaintiffs, all while receiving management fees that were not due,” the lawsuit claims.

According to the lawsuit, the plaintiffs could terminate the agreement that allowed Biergarten to run the restaurants if the return on investment did not exceed $500,000 annually after the second year of operation.

Although the restaurants performed well when they first opened — the Breslin opened in October 2009 and John Dory in November 2010 — business declined after 2014 and “available cash flow” (net income minus operating expenses), declined from $3.07 million in 2012 to $1.1 million in 2015 to negative $65,956 in 2017, according to the suit, which also said Biergarten intentionally covered up those figures through shoddy bookkeeping and by failing to deposit 4 percent of gross revenue into a capital reserve account, thus making their net income look higher than it really was.

The plaintiffs had an independent audit conducted of the accounts which identified what the lawsuit terms “red flags,” such as improperly reconciled balance sheets, improperly recorded journal entries, invoices that lacked proper ledger codes and other improprieties that are “indications of fraudulent conduct in a restaurant’s operations,” according to the suit, which the plaintiffs filed as a result of that audit.

Neither Friedman nor the Ace Hotel responded to requests for comment.

This is just the latest in Friedman’s legal and personal struggles. In August, Friedman and Mario Batali came under investigation by the New York State attorney general for allegations of sexual harassment and workplace discrimination at The Spotted Pig, a Friedman restaurant in which Batali is an investor and had been a frequent guest.

That is part of an ongoing civil rights investigation into inappropriate touching and sexual coercion of Spotted Pig employees. Batali also is under investigation for criminal sexual assault at the restaurant, and has stepped away from his other businesses and television appearances.

That was part of the fallout of a New York Times report last year in which the allegations were first raised. As a result, former business partner April Bloomfield parted ways from Friedman earlier this year.

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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