The Briad Group®    |    78 Okner Parkway  Livingston NJ 07039    |    973.597.6433   |   Fax 973.597.6422

Copyright © 2019 The Briad Group.  "The Briad Group" is a registered service mark and is used with permission.

A History of Success.


The Briad Group has come a long way since October 1987, when Brad Honigfeld opened his first franchise—a Steve’s Ice Cream/Carnegie Deli in Princeton, N.J. Today, the ice cream parlor long gone, Briad now owns and operates restaurants, major hotel chains, and even an outdoor lifestyle shopping center.


We are best known for our three major divisions: quick-service, which operates Wendy’s® Old Fashioned Hamburgers restaurants; casual-dining, as a licensed TGI Friday’s franchisee; and lodging, which develops and operates hotels under the Marriott® and Hilton® brands. In 2010, we decided to expand our restaurant operations, to include the polished casual dine concept called Zinburger Wine and Burger Bar and in 2016 we took full ownership and have opened 12 locations so far with another 6 in the pipeline. Additionally, we opened the Promenade Shops at Clifton in 2009, a lifestyle shopping center. The Briad Group is quickly becoming one of America’s fastest growing restaurant and hospitality companies.




How We Arrived.


Within a year of serving that first ice cream cone at Steve’s, Briad opened a Roy Rogers restaurant in North Brunswick. We discontinued that brand in 1994, when we became a franchisee of Wendy’s Old Fashioned Hamburgers, converting many of the Roy Rogers restaurants to the Wendy’s brand. We now operate 111 Wendy’s throughout New Jersey, New York and Pennsylvania, with plans to open more in the coming years.


The opening of our first TGI Friday’s in central New Jersey (1993) initiated our casual-dining division. Over the next few years, Briad acquired additional development rights for central and northern New Jersey, as well as exclusive rights in Connecticut. In 1999—for the third consecutive year—we were named the “Domestic Franchise Group of the Year” by Friday’s Incorporated, the franchisor of TGI Friday’s. In June 2006, we acquired Main Street Restaurant Group, the largest franchisee of TGI Friday’s in the country. This major acquisition brings the total number of Briad-owned TGI Friday’s stores to 57 locations in six U.S. states (Arizona, California, Connecticut, Nevada, New Jersey and New York).


Hotel management arrived in 1997, when Briad became a Marriott franchisee; five years later, the company added Hilton to the portfolio. Since obtaining these franchise rights, Briad has developed more than one billion in real estate, focusing on limited-service hotels, including the Courtyard, Residence Inn, Springhill Suites, Hilton Garden Inn and Homewood Suites brands. During the past decade, Briad has developed, operated and managed more than a dozen properties, and is currently undergoing explosive growth with more than 1,200 rooms expected in New York, New Jersey and Connecticut.


We know we must manage costs in order to grow wisely. That’s why we established the construction division in 1993. It allows us to lower construction costs, reduce construction time and provide greater project oversight. We are proud to say this division successfully constructs and/or remodels company restaurants on time and within budget. This division also constructs our hotels, while the maintenance division is responsible for keeping our buildings in top condition—another cost-saving measure that points to our success.


By selecting quality franchise systems, selecting experienced and talented team members and providing the infrastructure to support them, we have built a lasting foundation that models success and welcomes opportunities for strategic alliances and future growth.


Brad Honigfeld

Founder, Chairman and Co- Chief Executive Officer


Brad Honigfeld is the founder, chairman and co-chief executive officer of The Briad Group®, a multi-unit, multi-state, owner, developer and operator of fast-food restaurants, casual dining restaurants, limited service hotels and a lifestyle shopping center.  Brad as visionary, entrepreneur and leader of The Briad Group; has successfully guided the company from its humble beginnings to its current success and profitability. His management abilities, innate entrepreneurial skills and financial, marketing and business acumen, have allowed Briad to grow from one ice cream restaurant into a division of  over 120 TGI Friday’s, Wendy's restaurants, and hotels employing more than 8,000 people with gross sales in excess of $350 million.


Initially operating only in the Northeast, in June 2006 The Briad Group completed a tender offer for Main Street Restaurant Group, Inc., which expanded operations into the west coast. Briad owns and operates 12% of the domestic TGI Friday's and approximately 25% of the TGI Friday’s franchise system. While building his restaurant business, Brad also focused on building a hotel business. He and his team located, negotiated, developed, constructed, opened, operated, managed and financed twenty-six (26) limited service Marriott and Hilton brand hotels representing over 2800 hotel rooms with a value in excess of $375 million in three separate Transactions over the years.  Brad has sold all of the hotels and continues to develop new ones. Brad ventured into yet another area with development of the Promenade Shops at Clifton, a 130,000 square foot lifestyle center anchored by a Stew Leonard’s Wine Shop, LA Fitness, Joe’s Crab Shack, PNC bank and TGI Friday’s, and providing an opportunity to open and test new restaurant ventures such as Zinburger.


Brad has utilized his keen insight, negotiating skills, persistence and vision to develop strategic alliances with financial institutions, contractors, vendors, marketers and other developers.  These alliances have helped Briad maximize its profit, reduce expenses and increase net worth.  In the coming years, Brad will continue to lead Briad toward new growth opportunities, expansion into new markets and increased profitability.


Brad is an active and respected member of the franchise community serving on a myriad of committees and sitting on numerous industry panels and often asked for his advice and counsel.  The Briad Group has been recognized with honors over the years for its quality, growth, and attention to detail, commitment to excellence in service, and outstanding operations.  TGI Friday's named Briad as the "Outstanding Developer" of the year in 1995, and for years 1996, 1997, 1998, 2006, 2007, 2008 and 2009, TGI Friday’s awarded Briad the “Franchise Developer of the Year”.  The Briad Group also received an "Outstanding Achievement Award" in 2003 from Homewood Suites/Hilton and was awarded the Top New Hotel Performance 2007 for the Bethlehem Homewood Suites.  The Briad Group has been consistently ranked among top owners and developers, in 2010 Hotel Business Top Owners and Developers #83.  2011 Multi-Unit Franchisee-99 Largest Multi-Unit Franchisees Mega Stars #60, Restaurant Finance Monitor 2011 and 2012- Ranked 9 out of 200.  Most recently, Wendy's® recognized The Briad Group® with their Legacy Award - Employer of the Year for their extensive programs to benefit the employees.



Rick Barbrick

President, Chief Operating Officer and Co-Chief Executive Officer


Rick Barbrick has a long and distinguished career in the hospitality industry. He brings with him a wealth of restaurant knowledge and a successful track record. Most recently, Rick served as President & CEO for Avado Brands, an operator of 117 full-service restaurants, including the full-service Mexican chain Don Pablo’s and the brewpub Hops.


Prior to his position at Avado, Rick was President and COO for Bertucci’s Corporation, vice president of operations for Chilis and On the Border, and director of operations for numerous other dining concepts.


A message from the president:


"At Briad, we will operate nationally recognized restaurant and hotel brands that deliver an outstanding guest experience with positive, energetic teammates providing unmatched hospitality in a sparkling clean environment."


Guiding Principles:


• Winning Diverse Teams by Practicing Deliberate Inclusion

• Positive Passion and Energy

• Recognize Great Work

• Accountable Performance

• Integrity/Guardianship

• Outstanding Communication

• Leading with Respect

• Be the Best

• Have Fun

• Pursue Simplicity

• Be Profitable—Make Money



Dave Cahill

Executive Vice President and Chief Financial Officer


Dave Cahill came to Briad in 1992, and currently is responsible for Accounting, Finance, Risk Management and Insurance. He brings with him an entrepreneurial spirit from 14 years with Marriott Hotels and Resorts.


It was at Marriott where Dave began his accounting career, serving as Assistant Controller, Controller and Senior Financial Officer for unit level operations.  He earned the distinction of being named Controller of the Year twice while working for Marriott.

Community Relations


Fundraising strengthens hope, spirit and community. The Briad Group understands that and is committed to several annual events that encourage “giving back.” Whether it’s through our Benefit Nights, the Golf Tournament or the events leading up to the Bartender Championship, our company has raised millions of dollars in support of various charities, and we will continue to do so.


This is what we call creating positive community relations. It helps us maintain our guiding principles, which include creating positive passion and energy, recognizing great work, being the best we can be, leading with respect, and having fun. At Briad, it’s our way of life.


To learn more about each of the above-mentioned events, continue reading.


Benefit Nights


In 2009, The Briad Group’s TGI Friday’s® Brand Division initiated a special program to generate company awareness and goodwill within its communities. Called Benefit Nights, it targets local charities and local chapters of national charities, school groups in need of fundraiser ideas, as well as non-profit community groups raising funds for worthy causes to help them achieve their fundraising goals.


How do we do this? Once we’ve identified an opportunity, that is, a group in need of a fundraising outlet, we help move things forward so the group has a venue in which a fundraiser can take place. Along with the group coordinator, TGI Friday’s® employees decide what the fundraiser will be, schedule a date, coordinate the event, create the marketing plan, and host the event at a specified TGI Friday’s® restaurant location.


Briad provides the non-profit outlet with a flyer template so they can print and distribute their own marketing materials, which guests will need to bring in order to participate. On that evening, a portion of the proceeds from food ordered will be collected and sent directly to the charity involved. It’s that simple.


We know fundraising is a valuable part of strengthening hope, spirit and community. So if you know of a group in need of a fundraising venue, TGI Friday’s® would like to help. All you have to do is contact your nearest restaurant to reserve the date and time. We’ll do the rest.


Golf Tournament


Play golf? We do, too. That’s why The Briad Group hosts a charity golf event each year. Initiated in 1999, and organized by the Human Resources Department, the entire Briad team works its network to gather teams, donations and prizes for the annual event.


Many of our team members volunteer their time leading up to the event as well as on the day of tournament. They run registration, set up the contests and sell raffle tickets, among many other duties.


We’ve grown the event from $22,000 in charitable donations that very first year to $415,000 in 2012 and 2016 we collected a whopping $447,775.00 for our charities. It’s our way of giving back to the communities who support our businesses and the organizations that do so much to help others.


In total, we’ve been able to donate nearly $4 million to charitable organizations because of this event. The Dave Thomas Foundation for Adoption, which is a Wendy’s charity (started by founder Dave Thomas who was adopted as a child), has received more than $2 million from our golf outing efforts.


The annual Golf Tournament allows us the opportunity to show we care and create lifelong positive relationships with our associates, vendors, business partners and community.



Bartender Championship


Shake, rattle and pour. That’s what TGI Friday’s® World Bartender Championship looks like. It began in the mid- to late-1980s as a challenge between local bartenders and has since grown to represent the entire restaurant chain. It’s something The Briad Group would not ignore. Friday’s® restaurants host local competitions throughout the year, sending winners to the regionals, then on to the semi-finals. Each year, the best of Briad will advance to the finals in Las Vegas before the winner heads over to the World competition in Dallas, TX.


The event honors the trend-setting, bottle-tossing style of Friday’s® bartenders around the globe. This tradition of “flair bartending” makes Friday’s® restaurants all over a hotspot for high-energy service and a fun food and drink experience. The event is also used to raise funds for charitable organizations, with a portion of proceeds going to designated local charities.


If you’ve never seen a local competition, keep your eyes open for news of upcoming events at a Friday’s® near you. The public is welcome and encouraged to attend. We want you to be part of the fun.


Fundraising strengthens hope, spirit and community. The Briad Group understands that and is committed to several annual events that encourage “giving back.” Whether it’s through our Benefit Nights, the Golf Tournament or the events leading up to the Bartender Championship, our company has raised millions of dollars in support of various charities, and we will continue to do so.


This is what we call creating positive community relations. It helps us reinforce our guiding principles, which include creating positive passion and energy, recognizing great work, being the best we can be, leading with respect, and having fun. At Briad, it’s our way of life.

Friday’s Culinary Championships


While our TGI Friday’s Bar Championships continues to support our historical legacy of flair bartending, competition and beverage service excellence; we also strive to be an amazing culinary experience for our guests. Hence the introduction of our Culinary Championships. This program fosters culinary excellence by conducting head to head competitions by store and by region that each include 4 chefs (one from each kitchen) and lead by their Kitchen Managers. All are tested on recipe adherence, knowledge, creating and serving picture perfect food to crown the “culinary best of the best.”


We use the term called “Heart of the House” because our chef and kitchen team members are just that. Without them, our restaurants wouldn’t have the passionate heartbeat and drive to be considered some of the best in the United States. This program creates life long connections with our teams, it drives passion, knowledge and tremendous growth in culinary and kitchen skills. And most importantly, it creates a living, breathing culture that delivers an experience for our valued guests.


Each year, the competitions get more fierce as those that are new compete to “one-up” the previous winners. We typically have more than 230 Chefs and 60 Kitchen Managers within annual competitions, the winners from the first round move on to semi final events narrowed down to 36 west coast teams competing for “Best in the West” and 23 east coast teams for “Best in the East” titles. From there, the final showdown occurs in Las Vegas where the “East versus West” goes toe-to-toe for a final winner to be crowned the “Best Culinary Team in the Briad family.”




Zinburger Culinary and Hospitality Championships


At our Zinburger Wine and Burger Bar locations, we inspire and educate the youth of a growing brand through excitement and healthy competition. It is our model for growth within the brand and potential leaders of our business.


We inspire our front line team mates by giving them the ability to create and execute recipes that could ultimately be part of our concept menu. By doing so, we build a culture that fosters brand excellence, passion and the lover for food.


This tradition which started in 2016 gives chefs to show off their ability to engage in preparation to build teams who will eventually compete at the restaurant level, then on to the regional and finals.

One competitor from each location competes against all other winners within their regions. Then there are two regional competitions in the first quarter followed by a final competition in the 4th quarter of each year.


Our Hospitality Championships will kick off in the second quarter of the year and will focus on Front of the House team members who compete for the title of “Best of the Best in Zinburger Standards.”

The competition covers ALL things Zinburger – brand standards, guest experience, brand knowledge, application of standards, wine presentation, cocktail service and overall service adherence.


Each competitor is judged on their interaction with the guest experience and how they create emotional connections with our guests. We even go so far as to test on wine and menu knowledge as well as our culture of hospitality standards. Winners at the restaurant level then move on to a regional competition ending in a final “Brand Super Bowl” competition.


We have found this program to be very successful for our front line teams to increase their overall Zinburger brand knowledge but most importantly creating a very positive impact on our guest experiences. And ultimately we seek to develop and inspire young and talented members who can eventually be our brand ambassadors and leaders.