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Domino's® Appoints Kate Trumbull as Executive Vice President and Chief Marketing Officer
Oct 17, 2024, 07:07 ET
ANN ARBOR, Mich., Oct. 17, 2024 /PRNewswire/ -- Domino's Pizza Inc. (NYSE: DPZ), the largest pizza company in the world, today announced the promotion of Kate Trumbull to Executive Vice President, Chief Marketing Officer, effective Nov. 1, 2024. In her new role, Trumbull will oversee global marketing and continue to report to Joe Jordan, President, U.S. and Global Services. Additionally, Risa O'Hara and the international marketing team will report to Trumbull as part of this expanded global marketing organization.
Domino’s has announced the promotion of Kate Trumbull to Executive Vice President, Chief Marketing Officer, effective Nov. 1, 2024.
Trumbull joined Domino's in 2011 from Procter & Gamble, where she worked on several iconic brands, including Tide and Gain. During her 13-year tenure at Domino's, Trumbull has held multiple leadership roles, progressing from Program Leader of Hispanic Marketing to Director of Loyalty, to Director of Digital Advertising, and to Vice President of Advertising. Most recently, in March 2023, she was appointed Senior Vice President and Chief Brand Officer, overseeing advertising, media, product innovation, and national sales.
Throughout her career at Domino's, Trumbull has spearheaded key marketing initiatives that have become synonymous with the brand's innovation and customer-centric focus. Notable campaigns include Domino's Carryout Tips, Domino's Emergency Pizza, Domino's Pinpoint Delivery®, Quality Captains, New York Style Pizza and the company's revamped loyalty program, Domino's® Rewards.
"I'm thrilled to announce Kate's promotion to Executive Vice President and Chief Marketing Officer," said Jordan. "From the time I met Kate over a decade ago, it was clear she had the vision and passion to help shape the future of Domino's. Over the years, she's proven herself by driving innovative campaigns like Paving for Pizza and Domino's Emergency Pizza, and has been instrumental in activating our Hungry for MORE strategy and leading the advertising launch of our revamped loyalty program. Her deep connection to our franchisees and her ability to blend creativity with strategic thinking has played a key role in Domino's growth."
"As she steps into the CMO role, I'm confident that Kate will take our marketing to new heights, especially as we expand our Hungry for MORE strategy globally. Her leadership will ensure that our marketing remains innovative, aligned, and impactful, and I look forward to seeing the continued success she'll bring to the brand."
"In all my roles at Domino's, I've learned so much from our franchisees, many of whom started as drivers or worked in-store," said Trumbull. "Their passion and commitment to the brand have directly influenced my marketing approach. I'm incredibly proud of the teams I've led, from Loyalty to Digital Marketing to Advertising and Product Innovation, as their work has played a key role in our ascent to becoming the No. 1 pizza company in the world."
About Domino's Pizza®
Founded in 1960, Domino's Pizza is the largest pizza company in the world, with a significant business in both delivery and carryout pizza. It ranks among the world's top public restaurant brands with a global enterprise of more than 21,000 stores in over 90 markets. Domino's had global retail sales of over $18.9 billion for the trailing four quarters ended September 8, 2024. Its system is comprised of independent franchise owners who accounted for 99% of Domino's stores as of the end of the third quarter of 2024. In the U.S., Domino's generated more than 85% of U.S. retail sales in 2023 via digital channels and has developed several innovative ordering platforms including seven unique ways to order Domino's.
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TOGO’S Sandwiches Announces Appointment of CFO Matt Dowling to CEO
October 15, 2024
TOGO’s Sandwiches has appointed TOGO’s Chief Financial Officer, Matt Dowling, to CEO to oversee overall operations, set strategic goals, focus on growing unit count and drive financial performance while continuing his role as CFO.
Dowling Takes on Dual Role with Expanded Responsibilities and Leadership
Campbell, CA (RestaurantNews.com) TOGO’S Sandwiches, the beloved West Coast sandwich chain known for its premium ingredients and generous portions, has appointed TOGO’S Chief Financial Officer, Matt Dowling, to CEO following Glenn Lunde’s decision to step down. Lunde’s leadership helped position the brand for growth, and Dowling will follow suit in overseeing overall operations, set strategic goals, focus on growing unit count and drive financial performance while continuing his role as CFO.
Dowling brings a wealth of knowledge and a proven track record of success with more than 40 years of experience leading operations, company finances, analyzing financial data to guide strategic decisions, managing risks, and communicating financial performance to stakeholders. Dowling has held dual positions previously while serving as CFO and President of Boudin, San Francisco’s oldest continuously operating business specializing in The Original San Francisco Sourdough™, and CFO and CEO of Marin Bikes, a global wholesaler and distributor of bikes across 45 different countries.
“I am honored to step into the CEO role, and I’m looking forward to pushing TOGO’S forward in 2025 with a clear vision; balancing fresh ideas from guests, franchisees, and team members while staying true to the tenets that have attributed to the success of the brand for over 50 years,” said Matt Dowling, Chief Executive Officer and Chief Financial Officer of TOGO’s. “The future of TOGO’S is exciting, with new stores in Burbank, CA and Vancouver, WA opening in Q4, continuing our 3.0 design remodels, franchise expansion in new markets, and launching new products and programs to engage with our loyal guests. In my nearly three years at TOGO’S, we’ve transformed the HR, finance and accounting operations so the collection and communication of information is accurate, efficient and more streamlined for our franchisees and overall team. I aim to continue this momentum of streamlining our systems, and I look forward to leading TOGO’s into a bright future and continued success.”
For more than five decades, TOGO’S has upheld its dedication to delivering high-quality, fresh ingredients, and outstanding customer service. With more than 170 locations open or under development across Arizona, California, Nevada, Oregon, and Washington, the brand remains committed to hand-mashing Hass avocados daily, using the freshest artisan breads, and offering premium and abundant portions. TOGO’S big, fresh, meaty, and delicious sandwiches set it apart from the rest.
About TOGO’S Eateries, LLC
TOGO’S Sandwiches was founded in 1971 in San Jose, California, by a young college student with a large appetite and only a little money who was looking to make sandwiches the way he liked them — big, fresh, and meaty. Today, that spirit of the founder and the original sandwich shop continues. Like the first days of the brand, TOGO’S products are still made with only the highest quality ingredients, including fresh artisan breads, hand-sliced premium pastrami, turkey, and roast beef, as well as Hass avocados hand-mashed in-house daily. TOGO’S is a franchised business that offers entrepreneurs a terrific opportunity to own their own business. With over 170 locations open and under development throughout the West, the brand is a restaurant staying ahead of the pack. For more information, to find your closest TOGO’S location, or to order online, please visit TOGOS.com.
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Slim Chickens Promotes Christina Vaughan to Chief Operating Officer
October 14, 2024
Former VP of Operations and Restaurant Industry Veteran Primed to Lead the Better-Chicken Concept’s Operational Excellence
Fayetteville, AR (RestaurantNews.com) Slim Chickens, a leading fast casual franchise, has announced the promotion of seasoned restaurant industry professional, Christina Vaughan to Chief Operating Officer (COO).
“I’m incredibly excited that Christina Vaughan is stepping into the role of Chief Operating Officer,” said Tom Gordon, CEO of Slim Chickens. “Christina’s passion for our brand and dedication to supporting our franchisees have made her an invaluable asset to the team. Her leadership will be instrumental as we continue expanding our footprint across the U.S. and beyond. The transition is a significant moment for the brand, one that sets us up for future success. With Sam focusing on strategic initiatives and international growth, we’re well-positioned for continued momentum into 2025.”
In her role as COO, Vaughan will be part of the brand’s senior leadership team. Her focus will be on optimizing operations, elevating the customer experience, and driving franchisee satisfaction as the brand continues its rapid growth.
“It’s an exciting time to step into this role. I am fully committed to ensuring that we not only meet but exceed our key objectives, as we work closely with our franchisees to remain best-in-class,” said Vaughan. “Together, we will continue to innovate, elevate our guest experiences, and drive sustainable growth across all markets.”
“Over the past three years, it has been a privilege to work alongside Christina as she has demonstrated exceptional leadership and vision in creating and enhancing systems and processes that have driven Slim Chickens forward,” said Rothschild. “Christina is a results-driven leader, highly respected by our franchisees, support center, and vendor community. I am excited to continue working with her in her new role, where her dedication and expertise will undoubtedly contribute to our ongoing success.”
As Slim Chickens nears its 300th opened location across the United States, Turkey, Germany, and the United Kingdom, the brand continues to attract experienced multi-unit operators. The company has recently announced a 20-store rollout in Germany and new franchise agreements in key U.S. markets.
Slim Chickens is known and loved for its hand-breaded, cooked-to-order tenders and passionate followers within its markets. With more than 1,200 locations in development, the brand’s momentum continues to prove its stronghold in its segment.
For more information on Slim Chickens, visit SlimChickens.com.
About Slim Chickens
Slim Chickens, a leading fast casual franchise that features dine-in and drive-through in the better-chicken segment, opened in 2003 in Fayetteville, Arkansas. Offering high-quality food with a focus on fresh, delicious ingredients, the brand prides itself on its Southern flair and commitment to hospitality, all in a fast-casual setting. Food is cooked to order, and the differentiated menu features chicken tenders, fresh salads, sandwiches, chicken and waffles, chicken wings, and unique side items, alongside 14 house-made dipping sauces.
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Legendary Restaurant Brands Hires Celebrated Chef Tim Creehan
October 10, 2024
Company known for bringing the iconic Bennigan’s and Steak and Ale brands back to life appoints new Chef of Record to drive culinary excellence
Dallas, TX (RestaurantNews.com) In a major announcement driven by the triumphant return of Steak and Ale and the continued growth of Bennigan’s, Legendary Restaurant Brands today named Chef Tim Creehan as its new Chef of Record.
With a singular career that began at Steak and Ale when he was just 14, Chef Tim’s appointment marks a meaningful full-circle moment for both the brand and the chef. He will oversee culinary development for Legendary’s entire portfolio and will guide the re-entry of Steak and Ale into the Florida Panhandle.
As part of this strategic partnership, Chef Tim also joins Legendary’s newly formed advisory board across all the brands – which includes Bennigan’s On The Fly – ensuring a consistent, high-quality dining experience for every guest. This collaboration will bolster the company’s mission to deliver globally inspired dining experiences while advancing its growth strategy.
“It’s an incredible honor to return to Steak and Ale, where my passion for amazing food and extraordinary dining experiences first ignited,” said Chef Tim. “I look forward to bringing my decades of experience back to the brand and helping craft the next chapter of Bennigan’s and Steak and Ale’s stories.”
Legendary is not only elevating its culinary offerings but is also positioning Steak and Ale for significant growth in new markets. The Florida Panhandle expansion is just the beginning, with further plans for national growth underway. Chef Tim’s commitment to developing innovative dining concepts and his ability to merge tradition with modern tastes will be integral to the brand’s resurgence.
“Recruiting Chef Tim to our company is an absolute game changer for us,” said Paul Mangiamele, chairman and CEO of Legendary Restaurant Brands. “His deep connection to Steak and Ale and his celebrated career bring a level of culinary leadership that will propel all of our brands forward. This partnership aligns perfectly with our mission to deliver memorable and experiential dining experiences to every guest.”
Chef Tim has earned a stellar reputation in the restaurant industry, including recognition as the “Best Chef on the Emerald Coast” for over a decade. In 2015, he opened the world-renowned restaurant Cuvée 30A near Panama City, Florida, to high acclaim. By the age of 19, he had already been named executive chef of two different establishments – Joey’s and LaFitte’s Landing. A Corporate Executive Chef stint at Ralph & Kacoo’s Seafood Restaurant was followed by one as Consulting Chef for Delta Pride and Country Skillet Catfish, a Con-Agra Company, where he flexed his flair for recipe creation, food styling and product development.
In 1992, The American Culinary Foundation named Chef Creehan as one of the “youngest and most accomplished Certified Executive Chefs in the United States.” In 1999, Cooking Light’s Grandstand ’99 selected Creehan as “one of five chefs in the United States to be honored as a Shining Star Chef.” In early 2004, Creehan was selected as one of five “Celebrated Chefs” to represent the National Pork Council at various events nationwide. During all these ventures, Creehan found time to author and publish three cookbooks, “Flavors of the Gulf Coast” (1992), “Simple Cuisine” (2004) and “Exceptional Taste, Tales & Recipes” (2010).
“Chef Tim’s extensive knowledge of fine dining and commitment to delivering quality in every meal ensures that our iconic brands will continue to thrive as trusted names in the restaurant industry,” continued Mangiamele. “I couldn’t be more thrilled that he has joined the Legendary team.”
For more information about Legendary Restaurant Brands, visit LegendaryRestaurantBrands.com.
About Legendary Restaurant Brands
Legendary Restaurant Brands owns the iconic Bennigan’s and Steak and Ale brands – the pioneers of casual dining. Bennigan’s is a high-energy neighborhood full-service restaurant redefining and leading casual dining again. With chef-driven food, innovative drinks, and warm, friendly Irish hospitality, this Legendary brand delivers memorable and experiential dining experiences to every guest. It offers its franchise partners a business model capable of compelling returns on investment. The polished, fast-casual brand Bennigan’s On The Fly was designed for non-traditional venues, including hotels, or as a delivery-only virtual model operated from an existing commercial kitchen. Steak and Ale is truly the ‘American Original’ that has made its triumphant return and is already generating keen global interest. This new generation of Steak and Ale has been redefined as a 21st-century polished-casual concept that now sets the standard for affordable, high perceived value, family-friendly steakhouses. To join the Legendary franchise family, visit LegendaryRestaurantBrands.com or call 800.804.5049.
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Yoshinoya America Appoints Glenn Lunde Chief Executive Officer
TORRANCE, Calif.--(BUSINESS WIRE)--Yoshinoya America today announced the appointment of Glenn Lunde as Chief Executive Officer of Yoshinoya America effective immediately. Glenn comes to Yoshinoya America with a wealth of experience and a winning track record in QSR. Glenn joins us from TOGO’s Eateries, LLC, where he served as CEO for seven years. He has held senior positions at leading QSR companies including Panda Express Restaurant Group, Einstein Noah Restaurant Group, and Taco Bell. Glenn holds degrees from Stanford and UCLA.
Nori Ozawa, chairman of Yoshinoya America, said, “We proudly and humbly welcome Glenn to Yoshinoya America with his extraordinary vision and successful track record as he leads Yoshinoya’s future expansion.”
Any inquires please contact nannette.richardson@yoshinoyaamerica.com.
About Yoshinoya America
At Yoshinoya, Japanese-inspired cooking is the essence of our menu and sharing that delicious experience with each of our guests is core to our mission to Fuel the Soul. Dating back to 1899 with the opening of its first restaurant in Tokyo, Japan, Yoshinoya is among the oldest quick-service restaurant chains in operation. Throughout its century of experience, Yoshinoya continues to grow aggressively while operating or franchising more than 2,000 restaurants in Japan, Mainland China, Shanghai, Taiwan, Hong Kong, Singapore, Philippines and with 100 locations in California. Guests can customize their bowl from a variety of insanely craveable menu options, including our signature Gyudon Beef Bowl® that started it all. For more information, visit the company’s website.
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Taco John’s Taps Kevin Flaherty as its Chief Marketing Officer
October 7, 2024
Industry Veteran Brings Decades of Experience and a Digital Focus to the Role
Kevin Flaherty
Cheyenne, WY (RestaurantNews.com) Taco John’s®, one of America’s largest Mexican quick-service restaurant brands, today announced industry marketing veteran Kevin Flaherty as its Chief Marketing Officer.
Flaherty brings 20 plus years of marketing experience to the role, most recently as the Senior Vice President, Digital Marketing & Off-premises at fast-casual pizza concept, MOD Pizza. His deep knowledge and expertise of digital, off premise and technology, which are key areas of focus for Taco John’s, will continue to drive the brand forward as it grows its footprint and guest loyalty.
“As a brand, we are at a pivotal point in our 55-year history, and we are excited for the next era of increased digitization and personalized marketing,” said Heather Neary, President and Chief Executive Officer at Taco John’s. “Kevin brings to us a wealth of knowledge and experience in these critical areas, and his people first approach will help us continue to drive our culture forward. We are all very excited for Kevin to join our team.”
“Taco John’s history of made-to-order food featuring fresh, crave-able ingredients at an unbeatable everyday value is what excites me about the brand,” said Flaherty. “I’m thrilled to join the Taco John’s team and share that story with our existing guests and those we’ve yet to meet.”
About Taco John’s®
With nearly 350 restaurants in 22 states, Taco John’s is one of America’s largest Mexican quick-service restaurant brands. Founded in 1969 in Cheyenne, Wyoming, Taco John’s® has been serving bigger. bolder. better. flavors for more than 55 years. Offering signature specials like Taco Tuesday, the $2-3-4 Value Menu, and beloved originals like Potato Olés®, Taco John’s takes pride in made-to-order menu items using fresh, high-quality ingredients, seasonings, and sauces. Recognized as one of Entrepreneur‘s “Top Food Franchises of 2023” and hailed by QSR Magazine as a “Top 15 Chain Ready to Contend as Fast Food’s Top Players,” Taco John’s continues to expand into new territories. For more information, visit TacoJohns.com and follow Taco John’s on Facebook, Instagram, X and TikTok.
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Jack in the Box Inc. Announces Departure of Executive Vice President and Chief Financial Officer Brian Scott
Dawn Hooper, current Senior Vice President and Controller, to Assume Role of Interim CFO
October 03, 2024 04:04 PM Eastern Daylight Time
SAN DIEGO--(BUSINESS WIRE)--Jack in the Box Inc. (NASDAQ: JACK) announces the resignation of EVP and Chief Financial Officer Brian Scott, who has accepted a new position outside of the restaurant industry. To assist with a smooth transition, his last day with Jack in the Box will be November 20th.
Dawn Hooper, a Jack in the Box veteran of 24 years who has previously served as interim chief financial officer, will assume the role of principal financial officer on November 1st and interim CFO upon Scott’s departure. She is expected to remain in the role until a permanent successor is appointed.
“I’d like to thank Brian for his contributions to Jack in the Box, and for being a valuable part of our team during his time with the company,” said Darin Harris, chief executive officer. “I am committed to finding an excellent financial leader to be a part of the transformation we have been pursuing, and the ambition we have for our two brands.”
“I want to thank Darin and the entire leadership team for the opportunity to work side by side with such a passionate and driven organization,” said Scott. “I am confident that both the Jack in the Box and Del Taco brands will continue to make strides in achieving their strategic goals and delivering long-term shareholder value.”
About Jack in the Box Inc.
Jack in the Box Inc. (NASDAQ: JACK), founded and headquartered in San Diego, California, is a restaurant company that operates and franchises Jack in the Box®, one of the nation's largest hamburger chains with approximately 2,200 restaurants across 21 states, and Del Taco®, the second largest Mexican-American QSR chain by units in the U.S. with approximately 600 restaurants across 16 states. For more information on both brands, including franchising opportunities, visit www.jackinthebox.com and www.deltaco.com.
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Houston TX Hot Chicken Taps Slim Chickens’ Brian Simowitz as New President
October 1, 2024
The unique hot chicken concept strengthens its C-Suite as it prepares to grow both corporate and franchise stores nationwide
Las Vegas, NV (RestaurantNews.com) Houston TX Hot Chicken, one of the fastest-growing hot chicken concepts in the country, today announced the appointment of Brian Simowitz as President.
Simowitz has spent the last 18 years on the franchise support side of the restaurant industry. Most recently, he served as Vice President of Operations for Slim Chickens, which has 300+ locations and where he was responsible for both corporate and franchise growth. Prior to that, he spent eight years on Applebee’s international team growing and supporting the brand in numerous countries. Additionally, he and his wife, Kelly, were owners of several restaurant brands in Minnesota.
“I’m thrilled to join Houston TX Hot Chicken and be part of its exciting rapid growth in the fast-casual segment,” Simowitz said. “I’m truly energized by the great vision of our founder Edmond Barseghian. His passion for delivering bold flavors, great service, and a unique dining experience has perfectly laid the foundation for HHC. I’m excited to work alongside him, as well as collaborate with Andrew K. Smith and the great team from Savory Fund who have a deep expertise in scaling high-growth brands.”
Founded in 2021 by Edmond Barseghian — who is HHC’s Chief Marketing Officer — the brand currently has 20 locations across eight states and 350K+ followers across its social media channels. In 2023, it entered into a strategic growth partnership with Savory Fund, a Utah-based private equity firm that invests into emerging restaurant concepts. HHC now has 300 franchise commitments with plans to have 75 stores open by the end of 2025.
“Brian is a phenomenal talent and an incredible addition to the HHC team,” said Andrew K. Smith, managing director of Savory Fund. “He is adept at both corporate and franchise growth, and he will be able to take this electrifying brand to the next level.”
Known for its hot chicken sandwiches, tenders, salads, soup, waffle shakes, and loaded fries, the unique eatery has seven signature sauces ranging from “No Spice” to “Honey Butter,” to “Liftoff” to “Houston, We Have a Problem!” It has catered to both authenticity and commercial appeal, which has heat-seekers all over the map making HHC a dining destination.
“When we began HHC, we set out to disrupt and dominate the hot chicken industry,” said Barseghian, CMO. “We’re well on our way there, but Brian is just the secret sauce we need to take our journey to the next level. It’s going to be a thrilling ride, and I’m excited to get started.”
About Houston TX Hot Chicken
Founded in 2021, Houston TX Hot Chicken (HHC) prides itself on serving all-natural and never-frozen chicken to its guests. With a menu that features hot chicken in the form of sandwiches, tenders and more, HHC offers high-quality food alongside an exciting and elevated service standard. In recent years, the restaurant group has experienced rapid growth with locations nationwide in Arizona, California, Nevada, Washington, Texas, Utah, Idaho, Michigan and has plans to continue opening new locations across the country, with the help of its growth partnership with Savory Fund. Learn more at HHC.ooo.
About Savory Fund
Savory Fund is an innovative private equity firm that combines over $750 million in assets under management with a growth playbook and expertise that has been developed over 15 years of operating in the restaurant industry. Savory partners with high-potential, profitable, emerging restaurant brands, to deliver financial capital, industry expertise, growth and revenue opportunities, profitability enhancements and new location development. The Savory team contributes directly to all aspects of growth and replication by using a proven playbook and methodology. Founder involvement in the expansion of a brand is a central theme of the Savory approach as founders carry the tribal knowledge around the uniqueness that has energized early success and is essential to future growth. The Savory Fund is currently invested in 11 brands: Swig, R&R BBQ, PINCHO, Via 313 Pizzeria, Houston TX Hot Chicken, Mo’ Bettahs Hawaiian Style Food, Saigon Hustle, Hash Kitchen, The Sicilian Butcher, South Block and restaurant tech investment 86 Repairs. For more information, visit SavoryFund.com.
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Todd Huetinck Appointed Chief Supply Chain Officer at Whataburger
SAN ANTONIO, Oct. 1, 2024 /PRNewswire/ -- Whataburger is pleased to announce that Todd Huetinck has joined the brand as its new Chief Supply Chain Officer. With nearly two decades of global supply chain leadership, Todd is a dynamic professional with expertise across sourcing, distribution, logistics, food safety, supplier quality management, continuous improvement, and product commercialization.
Todd Huetinck Appointed Chief Supply Chain Officer at Whataburger
Todd joins Whataburger from CKE Restaurants, where he most recently served as Senior Vice President, Supply Chain Management, overseeing operations for 3,000 Carl's Jr. and Hardee's restaurants. Throughout his 18 years at CKE, he took on increasingly responsible roles, making significant contributions in food safety and quality assurance.
"I am thrilled to announce that our exhaustive search for a new Chief Supply Chain Officer (CSCO) has concluded. As we continue to promote from within and attract world-class outside talent to our organization, we seek leaders who not only bring relevant experience and industry expertise but also share our passion for Whataburger and our steadfast commitment to fresh ingredients, bold flavors, and extraordinary hospitality," Alexander Ivannikov, EVP and Chief Administrative Officer said. "Todd embodies these values and will bring his extensive knowledge and experience to support our growth plans as we expand the Whataburger brand to more loyal fans across our growing footprint."
"At Whataburger, we are sticklers for quality, and Todd's extensive background in developing quality systems across vast geographies was particularly valuable to us," Alexander added. "While our growth plans are ambitious, we only expand if we can maintain the same high standards for both product and experience. Todd brings a unique and valuable perspective to the CSCO role to help ensure we uphold these commitments as we grow."
Todd's career with CKE began in 2006 in Quality Assurance, where he managed compliance for both Carl's Jr. and Hardee's. During his tenure, he implemented a SaaS system to improve supplier and product management efficiency. In 2017, CKE promoted Todd to Vice President, Quality Assurance, leading Global Quality Assurance and Food Safety for 3,600 restaurants in 40 countries; and in 2019, he was promoted to Vice President of Purchasing and Quality Assurance.
In 2021, Todd became Senior Vice President of Supply Chain Management, a role that managed more than $1 billion in annual purchases and led four key departments: purchasing, distribution, quality assurance/product compliance, and restaurant food safety. His leadership extended to overseeing a distribution network of 15 warehouses and collaborating with culinary innovation teams to commercialize new products.
Todd holds a bachelor's degree in biology from the University of California at Riverside and a Master of Business Administration in Supply Chain Management from California State University, San Bernardino. Outside of work, he volunteers as an EMT and firefighter in the Nashville area. Todd and his wife, Jill, will relocate to San Antonio.
Todd's first day at Whataburger is Tuesday, Oct. 1.
"My first experience at Whataburger was more than 30 years ago during a family vacation in Texas. I'm excited to join the Whataburger family and contribute to the brand's legacy and growth," Todd said. "I was drawn to Whataburger by its rich heritage and legacy, and I look forward to growing the brand while honoring the traditions that shaped it."
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IHOP Announces Leadership Transition: President Jay Johns to Retire; Lawrence Kim Appointed as Successor
PASADENA, Calif.--(BUSINESS WIRE)--IHOP®, a leader in the family dining restaurant sector, today announced that Jay Johns will retire after 16 years at Dine Brands and nearly six years as President of IHOP. Johns will step down from his role on January 6, 2025, but will remain involved with the company in an advisory capacity until March 2025. Lawrence Kim, previously Chief Innovation Officer at YUM! Brands has been appointed President Designee effective October 21, 2024, and will assume title of IHOP President on January 6, 2025.
Since joining Dine in 2012, Johns has held various leadership roles focused on improving restaurant performance and operations. As the President of IHOP, Johns successfully navigated the challenges posed by the pandemic, helping IHOP adapt through increased off-premise dining, curbside pickup, and delivery services. He has also prioritized modernizing the brand through digital initiatives and technology, including launching its loyalty program, making IHOP more accessible to a tech-savvy guest base.
Under Johns’ guidance, IHOP has significantly expanded its menu offerings. Notable additions include the introduction of all-day breakfast and a major menu overhaul featuring items like Eggs Benedict and Gourmet Burgers. His leadership also drove operational improvements to enhance guest experience and adapt to changing consumer habits. His strategic vision has been essential in maintaining the brand’s relevance in the competitive family dining sector, driving sustained growth, and guest loyalty. His tenure as IHOP President is marked by the brand’s strengthened market position, now operating over 1,800 restaurants globally, including locations in 13 countries outside the U.S.
"It has been an honor to lead IHOP and work alongside the hardest working team and franchisees in the industry," said Jay Johns, IHOP President. "I am incredibly proud of what we have accomplished together, and I have every confidence that Lawrence Kim will continue to drive the brand forward with passion and vision."
Kim brings over 20 years of leadership experience to IHOP, having held senior leadership roles in top-tier restaurant chains including YUM! Brands where he most recently served as Chief Innovation Officer, and earlier in his career at Taco Bell, Samsung, and Procter & Gamble. He has a proven track record of success and is a leader in global brand strategy, marketing, and digital innovation. At IHOP, Kim will oversee the continued expansion of the brand, with a focus on innovation, guest experience, and restaurant development growth.
"Stepping into the leadership role of this iconic brand is a true privilege," said Lawrence Kim, IHOP President Designee. "I have cherished memories of dining at IHOP with family and friends, and I'm thrilled to join this exceptional team. Together with our dedicated franchisees, we'll work tirelessly to ensure that IHOP continues to be an integral part of family culture for generations to come.”
ABOUT INTERNATIONAL HOUSE OF PANCAKES, LLC
For more than 65 years, IHOP has been a leader, innovator and expert in all things breakfast, lunch and dinner. The chain offers 65 different signature, fresh, made-to-order breakfast options, a wide selection of popular lunch and dinner items, including Ultimate Steakburgers, Hand Crafted Melts, Burritos & Bowls and more. IHOP restaurants offer guests an affordable, everyday dining experience with warm and friendly service. As of June 30, 2024, there are 1,811 IHOP restaurants around the world, including restaurants in all 50 states, two U.S. territories and 13 countries outside the United States. IHOP restaurants are franchised by affiliates of Pasadena, Calif.-based Dine Brands Global, Inc. (NYSE: DIN).
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Mo’ Bettahs Names John Konyn Chief Operations Officer
Ahead of its next chapter of growth, the Hawaiian-style food brand promotes its VP of Operations to the C-Suite
Lehi, UT (RestaurantNews.com) In 2010, John Konyn joined Mo’ Bettahs Hawaiian Style Food as an hourly employee when it had just two locations. Today, with 55 stores across seven states and positive same-store sales growth for the past 13 years, Konyn has been named Chief Operations Officer.
“John’s ability to adapt, learn, grow, and hone his leadership skills has seen him rise through our growth ladder from team member to now COO,” said Rob Ertmann, CEO of Mo’ Bettahs. “John has a passion for Mo’ Bettahs, a commitment to our culture, and, most importantly, a love for our teams in the restaurants who serve up Aloha to our guests daily. We wouldn’t be where we are today without him, and he is perfectly suited to lead our operations as we continue to grow our national footprint.”
Konyn’s most recent role was Vice President of Operations. With the brand’s explosive growth, he was pivotal in training and developing team members to take on GM, DM, and DO roles. As the COVID pandemic started, he led the charge to keep Mo’ Bettahs SSS positive and continued to open new locations in 2020. With product supply chain challenges and rising costs, he was instrumental in improving food cost performance, which directly increased EBITDA from mid-teens to mid-20%.
“What I love most about working for Mo’ Bettahs is that we are creating opportunities for our team as we grow,” Konyn said. “I was drawn to Mo’ Bettahs because of the team and culture that pushed me to challenge myself and constantly improve. As we grow, we have the opportunity to mentor future leadership of the brand and the industry. We have something special here, and I can’t wait for what’s coming next.”
Founded by Hawaii-born brothers Kimo and Kalani Mack, Mo’ Bettahs has been serving up authentic Hawaiian plate lunch since 2008. In 2017, the fast casual brand was acquired by Savory Fund, an innovative private equity firm that invests in emerging restaurant concepts. Together, they have scaled the award-winning concept across the country.
“John has been such a pivotal player on our team for more than a decade,” said Kimo Mack, co-founder of Mo’ Bettahs. “He willingly takes on any challenges we have with humility and enthusiasm. John has a bright future with us and in the restaurant industry.”
About Mo’ Bettahs Hawaiian Style Food
Mo’ Bettahs was founded in Bountiful, Utah in 2008 by Kimo and Kalani Mack with a goal of providing guests with an authentic Hawaiian island barbeque experience, just like they enjoyed while growing up in Oahu, Hawaii. Since partnering with Savory Fund, Mo’ Bettahs has grown to 55 locations in Utah, Idaho, Oklahoma, Texas, Missouri, Nevada, and Kansas. Mo’ Bettahs has plans to spread the aloha spirit to more communities through continued expansion in the coming months and years, even being named at #46 on Fast Casual’s “Top 100 Movers and Shakers” list in 2023. Mo’ Bettahs offers dine-in, takeout and catering. For more information, visit Mo’ Bettahs’ website or follow on Instagram, Facebook or Twitter.
About Savory Fund
Savory Fund is an innovative private equity firm that combines over $750 million in assets under management with a growth playbook and expertise that has been developed over 15 years of operating in the restaurant industry. Savory partners with high-potential, profitable, emerging restaurant brands to deliver financial capital, industry expertise, growth and revenue opportunities, profitability enhancements, and new location development. The Savory team contributes directly to all aspects of growth and replication by using a proven playbook and methodology. Founder involvement in the expansion of a brand is a central theme of the Savory approach as founders carry the tribal knowledge around the uniqueness that has energized early success and is essential to future growth. Savory is currently invested in 11 brands: Swig, R&R BBQ, PINCHO, Via 313 Pizzeria, Houston TX Hot Chicken, Mo’ Bettahs Hawaiian Style Food, 86 Repairs, Saigon Hustle, Hash Kitchen, The Sicilian Butcher, and South Block. For more information, visit SavoryFund.com.
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Handel’s Homemade Ice Cream Names Hillary Frei Chief Marketing Officer
September 25, 2024
Strengthens Leadership with Franchise-Focused Expertise to Fuel Nationwide Growth
Canfield, OH (RestaurantNews.com) Handel’s Homemade Ice Cream, serving handmade ice cream since 1945, recently announced Hillary Frei as the new Chief Marketing Officer. Frei joins CEO Jennifer Schuler and the Handel’s leadership team in growing the nearly 80-year-old brand with over 140 locations as it continues to enter new territories and expand in existing ones with a steady franchise pipeline.
“I am thrilled to have Hillary join our team! Her background in food and franchise, plus her experience with classic brands, like FAO Schwarz, and retro-inspired brands like Big Chill, make her a perfect fit for this role,” said Jennifer Schuler, CEO of Handel’s Homemade Ice Cream. “Hillary has been able to modernize and drive growth on several legacy brands while stewarding quality and honoring tradition. She is a world-class marketer and unwavering brand steward.”
Before Handel’s, Frei served as Head of Marketing at Wetzel’s Pretzels, the restaurant chain known for their soft, hand-rolled pretzels that are baked fresh and served hot for guests to enjoy at more than 420 locations. At Wetzel’s, she helped drive strong sales growth and increased the brand’s share of voice. She also launched third-party delivery marketing and spearheaded the company’s catering efforts. Frei previously led e-commerce for FAO Schwarz as General Manager for one of the oldest and most iconic toy brands in the world. Through FAO.com, she grew revenue by over 40%, expanded operating income, and improved all site KPIs.
Her marketing and executive leadership experience also includes time as Chief Marketing Officer at Big Chill Appliances, the country’s first digitally native appliance company known for its retro-inspired design. During her tenure, Frei grew sales by over 25% annually and forged partnerships with the interior design elite including Nate Berkus, Leanne Ford, and Grace Mitchell.
“I am thrilled to be joining this amazing brand with such a rich history and bright future,” said Hillary Frei, CMO of Handel’s Homemade Ice Cream. “Handel’s compelling origin story combined with its incredible, handmade product and outstanding team make this a dream role.”
In addition to Hillary Frei, the legacy brand recently bolstered its leadership team with the addition of another experienced food franchise leader, Erin Snyder as Vice President, Franchise Development. Tasked with harnessing the growing franchisee interest in the brand, Snyder brings nearly 20 years of franchise development experience from Papa John’s International, where she played a pivotal role in international and domestic growth, securing nearly 3,500 units within 15 years.
“We all share a passion for the brand, its mission, and confidence that the compelling franchisee unit economics and whitespace are a recipe for growth,” continued Schuler. “I am honored to have Erin and Hillary help steer Handel’s toward a very exciting future for our guests and franchisees. They have both been instrumental in large franchisee systems and will leverage that expertise in building the Handel’s roadmap for growth.”
Handel’s currently operates in 14 states and continues to expand across markets with their high-quality ice cream that is made fresh daily. The brand offers classic favorites and innovative nostalgic-inspired creations for guests to enjoy.
For more information about Handel’s, visit HandelsIceCream.com or follow them on Facebook or Instagram. To learn more about franchise opportunities, visit the link here.
About Handel’s Homemade Ice Cream
Handel’s Homemade Ice Cream has been in the business of making and selling fresh ice cream since 1945. Founded in Youngstown, Ohio, the Handel’s legacy was created by Alice Handel and Lenny Fisher, who grew the brand from a single Scoop Shop into a flourishing chain using fresh ingredients and upholding a commitment to quality. Each batch of Handel’s ice cream is made fresh daily, using Alice’s original methods and recipes. There are 48 flavors available daily and more than 140 flavors that rotate seasonally.
In 2023 and 2024, Handel’s ranked in Franchise Times’ Top 400 list, recognizing the largest franchise systems in the United States, and its “Fast & Serious,” a list of the smartest-growing franchises for the year. The brand is also recognized by TasteAtlas for one of the top 100 Most Iconic Ice Creams of the World.
Handel’s has been named #1 Ice Cream on the Planet by National Geographic, one of the Top 10 Best Ice Cream Businesses by USA Today, one of the Top 500 Restaurants in America by Nation’s Restaurant News and Top 500 Franchises by Entrepreneur Magazine.
Handel’s currently has 140 locations across 14 states and is growing. To learn more about Handel’s franchise opportunities, visit HandelsIceCream.com/franchise.
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Denny’s Inc. Announces Strategic Leadership Appointments to Drive Innovation and Operational Excellence
SPARTANBURG, S.C.,, Sept. 23, 2024 (GLOBE NEWSWIRE) -- Denny’s Inc. (NASDAQ: DENN) today announced two key leadership appointments aimed at advancing the company’s technological innovation and operational growth. Minh Le has been named senior vice president and chief technology officer, effective September 23, and Christopher Bode will return as president and chief operating officer, effective September 30. These appointments reflect Denny’s ongoing commitment to enhancing its technological infrastructure and operational excellence across the brand.
Minh Le, a respected leader in restaurant technology, will serve as senior vice president and chief technology officer for Denny’s Corporation. In this role, he will oversee the entire technology ecosystem across both Denny’s and Keke’s Breakfast Café, with a focus on modernizing and integrating innovative solutions to enhance guest experiences, improving operational efficiencies, and ensuring data security and compliance. Le brings over 25 years of experience in steering large-scale technology transformations for major restaurant brands, including Checkers & Rally’s Drive-In Restaurants, CBC Restaurants, Romano’s Macaroni Grill, and Darden Restaurants.
“Denny’s is investing in the future by building a comprehensive technology ecosystem that will empower our teams and elevate the guest experience,” said Le. “I’m excited to join this forward-thinking company and drive the technological innovations that will support Denny’s and Keke’s in a rapidly evolving industry.”
Christopher Bode returns to Denny’s as president and chief operating officer, where he will oversee operations, marketing, finance, and HR for both corporate and franchise restaurants. Bode, who served as Denny’s COO from 2014 to 2022, brings extensive operational expertise and deep institutional knowledge of the brand. Most recently, he led Hardee’s USA as president, where he drove significant growth and operational excellence.
“Denny’s is a beloved brand known for its value and warm hospitality,” said Bode. “I’m excited to return as president and work closely with our franchisees and teams to deliver great guest experiences while driving profitable growth.”
Chris will report directly to Kelli Valade, CEO of Denny’s Inc., while Minh will report to Robert Verostek, Denny’s chief financial officer.
“We are thrilled to welcome Chris and Minh into these critical leadership roles as we continue to drive our business forward,” said Valade. “Chris’s deep operational expertise and intimate understanding of our franchise community, coupled with Minh’s visionary approach to elevating our technology infrastructure, will empower us to not only remain competitive but to lead the industry with innovation and excellence.”
For more information, please visit dennys.com.
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About Denny's Corp Denny's is a Spartanburg, S.C. - based family dining restaurant brand that has been welcoming guests to our booths for more than 70 years. Our guiding principle is simple: We love to feed people. Denny’s provides craveable meals at a meaningful value across breakfast, lunch, dinner, and late night. Whether it's at our brick-and-mortar locations, via Denny's on Demand (the first delivery platform in the family dining segment), or at The Meltdown, Banda Burrito, and The Burger Den, our three virtual restaurant concepts, Denny’s is ready to delight guests whenever and however they want to order. Our longstanding commitment to supporting our local communities in need is brought to life with our Mobile Relief Diner (that delivers hot meals to our neighbors during times of disaster), Denny's Hungry for Education™ scholarship program, and our annual fundraiser with No Kid Hungry.
Denny's is one of the largest franchised full-service restaurant brands in the world, based on the number of restaurants. As of June 26, 2024, the Denny’s brand consisted of 1,541 restaurants, 1,477 of which were franchised and licensed restaurants and 64 of which were company operated. This includes 168 restaurants in Canada, Costa Rica, Curacao, El Salvador, Guam, Guatemala, Honduras, Indonesia, Mexico, New Zealand, the Philippines, Puerto Rico, the United Arab Emirates, and the United Kingdom.
To learn more about Denny's, please visit our brand website at www.dennys.com or the brand's social channels via Facebook, Twitter, Instagram, TikTok, LinkedIn or YouTube.
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Cherry Bounce Hospitality Appoints Mike Turner as President, COO of Cajun Steamer
The Creole and Cajun brand exists under Hargett Hunter’s Cherry Bounce Hospitality umbrella
Hoover, AL (RestaurantNews.com) Cajun Steamer, a premier Cajun and Creole dining concept under Cherry Bounce Hospitality and Hargett Hunter, announced the appointment of Mike Turner as chief operating officer and president today. Turner’s extensive leadership experience and deep connection to Cajun culture will play a pivotal role as Cajun Steamer continues to grow and expand.
A native of Alabama who grew up in Louisiana, Turner possesses a deep understanding of the food and culture that Cajun Steamer embodies. With over 30 years in the food service industry, he has held several corporate and executive roles, overseeing operations, culinary initiatives, research and development, training, supply chain and beverage services.
Turner joins Cajun Steamer after serving as the senior vice president of supply chain and culinary at Walk-On’s Sports Bistreaux for the last 10 years In that role, he collaborated closely with Cherry Bounce Hospitality’s CEO, Scott Taylor, on various strategic initiatives. Prior to Walk-On’s, Turner spent 18 years with The Cheesecake Factory, where he held key positions in both domestic and international operations, including overseeing culinary operations in the Middle East.
“I am thrilled to join Cajun Steamer during this exciting time of growth,” said Turner. “Our culture, authentic food and overall experience separates us from our competition. I am so proud to be a part of Cherry Bounce Hospitality and the team at Cajun Steamer as we usher in a new and exciting era for Cajun Steamer.”
Turner’s career began in management at Piccadilly Restaurants, leading to his role as vice president of culinary and supply chain at Walk-On’s. His innovative approach has driven menu development and operational efficiencies, significantly enhancing overall food sales while maintaining cost controls. His list of accomplishments include being named to the Top 100 Most Influential Executives in 2022, taking home the Menu Masters Award in 2018 and serving as a board member of Global Culinary Innovators Association.
Scott Taylor expressed confidence in Turner’s leadership. “Mike brings an unparalleled depth of experience and a genuine passion for our brand. He has an extensive track record of driving results in culinary operations, menu development and more importantly understands and elevates the value of a strong culture of WINNING. His style of leadership is exactly the right fit for the organization as we look to elevate the Cajun Steamer experience and expand our reach.”
As Cajun Steamer prepares for its next chapter, Turner’s leadership will be instrumental in continuing the brand’s commitment to authentic Cajun and Creole cuisine.
To learn more about Cherry Bounce Hospitality and Hargett Hunter’s brands and leadership, visit CherryBounceHospitality.com and HargettHunter.com.
About Cajun Steamer
Originally started as a roadside stand selling crawfish, Hoover, Alabama-based Cajun Steamer is renowned for its authentic Cajun cuisine and vibrant dining atmosphere, with seven locations throughout Alabama and Tennessee. With a menu featuring a blend of seafood, gumbo, poultry and Po’ boys, Cajun Steamer delivers flavorful dishes that celebrate the rich and diverse culinary traditions of the Gulf Coast, bringing Bourbon Street to your backyard. For additional information, please visit CajunSteamer.com or follow along on Instagram.
About Cherry Bounce Hospitality
Cherry Bounce Hospitality, focused on “Intentional Hospitality!” operates three restaurant concepts concentrated in the South and Southeast — Trudy’s Tex-Mex in Austin, Texas, Cajun Steamer in Alabama and Tennessee and Live.Eat.Surf in Wilmington, North Carolina.
About Hargett Hunter
Based in Raleigh, North Carolina, Hargett Hunter — led by Founding Partner and Managing Director Jeff Brock — is an operationally focused private equity group investing exclusively in emerging restaurant brands. Having invested over $250 million in more than a dozen emerging concepts across the U.S., the partners have purposefully built the Hargett Hunter platform to address the common needs met by emerging restaurant chains as they scale. Established as a preferred partner for emerging brands with five to 50 units, Hargett Hunter’s dynamic team of highly respected industry leaders, service providers and platform partners is dedicated to driving value and mitigating common risks for the country’s premier emerging concepts.
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Maggiano's Taps Michelin-Starred Chef to Elevate Menu with Inspiring New Dishes and Flavors
Sep 19, 2024, 10:42 ET
New appetizer, entree and dessert innovations mark the latest enhancements to the brand's in-restaurant offerings
DALLAS, Sept. 19, 2024 /PRNewswire/ -- Maggiano's Little Italy takes a bold step in its culinary evolution by appointing Michelin-starred Chef Anthony Amoroso as its first-ever Vice President of Innovation and Growth. With his seasoned expertise and visionary leadership, Maggiano's unveils eight new Italian-American classics, including appetizers, entrées and desserts, designed to captivate both longtime guests and newcomers alike. This all layers into Maggiano's commitment to providing guests with unforgettable experiences while blending tradition with fresh, innovative flavors.
Maggiano’s unveils eight new Italian-American classics, including the "Riserva" Veal Parmesan. Showcasing a 14 oz bone-in free-range veal chop, it’s hand-breaded and topped with fresh marinara sauce and melted mozzarella and cut tableside.
"At Maggiano's, we're committed to elevating the experience while still paying homage to Italian-American dining," said Dominique Bertolone, President of Maggiano's. "Welcoming Michelin-starred Chef Anthony Amoroso as our Vice President of Innovation and Growth, along with our exciting new menu additions, represents a pivotal moment in our journey. Chef Amoroso's Michelin distinction is more than just an accolade – it embodies his extraordinary creativity, meticulous precision, and unwavering passion for culinary excellence. With his leadership, we're poised to push the boundaries of flavor and innovation, delivering a dining experience unlike any other that will delight and inspire our guests."
One of the hallmarks of Amoroso's approach is his commitment to using fresh ingredients that ensure the highest quality of flavors – a commitment shared by Maggiano's. In his new role, this commitment, combined with Amoroso's creative vision and passion for food and beverage, will lead to the creation and execution of dishes that celebrate traditional Italian flavors while incorporating modern culinary techniques, which can be seen in the new menu additions launched today including:
Appetizers & Salads
Antipasto Board: Perfect for large groups, the Antipasto Board, features a carefully curated selection of artisanal meats and cheeses, paired with house made accompaniments.
Truffle & Honey Whipped Ricotta: The luxurious blend of ricotta, truffle and honey served with toasted bread offers the perfect balance of sweet and salty to captivate the senses.
Mozzarella alla Caprese: Fresh mozzarella, ripe tomatoes and basil are drizzled with balsamic glaze for elevated take on this beloved classic. For an additional charge, you can add San Daniele sliced prosciutto.
Chef's Signature Caesar: The Chef's Signature Caesar is prepared with in-house chopped romaine lettuce hearts, in-house made Caesar dressing and croutons, and topped with fresh, brick Parmesan cheese grated tableside.
Entrees
Our "Riserva" Veal Parmesan: In Italian wine, "riserva" typically refers to distinguished wines that are aged longer and made from superior grapes. Inspired by this tradition, the "Riserva" Veal Parmesan takes center stage on the menu, showcasing a 14 oz bone-in free-range veal chop, responsibly sourced from a farm known for its exceptional commitment to animal welfare and sustainability. It's then hand-breaded and topped with fresh marinara sauce and melted mozzarella and cut tableside.
Rigatoni alla Vodka: The creamy, tomato-based vodka sauce is tossed with fresh, rigatoni pasta.
Chicken Saltimbocca: A mouthwatering combination of chicken breast cutlets wrapped in prosciutto and sage served in a zesty lemon butter sauce with a side of Spaghetti Aglio e Olio.
Fettucine Bolognese: Available exclusively on Tuesday's to celebrate National Pasta Month, Maggiano's new Bolognese features Italian sausage, beef, onion, carrot and tomato ragu finished with white wine.
Dessert
Dessert Trio Platter– A delightful combination of three desserts, including Cheesecake, Tiramisu, and Vera's Lemon Cookies, the Desser Trio Platter is perfect for ending the meal on a sweet note.
"I am honored to be joining the Maggiano's team to help shape this next era of the brand, building upon its rich heritage and commitment to delivering exceptional dining experiences," said Amoroso. "Maggiano's has long been synonymous with classic Italian-American dining, offering cocktails, wine, dishes and experiences that foster unforgettable memories for our guests. I'm excited to partner with the team, push the envelope and ultimately, set a new standard."
These new menu items also complement Maggiano's recently released Master Sommelier Selection, a curated collection of six wines chosen by Master Sommelier Jason Smith, one of only 168 certified professionals in the Americas. The menu includes two standout offerings from renowned Italian winemaker Salvatore Ferragamo and his 1,700-acre vineyard in the Italian region of Il Borro, Tuscany, offering a true taste of the terroir that complement any dish.
To learn more about Maggiano's, please visit maggianos.com, and follow along on social @MaggianosLittleItaly.
About Maggiano's Little Italy®Maggiano's Little Italy specializes in Italian American cuisine served in a warm and friendly atmosphere. Maggiano's menu features both classic and contemporary recipes – authentic pastas, signature salads, steaks, fresh seafood, regular chef specials, decadent desserts, and a captivating selection of theatrical cocktails. Maggiano's 50 restaurants nationwide offer lunch and dinner, delivery, carryout services and banquet spaces for special occasions. Maggiano's is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world's leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 29 countries and two territories. In addition to Maggiano's, Brinker owns and operates Chili's® Grill & Bar.
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Artistry Restaurants Names Industry Veteran Jason Brooks as Chief Operating Officer
September 19, 2024
New COO Position Supports Current and Planned Expansion of Brand Portfolio
Winter Park, FL (RestaurantNews.com) With a rapidly growing roster that currently includes five brands and 29 locations, Artistry Restaurants has appointed Jason Brooks to the role of Chief Operating Officer and Partner, a new position created to help lead and direct the company’s rapidly expanding portfolio of concepts and restaurants throughout the Southeast.
Brooks, whose career spans more than 25 years in leadership roles where he successfully managed the growth and operations of various multi-unit casual dining groups, is charged with the day-to-day oversight, operations and management of Artistry Restaurants’ collection of brands, including Oak & Stone Craft Beer & Artisan Pizza, Shrimp Basket, Boca Kitchen, Atlantic Beer & Oyster, and Sandbar Amelia Island. Jason will also be instrumental in helping Artistry realize expansion plans at both Oak & Stone and Boca that include five new restaurant openings by the end of Q2 2025 and a soon-to-launch sixth brand concept later this year.
In keeping with Artistry’s commitment to building an empowering team and the critical role they play in spreading joy through immersive experiences centered on hospitality, Brooks will be focused on delivering industry-leading people practices that inspire leadership, excellence, collaboration, and culture throughout Artistry’s restaurants.
“Jason Brooks is a seasoned leader in managing the growth and operations of well-known brands and developing people while delivering measurable bottom-line impact,” said Chip Headley, Managing Partner, Artistry Restaurants. “Working with our brand leaders to deliver the art of hospitality, Jason’s track record and appointment is well-timed as Artistry plans for the opening of new locations, the launch of a new brand concept, and the acquisition of additional brands later this year.”
Brooks spent nearly 25 years with Bloomin’ Brands, where he made transformational changes to enhance brand culture, streamline processes, and revitalize lower-performing markets for Outback Steakhouse, as well as some of the company’s other well-known concepts including Bonefish Grill and Carrabba’s Italian Grill. Prior to joining Artistry Restaurants, Brooks served as Vice President of Operations for Uncle Julio’s Restaurant Group, where he led all operations for the 40-unit polished casual brand, championed a team of 3,300+ team members, and pioneered a brand refresh that, together, helped grow sales to record levels.
About Artistry Restaurants
Artistry Restaurants is a diverse restaurant platform on a mission to spread joy through immersive experiences centered on heartfelt hospitality. Artistry strives to create value through the acquisition, consolidation, operation, and expansion of attractive restaurant brands. Artistry currently owns and operates five distinct brands comprising 29 restaurants with five new restaurants under development and a new brand concept set to launch this fall. For more information, visit ArtistryRestaurants.com.
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