Tom's Urban, a fast growing eatertainment concept and modern casual dining restaurant, today announced the appointment of Shannon McNiel as president and Chief Operating Officer. Leveraging over 20 years of experience in the restaurant industry, McNiel will focus on overseeing, developing, and setting the direction for Tom’s Urban’s operational activities.
Cooper’s Hawk Winery & Restaurants is bringing on Michael Coyne as chief financial officer, effective October 1. Coyne arrives with more than three decades of leadership experience, including a six-month stint as interim CEO at Potbelly Corp.
GameWorks, Inc., a full entertainment and dining experience for families, teens, and millennials with seven locations nationwide, announced that ExWorks Capital has assumed full ownership of the company and appointed new leadership.
For all intents and purposes, Doug Thompson helmed the chief operating officer role at Texas Roadhouse for the past three years, ever since Steve Ortiz’s 2015 retirement. The 540-unit chain made the change official August 23.
Home Run Inn Pizza, an iconic Chicago pizzeria since 1947, pays homage to its late CEO and fearless leader, Joe Perrino, while announcing new changes to the company. Perrino built the strong foundation that Home Run Inn is today, and he was dedicated and loyal not only to the company, but to his family and employees that quickly became his second family.
Shari’s Restaurants announce the hiring of Joan Hansen as corporate Director of Marketing. Hansen will oversee the promotional and marketing efforts for not only Shari’s, but also the Coco’s Restaurants and Bakeries, and Carrows Restaurants as well.
The Paramount Group, Chicago’s premier hospitality and lifestyle group, announced Amy Unell as the first-ever Chief Operating Officer for the company. In partnership with CEO Jodi Fyfe, Unell will oversee the operational side of each brand within the Paramount family including Paramount Events, Eden, The Lakewood, Lake Street Staffing, HighGround, Spaces at 1756, West Lake Market and Paramount Fresh.
When The Cheesecake Factory announced its second-quarter earnings in August, its stock dipped 14 percent the next day. That happened despite the fact that its same-store sales rose 1.4 percent and revenue jumped 4 percent.
FAT (Fresh. Authentic. Tasty.) Brands Inc. announced the hiring of Rebecca D. Hershinger as Chief Financial Officer of FAT Brands. As the newest addition to the executive team, Hershinger will work alongside longstanding president and Chief Executive Officer Andy Wiederhorn to support financial and strategic goals for the Company.
Forbes first ranking of America’s best employers for women lists Hard Rock International as a leading employer of women in the Travel & Leisure category.Forbes and Statista, a market research company, surveyed 40,000 employees of companies with more than 1,000 workers to compile the 2018 list of the 300 Best Employers for Women in America.
Ryan O'Melveny Wilson has been named Chief Marketing and Strategy Officer for Lawry's Restaurants globally.Wilson, the fourth generation member of the Frank and Van de Kamp families to be an active member of Lawry's, will oversee the 80-year-old brand's revitalization beginning this fall together with his uncle Richard Frank, CEO & Chairman of Lawry's Restaurants.
First Watch announced Wednesday that Mel Hope has joined its executive team as the company’s new Chief Financial Officer. This week, the leading breakfast, brunch and lunch concept welcomed Hope, who brings decades of experience leading complex public organizations like Popeyes Louisiana Kitchen, Inc.
Del Frisco’s Restaurant Group has a new chief marketing officer to lead its growing portfolio. The company announced July 25 that Mia Meachem, formerly the marketing leader at Highland Park Village, is joining the company to direct Del Frisco’s overall marketing, innovation, and consumer engagement strategy.
With food costs accounting for 28 to 35 percent of gross sales, tightly managing back-of-house management can make or break restaurant profitability. But unlike some restaurateurs who consider this to be the cost of doing business, Upserve sees it as an area ripe for innovation.