Todd Smith has stepped up to the role of president while Shannon Swenson joins the brand from Dave’s Hot Chicken. The duo will help ramp up Swig’s nationwide growth.
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The brand, which recently added a food menu, continues to pursue additional development opportunities across the US.
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Leaning on fellow operators and providing employees with solid upfront training also help chefs keep kitchens running smoothly.
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In her new role, Kari Welty will drive customer satisfaction, manage accounts and collaborate with the development team.
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Among the changes, Doug Hisel, an 18-year veteran of the brand, steps up to SVP, store operations.
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The individual, who previously worked at Polar Leasing, will work with dealers and customers.
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The mechanical engineers will develop components and systems for food prep machinery.
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Deals with regional franchisees will lead to more than 300 stores in Mexico over the next 10 years.
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Backing from private equity firm Source Capital has allowed Kitchen Brains to grow its operational investments, product development and strategic acquisitions.
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Laura Smith has stepped up to the role of director of education–business and South Carolina sales at the rep firm.
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