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February 23, 2022
The Montague Co. Taps New President
In his new role as president, Joe Deckelman will be responsible for the day-to-day management of The Montague Co.
February 22, 2022
Carrols Restaurant Group Taps New CEO
Paulo Pena will succeed Daniel Accordino, 71, who announced last fall he would retire from his role as chairman, CEO and president after a 50-year career with the company.
February 21, 2022
Middleby Names President of Powerhouse Dynamics
In his new role as president, Jay Fiske will lead all strategic and day-to-day company operations.
February 21, 2022
Longtime Hotel and Restaurant Supply Exec To Retire
After a 50-year career at Hotel and Restaurant Supply, Ollie Wilkes, vice president of national accounts, will retire on March 4.
February 21, 2022
Ali Group Names Next President of Edlund Co. Following Retirement of Peter Nordell
The Ali Group today announced Peter Nordell, CEO and president of the Edlund Co., will step down on Aug. 31 and named Ryan Whitney as the next president. Â
February 17, 2022
Penn Station Names New President, COO As It Works Toward 600 Locations
Craig Dunaway was promoted from president to COO, while Lance Vaught was promoted from senior vice president of operations to president.
February 16, 2022
Culinary Depot Names Director of Contract Sales
Israel Wolner will be responsible for growing and managing the contract sales team nationwide and expanding the dealership’s current branches in Las Vegas, Florida and South Carolina.
February 16, 2022
T&S Promotes Two Marketing Leaders To Support Global Growth
DeAnna Thompson was named marketing manager for North and South America, and Christine Stillinger was promoted to marketing coordinator for Europe, South Africa and the Middle East.
February 15, 2022
National Restaurant Association Taps New Leader
The National Restaurant Association has announced the appointment of Michelle Korsmo as its new CEO and president, effective May 1.
February 11, 2022
Culinary Equipment Group Taps New Corporate Chef
Chef Ron Lapniewski Jr. will be conducting cooking demonstrations—working with chefs in their own kitchens and at the company’s demo kitchen—and advising on the best tools and equipment based on a location’s menu.
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