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March 14, 2022
Wingstop Appoints New CEO After Morrison Resigns
Wingstop has appointed a new CEO after Charlie Morrison resigned as chairman and CEO to helm the fast-casual brand Salad And Go.
March 14, 2022
El Pollo Loco’s New CEO Looks To Simplify Operations, Accelerate Development
As El Pollo Loco made Laurance Roberts’ interim position as CEO permanent last week, the fire-grilled chicken restaurant chain’s leader has some ideas when it comes to strengthening the brand long-term.
March 11, 2022
Sandwich and Soup Brand Names New COO
Midwest-based Erbert and Gerbert’s has promoted Jeremy Burke to COO as the brand looks to ramp up expansion plans.
March 10, 2022
Wing Zone Expands Operations, Franchise Development Teams
The appointments come as the brand prepares to open stores with its new redesign and bring current stores up to par with enhanced concepts and standards, including customer-facing technology and automation. Â Â
March 10, 2022
NAFEM Announces New President, Officers During Annual Meeting
NAFEM appointed new officers during its Annual Business Meeting in Scottsdale, Ariz., on March 1, including the seating of new a president, Rich Packer.
March 7, 2022
Krowne Metal Brings On Western Regional Sales Manager
Krowne Metal Corp. added to its sales team with the hiring of Ran Berger as western regional sales manager for the foodservice division.
March 4, 2022
Domino’s Promotes Two to President, Executive VP Roles
Domino’s announced the promotions of Joe Jordan to president of U.S. and global services and Art D’Elia to the role of executive vice president of international
March 2, 2022
Hear From 12 Women Making a Positive Impact in Foodservice E&S
When Cookie Mahon began working at American Kitchen Machinery and Repair more than 25 years ago, the company relegated women to secretarial positions.
March 1, 2022
From the Publisher: On the Road
Enthusiasm, excitement and an incredible energy is the only way I can describe my first three conferences of 2022.
March 1, 2022
From the Editor: Delivery Study Guide
It’s not every day I hear of a book written about the foodservice industry.
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