Captain D's

Execs are Human, Too

Michael Lippert is the newly appointed executive vice president of operations for Captain D’s Seafood Kitchen. As an industry veteran he knows that the time a leader initially joins an organization is exceptionally crucial to his success there. But it’s also the point when many basic mistakes are made. Lippert explains how most leaders usually fail—and how they can avoid doing so.

What are common critical errors leaders make?

Captain D’s Adds New VP of Purchasing

Continuing the strengthening of Captain D's management team, Phil Greifeld, CEO and president of the company, announced the hiring of Janet Duckham as its vice president of purchasing. Duckham most recently served as the vice president of purchasing and distribution of Luby's Restaurants.

In her new role, Duckham is responsible for the worldwide sourcing of Captain D's food and supplies for its 535 U.S. and international restaurants.

Drive Thru, the Huddle House Way

The full-service chain is including a drive thru in its new store prototype in an effort to reach more transient consumers.

The recession helped to blur the line between the quick-serve and casual-dining segments, as price points and service techniques jumped the industry fence in the competition for diners’ dollars. But one full-service chain, Huddle House, decided that with its new store design, it would firmly plant one foot on either side of that fence.

Huddle House’s newest store prototype, while maintaining a table-service dining room, dives deep into quick service with the implementation of a drive thru.

For Sale by Corporate

If it wasn’t for the publicity, outsiders might not have known that Captain D’s was on the auction block, the result of a decision by private equity owners Sagittarius Brands Inc. to sell the brand late last year.

CEO David Head was working hard to keep the emphasis on day-to-day operations. In early February, he was gearing up to rally the troops for the critical Lent season with a six-week tour of Captain D’s 500-plus restaurant system, where attention was shifting to preparations for an expected increase in sales.