Focus Brands—the franchisor and operator of 3,500 ice cream stores, bakeries, restaurants, and cafés under the brand names Carvel, Cinnabon, Schlotzsky’s, Moe’s Southwest Grill, and Auntie Anne’s—announced that Lester Arnold has been named senior vice president of human resources.
FOCUS Brands Inc.—the fast-growing company responsible for overseas expansion of Cinnabon, Auntie Anne's Pretzels, Carvel Ice Cream, Moe's Southwest Grill, Schlotzsky's, and Seattle's Best Coffee—has named Thomas Bartsch as chief marketing officer of international and Mario Lopez-Belio as senior vice president of international supply chain.
Each will report to president of FOCUS Brands International Mike Shattuck.
FOCUS Brands Inc., the fast-growing company responsible for overseas expansion of Cinnabon, Auntie Anne’s Pretzels, Carvel Ice Cream, Moe’s Southwest Grill, Schlotzsky’s, and Seattle’s Best Coffee, has opened its 1,000th international location—a milestone capitalizing on the vast global opportunities for U.S. food brands.
FOCUS Brands announced today it has named Chad Scales as senior vice president of business development. In this newly created role, Chad’s primary responsibility will be to develop new lines of business, including product creation, manufacture, and sales for Carvel Ice Cream, Cinnabon, Schlotzsky’s, Moe’s Southwest Grill, and Auntie Anne’s Pretzels.
Quick serves could be poised to step up their franchising efforts as soon as the credit market thaws and while available real estate remains cheap. Some experts say that minority-franchisee recruitment will be a particular area of focus, as franchisors pursue the value minorities bring to customer relations, new product innovation, and new markets.
FOCUS Brands Inc., the franchisor and operator of more than 3,300 ice cream stores, bakeries, restaurants, and cafes, announced that Gary Bales has been named chief concept officer. In addition to his role as president of Carvel, Bales will now oversee creative services, supply chain, and all brand licensing initiatives for both consumer and foodservice.
While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene.