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    Bruster’s Hires Greg Danziger as SVP of Franchise Development

  • Industry News September 12, 2019
    Bruster’s Real Ice Cream
    Danziger joins Bruster’s at a fortuitous time.

    On the heels of its 30th anniversary, six consecutive years of same store sales growth, record-shattering average unit volume and new store openings, Bruster’s Real Ice Cream is doubling down on development with the addition of Greg Danziger as Senior Vice President, Franchise Development.

    Danziger joined Bruster’s earlier this month bringing with him nearly 20 years of franchise and business development expertise. In this setting, his knowledge and vision will complement the deep experience of VP, Franchise Development Kim Ellis and Director, Franchise Development Lori Molnar. Combined, the team offers more than 60 years of experience which is crucial as Bruster’s continues its quest to bring homemade ice cream to customers across the globe.

    “I am elated to join the team and look forward to getting to know the great people, products and processes that make us A Scoop Above the Rest,” Danziger says. “I am a firm believer that sourcing solid franchise partners for the continued expansion and nationwide distribution of Bruster’s superior ice cream products and customer experiences will propel customer loyalty, market share, and profitability.”

    Danziger joins Bruster’s at a fortuitous time. Ellis joined Bruster’s Real Ice Cream in 2018, and with the support of company veteran Molnar, who has been with Bruster’s for 18 years, there is a tremendous amount of excitement around where the brand is, and where it’s going next.

    “I am very pleased to introduce the newest member of our great team,” says CEO Jim Sahene. “Greg will focus on continued opportunities for growth while also working to expand our store count. I am excited to have Greg, Kim and Lori working together as we bring our variety of premium flavors and artisan desserts to our customers.”

    Danziger will be based out of Michigan.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.