Industry News | June 27, 2016

Chicken Salad Chick Appoints New Leadership

image used with permission.

Chicken Salad Chick, the nation’s only Southern inspired, fast-casual chicken salad restaurant concept, has appointed Tom Carr as vice president of marketing and Carrie Evans as director of franchise development. Carr will lead the marketing team in developing and executing brand, national, and local marketing initiatives. Evans will assist franchisees in achieving their long-term goals, while staying true to the brand’s core values.

“Both Tom and Carrie’s experience with leading companies make them valuable additions to our leadership team,” says Scott Deviney, CEO of Chicken Salad Chick. “Tom’s extensive background in consumer brands, media, and multi-unit restaurant advertising and marketing will certainly be an asset as we continue to expand our marketing efforts as we grow, and Carrie has a passion for hospitality and will be a strong brand ambassador to Chicken Salad Chick as she helps nourish the growth of our franchisees.”

Carr’s experience includes marketing leadership roles with Discovery Communications, Spanx, Nike, and Turner Broadcasting as well as owner of an independent marketing consultancy. He established his professional reputation in multi-unit restaurant and beverage advertising in senior roles at top agencies, where he managed Coca-Cola Fountain, Outback Steakhouse, and helped take Little Caesars Pizza from a regional to a national chain.

Evans brings 13 years in the franchising industry to Chicken Salad Chick with strong knowledge and hands-on experience. She previously held the role of director of development for Nothing Bundt Cakes, where she helped the company double its number of locations. Prior to that, she held multiple roles during a long-term tenure with CiCi’s Pizza. Evan’s experience lends to many facets of developing a franchise, from awarding franchises to new owners, to assisting franchisees with the build-out process and seeing them through the grand opening phase. In addition, she is particularly proficient with building and implementing processes to reinforce the infrastructure of a brand.

The Chicken Salad Chick concept, born in Auburn, Alabama, was established in 2008 in the kitchen of founder Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her recipes out of her home kitchen, she launched her first restaurant with the business expertise of her future husband and co-founder Kevin Brown. Together, they opened a small takeout restaurant, which has grown to include 54 restaurants across the Southeast.

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

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