Industry News | February 9, 2017

Former McDonald's Exec Named EVP of Church’s

Church’s Chicken
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Church’s Chicken, the global quick service restaurant chain, announced that Pete Servold has been named Executive Vice President of U.S. Operations for the company. Servold, who has spent his entire adult life in the restaurant industry will be taking an active, hands-on role in maintaining Church’s commitment to quality, efficiency, profitability, and a superior guest experience.

“I’m ecstatic to return to Church’s Chicken in this important leadership role,” says Servold. “My focus will be on creating a solid strategy that will guide our team members toward strong, consistent growth and a tireless dedication to giving our guests the best-possible experience with every visit.”

Servold previously served with Church’s Chicken from 2010 to 2014 as Vice President of Operations, and now returns to succeed Joseph Christina, who was promoted to Chief Executive Officer in November 2016. Prior to joining Church’s Chicken, Servold served for more than 30 years at McDonald’s Corporation in various operational roles, culminating in Vice President of Operations & Franchising, where he assisted in implementing a Just-in-time (JIT) inventory strategy.

Implemented in conjunction with long-time former Chairman & CEO Fred Turner, the system enabled the chain to reduce costs through reduced waste and to elevate the customer experience by delivering fresher food and enabling custom orders. Servold also previously held the role of SVP, Franchise Operations for Hooters of America.

“Pete brings a lifetime of career experience across all areas of franchise operations to Church’s,” says Christina. “During his initial time here, he was instrumental in helping us deliver on our mission of providing quick, quality meals to our customers as efficiently as possible. I am fully confident that Pete will continue to leverage his strategic vision and leadership skills to guide Church’s through this exciting time of continued growth and expansion.”

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