Nestlé Toll House Café by Chip announced the return of Scott McIntosh as vice president of franchise development.
McIntosh, who led the franchise team from 2006 to 2010, returns after burnishing his franchising skills with several brands owned by Dallas-based Brix Holdings. He began as director of franchise development for Souper Salad and later was promoted to the same role overseeing all of Brix Holdings’ concepts, which include Red Mango, Smoothie Factory, Red Brick Pizza, Greenz, and Souper Salad.
“I always kept up with Nestlé Toll House Cafe after I left,” McIntosh says. “I’ve seen real successes here, and the system I helped build is very close to my heart. It has matured over the years, which makes it especially rewarding to see the fruits of our labor now in place.”
McIntosh picks up where he left off in 2010 by expanding on the chain’s award-winning programs, which have attracted passionate and dedicated operators and employees since its first cafe opened at the turn of the century.
“Now that the economy has rebounded, I’m eager to get that white-hot franchise blitz going again,” McIntosh says. “My goal is to double our units just as we did when I was here five years ago.”
In addition to being an integral part of putting many of Nestlé Toll House Café’s current programs in place, McIntosh’s other notable achievements include the introduction of a cafe resale program for franchise partners and the company’s launch into the international market.
“We couldn’t be more excited to welcome Scott back to the organization. His dedication to teamwork and past successes with our brand are just two of the many reasons we jumped at the idea of reuniting,” says Ziad Dalal, founder and president of Nestlé Toll House Café. “Our positioning as number one in category by Entrepreneur’s Franchise 500 both in 2009 and 2010 is, in large part, due to the efforts of Scott and his team. I can’t think of a sweeter way to begin 2015 than with Scott heading up our franchise initiatives.”
McIntosh said he is looking forward to reconnecting with many familiar franchise partners around the world, as well as meeting new ones.
“It’s just my first day, but it feels great to be back,” McIntosh says. “My goal from the beginning was to transform our bakeries into full-fledged cafes, and that is happening. All we need now are more franchise partners as dedicated to providing warm and friendly customer service as we are, and I know they’re out there.”
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