Industry News | February 22, 2017

Seasoned Exec Named CCO of Togo’s Eateries

Togo’s Eateries
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Togo’s Eateries, LLC, the “West Coast Original” known for its big, fresh and meaty sandwiches, named Glenn Lunde Chief Concept Officer (CCO). Lunde joins Togo’s with more than 25 years of experience in the restaurant and retail business. He will lead marketing, brand strategy, and concept development for Togo’s.  

“Glenn has a proven track record of building national franchises into sustainable, profitable operators that achieve long-term success. He will be a valuable leader for our brand repositioning and concept development efforts,” says Tony Gioia, CEO at Togo’s. “I envision Glenn’s role expanding over time, and it is my pleasure to welcome Glenn to the Togo’s family.”

A C-level marketing executive for the past 15 years, Lunde has led restaurant and retail franchises through turnaround situations, market expansions, and profitable growth. Before joining Togo’s, Lunde served as CMO at Grocery Outlet, a $1.8 billion grocery retailer with over 270 locations, each run by an independent owner-operator. Before that, he was CCO at Einstein Noah’s Restaurant Group, a 900-unit company where he led menu architecture, culinary innovation, store design, and marketing efforts.

Earlier in his career, Lunde served as CMO of Panda Restaurant Group for more than seven years. His leadership in brand, menu, and concept innovation development helped grow the restaurant chain from 779 units to over 1,500 units, yielding nearly $2 billion in annual sales. He also served as CMO of Round Table Pizza and VP of Marketing at Taco Bell. He worked on numerous projects that continue to be a foundation of those businesses today.

“As a Bay Area native, I’ve been a huge Togo’s fan for decades, and I believe the brand has a ton of untapped potential,” says Lunde. “I am excited to work with the Togo’s corporate team and franchisees on identifying, testing, and pursuing new opportunities to grow our business and thrill customers.”

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