Tender Greens, the farm-to-fork fine-casual concept with 22 locations across California, has named Craig Meunier to the position of vice president of operations. In this new position, Craig will oversee all current Tender Greens operations and support the strategic growth of the brand in California and beyond.
Craig brings more than 27 years of restaurant operations experience, including positions with Sam Fox’s Fox Restaurant Concepts, Stephen Starr’s Starr Restaurant Organization, and Hillstone Restaurant Group. Most recently at Mediterranean Cuisine Operation Co., he led operations for Daphne’s California Greek and helped create and launch Yalla Mediterranean.
“We are thrilled to have Craig join our leadership team,” says Tender Greens president David Dressler. “He brings a broad base of operational experience, a love of great food, and a passion for people development that complements our company culture as we prepare for the next stage of our growth.”
Named one of the “10 Best Chain Restaurants in the World” by Condé Nast Traveler, Tender Greens has quickly emerged as an innovative leader and pioneer among fine-casual restaurants. Since opening the first location in 2006 on an up-and-coming street in Culver City, California, the company has built an enthusiastic cult following by serving inspired food, friendly service, and great value in comfortable spaces.
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