Founded in 1996, Raising Cane’s Chicken Fingers is a leading and highly differentiated “QSR Plus” brand that serves high-quality, cooked-to-order 100% premium, fresh never frozen chicken tenderloin meals. Over the eight-year period from 2008 through 2016, the company experienced a compound annual growth rate of 20.7% in restaurants and 23.2% in revenues, expanding from seven to twenty-one states and the Middle East.
Senior Vice President, Business Development
Led business development initiatives for this $829MM fast-casual restaurant chain with 307 restaurants across 21 states and the Middle East.
Charged with exploring opportunities for growth outside of the prototypical street-side restaurant, including the evaluation of the non-traditional segment, joint ventures, franchise management services agreements, and other similar opportunities.
Conceptualized and implemented business development plans to expand into the non-traditional segment, including colleges, universities, sports & entertainment complexes, casinos, retail centers, and airports.
Tasked with leveraging company resources, to develop and sustain an infrastructure of human, material, and other resources, supporting the success of the franchise business partners while maintaining the integrity of the brand.
Worked closely with the 11 franchisee business partners on the development of individual 5-year business plans including real estate strategies for each market, growing the number of franchise restaurants from 13 to 83, generating $224MM in revenue in 2016.
Led the company’s international expansion strategy, evaluating opportunities in various foreign markets, taking into consideration supply chain, cultural, political, economic, and other factors.
Responsible for the company’s entry into the Middle-East, reporting to the company’s founder and president, coordinating among other things, supply chain, facility design and construction, marketing, training, legal, and the on-boarding of our international franchise partner, M.H. Alshaya Co. W.L.L..
Selected as a member of the “Red Box Team,” collaborating with the executive team on such matters as the 5-year business planning and annual budgeting process.
Developed and implemented new business strategies to leverage the untapped value of the brand and under-utilized company resources for this $260MM family-dining restaurant, operating in 15 states.
Conceptualized, authored, and actualized the creation of Piccadilly Food Service (PFS), which provides food management solutions to schools, colleges, universities, businesses, healthcare and government organizations.
Developed and implemented a portfolio of proprietary retail concepts designed to reduce firm’s dependence on the cafeteria business model and to support the further development of PFS.
Implemented and reinforced strategies to increase revenue productivity.
Led all aspects of market research and development, recruitment, training, and project proposals and budgeting for PFS.
Created proprietary brand operation manuals and established policy procedures regarding production specifications, purchasing, and negotiating contracts for food and supply distribution processes.
Attained a 95.7% close ratio on proposed business opportunities for PFS and secured contracts valued at more than $10MM annually in the first 36 months with schools, colleges, universities, businesses, healthcare and government organizations.
Led a team of cross-functional professionals to successfully open and operate all five proprietary retail concepts and one express version of the core cafeteria concept, in multiple business accounts.
Other Professional Experience
The Dunhill Group – 1999 to 2004
Wood Dining Services, Inc. – 1994 to 1999
Morrison’s Hospitality Group – 1988 to 1994
Service America Corporation – 1986 to 1988
United States Navy – 1980 to 1986