Fresh & Healthy Brands hired Hisham Anas as its business development manager for the Middle East and North Africa.
Muscle Maker Grill promoted Derek Bogner to VP of franchise operations, Scott Carlock to CFO and David LaPointe to director of corporate operations.
Frances Greg Rathke was appointed to the board of directors’ audit committee for Planet Fitness.
Rebounderz Indoor Trampoline Arena recruited Tim Murphy as its new CFO. Melvin Horn was promoted to chief operations officer, and Joshua Coates to vice president.
18|8 Fine Men’s Salons hired Katie Riordan as vice president of operations.
Shayla Moore is the new marketing manager for CREAM.
Grabbagreen hired Kim Cramton as executive VP of operations and franchise development.
Goodcents Deli Fresh Subs promoted former COO Scott Ford to president.
Hungry Howie’s named Ardag Tachian as its new director of franchise recruitment.
Michael Clock was brought on as Newk’s Eatery’s new chief financial officer.
Blue Moon Estate Sales appointed Andrew Lasky as director of franchise sales.
Lenore O’Meara was brought on by Restaurant Magic as its new director of channel sales.
Plamondon Companies appointed Martin Worsham as corporate network manager and Kevin Demeritt director of procurement.
Unishippers Global Logistics said CEO Dan Lockwood moved to a newly created role of executive chairman. Kevin Lathrop will add CEO to his title of president.
ZIPS Dry Cleaners added Enid Traub as the new vice president of marketing.
Ed Barnes was promoted to senior vice president of franchise sales at ERA Real Estate.
Famous Brands appointed Dustin Lyman as its new CEO.
IHOP Restaurants announced Nevielle Panthaky as the new vice president of culinary.
Rave Restaurant Group added Brett Heinen as its director of franchise development.
Smashburger appointed Mark Ramage as director of franchise development.
Pam Gillies joined AlphaGraphics executive team as vice president of marketing.
Maira Morales adds Austin flavor to Schlotzsky’s menu
Maira Morales still remembers her first college meal. Barely able to speak a word of English, she walked across campus to Schlotzsky’s and had the restaurant’s original sandwich recommended to her.
“After this day, it’s my favorite thing on earth. It reminds me of the day I became an adult in a way,” Morales said.
So when there was a job opening for the executive chef position at Schlotzsky’s in July of last year, Morales knew where she wanted to go. She got the job and was brought on as the corporate executive chef/director of research and development in July 2015.
A big part of Morales’ inspiration comes from traveling, having recently visited Russia, Finland, Estonia and Sweden. Even though Morales is fluent in Spanish and English, and speaks some French and Italian, she finds that food can be a language in itself, bridging cultures between the various groups she meets.
Going forward, Morales’ goals are to add flavors and menu changes heavily inspired by Austin, Schlotzsky’s original city. Her plans include adding brisket, jalapenos and chipotle peppers to the menu.
“Our goal for the next year is to showcase how diverse and beautiful these flavors are,” Morales said.
Morales admits to spending much of her free time cooking, but also enjoys devoting time to her daughter along with arts and crafts and painting, something she compares heavily to her cooking.
“I just work my canvas which is my plate, my paint is my food. It’s called culinary art for a reason,” Morales said.
With the changes in place, Morales knows that there’s one aspect of the restaurant she can’t touch, the original sandwich that made her fall in love with Schlotzsky’s in the first place. “It’s perfect as it is. I still order it every week,” Morales said.