Fransmart welcomed Dustin Snyder as chief operating officer.
Villa Restaurant Group added Carriann Sillman as general counsel and Cher Thompson as manager of communications and digital marketing strategy.
Kirsten Helgeland is the new vice president of marketing operations for Wellbiz Brands and Adam Passarelli is the new vice president of corporate operations for Elements Corporate Ventures, a subsidiary of WellBiz.
Andrae Marrocco joined law firm McMillan LLP as partner in the business law group and franchise and distribution law group.
Pittsburgh-based Bruster’s Real Ice Cream named Kim Ellis as the new vice president of franchise development.
Edible Arrangements named Mike Rotondo, formerly with Tropical Smoothie Café, as its new chief executive officer.
Larry Sidoti is the new chief development officer of Garbanzo Mediterranean Fresh.
Any Lab Test Now welcomed Terri McCulloch back to the company as vice president of business development.
Taco Bueno appointed Mary Ellen Mullins as chief people officer.
Cleveland-based food chain Rascal House added Michael Tusberg to the team as director of operations.
Fresh casual restaurant concept Rachel’s Kitchen hired Pat Hiller as vice president of franchise development.
Outdoor Living Brands named Marcia Mead as vice president of franchise recruiting.
Gabriel Moreno was named senior director of retail at cafe and bakery brand La Boulangerie.
Law firm Cozen O’Connor brought on Susan Grueneberg to lead its global franchise practice.
Derek Fuller has been hired as chief financial officer of Re-Bath. The bathroom remodeling franchise also brought on Dana Fossand as director of sales training.
Scooter’s Coffee hired Bill Black as chief marketing officer.
Glory Days Grill promoted Chris Verdecchia to VP of accounting and finance and Tommy Boehm to controller.
New COO brings brand strategy experience to Fransmart
With a background in marketing and brand strategy, Dustin Snyder is the newest addition to restaurant franchise development company Fransmart. As chief operating officer, a position that Fransmart just added to better merge marketing and sales, Snyder will be a hub between the two to increase efficiency.
“I love the concept and the idea of bringing these brands to market,” Snyder said of Fransmart’s business model. Though he hasn't worked with stand-alone restaurant brands, Snyder has worked with franchises within supply chain management.
Fransmart is working with 16 restaurant brands, Snyder said, mentioning that CEO Dan Rowe is “really good at figuring out which brands to take to market.” Once brands have been chosen, Snyder’s side is creating a marketing strategy to execute nationally and internationally.
“We’re evolving as consumers faster than ever before,” Snyder said. The definition of value today is much different than it was for his grandpa, who he used as an example of these changing trends. “If you talk to my grandpa, his definition of value is ‘what’s the most pound per dollar,’ and this is not the definition of value for consumers today,” he said. “Consumers are looking for new flavors and experiences.”
Creating better synergy between the marketing and sales silos at Fransmart by removing obstacles and providing support is how Snyder hopes to adapt these brands to consumer patterns. “We really have to build those brand strategies and retail marketing plans to execute these brands internationally,” he said.
Snyder says he's most looking forward to “taking these cool concepts that make a lot of sense to me and getting them out to the world."