USA— Tom Curtis, a long serving executive of Domino’s Pizza has been appointed president of Burger King US and Canada.
Before his appointment, Curtis had been serving as the fast food restauraunt’s chief operating officer, a position he has been holding since April.
Before joining Burger King, Mr. Curtis spent more than 35 years in leadership roles at Domino’s Pizza, Inc., most recently as executive vice president of US operations.
He joined the pizza chain in 1985 as a store manager and was a franchisee from 1987 to 2006 before joining Domino’s corporate in 2006.
He has previously served the Pizza Chain as executivevice president of corporate operations, vice president of franchise relations and operations innovation, vice president of operations support and training, and director of strategic growth markets.
“Tom joined us a few months ago and has quickly established a strong leadership position in the business and trust with our franchisees,” said José Cil, chief executive officer of Restaurant Brands International, Inc., parent company of Burger King.
Cil added: “Tom will lead the acceleration of our business to deliver on our vision that Burger King should always be our guests’ first choice for a quality meal, an exceptional and convenient experience and great value.”
Mr. Curtis, on his part, revealed that he was looking forward to work with his new team to accelerate the performance of the Burger King brand through an intense focus on guest experience.
Earlier, Restaurant Brands International Inc., the owner of Burger King and Popeyes revealed that it expects U.S. beef costs to climb this quarter as labor shortages across the country make it tough to staff meatpacking plants.
According to an internal document seen by the Fortune magazine, the labour shortage has been occassioned by US government stimulus checks which are reducing incentives for meatpacking workers to show up.
Burger King, which has more than 18,000 locations globally, uses beef for its Whopper hamburger patties, while Popeyes uses tallow to fry some of its items.
Labor shortages are adding to the challenges for the meat supply chain already grappling with higher feed costs for cattle and hogs, as well as swelling demand for meat from grocery stores and reopened restaurants.
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