More board bites – profiles of National Restaurant Association board members

More board bites – profiles of National Restaurant Association board members – 75 Years

Name: Dominic V. Agostino.

Company: Aladdin Food Management Services, Wheeling, W.Va.

Number of years in the industry: 38. Number of years as NRA board member: 2.

Career highlights: Starting out as a baker with ARA and remaining with the company for 20 years. Starting up Aladdin and then developing and running the company in this very competitive marketplace.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To develop an awareness in the state of West Virginia and in my fellow colleagues in the foodservice industry that we must become more active in a grass-roots political action committee. We cannot allow our state and federal political representatives to continue to represent us a they have in the past.

Name: Victor W. Argobright, FMP. Company: Bob Evans Farms Inc., Columbus, Ohio.

Number of years as NRA board member: 2.5

Career highlights: Starting up General Store concept; development of manager training program; design of restaurant systems; design of employee and managerial benefit and compensation package; author of all employee and management handbooks; computerization of the restaurants.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To increase public awareness of the opportunity within the restaurant industry and of the contribution that our industry makes to the country and society as a whole. To develop a strong political presence by educating our elected officials about the strengths and benefits of the industry.

Name: Keith L. Ashby, FMP. Company: Swartz Restaurants Corp., Decatur, Ill.

Number of years in the industry: 16. Number of years as NRA board member: 4.

Career highlights: Successfully led a campaign to repeal a local 2-percent food and beverage tax; expanded a family restaurant into a multiunit (four) corporation; served as a past chairman of the Illinois Restaurant Association board of directors.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To be an active voice in the political process to protect our industry on a local, state and federal level.

How do you see the industry shaping up over the next decade? It will be increasingly difficult for the independent operator as large, well-financed

corporations compete for good locations and employees.

Name: Ralph O. Brennan, FMP; NRA tresurer; Educational Foundation board member.

Company: Mr. B’s/Bacco, New Orleans. Number of years in the industry: 12.

Number of years as NRA board member: 9.

Career highlights: Opening Bacco; election as NRA treasurer; induction into the NRN Fine Dining Hall of Fame in 1988.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To strengthen government affairs and grass-roots efforts to have NRA recognized as a key player in Washington. To have the Educational Foundation meet the needs of education of foodservice employees.

How do you see the industry shaping up over the next decade? I see continuing pressure on higher-ticket table-service restaurants beause of increase government intervention and a flat economy.

Name: Stanley S. Briggs, FMP.

Company: Utah Food & Catering, Salt Lake City.

Name: Herman Cain, FMP; NRA vice president, Educational Foundation board member.

Company: Godfather’s Pizza Inc., Omaha, Neb.

Number of years in the industry 12. Number of years as NRA board member: 6.

Career highlights: Made career change from computer systems executive to restaurant executive; led “turnaround” of Godfather’s Pizza chain in 1986; bought the company in 1988 along with GPI Management; elected an officer of the National Restaurant Association in 1992; given the IFMA Operator of the Year award in 1991.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

Greater “unification” of our industry; greater awareness of our industry in Congress and the White House; greater effectiveness against anti-industry legislation … ‘B.I.T.E. back!”

Name: Giovanni Coratolo.

Company: Port of Italy Inc., Francionia, Va.

Name: John Cranor Ill; Educational Foundation board member.

Company: Kentucky Fried Chicken Co., Louisville, Ky.

Number of years in the industry: 8.

Career highlights: Chief executive officer of KFC Co.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To promote and deliver SERVSAFE training to all foodservice outlets. What do feel is the greatest concern for the industry in the next decade?

The availability of a qualified/educated work force.

Name: Donald B. Curley, FMP.

Company: Franco’s, Columbus, Ohio. Number of years in the industry: 20. Number of years as RNA board member: 3.

Career highlights: In 1989 opened Damon’s Ribs in Fort Myers, Fla., as a managing partner. It’s in its fourth year. For the past three years, he has been one of the nation’s leading fundraisers for the National Restaurant Association’s Political Action Committee, PAC. Constantly calling, writing and visiting Ohio representatives in the House and Senate in Washington, D.C.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

In that I am the only elected NRA board member representing the state of Ohio, I feel obligated to represent them at the national level to the very best of my ability. I feel that legislation in Washington, D.C., is our biggest problem, so therefore I have tried to get on a first-name basis with many of the Ohio state congression and women.

Name: Stephen E. Elmont, FMP; NRA chairman and president, Educational Foundation board member.

Company: The Food Group Ltd., Boston.

Number of years in the industry: 35. Number of years as NRA board member: 10.

Career highlights: Founded Creative Gourmets in 1975; founded The Food Group Ltd. in 1992, which operates Mirabelle restaurant; past president of the Massachusetts Restaurant Association; lectured at Brandeis University, University of Massachusetts and Harvard University; recipient of the IFMA Silver Plate award for Contract Foodservice Management.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To raise the awareness of our industry as to its role in the political process. Government is our largest competitor. We must learn how to compete.

Name: Van Eure.

Company: The Augus Barn, Raleigh, N.C.

Number of years

in the industry: Life.

Number of years as NRA board

Member: 1

Career highlight: Helped open the Darryls Restaurant in Lexington, Ky.; took over The Angus Barn after father passed away; co-owns Angus Barn with mother.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To help North Carolina become a dualmembership state, holding both NCRA and NRA membership. To help convince congressmen and senators about the NRA views on health-care reform and business meal deductibility.

Name: John Farquharson, FMP; Educational Foundation board member.

Company: ARA services Inc., Philadelphia.

Number of years in the industry: 40.

Career highlights: Taking the foodservice results at ARA from a 12-percent return on net assets to a 30-percent return: reorganizing ARA’s foodservice businesses along market lines.

Name one thing you would like to

accomplish during you tenure as an Educational Foundation board

Member.

Establishing and supporting the Safe Food Handling program throughout ARA.

Name: George E. Fischer; Educational Foundation board member.

Company: SerVend Intl., Sellersburg, Ind.

Name: Robert G. Fletcher; Educational Foundation board member.

Company: Anheuser-Busch Inc., St. Louis.

Number of years in the industry: 25.

Career highlights: The growth of Anheuser-Busch during the past 15 years; the support of Anheuser-Busch to organizations for the betterment of the idustry.

What do you hope to accomplish on

behalf of the industry during your

tenure as an NRA Educational

Foundation board member?

Continue to improve on the educational and training vehicles available to the industry.

What do feel is the greatest concern

for the industry in the next decade?

Adverse legislation.

Name: Theodore M. Flower Jr., FMP.

Company: Golden Corral Corp., Raleigh, N.C.

Number of years in the industry: 26.

Number of years as NRA board

member: 2.

Career highlights: Golden Corral’s successful repositioning as a steak, buffet and bakery concept.

What do you hope to accomplish on behalf of the industry durin your tenure as an NRA board member?

To continue to improve the profesionalism of our industry and to increase our efectiveness in the political process.

Name: Morris J.W. Gaebe, LHD; Educational Foundation board member.

Company: Johnson & Wales University, Providence, R.I.

Number of years in the industry: 21.

Career highlights: Helped Johnson & Wales grow from two-year associate degree program in 1972 to an institution offering an associate degree in baking and pastry arts and a bachelor of science degree in culinary arts, food marketing, foodservice enterpreneurship and foodservice management. It also offers a master of arts in teaching for foodservice education teachers.

What do you hope to accomplish on

behalf of the industry during your

tenure as an NRA board member?

Continue to upgrade and strengthen education and skills in all aspects of foodservice, giving it full and recognized status as the profession it is and deserves. This will attract and qualify more young people to give us stability and credit for the great service we render. One specific way to do this is to raise more money for scholarships.

Name: Stephen S. George, FMP. Company: Haussner’s Restaurant Inc., Baltimore

Number of years in the industry: 27.

Number of years as NRA board

member: 7.

Career highlights: Haussner’s was established in 1926. Today it is owned by Frances Haussner George. The highlight of his carrer will be to survive the ’90s government interfarence and regulation so that he can pass his business to his daughter.

Name: Gary J. Gerard, FMP.

Company: Red Geranium Enterprises, New Harmony, Ind.

Number of years in the industry: 35.

Number of years as NRA board member: 2.

Career highlights: Helping lobby to make Sunday liquor sales legal in the state of Indiana. Taking a small tea room in 1966 in a town of 900 and helping it grow into the community’s largest employer.

What do you hope to accomplish on behalf of the industry during your tenure as a NRA board member?

Less government regulations and mandates on small business; educating the youth of our country about great career opportunities in the foodservice industry.

Name: Edward P. Grace III, FMP.

Company: Phelps Grace Co. Inc., E. Providence, R.I.

Number of years in the industry: 30.

Number of years as NRA board

member: 2.5.

Career highlights: Implemented new on-line Restaurant Association Network: distinguished visiting professor, Johnson & Wales University, 1990; Small Business Leader of the Year, Greater Providence Chamber of Commerce, 1991; Restauranteur of the Year, Rhode island Hospitality Association, 1992; trustee, Johnson & Wales University; chairman, Congressional Leadership Forum, NRA, 1993-94.

How do you see the industry shaping up over the next decade?

I view our industry as becoming increasingly competitive with very sophisticated professional restaurant operators dominating the scene. Strategic alliances wil be manifest because of the need to maximize efficiency and productivity in order to survive. Women and minorities will be a major force in the management of foodservice units over the next decade, and non-traditional foodservice locations will continue to be a focus for chain operators.

Name: Michael Greenfield, FMP.

Company: Michael’s Seafood & Steak Tavern, Ludlow, Vt.

Name: Michael Grisanti, FMP; chairman, Educational Foundation.

Company: Grisanti Inc., Louisville, Ky.

Name: Michael E. Hurst, FMP; second vice chairman, Educational Foundation.

Company: 15th Street Fisheries, Fort Lauderdale, Fla.

Name: Florence Jaramillo, FMP.

Company: Restaurants Rancho de Chimayo, Chimayo, N.M.

Name: Clark D. Jones, FMP.

Company: J.B.’s Restaurant Inc., Salt Lake City.

Number of years in the industry: 23.

Number of years as NRA board

member: 6.5.

Career highlights: Instrumental in growing J.B.’s from eight to 10 restaurants, including acquisition of eight other companies; acquired a one-third investment in Hometown Buffet and franchise agreement for Western states.

What do you hope to accomplish on

behalf of the industry during your tenure as an NRA board member?

To influence Utah senators and representatives to vote for measures favorable to the retaurant association.

Name: Thomas J. Kapp, FMP.

Company: The Tillerman, Las Vegas.

Number of years in the industry: 25.

Number of years as NRA board member: 6.

Career hightlights: Opened first restaurant in 1977; designed and moved to a freestanding location in 1982; named Restaurateur of the Yer, State of Nevada, 1987.

How do you see the industry shaping up over the next decade?

I believe it is imperative to improve on the basics to be successful. With more government regulations expanding chain growth and a forever-changing market, we must work harder to secure our future. The quality of food, quality of service and cleanliness of our restaurants will mean more in the future than ever before.

Name: David L. Kennedy; Educational Foundation board member.

Company: Coca-Cola, USA, Atlanta.

Number of years in the industry: 13.

Career highlights: General manager of Coca-Cola Fountain in October 1992.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA Educational Foundation board member?

Demonstrate continuing, substantive support for the hospitality and foodservice industry.

Name: Carol Kizer, FMP; Educational Foundation board member.

Company: Professor, Columbus State Community College, Columbus, Ohio.

Number of years in the industry: 28.

Career highlights: Development in 1965 of one of the earliest two-year educational programs in foodservice management in the country. Recognition as 1983 Educator of the Year by the American Culinary Federation; served as president of CHRIE in 1986.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA Educational Foundation board member?

I am in my last year as a foundation board member, but I want to continue playing a leadership role in the successful development and implementation of FMP certification to raise the level of professionalism of the foodservice manager.

Name: Richard W. Kubach Jr.

Company: Melrose Diner Inc., Philadelphia.

Name: Scott Langham. Company: S&S Cafeterias, Augusta, Ga.

Name: William H. Latham, FMP. Company: Amerigo/Scrooges, Jackson, Miss.

Number of years in the industry: 20.

Number of years as NRA board member: 8.

Career highlights: The purchase of his first restaurant, Scrooges, in 1977 at the age of 26; creation and start-up of Amerigo in 1987.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To get all restauranteurs and industry people involved in the legislation process is a must. Our voice needs to be louder and more active to survive this political climate.

Name: Bill Leichsenring Jr., FMP.

Company: Ox Yoke Inn Inc., Amana, Iowa.

Number of years in the industry: 20.

Number of years as NRA board member: 5.

Career highlights: At the age of 20 his father put him in charge of a $400,000 building addition and remodeling project for their restaurant; promoted to president of Ox Yoke Inn at age 22; elected as the first NRA board member from Iowa at age 32.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member? To continue educating students, employees and employers by speaking to college foodservice departments; presenting a “Grass Roots Involvement” program at the Iowa Restaurant, Beverage and Hospitality Show.

Name: Rolf Lewis, FMP.

Company: Rolf’s Restaurants Associates, San Francisco.

Number of years in the industry: 40.

Number of years as NRA board member: 7.

Career highlights: Breaking ground for his restaurant in 1960; the introduction of pure lead crystal wine glasses, hand-cut, imported from Germany, known as “Roemers.”

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

The finalization of dual membership of the California Restaurant Association with the NRA.

Name: Ronald N. Magruder; Educational Foundation board member.

Company: The Olive Garden, Orlando, Fla.

Number of years in the industry. 28.

Number of years as NRA board member: 1

Career highlights: Growing The Olive Garden from 14 units to more than 410 units in six years; recognized at MUFSO as Operator of the Year; recognized with the Gold Plate Award; serving on the boards for University of Central Florida, University of Mississippi and the University of Delaware.

How do you see the industry shaping up over the next decade?

Diversity will play a key role in the restaurant industry. We see the beginning of that change already. It’s important for us to keep in mind, however, that our guests are changing at the same time. Also, expanding into non-traditional locations is a neutral growth pattern. We must keep in front of our guests, and that means going where they go.

Name: Gretchen Mathers, FMP.

Company: Grethen’s of CouXse, Seattle.

Number of years in the industry: 30.

Number of year as NRA board member: 6.

Career highlights: Moving back to Seattle from New York in 1979 and opening own business; succeeding in an industry that has been tough for women to get ahead.

How do you see the industry shaping up over the next decade?

I was with Western International Hotels (now Westin) from 1966 to 1973. There was very little opportunity for women in management. We were relegated to public relations, personnel or housekeeping. It’s finally changing. However, we have a long way to go in corporations. Witness the NRA board. The problem is that we have lots of women working in the industry but very few up top. It hasn’t changed that much from 1973 to 1993, so I can’t see a major change in the next decade.

Name: James H. Maynard.

Company: Investor Mgt. Corp., Raleigh, N.C.

Number of years in the industry: 22.

Career highlights: Organized Investors Management Corp. ad Golden Corral Corp.; developed Golden Corral Family Steak House restaurant chain and other IMC subsidiaries.

What do feel is the greatest concern facing the industry in the next decade?

Increased government regulations and also increased legislation.

Name: Arthur McGreevy.

Company: Llewellyn Farms, Morris Plains, N.J.

Name: John C. Metz, FMP; Educational Foundation board member.

Company: Metz Enterprises, Dallas, Pa.

Number of years in the industry: 25.

Career hightlights: Founded Custom Food Management Systems; received special commendation from President Nixon for his efforts in helping to feed flood victims; sold company to Morrison’s; launched Metz Enterprises Inc.; received IFMA Silver Plate Award.

Name: William O. Naegele, FMP; Educational Foundation board member.

Company: Restaurants No Limit Inc., Minnetonka, Minn.

Numbers of years in the industry: 25.

Number of years as NRA board member: 6 months.

Career highlights: Chairman, National Restaurant Association; political action committee, National Restaurant Association; president, Minnesota Restaurant Association.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

I hope to gain prominence and clout with members of Congress to give them a better understanding of our industry.

Name: W.W., “Biff” Naylor, FMP; Educational Foundation board member.

Company: T.P. California, Los Angeles.

Number of years in the industry: 35.

Number of years as NRA board member: 10.

Career highlights: Foundation member of California Restaurant Association political action committee, 1976; past president, CRA 1984-85; chaired NRA membership committee, 1988-89; chaired NRA political education committee, 1989-90; chaired three-person committee overseeing a merger of several regional restaurant groups.

Name: Edwin L. Novak, FMP

Company: The Broker Restaurants, Denver.

Number of years in the indusry: 26.

Numbers of years as NRA board member: 4.

Career highlights: He has attended the National Restaurant Association Public Affairs Conference for the past six years in Washington, D.C.

What do you hope to accomplish on behalf of the industry during your tenure as a NRA board member?

To increase NRA membership; increase legislative grass-roots efforts; improve communications between our members; improve our industry’s image as a viable career.

Name: Jim L. Peterson, FMP; Education Foundation board member.

Company: Whataburger Inc., Corpus Christi, Texas.

Name: Jon C. Peterson, secretary Educational Foundation.

Company: Heinz USA, Pittsburgh.

Number of years in the industry: 35.

Career highlights: Derived a great deal of satisfaction from the expansion of the Educational Foundation’s programs such as SERVSAFE and the Management Skills Program as well as the increased fund-raising efforts for expansion of the foundation’s scholarship and “Careers in Foodservice” programs.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA Educational Foundation board member?

I would like to see much broader participation and support for the programs of the Educational Foundation from foodservice operators and manufacturers. The availability of an expanding number of programs will encourage more industry participation.

Name: Donald Phelan.

Company: Browing’s Mexican Food, Little Rock, Ark.

Name: Dean Rasmussen, FMP.

Company: Grandmother’s Inc., Omaha, Neb.

Name: George D. Rice, FMP; first vice chairman/treasure, Educational Foundation.

Company: GDR Enterprises Inc., Tampa, Fla.

Number of years in the industry: 33.

Career highlights: Development and management of the CREST Report as an industry service; development and management of IFMATRAC for supplier side strategic analysis of the business; and development and management of SalesTrac, a weekly chain restaurant comparative performance measurement.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA Educational Foundation board member?

To continue to strenghten the management team and to provide strategic direction; to provide a strong professional pro-active force to build recognition vehicles for management at all levels while ensuring maximum consumer satisfaction and confidence.

Name: Eugene A. Sayler, FMP.

Company: Sayler’s Old Country Kitchen Inc., Portland, Ore.

Number of years in the industry: 23.

Number of years as RNA board member: 3.

Career highlights: Rebuilding restaurant after a devastating fire, 1978; adding a second location, 1983; served as member of the Oregon Legislature.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To increase professionalism within the industry; to increase NRA’s political influence.

Name: T. Clark Shaw.

Company: Brooks Shaw & Son Old Country Store Inc., Jackson, Tenn.

Name: Jack Sosebe.

Company: Sosebe Co. Restaurants, Dallas.

Number of years in the industry: 43.

Number of years as an NRA board member: 8.

Career highlights: Started Sosebee Co., 1960; Developed Beck’s Charbroilers and Hamby’s Bar & Grills; built 31 restaurants; franchised more than 100.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member? Better training, more professionalism and better education.

Name: Dick R. Stubbs, FMP.

Company: Applewoods Inc., Oklahoma City.

Numbers of years in the industry: 35.

Number of years as an NRA board member: 7.

Career highlights: President, Oklahoma Restaurant Association, 1989; Hospitality Professional of the Year, Oklahoma State University, Hotel and Restaurant School; creation and opening of Applewoods.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To help educate the Oklahoma congressional delegation on issues that impact our industry; to represent independent restaurants on a national level.

Name: Xavier Teixido, FMP.

Company: Harry’s Savoy Grill, Wilmington, Del.

Number of years in the industry: 20.

Numbers of years as an NRA board member: 3.

Career highlights: Opened Harry’s, 1988; managing director Commander’s Palace, 1981-83; chairman, Share Our Strength, Wilmington, Del., chef, the Frog and the Commissary, Philadelphia, 1976-1981.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To raise the awareness of our lawnmakers as to the contributions that we as an industry make the United States.

Name: Michael J. Tinios.

Company: Galley Hatch Restaurant, Inc., Hampton, N.H.

Name: Vincent C. Totta, FMP.

Company: V’s Italiano Ristorante, Independence, Mo.

Number of years in the industry: 29.

Number of years as an NRA board member: 2.

Career highlighrs: Started fast-food pasta concept, 1978; started Campobello Foods, 1989.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

Better educate and organic Missouri members as to what is occurring on the national level.

Name: Ruben Villavicenio, FMP.

Company: R&M Food Services Inc., Brea, Calif.

Name: Regynald G. Washington, CFBE, FMP.

Company: Concessions Intl. Inc., Atlanta.

Number of years in the industry: 20.

Number of years as an NRA board member: 2.

Career highlights: Started the majority of food and beverage operations for Concession Intl. and led the company into a positive direction.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA board member?

To get Georgia restaurants more involved in our National Restaurant delegation to gain total solidarity with reference to legislative issues.

Name: John R. Weichman, FMP.

Company: Weichman’s All Seasons Restaurant, Mobile, Ala.

Name: Lawrence J. Weiss, FMP, Educational Foundation board member.

Company: Weiss Foodservice, New York

Number of years in the industry: 30.

Career highlights: Started Weiss Foodservice after working for Seagram for 27 years.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA Educational Foundation board member?

To provide trainging programs that will be utilized by thousands of foodservice employers at all levels.

Name: David Sisk Wexler, Educational Foundation board member.

Company: Cahner’s Plaza, Des Plaines, Ill.

Number of years in the industry: 30.

Number of years as an NRA board member: 4.

Career highlights: Publishing director, Hotels magazine; publisher, Restaurants & Institutions; director, American Institute of Wine & Food; member, Corp. of the American Culinary Institute.

What do you hope to accomplish on behalf of the industry during your tenure as an NRA Educational Foundation board member?

To ensure that most restaurants and foodservice people really know the Educational Foundation and its board scope and understand how much they can gain from being active.

Name: James M. Wordsworth, FMP.

Company: J.R.’s Steak House of Virginia Inc., Fairfax, Va.

Name: William P. Zoidis.

Company: Pilot’s Grill Inc., Bangor, Maine.

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