News Briefs

Domino's Pizza Inc. announced the promotion of Kate Trumbull to Executive Vice President, Chief Marketing Officer, effective Nov. 1. 

In her new role, Trumbull will oversee global marketing and continue to report to Joe Jordan, President, U.S. and Global Services. Additionally, Risa O'Hara and the international marketing team will report to Trumbull as part of this expanded global marketing organization.

A History of Winning Promotions

Trumbull joined Domino's in 2011 from Procter & Gamble, where she worked on several iconic brands, including Tide and Gain. During her 13-year tenure at Domino's, Trumbull has held multiple leadership roles, progressing from Program Leader of Hispanic Marketing to Director of Loyalty, to Director of Digital Advertising, and to Vice President of Advertising. Most recently, in March 2023, she was appointed Senior Vice President and Chief Brand Officer, overseeing advertising, media, product innovation, and national sales.

Throughout her career at Domino's, Trumbull has spearheaded key marketing initiatives that have become synonymous with the brand's innovation and customer-centric focus. Notable campaigns include Domino's Carryout Tips, Domino's Emergency Pizza, Domino's Pinpoint Delivery , Quality Captains, New York Style Pizza and the company's revamped loyalty program, Domino's  Rewards.

"I'm thrilled to announce Kate's promotion to Executive Vice President and Chief Marketing Officer," said Jordan. "From the time I met Kate over a decade ago, it was clear she had the vision and passion to help shape the future of Domino's. Over the years, she's proven herself by driving innovative campaigns like Paving for Pizza and Domino's Emergency Pizza, and has been instrumental in activating our Hungry for MORE strategy and leading the advertising launch of our revamped loyalty program. Her deep connection to our franchisees and her ability to blend creativity with strategic thinking has played a key role in Domino's growth."

"As she steps into the CMO role, I'm confident that Kate will take our marketing to new heights, especially as we expand our Hungry for MORE strategy globally. Her leadership will ensure that our marketing remains innovative, aligned, and impactful, and I look forward to seeing the continued success she'll bring to the brand."

"In all my roles at Domino's, I've learned so much from our franchisees, many of whom started as drivers or worked in-store," said Trumbull. "Their passion and commitment to the brand have directly influenced my marketing approach. I'm incredibly proud of the teams I've led, from Loyalty to Digital Marketing to Advertising and Product Innovation, as their work has played a key role in our ascent to becoming the No. 1 pizza company in the world."

Mark Shambura has joined Panera Bread as Chief Marketing Officer. Shambura will lead all aspects of marketing at Panera, including Brand Building, Digital & Loyalty, Product Strategy & Consumer Insights. An accomplished marketing leader with broad expertise in the restaurant industry, Mr. Shambura has previously held marketing leadership roles during pivotal growth periods for top brands including Chipotle, MOD Pizza, and most recently Papa Johns.

"Mark brings an impressive background building brands and leading marketing teams for fast-casual restaurants, and we’re thrilled to welcome him to Panera Bread,” said José Alberto Dueñas, Chief Executive Officer. “As Panera continues to evolve our brand, guided by listening to our guests, Mark’s depth of experience and ability will help drive our growth as a brand that serves great food you feel good about eating.”

Shambura previously served as CMO at Papa Johns, where he led a revitalization of the brand by enhancing its iconic “Better Ingredients, Better Pizza” platform, and developing a more modern, innovative omnichannel approach to transform how Papa Johns appealed to both new and loyal consumers. As Executive Director at Chipotle, Mr. Shambura guided the marketing function through periods of both sustained growth and transition, providing leadership over brand strategy, advertising, digital, social, events/sponsorships, promotions, and field marketing, including playing a key role in spearheading its “Real Ingredients” brand strategy.

“I’m proud to join the Panera Bread team and excited to build on the momentum of the brand's transformation as it continues to evolve in service of our guests,” Mr. Shambura said. “Panera propelled and cemented its position at the top of the fast casual restaurant segment through its promise of high-quality ingredients and freshly prepared food, and I’m thrilled to join a highly talented team to help shape its next chapter.”

Prior to his tenure in the restaurant industry, Mr. Shambura gained extensive marketing agency experience, working with a broad array of top global consumer brands for over a decade. Shambura will report directly to José Alberto Dueñas, Chief Executive Officer, and officially assumed the role of Chief Marketing Officer on July 29, 2024.

Push Operations has joined the Toast Partner Ecosystem. This integration will help automate tedious administrative tasks for Toast customers in the US and Canada by centralizing Push Operations employee solutions to Toast's platform.

Push Operations is an all-in-one solution for easy people management in the restaurant industry. With thousands of customers across North America, Push has perfected the art of human resources, automated payroll, and generating schedules in seconds. 

Toast is a cloud-based, all-in-one digital technology platform purpose-built for the entire restaurant community. It works with integration partners in its Toast Partner Ecosystem, a curated portfolio of more than 200 partners who deliver specialized technology and services to help restaurant operators increase sales, engage guests, and keep employees happy.

• 84% of survey participants plan to add new functionality, features, or modules to their current POS software, according to HT's 2024 POS Software Trends Survey

"We are thrilled to welcome Push Operations to the Toast Partner Ecosystem, and delighted to offer our customers the ability to integrate their Toast POS with Push's people management solution," says Keith Corbin, Senior Director, Business Development from Toast. "By integrating  with Push, restaurants can now easily bring in live and historical sales data and leverage their technology to make smarter scheduling decisions through labor forecasting."

The integration of Push and Toast is designed to allow restaurateurs to take advantage of a leading POS and restaurant management system combined with Push's advanced HR, payroll, and scheduling capabilities. Push brings in live and historical sales data from Toast to help operators make more accurate scheduling decisions. Push's heat map technology can also provide staffing insights on a more granular level based on the time of day.

"We're really excited about this integration with Toast, it comes at a time where restaurateurs are looking for ways to stay ahead of the technological curve that the industry is experiencing," says Tina Lum, CEO, Push Operations. "Integrating with a forward-thinking company like Toast will only benefit our customers!"

Technology is becoming essential for restaurants in today's shifting economy. Push's Industry Report found that "90% of restaurateurs consider inflation a challenge and are turning to technology to address the issues it brings". The combination of Push and Toast provides a unique way to help restaurateurs navigate those challenges. 

Winnow, the market-leader in AI-powered food waste management, announces today an exclusive partnership with zero-waste chef and pioneer Vojtech Végh. As Winnow’s new Zero Waste Culinary Advisor, Vojtech brings his expertise in helping chefs to reimagine food waste. The focus of the partnership will be on reducing trimmings waste—an often-overlooked opportunity in commercial kitchens.

"I'm thrilled to join Winnow as their new Zero Waste Culinary Advisor,” said Vojtech. "I’ve spent my career reimagining what’s possible with wasted ingredients. Winnow’s data shines a critical light on what ends up in the bin, and I see enormous potential in what we can achieve together."

Vojtech’s background, which spans over a decade in top kitchens around the world—from Michelin-starred restaurants to founding the first zero-waste, plant-based restaurant, Surplus, in Cambodia—adds a powerful new layer to Winnow’s expertise. The chef currently provides food waste prevention workshops and masterclasses to kitchens around the world, working chef-to-chef to apply data led strategies to reduce waste and cost. His experience brings Winnow’s clients direct access to the knowledge of a professional chef who fully understands the intricacies of low-waste cooking and using data to drive results.

From Trash to Treasure

Winnow’s VisionAI uses computer vision to recognise and track food waste as it is thrown away. It tracks a kitchen’s full waste stream, covering overproduction, spoilage, plate waste, and trimmings to give chefs clear insights into where and why waste is happening. Total food cost savings from using the tool can be as high as 8%. 

In many kitchens, trimmings waste (otherwise known as ‘cuttings’) flies under the radar, viewed as an unavoidable byproduct. However, Winnow’s data shows that over 40% of trimmings waste can be avoided, reducing food purchasing costs by 1-2.5%. 

A Case Study in Tackling Trimmings

A pilot project for the partnership saw seven Red Carnation Hotels reduce total trimmings waste by 40% in just six months under the guidance of Vojtech’s expertise and using Winnow’s food waste tracking tools. Innovations now enjoyed by guests include watermelon skin chutney, pasta made from breadcrumbs, and fruit trimming cocktail syrups. Fruit trimmings are also used to make molasses, a substitute for the treacle that goes into a Red Carnation signature Irish soda bread.

Speaking of the partnership David Mac Donald, Head Chef at one Red Carnation property, said, “Our partnership with Winnow and Vojtech has not only allowed us to dramatically reduce our food waste, but challenged our attitude towards food. We’ve really enjoyed generating progressive ideas and recipes that provide an experience and a story to our guests — elevating our offering and their engagement.”

Expert Training and Insight

A key component of Winnow’s partnership with Vojtech will be the expert guidance provided to Winnow’s team and clients. Vojtech will personally train Winnow’s customer success team, enabling them to better support kitchens in unlocking the creative opportunity of cooking with trimmings. Clients will also benefit through tailored training materials and exclusive webinars led by Vojtech himself. 

Winnow and Vojtech’s collaboration marks a significant step forward in transforming how kitchens approach food waste. By using Winnow’s real-time data and insights, paired with Vojtech’s culinary expertise, chefs can optimise their workflows, reduce waste, and ultimately unlock new creative opportunities.

Winnow founder Marc Zornes said of the partnership, "I’m struck by the creativity of chefs in Winnow’s community on a daily basis. Through our partnership with Vojtech, we aim to further fuel that creativity, combining our data with his culinary expertise to inspire, share knowledge, and support a movement of chefs who will lead us toward the kitchen of the future.”

ezCater released its third annual Lunch Report, revealing new insights into employees’ lunch habits. Although 98% of employees recognize the benefits of lunch breaks on job performance and productivity, nearly half (49%) skip lunch altogether at least once a week. Employees cite fear they won’t have enough time to get their work done (23%) and having too many meetings to take a break (19%) as key reasons they skip the lunch break.

“Lunch breaks are often sacrificed due to tight schedules, but they can play a major role in bringing people together and improving employee well-being,” said Kaushik Subramanian, Chief Revenue Officer, ezCater. “Organizations can be intentional in encouraging employees to take a break, and bringing in lunch is a great way to do that.”

This year, ezCater surveyed 5,000 full-time U.S. employees, uncovering how lunch breaks influence job performance, satisfaction, and well-being across generations and regions. Additional findings from ezCater’s 2024 Lunch Report include:

• Lunch breaks are losing ground: While employees recognize that lunch breaks can enhance job performance (98%), happiness (51%), and mental clarity (49%), only 38% take a break away from their desk every day during lunch.
• Gen Z workers are least likely to break for lunch: Despite half (50%) considering it the best part of the workday, 47% of Gen Zers miss out on lunch twice or more per week. Gen Zers are also four times more likely than Boomers to feel guilty for taking a break from work.
• Inflation bites into lunchtime: 78% of employees say inflation has impacted their lunch habits, with 36% opting for cheaper alternatives, 31% purchasing fewer meals, and 22% leveraging value menus, discounts, coupons, or loyalty programs.
• 'Little Treat Culture' sweetens the workday: A trend that gained popularity on TikTok has become an office norm, especially among younger workers. Employees seek out small food treats for energy (53%), as a reward (42%), or stress relief (38%), with 87% of Gen Z enjoying treats weekly—the most of any generation.
• Free lunch boosts work attendance: Nearly 6 in 10 hybrid workers (58%) would work on-site 3 days a week if their employer provided free lunch.

“Providing lunch to employees not only prevents them from skipping meals and burning out, it also makes a sizable impact on their wallets. Whether companies subsidize some or all of the food cost, it is a workplace perk that will pay dividends in employee productivity and loyalty,” added Subramanian.

The full findings from ezCater’s 2024 Lunch Report are here. To learn more about how employers can use these insights to increase overall workplace productivity and job satisfaction, visit www.ezcater.com.

Hapi, a provider of hospitality data and connectivity solutions, announces the appointment of Jeff Bzdawka as company President. Bzdawka brings over 30 years of hospitality experience to Hapi, with a proven track record of building customer and colleague-focused solutions, scaling teams, and driving growth.

"I am thrilled to join Hapi at this exciting time for the hospitality industry," said Bzdawka. "Hapi has a strong track record of providing innovative solutions that help hoteliers improve their operations and guest experiences through the transport and transformation of data. I look forward to working with the Hapi team to continue to build on this success."

Bzdawka has extensive experience as both hotelier and hospitality technology provider bringing a unique perspective to help Hapi unlock additional value to Hapi’s customer base. Bzdawka most recently served as CEO of Knowland, where he led the organization’s growth as a critical hotel data partner during post-COVID recovery and brokered its recent acquisition by Cendyn. He previously served as SVP, Global Hotel Technology at Hyatt, where he managed the property technology roadmap for its global portfolio of 1,000+ hotels. He has also held leadership positions at TravelClick and Pegasus Solutions, and currently serves on the board of directors for both BirchStreet Systems and Evention LLC.  

“I am excited and honored to have such a strong, proven hospitality leader join our team,” said Luis Segredo, CEO of Hapi. “Our teams and customers will benefit from his industry acumen and his drive to care for those he serves.”

Bzdawka is a recognized leader in the hospitality technology industry and is actively engaged in various industry forums to increase awareness of how technology can be used to enable change and scale activation. In 2022, he was inducted into the HFTP Hospitality Technology Hall of Fame in recognition of his leadership in technology innovation, and he is currently on the leadership team for AHLA : HTNG’s T100.