GREENWOOD VILLAGE, Colo.,
May 15, 2012 /PRNewswire/ -- Red
Robin Gourmet Burgers, Inc., (NASDAQ: RRGB), a casual dining
restaurant chain focused on serving an innovative selection of
high-quality gourmet burgers in a family-friendly atmosphere, today
announced the formation of a new Menu Team that includes the
addition of a director of Culinary, director of Research &
Development and a Master Mixologist.
(Photo: http://photos.prnewswire.com/prnh/20120515/NY07684 )
These three new roles on Red Robin's Menu Team bring more than
50 years of culinary and beverage innovation, training and
execution to Red Robin and amplify the company's growing food and
beverage development capabilities. The new members of the
Menu Team join Vice President of Food & Beverage and 25-year
Red Robin veteran Scott Schooler and
Red Robin Executive Chef Dave
Woolley.
"We're beefing up our Menu Team to continue to deliver on the
promise of being America's Gourmet Burger purveyor," said
Denny Post, Red Robin's Chief
Marketing Officer. "Attracting individuals of this caliber to
join our talented veterans creates tremendous possibility for food
and beverage innovation with a twist today's guests will love."
Scott Weaver, Director of
Culinary, joins Red Robin after serving in various culinary roles
since 1994 at The Cheesecake Factory, most recently as Executive
Manager of Culinary Operations at the company's Calabasas Hills, Calif., headquarters.
Previously, Scott was Executive Chef for Michel Richard's Broadway Deli in Santa Monica Calif., and Executive Chef for
701 Pennsylvania Avenue in Washington,
D.C.
Laurie Scanlin, Ph.D., Director
of Research & Development, comes to Red Robin from Chipotle
Mexican Grill, Inc. where she was Manager of Nutrition and Food
Improvement since 2008. Dr. Scanlin was previously Food
Applications Manager for GTC Nutrition and spent several years as a
consultant to food service and manufacturers. She has
contributed to numerous publications and is a recipient of a U.S.
Patent and awards from Colorado State
University Research Foundation, American Association of
Cereal Chemists, and Institute of Food Technologists.
Donna Ruch, Master Mixologist,
joins Red Robin after a variety of food, bar and beverage roles
since 2006 with T.G.I. Friday's
USA, including Food & Beverage
Innovation Team Leader, Menu Innovation Project Manager, and most
recently Project Manager for Bar & Beverage Innovation.
Previously, Donna spent several years serving in various
recruitment, development and training roles in fields that included
food and beverage, hospitality and technology.
About Red Robin Gourmet Burgers, Inc. (NASDAQ: RRGB)
Red Robin Gourmet Burgers, Inc. (www.redrobin.com), a casual
dining restaurant chain founded in 1969 that operates through its
wholly-owned subsidiary, Red Robin International, Inc., is the
gourmet burger expert, famous for serving more than two dozen
craveable, high-quality burgers with Bottomless Steak Fries® in a
fun environment welcoming to guests of all ages. In addition
to its many burger offerings, Red Robin serves a wide variety of
salads, soups, appetizers, entrees, desserts and signature Mad
Mixology® Beverages. There currently are 466 Red Robin®
restaurants located across the United
States and Canada,
including 328 company-owned full-size restaurants and two Red
Robin's Burger Works™ locations, and 136 restaurants operating
under franchise agreements.
SOURCE Red Robin Gourmet Burgers, Inc.