Fresh To Order Promotes Craig Light to Vice President of Operations

Restaurant also Names Two New Director Level Hires and Additional Promotions

July 15, 2014 // // ATLANTA - Atlanta-based Fresh To Order (f2o), the pioneer of "Fast Fine" dining, has promoted Craig Light to vice president of operations. Light will be responsible for overseeing daily operations for the company. For the past five years Light has served as an area director for Fresh To Order serving its Georgia and Tennessee locations. Fresh To Order also made two other promotions and hired three additional team members.

Fresh To Order has also promoted Andrew Head to director of training and compliance. In his new position, Head will develop and oversee all training and audit programs for Fresh To Order. Previously, Head served as general manager for the Midtown Atlanta Fresh To Order location.

Jason Rollins was promoted to multi-store manager and will now oversee the Buckhead and Midtown Atlanta locations. Rollins previously served as general manager for the Chattanooga and Buckhead Atlanta Fresh To Order.

"Craig is a strong leader and has proven himself to be invaluable to our company," said Pierre Panos, Fresh To Order founder and CEO. "His leadership and many years of experience will help drive Fresh To Order’s growth and provide a superior guest experience in our restaurants. I’m also excited about our other employee promotions and new hires. They will all play key roles in our success as we continue to expand."

The promotions and new hires are part of Fresh To Order’s smart growth plan. Recently, the company opened locations at the CNN Center in Atlanta and it’s first-ever Nashville and Orlando locations. Additionally, new development deals have been signed for Charlotte, NC, Greenville, SC and Gwinnett County in Georgia.

In addition to the promotions, Fresh To Order has made three new hires. Joshua Henighan has been named director of new store openings, John Collins to director of franchise operations and Glenn Slattery has been appointed director of store development. Henighan comes to Fresh To Order from Arby’s Restaurant Group where he was a research and development chef. Henighan created new menu items that were not typical for a QSR brand and was instrumental in developing a "chef-inspired" catering program. Henighan will work closely with Craig Light overseeing all kitchen mentorship programs, training and brand standards support.

Prior to joining Fresh To Order, Collins was a franchise district manager for Five Guys Burgers and Fires. He previously had worked in franchising support and management for Cinnabon and was a franchisee.

Glenn Slattery joins Fresh To Order from Focus Brands where he led the development team for Moe’s Southwest Grill. At Moe’s, Slattery developed new processes and reduced restaurant build-out costs. He also previously worked with other Focus Brands concepts including Carvel, Cinnabon and Schlotzsky’s. In his new role with Fresh To Order, Slattery will help drive development processes for both corporate and franchisee locations.

For more information about Fresh To Order, visit or

About Fresh To Order (f2o)

Founded in 2006, Fresh To Order (f2o), the pioneer of the innovative, "fast-fine" restaurant segment, combines the quality of food found in casual fine dining with the operating platform and price point of fast casual. With a mission to serve "Incredible Food" in under 10 minutes for around $10, Fresh To Order serves a menu of recognizable favorites with a flavorful twist, such as chef-inspired entrees, Panini sandwiches, soups and Perfect Bite Salads™. Quickly becoming one of the industry's most admired food concepts, Fresh To Order was recently named a Hot Concept! and a Top 50 Breakout Brand by Nation’s Restaurant News, and selected as among QSR Magazine’s Best Franchise Deals. For up-to-the-minute information join us on Facebook, or visit and

SOURCE Fresh To Order (f2o)

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Founded in 2006, Fresh To Order (f2o), the pioneer of the innovative, "fast-fine" restaurant segment, combines the quality of food found in casual fine dining with the operating platform and price point of fast casual.


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