SAN JOSE, Calif. - Nov. 13, 2014 // PRNewswire // - Togo's Eateries, Inc., a "West Coast Original" since 1971, announced today it has named Jim Peros as its new Chief Operating Officer.
In this key executive leadership position, Peros will oversee all operations and the expansion of the brand's restaurants throughout the West. His role includes leading franchise and company restaurant operations across the franchise operations team, training department and operations services group.
"Jim is a seasoned and trusted leader, who brings a strong operational background to the Togo's system," said Tony Gioia, chairman and CEO of Togo's Holdings, LLC. "His expertise and proven track record of success with renowned foodservice companies will help us further raise our standards of operational excellence as we continue to expand the brand's presence in new and existing markets throughout the western United States."
Peros is an experienced executive with more than 30 years of foodservice operations experience. Prior to opening his own restaurant consulting firm in 2013, Peros spent nearly seven years with the IHOP Corporation where he held several executive positions, including interim president and senior vice president of operations services. He also spent 15 years working in the Taco Bell division of Yum Brands! holding various leadership roles in marketing, systems, menu development and operations.
"I am thrilled to have the opportunity to join such a dynamic brand and an incredible team," said Peros. "Togo's commitment to fresh, high quality ingredients is unlike any other franchise concept in the sandwich category. I look forward to building on the brand's long history of success and contributing to its aggressive growth strategy."
Togo's, which has more than 320 restaurants open and under development throughout the West, has experienced four consecutive years of same-store sales increases. Last year, the company launched a multi-unit franchise development incentive program to drive expansion in key growth markets. Both new and existing franchisees who sign a new agreement for three or more locations will receive reduced royalty fees for the first two years for each new restaurant that is developed in Washington, Oregon, Idaho, Utah, Colorado, Nevada and Arizona. Additionally, franchisees will benefit from $10 million for remodels and transfers, as well as $5 million to build new restaurants.
At Togo's, traditional restaurants experienced average unit sales in excess of $659,000, with 20 percent averaging over $836,000. To become a part of the Togo's team and be your own boss, candidates should possess liquidity of $150,000 for a single restaurant and a net worth of $300,000. Area developers looking to develop three or more restaurants should have liquidity of $450,000 and net worth of $900,000. Special incentives are available for qualified franchisees interested in opening three or more restaurants.
Togo's was founded in 1971 by a young college student with a large appetite and little money looking to make sandwiches the way he liked them - big, fresh and meaty. Keeping in the spirit of the original, Togo's products are still made with only the highest quality ingredients; including fresh-baked Artisan breads, hand sliced premium pastrami, turkey and roast beef, as well as California avocados and cheeses. Togo's proprietary brand of old-fashioned Pastrami, 98 percent fat-free slow-roasted turkey, and Togo's homemade chicken and tuna salad set the brand apart from other sandwich shops. With more than 325 locations open and under development throughout the West, Togo's is a franchise-based business that offers online ordering and catering services. For more information call 1.877.718.6467 or visit http://www.togosfranchise.com. For general information on Togo's Eateries, Inc., please visit http://www.togos.com.
**Photos and company logo available upon request.
SOURCE Togo's Eateries, Inc.
Togo's was founded in 1971 by a young college student with a large appetite and little money looking to make sandwiches the way he liked them — big, fresh and meaty.