April 02, 2015 // Franchising.com // DALLAS – Amid an exciting growth phase in which it will double its café count, la Madeleine Country French Café announced a pair of executive team moves that further reinforces the brand’s commitment to strategic expansion.
John Cahill, who first joined the la Madeleine corporate team in 2002 and most recently served as the company’s chief operating officer (COO), moves into the role of president. In this position he oversees all operations, finance, strategic growth planning, culinary, marketing, design and purchasing functions for the brand.
Cahill has a long track record of success with la Madeleine. While COO, he paved the path for café renovations, strengthened the focus on customer satisfaction and reduced employee turnover.
“There is an amazing buzz that is enveloping the brand right now. It’s a thrill to be part of such an inspired group of colleagues at the corporate office and a team in the field that is second to none,” said Cahill, who began his restaurant career in 1986 as the director of operations for Spaghetti Warehouse and also held executive roles with Applebee’s. “The future is now and we’re taking this opportunity to surge forward on every level – we’re positioned for significant growth.”
In addition to promoting Cahill, la Madeleine also announced today that it has appointed Duncan Davis as vice president of operations. A seasoned restaurant operator, Davis has years of experience working with Darden Restaurants and T.G.I. Friday’s. He began his career as an hourly and rose through the ranks to senior vice president. Enthusiastic and engaged, Davis leads the la Madeleine operations team, including operation services and training.
“Duncan continues our trend of adding top tier talent to the executive team,” noted Cahill. “He’s incredibly talented and knows the restaurant industry intimately. As we look to Duncan to lead our operations team, his impact will be felt in a positive way quickly.”
La Madeleine’s strategic growth plan includes a healthy split of corporate and franchise expansion. The brand plans to grow by at least 10 percent this year and will double its café count in the next four to five years. Although aggressive in its growth, the brand is carefully evaluating opportunities while staying true to its country French roots – a warm, relaxing environment offering signature recipes that are handcrafted and made to order from fresh, seasonal ingredients.
A treasured part of many communities for more than 30 years, la Madeleine currently has more than 75 cafés across Arizona, Georgia, Louisiana, Maryland, Oklahoma, Texas and Virginia.
For more details, please visit www.lamadeleine.com.
Dallas-based la Madeleine Country French Café was established in 1983 by self-described “French country boy” Patrick Esquerré to fulfill his dream of bringing classic country French fare to America. Inspired by his mother’s cooking, Patrick insisted on maintaining the integrity of French cuisine by using fresh ingredients and recipes that have been passed from one generation to the next.
From its signature fireplace to its crave-worthy food, la Madeleine offers a warm, welcoming atmosphere where guests are invited to come and stay in a casual, French home atmosphere. La Madeleine’s French-inspired fare served throughout the day during breakfast, lunch and dinner features handcrafted entrées, sandwiches, salades and soupes, as well as freshly-baked breads, artisan pâtisseries and several additional distinctive specialties. La Madeleine’s authenticity, innovation and fresh menu items differentiates the brand, creating widespread restaurant investor appeal.
A treasured part of many communities for more than 30 years, la Madeleine has more than 75 cafés across Arizona, Georgia, Louisiana, Maryland, Oklahoma, Texas and Virginia. To learn more about available franchise opportunities please call David Gonzalez at (214) 989-6077, email him at DGonzalez@leduffamerica.com, or visit www.lamadeleine.com.
SOURCE la Madeleine
All Points Public Relations
La Madeleine's French-inspired fare served throughout the day during breakfast, lunch and dinner features handcrafted entrées, sandwiches, salades and soupes.