Clarice Turner, a longtime top executive of Starbucks, has left the coffee giant to become CEO of the 28-unit Boudin fast-casual chain.
In addition to serving as CEO of Boudin SF, Turner will serve on the board of the restaurant chain’s parent, Boudin Bakery, which also wholesales sourdough bread.
The announcement came on the day Starbucks shifted to a new management structure that consolidated many global functions under individuals who had formerly been focused on a specific geographic region.
Turner had held the position of SVP of food & evenings for the 15,300-unit Americas division, with responsibility for the food component of Starbucks’ domestic business. Turner is credited with developing the coffee chain’s new evenings business, where the focus of some cafes shifts in the evening from coffee and grab-and-go foods to beer, wine and small plates of appetizer-like food. She also was involved with the upgrade of Starbucks’ drive-thru processes.
Before joining Starbucks in 2009, Turner was president and COO of the Papa Murphy’s Take ‘N’ Bake Pizza chain.