Pie Five, Pizza Inn parent gets new CEO

pie five pizza exterior

The parent company of the Pie Five and Pizza Inn limited-service pizza chains has tapped former Smashburger chief Scott Crane as its new CEO.

Crane fills the post at Rave Restaurant Group that was vacated by the sudden departure of Randy Gier this summer. Board member Clinton Coleman had been serving the two-brand pizza operation as CEO on an interim basis.

Crane was president and CEO of the Smashburger fast-casual chain until last April, when he resigned the post to Michael Nolan. Crane had served the better-burger brand two previous times as president.

He has also served as a managing partner of Consumer Capital Partners, an investment company with a stake in Smashburger.

Crane was at the helm of the burger chain when Jollibee, the giant Asian chain, bought a 40% stake with plans to use the fast-casual concept as a growth vehicle within the United States.

Crane takes control of a company that has struggled recently because of problems with the younger of its two brands, the Pie Five fast-casual pizza chain. For the fourth quarter that ended June 26, 2016, Pie Five’s same-store sales fell year over year by 12%, leaving Rave with a loss for the fiscal year of $8.9 million on revenues of $60.8 million, a 26% increase over the fiscal 2015 tally.

Today's top stories

1
After revealing dramatic indications that a sales rebound is underway , Chipotle acknowledged more misfortune yesterday, warning customers that some personal information may have been swiped by...
2
Chipotle proved today its recovery drive is finding traction , posting a same-store sales gain of 17.8% for the first quarter of 2017 and an expansion of store-level operating margins to 17.7%,...
3
With more consumers expressing an interest in “free-from” foods and wanting to know the origin of their next meal, operators across segments are taking a more transparent approach to menu creation...
4
Consumers continue to show interest in clean, natural ingredients on restaurant menus. It’s easy to see why: Mandatory nutrition labeling for chain restaurant menus has pushed the idea of...
5
Burgers are a major part of foodservice business, with more than 50 billion served each year. That's why burgers, although highly popular, are an area that is ripe for innovation. Chefs who are...
6
The parent of Pollo Tropical is closing all of the chicken chain’s units in the Dallas and Austin, Texas, markets today as part of a new turnaround strategy for the brand and its Latin sister, Taco...
7
Restaurant Business and the James Beard Foundation invite past and new Blended Burger Project™ participants to join a movement that strives to make burgers better by blending ground meat with chopped...
8
Restaurant customers who switched from sugared sodas to diet versions for health reasons may soon question the move because of a major new report on the dangers of artificially sweetened beverages...
9
Unless you’ve been living underground the past few years, you’re no stranger to hearing (and even dreaming) about the latest innovations that could someday trick out your restaurant. Well,...
10
In the hotly competitive fast casual burger playing field, innovation is one of the ways operators can set themselves apart. Here are three ways to ramp up the craveability factor and boost burger...