Jamba Juice restructures, sets move to Dallas area

jamba juice drinks

The Jamba Juice beverage chain plans to cut its headquarters staff by 20 positions and realign management responsibilities as part of a restructuring that will also relocate the franchisor close to Dallas, a major pool of restaurant talent.

The Emeryville, Calif.-based company said the move will facilitate Jamba’s long-term growth and help the brand better serve its franchisees and customers. It is the first major move by the chain since David Pace succeeded James White as CEO.

Jamba detailed how Pace’s management team will be restructured. Tom Madsen, SVP of new ventures, and Karen Luey, chief financial and administrative officer, will leave the organization. The company had already announced the departure of Julie Washington as chief marketing officer.

A search is underway for Washington’s successor. Luey, who chose not to move to Texas, is being succeeded in part by Marie Perry, a veteran of Brinker International’s finance department, who will take the title of CFO.

Steve Adkins, SVP of operations, will assume operational responsibility for all of Jamba’s retail formats, which include street-side restaurants, nontraditional outposts, express units and JambaGo vending sites.

Dale Goss, SVP of development, will be given responsibility for expanding all of the brand’s business lines.

The executives’ departments will relocate to Frisco, Texas, a fast-growing city to the north of Dallas. It has already secured a 25,000-square-foot location, the Jamba Juice Whirl’d Support Center.

It will employ 100 employees, Jamba said, noting that 120 work in its current headquarters. The lease on that space is expiring.

“It has become increasingly clear that a relocation of our Support Center will better position the company to extend our brand and continue to support our franchise partners for the long term,” Pace said in announcing the shifts.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Restaurants have a hot opportunity to improve their reputation as employers

Reality Check: New mandates for protecting workers from dangerous on-the-job heat are about to be dropped on restaurants and other employers. The industry could greatly help its labor plight by acting first.


Some McDonald's customers are doubling up on the discounts

The Bottom Line: In some markets, customers can get the fast-food chain's $5 value meal for $4. The situation illustrates a key rule in the restaurant business: Customers are savvy and will find loopholes.


Ignore the Red Lobster problem. Sale-leasebacks are not all that bad

The decade-old sale-leaseback at the seafood chain has raised questions about the practice. But experts say it remains a legitimate financing option for operators when done correctly.


More from our partners