Fast-casual vegan chain Veggie Grill is ramping up for expansion with the hiring of a vice president of real estate, who is charged with guiding the brand on a mission to double its units by 2020.
Tim Welsh, who previously served as vice president of real estate for The Coffee Bean & Tea Leaf, has also worked as an executive at Sweetgreen.
In addition, Veggie Grill announced the hiring of Kajsa Alger as director of culinary innovation. Alger previously partnered with Susan Feniger as the executive chef of Mud Hen Tavern in Los Angeles, and has also served as corporate chef of Border Grill Restaurant Group.
“Veggie Grill is experiencing an exciting growth phase, recently opening two locations in Chicago, with plans to increase stores on the West Coast, in Chicago and expand to Boston later this year,” said Veggie Grill CEO Steve Heeley. “We feel confident that both Tim and Kajsa bring the positive personal energy, innovation and passion that will help advance Veggie Grill in existing and new markets.”
Veggie Grill, which specializes in plant-based comfort foods, currently has 30 units.
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