Leadership

Veggie Grill adds two executives to ranks, focuses on expansion

The vegan fast casual hires industry vets to oversee real estate and culinary innovation as the brand looks to double its units.

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.

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.

Multimedia

Exclusive Content

Workforce

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.

Financing

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.

Financing

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.

Trending

More from our partners