If the chain had landed Sir Paul McCartney as its new musical director, the sweep would’ve been complete.
But, ob-la-di, ob-la-da. Instead, Red Robin ended up with a kitchen R&D staff of New York Yankees star power.
Already on the roster were two well-known figures in the R&D world: Scott Schooler, a 25-year veteran of the chain, who continues as vice president of food and beverage; and Dave Woolley, executive chef.
Bolstering the team are Scott Weaver, director of culinary and previously executive manager of culinary operations for The Cheesecake Factory; Laurie Scanlin, director of R&D, formerly manager of nutrition and food improvement for Chipotle; and Donna Ruch, master mixologist, who came to the post after heading Friday’s food and beverage innovation team.
There have been some high-profile executive changes in recent months, including the appointment of new CEOs for Wendy’s, McDonald’s, Baja Fresh and even Aramark, the contract-feeding giant where Joe Neubauer occupied the corner office for 29 years. The remake of Red Robin’s menu development team may be the biggest jaw-dropper of all.