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Churrasqueira Bairrada Rstrnt is a Mineola, NY-based company in the Retail sector.
Chens Chinese Restaurant is a Chandler, AZ-based company in the Retail sector.
Burger 21 is a Tampa, FL-based company in the Retail sector.
Restaurant Brands International Inc. (“RBI”) is one of the world`s largest quick service restaurant companies with more than $28 billion in system-wide sales and over 23,000 restaurants in more than 100 countries and U.S. territories. RBI owns three of the world`s most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, and POPEYES®. These independently operated brands have been serving their respective guests, franchisees and communities for over 40 years. Restaurant Brands International Inc. is committed to growing the TIM HORTONS®, BURGER KING®, and POPEYES® brands by leveraging their respective core values, employee and franchisee relationships, and long track records of community support. Each brand benefits from the global scale and shared best practices that come from ownership by Restaurant Brands International Inc.
Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar. In less than a decade, the company opened 10 more restaurants in Atlanta and one in Fry’s hometown of Houston. The food and environments Fry’s team creates continue to garner FFR significant accolades, including multiple James Beard nominations, FOOD & WINE magazine features, anEsquire magazine award for Best Restaurant in America, and inclusion on similar “best of” lists in Bon Appetit, Southern Living, the Atlanta Journal-Constitution, and more. Fry’s portfolio of restaurants includes JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, Marcel, State of Grace (FFR’s Houston property) and BeetleCat. Fry’s goal is to continue creating restaurants that are relevant, timeless, and inspired, and do so in unique, soulful spaces – making no two just alike. He seeks to run restaurants measured by customer satisfaction and growth, not just benchmarked by sales. "I love finding talent in the region, and putting these people in an environment where they can learn and grow," Fry says. With this in mind, Fry strives to diligently equip FFR employees to take the next steps in their careers by cultivating their talents and watching them come into their own.