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Hooters names Sam Rothschild COOHooters names Sam Rothschild COO

Paul Frumkin, Managing Editor

December 6, 2011

1 Min Read
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Paul Frumkin

Hooters of America LLC has appointed Sam Rothschild to the new post of chief operating officer.

A spokeswoman for the Atlanta-based company said Hooters had not previously had a chief operating officer position.

In his new role, Rothschild will focus on growing the 430-plus-unit casual-dining brand, overseeing menu development, and maintaining operational quality and consistency.

“I am excited to be a part of Hooters team and culture, and am looking forward to being part of a new group of leaders to take the brand to the next level,” Rothschild said.

Rothschild’s appointment marks the latest change in Hooters’ top ranks. In August, the chain named Terrance M. Marks chief executive, following the departure of Coby Brooks, chief executive since 2003.

Brooks left the concept to join Front Burner Restaurants Inc., parent of the Twin Peaks chain, together with other former Hooters executives.

A 35-year veteran of the foodservice industry, Rothschild has held a number of executive positions during his career. Most recently, he was senior vice president of company and franchise operations for Applebee’s from 2003 to 2011. Before that he was with Metromedia Restaurant Group for 13 years, where he held such positions as vice president of international operations for Bennigan’s.

Rothschild is a graduate of Johnson & Wales Culinary Institute.

Contact Paul Frumkin at [email protected].

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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