Jessica Breslow has been promoted to chief operating officer of PJW Restaurant Group, a multi-concept operator based in Westmont, N.J., the company announced Wednesday.
Breslow has led the group’s information technology and marketing departments since 2016 and now will oversee day-to-day operations to help prepare the company to expand its six concepts as the economy reopens.
Breslow will continue to report to CEO Jim Fris, who has been CEO sincce late 2018.
“Jessica has been my strategic partner leading the essential planning, innovation and operations for us for the last five years,” Fris said in a release announcing Breslow’s promotion. “While we may not take the same road, we are in complete alignment in the direction, which is critical and healthy for our organization. Her vision, experience, and shared passion for customer service and building future leaders will be key to fostering a culture of operational excellence in the next phase of our restaurant group. I could not think of a more fitting candidate for the role.”
Since Breslow joined the company, leading the implementation of systems, technology and marketing innovation that helped the group respond to the coronavirus pandemic with online ordering and third-party delivery, PJW has grown from 19 to 26 units and has launched two new concepts: Central Taco and Tequila, a modern Mexican restaurant in Haddon Township, N.J., and ChopHouse Grille in Exton, Pa. — a more casual version of its steak-and-seafood concept, The ChopHouse.
PJW’s other concepts are wing specialist P.J. Whelihan’s pub and restaurant; Treno Pizza Bar, a casual Italian concept; and craft beer concept The Pour House.
Before joining PJW, Breslow was an associate vice president at onsite foodservice company Aramark, where she was involved in marketing and operations in the education sector, and before that she oversaw Ford Motor Company’s dealer’s network in the Mid-Atlantic.
“I’m thrilled and excited to take on this expanded role partnering with Jim, as we take on our next challenge to build, invest in our people and improve the customer experience,” Breslow said. “Our ability to collaborate, innovate and execute at scale will help drive the future growth of our organization.”
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
