Schuler, who spent nine years at Wetzel’s Pretzels, likes the ice cream brand’s potential, unit economics, culture, and history.
The restaurant company committed to selling chicken raised without antibiotics in 2014, but supply chain challenges have shifted that approach to chicken raised with no antibiotics important to human medicine.
Plus, hear from Marshall Scarborough, Bojangles’ vice president of menu and culinary innovation
The incoming chief executive has overseen numerous bankruptcies