Rōti Modern Mediterranean has named Justin Seamonds its CEO, the Chicago-based fast-casual chain said Wednesday.
Seamonds’ background is primarily in retail; he was president of specialty grocer Dean & DeLuca and then CEO of the Snack Street shop in Houston. Most recently he was an advisor for Washlava, which allows users to reserve and pay for machines at laundromats using their smart phones. He has a master’s degree in accounting from the University of North Carolina at Chapel Hill.
In the release announcing his appointment, Rōti said he was hired “to strengthen the organization and position the business for long-term growth of its restaurant footprint, digital offerings, delivery, and best-in-class catering.”
“I believe that Rōti sits at the center of the current food and wellness culture zeitgeist,” Seamonds, below, said in a statement, noting that the chain’s trademarked mantra of “food that loves you back” and “our Mediterranean-inspired lifestyle of sharing and celebrating are extremely rare qualities to combine in a single business.
“My passion for food, my devotion to hospitality and people, and my die-hard enthusiasm for what Rōti has built has really connected me with the brand, the team and the board. I'm beyond excited to dig in (no pun intended) and help everyone move us into a very bright future together," he added.
Rōti executive chairman Mats Lederhausen praised Seamonds for his past successes.
“We’ve gotten to know Justin over the last few years, and have become really excited about him, his track record, and his passion for people, food and the entrepreneurial journey,” he said. “We’re so excited to have found what we think is an unbelievable match for a unique brand and a unique person that can unlock possibilities we are all excited to pursue. We couldn't be happier to welcome him into our Rōti family.”
There are currently 42 Rōti locations in Chicago; Washington, D.C.; New York City; Dallas; Houston, and Minneapolis. The menu includes sandwiches, salads and rice plates with many side dishes and toppings.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
