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Peter Piper promotes Charles Bruce to presidentPeter Piper promotes Charles Bruce to president

Bruce served as chief marketing officer at the company for the last three years

Paul Frumkin, Managing Editor

October 23, 2012

1 Min Read
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Paul Frumkin

Peter Piper Inc., the parent of pizza and entertainment chain operator Peter Piper Pizza, has promoted Charles Bruce to the position of president.

Bruce, who served as chief marketing officer at Peter Piper for the last three years, succeeds Joseph Luongo Jr., who previously served as president and chief executive of the Phoenix-based company.

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During his time as CMO, Bruce developed a brand strategy that resulted in 29 consecutive periods of same-store sales growth, the company said. Peter Piper has 34 company restaurants and 101 franchised locations in the Southwestern United States and Mexico.

In his new capacity as president, Bruce has plans to refresh existing restaurants and continue to pursue long-term growth of the brand, notably in Mexico, where the chain already has 45 franchised locations.

In addition, Peter Piper recently debuted its inaugural location in the Houston market, the first of a planned 25 branches. The 12,000-square-foot Houston unit was opened by El Paso, Texas-based franchisee Pizza Properties Inc.

“As president, I have the good fortune to lead the company in the implementation of our growth strategy,” Bruce said in a statement. “Peter Piper Pizza will have plenty to offer millennial consumers as they establish their families.”

Before joining Peter Piper, Bruce served as senior vice president of marketing at Salsarita’s. Prior to that, he held executive positions at Captain D’s Seafood, Damon’s, Wendy’s and Pizza Hut.

Peter Piper Pizza, which was founded in 1973, is owned by ACON Investments. The private equity firm acquired the chain in 2007.

Contact Paul Frumkin at [email protected].
Follow him on Twitter: @NRNPaul
 

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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