Sustainable-minded deep-dish pizza chain expands

July 8, 2010

Green Mill Restaurants Inc., which owns, manages and franchises 28 casual pizza pubs in four states, has announced structural changes and growth plans. The brand named a new leadership team, which has announced plans to expand into Iowa and the debut of a franchise advisory council.

Green Mill pizza is known throughout Minnesota and its other Midwestern territories for having critically acclaimed pizza and conscientious ingredients sourcing. The menu features some foods that are Food Alliance Certified or Organic Certified.

Paul Dzubnar, Green Mill's president/chief operating officer and largest franchisee, is the brand's new CEO. He served as president and chief operating officer at Green Mill for the past three years, where he led the brand's operational and financial performance, supporting 28 full-service and casual dining restaurants. Dzubnar, who has ownership stake in six of the brand's restaurants, also purchased the Green Mill franchise company as part of the deal.

Dzubnar replaces Chris Bangs, who has led the organization since he bought the brand in 1975. Bangs is now working exclusively on Green Mill Foods, the brand's expanding frozen foods and retail sauce sales.

Mary Jule Erickson is replacing Dzubnar as president of the brand. Erickson has served as CFO for Green Mill for the past 17 years. She will retain the CFO title in addition to serving as president.

Markets targeted for brand expansion include introducing the brand in Iowa cities, including Cedar Rapids, Des Moines, Iowa City and Sioux City; and further expansion in Minneapolis-St. Paul suburbs such as Edina, St. Louis Park, Minnetonka, and Chanhassen.

In a recent meeting with franchisees, Dzubnar also announced plans to establish the brand's first-ever franchise advisory council, giving franchisees a voice in helping to create the "next generation Green Mill experience."


Topics: Business Strategy and Profitability, Franchising & Growth, Going Green, Sustainability

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