FOR IMMEDIATE RELEASE
Energy Kitchen Names Tapan Shah Director of Marketing
NEW YORK – Energy Kitchen, a Manhattan-based fast-casual chain whose health-centric menu features no menu item that exceeds 500 calories, announces the appointment of Tapan Shah as Director of Marketing.
Shah, who most recently served as an associate brand manager with Campbell Soup Company, will oversee all facets of consumer and franchise marketing at Energy Kitchen.
“We are pleased to welcome Tapan Shah to the Energy Kitchen family and are confident that his experience will perfectly compliment our aggressive growth plans,” said company founder and president Anthony Leone. “Tapan’s appointment is at the forefront of a number of new additions to the Energy Kitchen team, all in an effort to achieve the goal of 1,000 units over the next 10 years.”
A seasoned professional with nearly 10 years of experience, Shah brings a wealth of brand management and marketing knowledge to Energy Kitchen, including expertise in brand strategy, digital and social media, consumer promotions and product management. Shah began his career as an area brand manager with Glaceau, the maker of vitaminwater and smartwater, before assuming similar roles at Kraft Foods and fast-casual Mexican restaurant chain California Tortilla. Most recently, he developed and executed various programs for Campbell’s Red & White Cooking Soup and Pepperidge Farm Milano.
“Energy Kitchen is the perfect opportunity to work with one of the franchise industry’s up-and-coming players and enhance a franchise network that is poised for aggressive growth in various markets throughout the United States,” Shah said. “I look forward to promoting the brand and driving its success well into the future.”
About Energy Kitchen
Founded by Anthony Leone and partner Randy Schechter in 2003, Manhattan-based Energy Kitchen is a healthy, fast-casual restaurant that provides nutritious and convenient meal choices by offering healthy burgers, wraps, salads and smoothies. Everything on the menu is 500 calories or less and is grilled, baked or steamed, never fried, and cooked to order. Behind the strength of a 2008 investment partnership with Mike Repole, the co-founder of Vitaminwater which sold to Coca-Cola for $4.1 billion, Energy Kitchen has already grown the concept to 10 restaurants throughout the greater New York metropolitan area and recently launched a national expansion plan calling for 1,000 locations in the next 10 years. For more information visit www.energykitchen.com, become a Facebook fan at http://www.facebook.com/energykitchen or follow the health-centric concept on Twitter @Energy_Kitchen.
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