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Mr. Stewart Stolz

Chief Operating Officer, Trufoods Corp

What is a GLG Leader?|GLG Leaders are a separate tier of Council Members with a Council Rank in the top 5%. These GLG Member Program participants are eligible for ongoing, in-depth consultative relationships with GLG clients.

Member of the Food & Beverage Council

Council Member Biography

Stewart Stolz is the Chief Operating Officer of Trufoods, a restaurant where he has worked since June 2007. Mr. Stolz was the Director of Operations at Fenwick Group, LLC dba Panera Bread, where he worked from August 2003 until January 2007. He has been in the restaurant and retail businesses for over 30 years. His expertise lies in the area of People Development and Fiscal Responsibility. While at Fenwick Group He oversaw operations of 34 Bakery Cafes for Panera and 55 hair salons for Salon Development where he was the Director of Operations. He is knowledgeable on operational aspects of the fast casual restaurants and hair care industry. He attended Drexel University and graduated with a degree in Education along with a minor in accounting. (This is me - Update Profile)


Employment History

2007 - Unspecified
Chief Operating Officer, Trufoods Corp
2003 - 2007
Director of Operations, FENWICK GROUP, LLC - PANERA BREAD
1998 - 2003
Director of Operations, SALON DEVELOPMENT CORP
1991 - 1998
Area Manager, BOSTON MARKET CORPORATION

GLG NewsSM Analyses by Stewart Stolz(?)

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Casual Dining Down But NOT Forgotten

July 2, 2007

A Shift in Dining Scene Nicks a Once-Hot Chain | online.wsj.com

Casual Dining (both fast casual and regular casual) has been on the downswing fonce before the beginning of the year; some brands even longer.  So, what's the problem here?  Is it too late?  If not, when will it change around?  These are the questions that I get asked all the time with my clients when I am involved with a conference call.  My belief is that Casual Dining across the country will be in a stale mate until their is a change in the economy through elections (in 2008).  People today, many my own family members still enjoy going to the same Casual Dining Restaurants that they have always gone to.  The problem:  they just don't go as often.  The disposable income isn't there like it was last year and with the increased gas prices customers pocket books have been hurt.  Customers today have to make choices that they didn't necessarily have to make before.

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