Restaurant Depot Executive and Leadership Team

Stanley Fleishman, the Chief Executive Officer at Restaurant Depot, directs the overarching strategic vision for the wholesale foodservice enterprise. Fleishman architects long-term growth initiatives that expand the reach of the company across North American markets. By aligning internal resources with the evolving needs of independent restaurant owners, the Chief Executive Officer ensures consistent supply chain reliability. Stanley Fleishman maintains direct oversight of high-level partnerships, fostering relationships with major food producers to guarantee competitive pricing for members. This leadership role involves constant evaluation of market trends to maintain the company's position as a premier cash and carry supplier. Through rigorous focus on operational excellence, the Chief Executive Officer drives the organization toward sustained profitability. Fleishman champions a culture of efficiency, ensuring that every warehouse location meets the high standards required by professional chefs and food business operators throughout the country.

Brian Emmert, the Chief Financial Officer at Restaurant Depot, manages the fiscal health and capital allocation strategies of the organization. Emmert directs financial planning, budgeting, and reporting processes that support the company's expansion and operational needs. By analyzing market data and cost structures, the Chief Financial Officer ensures that the wholesale pricing model remains competitive while maintaining healthy profit margins. Brian Emmert oversees the management of assets and investments, providing the necessary capital to upgrade warehouse facilities and expand product offerings. This leadership role involves constant interaction with the executive team to align financial goals with long-term business objectives. Through the implementation of robust internal controls, the Chief Financial Officer mitigates financial risk across all regional operations. Emmert drives fiscal discipline, ensuring that the company maintains the resources required to serve independent restaurants and food businesses with consistent value and reliability.

Ruben Vogel, the Chief Operating Officer at Restaurant Depot, executes the daily logistics and warehouse management strategies that define the company's service model. Vogel directs the flow of fresh produce, meat, and seafood, ensuring that inventory remains consistent across all regional facilities. By optimizing warehouse layouts and staffing models, the Chief Operating Officer maximizes the efficiency of the cash and carry experience for professional clients. Ruben Vogel oversees the maintenance of equipment and supply chains, guaranteeing that independent restaurants receive dependable service. This leadership role involves constant monitoring of operational metrics to identify areas for improvement in distribution speed and product quality. Through the implementation of rigorous safety and quality control protocols, the Chief Operating Officer maintains the integrity of the food supply. Vogel drives operational excellence by aligning warehouse activities with the broader mission of providing value to the foodservice industry.

Richard Kirschner, the President, Jetro Restaurant Depot at Restaurant Depot, leads the regional business development and market expansion efforts for the organization. Kirschner directs the growth of the brand, focusing on identifying new opportunities to serve independent food businesses in underserved markets. By overseeing regional management teams, the President, Jetro Restaurant Depot ensures that each location adheres to the company's core mission of providing convenient, one-stop shopping. Richard Kirschner maintains strong relationships with local business owners, tailoring service offerings to meet the unique needs of diverse culinary communities. This leadership role involves constant evaluation of regional performance metrics to drive revenue growth and market penetration. Through the strategic oversight of regional operations, the President, Jetro Restaurant Depot ensures that the company remains the preferred supplier for professional chefs. Kirschner drives the expansion of the brand, solidifying the company's presence as a leader in the wholesale foodservice industry.

Andres Cubero, the Chief Information Officer at Restaurant Depot, manages the digital infrastructure supporting the wholesale supply chain. Cubero architects scalable technology solutions that streamline inventory management and point-of-sale systems for all warehouse locations. By implementing advanced data analytics, the Chief Information Officer optimizes stock levels to meet the specific demands of independent food businesses. Andres Cubero oversees the integration of secure digital platforms, ensuring seamless transactions for members across the national network. This leadership role involves constant collaboration with operations teams to modernize procurement processes and enhance the overall customer experience. Through the deployment of robust cybersecurity measures, the Chief Information Officer protects sensitive business data while maintaining system uptime. Cubero drives digital transformation initiatives that allow the company to remain agile in a competitive retail environment, ultimately supporting the technological backbone required for large-scale foodservice distribution.