Leadership Overview
SERVUS has 6 executives leading key functions including strategy, finance, and operations.
Driven by a commitment to excellence, SERVUS is dedicated to providing the best overall dining experience possible for each guest across its diverse restaurant concepts, prioritizing quality food, great service, and a people-first philosophy.
Driven by a commitment to excellence, SERVUS is dedicated to providing the best overall dining experience possible for each guest across its diverse restaurant concepts, prioritizing quality food, great service, and a people-first philosophy.
Leadership Roles at SERVUS
Edward Kacal - Chief Executive Officer
Edward Kacal, the Chief Executive Officer at SERVUS, directs the overarching strategic vision and operational execution for the franchise leader in the Midwestern restaurant industry. Kacal oversees the management of over 140 restaurants spanning Indiana, Illinois, Kentucky, and Michigan, ensuring consistent brand standards and guest satisfaction across multiple concepts including Wendy's, Denny's, Long John Silver's, Grandy's, and McAlister's Deli. This leadership role involves driving growth initiatives, optimizing operational efficiencies, and maintaining the company's commitment to 'QUALITY FOOD. GREAT SERVICE. PEOPLE FIRST.' Edward Kacal's strategic guidance ensures SERVUS continues its legacy of providing excellent dining experiences and fostering professional advancement opportunities for its team members, solidifying its market position through robust expansion and operational excellence.
Marcux Aurelius-Gyasie - Chief Executive Officer & Director
Marcux Aurelius-Gyasie, the Chief Executive Officer & Director at SERVUS, spearheads the strategic direction and governance of the company's extensive restaurant portfolio. Aurelius-Gyasie's responsibilities encompass guiding the executive team in maintaining SERVUS's franchise leadership position within the Midwestern United States, managing operations across Indiana, Illinois, Kentucky, and Michigan. This involves ensuring the successful integration of diverse restaurant brands, including Wendy's, Denny's, and McAlister's Deli, under a unified operational philosophy. Marcux Aurelius-Gyasie's leadership focuses on driving innovation in guest experience, upholding the 'PEOPLE FIRST' ethos, and identifying new avenues for market expansion and operational refinement. The executive's oversight ensures sustained profitability and brand integrity across all SERVUS locations.
Ali Gyasie - Chief Executive Officer & Director
Ali Gyasie, the Chief Executive Officer & Director at SERVUS, provides critical leadership in shaping the company's strategic trajectory and corporate governance. Gyasie's role involves directing the executive team to uphold SERVUS's status as a franchise leader in the Midwest, overseeing a network of over 140 restaurants across Indiana, Illinois, Kentucky, and Michigan. This includes ensuring the seamless operation of various dining concepts, such as Wendy's and Long John Silver's, while adhering to the core principles of 'QUALITY FOOD. GREAT SERVICE. PEOPLE FIRST.' Ali Gyasie's strategic vision supports the company's commitment to delivering exceptional dining experiences and fostering a supportive environment for employee growth, thereby reinforcing SERVUS's market presence and operational excellence.
Kristi Mehringer - Chief Financial Officer
Kristi Mehringer, the Chief Financial Officer at SERVUS, manages the comprehensive financial strategy and fiscal operations for the company's extensive restaurant franchise network. Mehringer's oversight extends to the financial health of over 140 locations across Indiana, Illinois, Kentucky, and Michigan, ensuring robust profitability and sustainable growth for brands like Wendy's, Denny's, and McAlister's Deli. This critical role involves meticulous budget management, financial forecasting, capital allocation, and risk assessment to support SERVUS's mission of delivering exceptional dining experiences. Kristi Mehringer's financial acumen is instrumental in driving operational efficiencies, supporting expansion initiatives, and maintaining the company's commitment to 'QUALITY FOOD. GREAT SERVICE. PEOPLE FIRST.' by ensuring sound financial stewardship.
Al Ruckriegel - President
Al Ruckriegel, the President at SERVUS, directs the strategic vision and operational execution for the company's significant presence in the Midwestern restaurant industry. Ruckriegel's leadership encompasses the management of over 140 restaurants across Indiana, Illinois, Kentucky, and Michigan, ensuring the consistent delivery of 'QUALITY FOOD. GREAT SERVICE. PEOPLE FIRST.' across diverse concepts like Wendy's, Denny's, and McAlister's Deli. This role involves driving operational efficiencies, fostering a culture of excellence, and championing growth opportunities for team leaders within the organization. Al Ruckriegel's strategic guidance is pivotal in maintaining SERVUS's franchise leadership, enhancing guest satisfaction, and reinforcing the company's commitment to providing exceptional dining experiences and robust professional development.
Sid Ruckriegel - Vice President
Sid Ruckriegel, the Vice President at SERVUS, contributes significantly to the operational management and strategic execution across the company's Midwestern restaurant portfolio. Ruckriegel's responsibilities include supporting the oversight of over 140 locations in Indiana, Illinois, Kentucky, and Michigan, ensuring adherence to the high standards of 'QUALITY FOOD. GREAT SERVICE. PEOPLE FIRST.' This role involves collaborating with executive leadership to enhance guest experiences and streamline operational processes for brands such as Wendy's and Denny's. Sid Ruckriegel's focus is on driving operational excellence, fostering a positive work environment, and contributing to the overall growth and success of SERVUS by ensuring consistent service delivery and brand integrity across all franchised units.
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