SERVUS Executive and Leadership Team

Edward Kacal, the Chief Executive Officer at SERVUS, directs the overarching strategic vision for the entire restaurant portfolio. Kacal manages the expansion of franchise operations across the Midwest, ensuring that every Wendy's, Denny's, and McAlister's Deli location maintains rigorous quality standards. By aligning corporate goals with daily restaurant performance, the Chief Executive Officer drives consistent revenue growth and operational efficiency. Kacal monitors market trends within the hospitality industry to identify new opportunities for brand development and service enhancement. This leadership role involves close collaboration with the board to secure long-term financial stability and market dominance. Through a focus on guest satisfaction and operational excellence, Edward Kacal strengthens the company's reputation as a premier franchise leader. Kacal consistently evaluates performance metrics to optimize resource allocation across all regional units, ensuring that the organization remains competitive in a dynamic and demanding restaurant landscape.

Marcux Aurelius-Gyasie, the Chief Executive Officer & Director at SERVUS, architects the long-term governance framework for the organization. Aurelius-Gyasie oversees the integration of new franchise acquisitions, ensuring that each addition aligns with the core mission of providing exceptional dining experiences. As a Director, Aurelius-Gyasie shapes the high-level policy decisions that guide the company's expansion throughout Indiana, Illinois, Kentucky, and Michigan. The Chief Executive Officer & Director monitors the performance of diverse concepts, including the Jasper 8 Theatre, to ensure consistent profitability and operational success. By fostering a culture of accountability and excellence, Aurelius-Gyasie drives the professional development of the entire leadership team. This role requires constant engagement with regional market dynamics to maintain a competitive edge. Marcux Aurelius-Gyasie ensures that all corporate initiatives support the overarching goal of delivering quality food and great service to every guest, ultimately securing the company's position as a dominant force in the Midwestern hospitality market.

Ali Gyasie, the Chief Executive Officer & Director at SERVUS, executes the strategic initiatives necessary for maintaining operational excellence across the entire restaurant network. Gyasie focuses on the optimization of supply chain logistics and service delivery models to ensure that every guest receives a superior dining experience. As a Director, Gyasie evaluates the financial health of individual restaurant concepts, implementing corrective measures to improve margins and efficiency. The Chief Executive Officer & Director leads efforts to modernize internal processes, leveraging technology to streamline operations across the Midwestern footprint. By prioritizing a people-first culture, Gyasie drives talent retention and professional growth opportunities for all staff members. This leadership role involves constant coordination with other executives to ensure alignment on corporate objectives and market expansion strategies. Ali Gyasie maintains a rigorous focus on quality control, ensuring that every location upholds the high standards expected by the company's diverse customer base throughout the region.

Kristi Mehringer, the Chief Financial Officer at SERVUS, manages the fiscal health and capital allocation strategies for the entire organization. Mehringer oversees all accounting functions, budgeting processes, and financial reporting to ensure transparency and long-term sustainability. By analyzing revenue streams from the various restaurant concepts, the Chief Financial Officer identifies opportunities for cost reduction and margin improvement. Mehringer directs the financial planning for regional expansion, ensuring that capital investments yield optimal returns across the Midwestern market. This role involves close collaboration with the executive team to align financial resources with strategic growth objectives. Through meticulous oversight of cash flow and asset management, Mehringer supports the company's ability to invest in new talent and infrastructure. Kristi Mehringer ensures that all financial operations comply with industry regulations while providing the necessary data to drive informed decision-making. Mehringer remains dedicated to maintaining the financial integrity that allows the company to continue delivering quality food and service.

Al Ruckriegel, the President at SERVUS, directs the day-to-day operational activities across the company's extensive restaurant portfolio. Ruckriegel oversees the implementation of standardized service protocols, ensuring that every location maintains the high quality expected by guests. By managing the operational performance of diverse brands like Long John Silver's and Grandy's, the President drives consistency and efficiency throughout the Midwestern region. Ruckriegel coordinates with regional managers to address operational challenges and implement best practices that enhance the overall dining experience. This leadership role involves fostering a supportive environment where team leaders can thrive and advance professionally. Through a focus on operational excellence and guest satisfaction, Al Ruckriegel strengthens the company's market position. Ruckriegel monitors key performance indicators to ensure that all units meet corporate targets for growth and service quality. By maintaining a hands-on approach to management, the President ensures that the company's core values remain central to every aspect of the business.

Sid Ruckriegel, the Vice President at SERVUS, drives the development of corporate culture and community engagement initiatives. Ruckriegel oversees the implementation of talent acquisition strategies, ensuring that the company attracts and retains ambitious leaders who align with the organization's people-first philosophy. By managing external relationships and brand presence, the Vice President enhances the company's reputation within the Midwestern hospitality industry. Ruckriegel supports the executive team by spearheading special projects that improve operational flexibility and guest engagement across all restaurant concepts. This role involves creating supportive environments where employees feel empowered to achieve professional wins. Through strategic communication and community outreach, Ruckriegel strengthens the brand's connection to the local markets it serves. Sid Ruckriegel ensures that the company's commitment to quality food and great service is reflected in every interaction. By focusing on the human element of the business, the Vice President contributes significantly to the long-term success and growth of the entire organization.