SERVUS Executive and Leadership Team

Daniel Yi, the Chief Executive Officer at SERVUS, directs the overarching strategic vision for the entire franchise portfolio. Focusing on the expansion of Wendy's and Denny's locations, Yi architects long-term growth plans that strengthen market presence across the Midwest. The Chief Executive Officer monitors operational efficiency across all 140 restaurants, ensuring that every guest receives the high-quality dining experience central to the company mission. By collaborating with the Board, Daniel Yi aligns corporate objectives with daily restaurant performance. This leadership role involves identifying new acquisition opportunities and optimizing existing assets to maintain competitive advantages. Through rigorous analysis of regional market trends, Yi drives sustainable profitability. Ultimately, the Chief Executive Officer secures the future of the organization by fostering a culture of excellence and operational discipline, ensuring that the company remains a dominant force in the hospitality industry.

Ali Gyasie, the Chief Executive Officer & Director at SERVUS, manages the governance and high-level corporate direction of the organization. Overseeing the integration of diverse restaurant concepts, the Chief Executive Officer & Director ensures that the operational standards for McAlister's Deli and Long John Silver's remain consistent with the company's quality benchmarks. Ali Gyasie evaluates the performance of the franchise network, driving initiatives that improve guest satisfaction and operational throughput. This leadership role requires constant engagement with regional managers to refine service delivery models. By focusing on the scalability of the business, the Chief Executive Officer & Director supports the broader mission of providing exceptional dining experiences. Through strategic oversight of the company's portfolio, Gyasie maintains the financial health and operational integrity of the enterprise, ensuring that all locations meet the rigorous demands of the competitive Midwestern restaurant market.

Marcux Aurelius-Gyasie, the Chief Executive Officer & Director at SERVUS, leads the development of internal systems and organizational culture. Focusing on the 'People First' philosophy, the Chief Executive Officer & Director architects programs that attract and retain top talent across the franchise network. Marcux Aurelius-Gyasie drives the implementation of training protocols that empower team leaders to excel in their roles. This leadership role involves coordinating with the Talent Acquisition team to ensure that the company's growth opportunities remain accessible to ambitious professionals. By fostering a supportive environment, the Chief Executive Officer & Director enhances the overall guest experience through a highly motivated workforce. Through the management of human capital and organizational development, Aurelius-Gyasie ensures that the company maintains its reputation for excellence, directly impacting the long-term success and stability of the entire restaurant portfolio.

Kristi Mehringer, the Chief Financial Officer at SERVUS, manages the fiscal health and capital allocation for the entire restaurant group. Overseeing the financial reporting and budgeting processes, the Chief Financial Officer ensures that all 140 locations operate within strict profitability parameters. Kristi Mehringer directs the analysis of revenue streams from diverse concepts like Grandy's and the Jasper 8 Theatre, providing the data necessary for informed strategic decisions. This leadership role involves maintaining robust relationships with financial institutions and stakeholders to support ongoing expansion efforts. By optimizing cost structures and monitoring regional economic indicators, the Chief Financial Officer drives efficiency across the organization. Through meticulous financial planning and risk management, Mehringer secures the resources required to sustain the company's growth, ensuring that the business remains financially resilient while delivering the high-quality service expected by guests.

Al Ruckriegel, the President at SERVUS, oversees the daily operational execution and tactical management of the franchise portfolio. Focusing on the seamless integration of new restaurant concepts, the President drives the operational standards that define the company's market presence. Al Ruckriegel monitors the performance of regional operations, ensuring that every location adheres to the core values of quality food and great service. This leadership role involves coordinating with department heads to streamline supply chain logistics and facility maintenance. By fostering a culture of accountability, the President ensures that the organization meets its performance targets consistently. Through the management of day-to-day activities, Ruckriegel supports the strategic goals set by the executive team, ensuring that the company maintains its competitive edge in the hospitality industry while providing a superior dining experience for every guest.

Sid Ruckriegel, the Vice President at SERVUS, directs the expansion and community engagement initiatives for the organization. Focusing on the growth of the restaurant footprint, the Vice President architects partnerships that strengthen the company's influence in the Midwestern market. Sid Ruckriegel oversees the development of marketing strategies that highlight the unique value proposition of each franchise concept. This leadership role involves representing the company in regional business forums and ensuring that the brand remains synonymous with quality and service. By identifying opportunities for local market penetration, the Vice President drives brand awareness and customer loyalty. Through the management of external relations and strategic growth projects, Ruckriegel supports the overall mission of the company, ensuring that the organization continues to thrive as a leader in the restaurant industry while maintaining strong ties to the communities served.