News

Former Burger King CEO signs on with UK-based LEON

February 12, 2012

Brad Blum, the former CEO of Burger King and Olive Garden Italian Restaurants, has joined the board of LEON, a London-based restaurant concept, as an investor, non-executive director and strategic partner.

Blum will help the 11-unit LEON chain develop its offering in the United Kingdom and lead future expansion in the United States.

Blum produced dramatic growth and cultural change as CEO of Olive Garden, and orchestrated a turnaround of Burger King, in each instance significantly increasing profits.

Since he left Burger King, Blum has founded his own business, BLUM Enterprises, which has the mission: "provide good food for the planet -- food that is exceptionally good tasting, really good for you, you feel good after you eat it, it's a good value, and good for the environment."

Most recently, he entered into an agreement with Cosi Inc. to provide consulting services related to branding, product development, merchandising and marketing to maximize long-term shareholder value.

Blum will work alongside LEON co-founders John Vincent, Henry Dimbleby, CEO, and Allegra McEvedy.

LEON also announced its first franchise deal with HMSHost, which specializes in operating in transportation locations. HMSHost will open LEON restaurants in the new Kings Cross Train Station development and Heathrow Airport in London.

"John Vincent and I have a deep, abiding passion for providing 'Good Food for the Planet,'" Blum said. "I love what John and Henry have created at LEON and look forward to working more closely with each of them, the board, and the management team, all of whom I have already spent quality time with in a number of their 11 restaurants. I believe LEON deserves to be a big global force for good."

LEON opened its first outlet in Carnaby Street in 2004. It has since been called "the future" of fast food by the London Times. Of LEON's products, 70 percent comes from the United Kingdom, and what doesn't falls under fair-trade guidelines. They also use products during their seasonal availability and will gladly remove items no longer in season. (Read also, Sustainable farming grows on chefs.)