Staffing

GoTo Foods names Lucy Brady Jamba president, reshuffles additional portfolio roles

Source: GoTo Foods

September 15, 2026

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GoTo Foods has appointed Lucy Brady as president of Jambaand shifted leadership roles across its portfolio. The Atlanta-based company also named Nathan Baldwin president of specialty brands, promoted Francisco Bram to president of Moe's Southwest Grill and expanded Biplav Misra's responsibilities as chief digital and technology officer.

Brady will oversee Jamba's strategy and operations, working with franchisees and restaurant teams on the brand's core business, guest engagement and growth.

She joins GoTo Foods from Conagra Brands, where she served as president of grocery and snacks and led a $5 billion portfolio of more than 60 brands. Earlier in her career, Brady held senior leadership roles at McDonald's focused on strategy, innovation and digital customer experience. Her work there included growth platforms such as MyMcDonald's Rewards, McDelivery and digital ordering.

Baldwin joined GoTo Foods in 2025 to lead Auntie Anne's. His expansion activities will include oversight of Auntie Anne's, Cinnabon, Carvel and the company's co-brands strategy.

Bram, who is GoTo's chief growth officer, will also manage enterprise growth for Moe's, including marketing, consumer research, analytics, public relations and social media.

Misra's expanded position brings GoTo's technology functions under his existing digital and off-premise responsibilities. The company said the change is intended to streamline technology development and deployment across its seven brands.

"These appointments come at an important time for GoTo Foods as we reinforce our commitment to best serve our customers and partner closely with our franchisees across the portfolio," GoTo Foods CEO Omer Gajial said in a press release. "Strengthening our leadership structure will create greater organizational agility and allow us to remain focused on what matters most: growing category-leading brands, supporting franchisee success, and delivering experiences that keep guests coming back."