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| Farmer Boys Promotes Karen Eadon to President and Chief Operating Officer | Industry leader Ken Clark retires || In this role, Eadon will
be responsible for driving overall brand strategy, development and restaurant
performance.
Eadon has held various senior executive positions with El Pollo Loco, Taco Bell, ARCO Products Company, Applebee’s, McDonald’s and Mimi’s Cafe. “Farmer Boys is a great brand. It has been a farm to table restaurant since its inception. Trends have caught up with what we have been doing for almost 35 years. I look forward to working with the Havadjias brothers, our employees and our franchisees to take Farmer Boys to the next level and to bring Farmer Boys to consumers in new markets,” said Eadon. The promotion was announced as Ken Clark, president and chief operating officer, announced his retirement effective June 1. Clark, industry veteran with more than 30 years of executive experience, was responsible for growing the brand and achieving operational changes that enhanced the customer experience. Clark joined Farmer Boys in 2006. Under his leadership Farmer Boys opened 34 locations, focused on customer service, introduced breakfast all day, and successfully established Farmer Boys as a relevant brand in the hyper-competitive California and Nevada markets. “The people at Farmer Boys have made this time enjoyable,” says Clark. “All of this started with the five brothers (founders) who had the vision for Farmer Boys and gave all of us this opportunity. My gratitude goes to the great staff, franchise community, and hard work of the dedicated restaurant employees at our 84 locations.” In announcing his retirement, Clark said, “I am truly confident in Karen’s ability to lead the Farmer Boys brand down a path of continued growth and innovation. I cannot think of a better equipped individual to balance the goals and needs of our founders, franchisees, suppliers, employees and customers.” About Farmer Boys
Media Contact:
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Eadon
joined Farmer Boys in 2014. As CMO she placed a renewed focus on brand
relevance by improving the core menu and brand communications to better
satisfy the evolving needs of restaurant consumers. She brings over 30
years of restaurant industry experience in both marketing and restaurant
operations.