Advisory Board

Ken Cutshaw manages the legal affairs, government relations, and global expansion of Church’s Chicken and Texas Chicken, recognized brands in the quick-service sector with 1,700 locations in 22 countries and system sales of $1.3 billion. Cutshaw was formerly a partner with Holland & Knight, LLP, a global law firm focusing on global business transactions. Cutshaw co-founded Cheers Funeatery; Red, Hot & Blue; and Let’s Go Back, LLC, the first franchisee of Flying Biscuit restaurants in Atlanta. Mr. Cutshaw served as honorary consul for India in the United States and on several India chambers and groups. He is a co-founder and owner of Georgian American University (founded 2004 in Tbilisi, Georgia). He has served as an adjunct professor at Emory University, Georgia Tech, and Georgia State University, teaching global business to graduate students. He has consulted with the Bureau of International Expositions, a treaty organization in Paris responsible for sanctioning World Expositions, and served on the Bush Administration Advisory Committee on International Economic Policy. In 1985, Cutshaw accepted a political appointment to serve six years with the Administrations of President Ronald Reagan and President George H. W. Bush at the U.S. Commerce Department in various international trade positions involving export/import regulatory programs. Mr. Cutshaw served as deputy and acting assistant secretary overseeing and managing the Export Enforcement program of the Commerce Department. Mr. Cutshaw served as senior counsel for The 1982 World’s Fair, senior attorney for the Tennessee Legislature, manager of a U.S. Senate campaign, and assistant in a Tennessee District Attorney General office. Cutshaw is co-author of Doing Business in China, Doing Business in India, and Doing Business in Russia and writes a monthly column for the Association of Corporate Counsel magazine. Cutshaw received a Master of Laws international studies degree from American University, a J.D. in business law from The University of Tennessee, and a B.A. in public administration from The University of Tennessee. Cutshaw is married to Diane Dracos Cutshaw, president of Family Wealth Services LLC. They have three children and reside in Atlanta, Georgia.

As one of the largest Wendy’s franchisees in the country, Tar Heel Capital operates 78 units throughout North and South Carolina. Tad Dolbier joined the company in 1980 as an assistant manager in training when the company had 6 stores. In his 24 years of service he has served as general manager, district manager, training and HR director, area director, director of operations, and vice president before being appointed president. Formed in 1977, Tar Heel Capital has been awarded top honors within the Wendy’s system with such recognition as the Wendy Award, Founders Award, and Wendy’s Hall of Fame.

Don Fox

A 30-year restaurant industry veteran, Don joined Firehouse Subs in 2003 and quickly rose to the rank of CEO. He oversees Firehouse of America, a subsidiary created to manage franchisee operations for the company. He is the liaison between Firehouse Subs and its franchise community and wears many hats. Don is known for his forward-thinking attitude and sharp management skills. He is also a musician and a published author, having written Patton’s Vanguard, an in-depth study of the 4th Armored Division during WWII. Don is married with three children

Steve Hammel

As dining service program manager for Navy Region Southwest, Steve Hammel is responsible for 13 galleys and 50 on-base food and beverage operations throughout the six-state region. During his tenure he has developed a retail environment for each of his operations. The creation of several loyalty card programs and a focus on mentoring are keys to success of one of the largest self-operated foodservice operations in the country. Hammel has over 30 years of experience in the food and beverage industry, including hotels such as Marriott, Hyatt, Playboy, and Radisson; B&I; senior dining; theme parks; and retail coffee shops. He developed food and beverage operations for Disneyland’s California Adventure and has been responsible for retail quality assurance and field operations for Starbucks Coffee Company. Hammel has twice been presented with the Society for Foodservice Management President’s Award and received the 2008 IFMA Silver Plate Award in the Specialty Foodservice category. Hammel graduated from the University of Nevada at Las Vegas with a degree in hotel administration.

Larry Reinstein is a well-respected leader in the multi-unit restaurant industry and a pioneer in the fast-casual segment, having developed new restaurant concepts, established franchising and licensing programs, and led multi-brand organizations. Mr. Reinstein is currently President & COO of Salsarita’s Franchising, national franchisor of Salsarita’s Fresh Cantina restaurants.  In the summer of 2011, in collaboration with fellow industry veteran Phil Friedman, Mr. Reinstein took charge of daily operations of the aspiring concept, with the goal of developing a nationally recognized force within the Mexican fast-casual market. The company currently has 80 locations in 21 states and Puerto Rico, with 7 new locations set to open by the end of 2011. Through a relationship with Compass Group and HMS Host, 20 percent of the locations are located on corporate campuses, colleges, universities, and airports across the country. Prior to Salsarita’s, Mr. Reinstein was President and CEO of Fresh Concepts, a multi-unit, multi-concept restaurant operating company.

Mary Roszel

Mary Roszel co-founded BIGGBY Coffee, a Michigan-based franchise company that now has more than 100 cafes in the Midwest. The first BIGGBY Coffee opened in March 1995, followed by a second one in November 1997. Today Mary provides leadership in the company and participates in the design and buildout of new stores. She graduated from Michigan State University in 1988 with a degree in Hospitality Business. While attending classes she worked for a breakfast concept, and later, with a partner, opened a store for that concept, which became the most successful store in the chain. In January 1994, they sold that store and began to develop the concept for BIGGBY Coffee. Mary grew up in Ann Arbor, Michigan, and in 1974 moved to East Lansing, Michigan, with her two children to begin her college career. She received a paralegal degree from Lansing Community College and worked for the Michigan Supreme Court for 13 years. In 1987, after her children had finished school, she began her studies at MSU. In addition to the Dine America Advisory Board, she is also a member of the board for Michigan Small Business Technical Development Center; the Entrepreneurship Advisory Council for the MSU School of Business; and Ele’s Place, a local organization that helps grieving children and their families. She also enjoys travel and many other activities including art, wine, and walking.

Ann Williams is responsible for all food and beverage operations and services within Disney's Hollywood Studios at Walt Disney World Resort. She leads more than 1,800 diverse Cast Members who service and produce uniquely themed dining experiences for 11 major restaurants with a total capacity of over 4,000 seats. Her operations teams are significant partners in providing world class experiences for hundreds of convention groups and park special events.

Ann has a strong background in operations management, with extensive experience in Ticketing, Attractions, Guest Relations, and Parking at the Magic Kingdom Park, Epcot, and Disney's Hollywood Studios. In 1995 she was selected to lead the development, design, and execution of Epcot signature events and festivals. In this role, she was instrumental in the development of many new and innovative experiences, including the world-renowned Epcot International Food & Wine Festival.

In 1997, Ann became the Operations Manager for Epcot Events, where she created a seamless organization for conventions, special events, and catering functions that today is a model for Theme Park event operations throughout Disney's segment operations. Ann accepted the position of Catering Operations Director in 2005 and was promoted to Director of Catering and Convention Services in early 2006; Ann's role was then expanded to include Park Event Operations in 2009 following a global reorganization.

Ann graduated from Nova Southeastern University in Ft. Lauderdale, Florida. She received her Masters degree from Rollins College Crummer Graduate School of business. Her professional affiliations include being a member of the International Special Events Society, and she sits on the Board of Advisory for the Orlando Culinary Academy. Ann is a certified meeting professional, a Disney Partners in Excellence award recipient, and a recipient of the YMCA Black Achiever Award in 1998.