Yogurtland serves up two new executives
Steve’s breakdown: They are talking about speeding up growth and these two executives could be the catalyst to make that happen. The new marketing head is Chad Bailey and he can be reached at email@example.com
IRVINE, CA: vine, CA: Today Yogurtland, the ever-popular self-serve frozen yogurt pioneer, announces the addition of two new executive team members that will strengthen the company’s franchising, operations and marketing departments. Joining Yogurtland are John Wayne Carlson who has been named Vice President of Development and Chad Bailey who serves as Senior Director of Marketing.
“We’re eager to welcome John and Chad to Yogurtland during this exhilarating time of expansion and growth,” said Phillip Chang, Yogurtland founder and CEO. “They both have the extensive backgrounds needed to build on our growth trajectory and will make valuable contributions to our creativity and success.”
With his keen understanding of the marketplace and consumer needs, John Wayne Carlson will be responsible for the continued growth of Yogurtland’s franchise system. He will grow the company’s domestic franchise system and expand Yogurtland’s international and non- traditional footprints. Carlson is a seasoned franchise executive who has held a variety of development and operations positions with The Coffee Bean & Tea Leaf® and Dunkin’ Brands®.
Chad Bailey is an accomplished senior-level marketing and branding executive and as Yogurtland’s new head of marketing and research and development will be accountable for the creation and implementation of innovative strategies to bring the brand to new customers. Bailey has more than a decade of experience in marketing and branding including developing and launching new products, creating effective loyalty programs and crafting traditional and digital advertising. He was most recently the Chief Marketing Officer of Robeks Juice and is a member of the Marketing Executive Group of the National Restaurant Association.
The Yogurtland Difference
Separating Yogurtland from competitors is the company’s team of flavorologists who develop the proprietary recipes for the brand’s more than 250 different and customized flavors that are produced in the company’s own dairy plant in Paramount, Calif. Whether traditional or exotic, each flavor uses real ingredients sourced from their original locations. By controlling the entire frozen yogurt-making process, Yogurtland has raised the standards for flavors and quality to new heights much to the delight of millions of fans.
All of Yogurtland’s flavors meet the National Yogurt Association Criteria for “live and active culture frozen yogurt” and are produced in a kosher-certified facility. Yogurtland features non-fat and low-fat yogurt flavors as well as non-dairy and no sugar added choices while using milk that does not contain antibiotics or added hormones. As for the sorbet, fruit flavors are fortified with Vitamin C for an extra boost.