Triarc Restaurant Group Hires Master Chef; Anthony Seta to Oversee Menu and Product Development

Jun 24, 1999, 01:00 ET from Arby's

    FT. LAUDERDALE, Fla., June 24 /PRNewswire/ -- Triarc Restaurant Group,
 franchiser of the Arby's(R), T.J. Cinnamons(R) and Pasta Connection(TM)
 brands, announced today that it has hired U.S. Master Chef Anthony Seta as
 Vice President of Menu and Product Development.
     (Photo:  http://www.newscom.com/cgi-bin/prnh/19981222/FLTU001 )
     Seta, 50, a Culinary Institute of America graduate where he has also
 served as a chef instructor, is one of only 54 U.S. Master Chefs certified by
 the American Culinary Federation.  He was recently featured in Restaurant
 Hospitality Magazine's "Rising Stars" column and was dubbed a "Midscale
 Master" by Chain Leader Magazine.
     In his new role, Seta, most recently Vice President of Research and
 Development at Perkins Family Restaurants, will support the renewed focus of
 the system on the creation of new products and the improvement of existing
 menu items for all three Triarc Restaurant Group brands.
     "Tony brings more than 30 years of industry experience and an incredibly
 successful track record to TRG," said Michael Howe, Senior Vice President of
 Operations for the company.  "He's been involved in every aspect of the
 business, from fine dining to QSR,  which uniquely qualifies him to support
 TRG's high quality fast-food brands."
     Prior to working at Perkins, Seta held positions with the Black-eyed Pea
 Restaurants and Kenny Rogers Roasters.  He was chef/owner of Tootsies & Tony's
 Restaurant & Bar in Lexington, KY, and was the first American chef de cuisine
 in the Mobil four-star The Escoffier Restaurant at the Culinary Institute of
 America.
     "The TRG brands offer a tremendous variety of food types and flavor
 profiles -- everything from slow-roasted meat sandwiches and appetizers to
 lasagna, fettucini alfredo, fresh-baked gourmet cinnamon rolls and flavored
 coffees, all at quick-serve speed and pricing," said John Vanderslice, Senior
 Vice President of New Concepts at TRG.  "It's anything but typical fast food
 and Tony's background is anything but typical for a fast-food environment.
 His research and development experience, coupled with his culinary skills,
 which includes work in the baking and Italian food arenas, will enable us to
 continue to develop and offer fast-food menus that are a cut-above."
     The first Arby's Restaurant opened 35 years ago in Youngstown, Ohio,
 serving 69-cent roast beef sandwiches, potato chips and iced tea.  Today, more
 than 3,100 Arby's worldwide offer slow-roasted beef, ham and turkey
 sandwiches, a complete chicken menu, subs and light fare.  Within the Arby's
 system, 320 restaurants are co-branded with T.J. Cinnamons Classic Bakeries,
 while 38 restaurants are co-branded with Pasta Connection.  Five Arby's
 Restaurants offer all three menus.
     "I like where Triarc Restaurant Group is going with all three of its
 brands," said Seta.  "Their strategy is right on target with dining trends for
 the future.  All three offer quality and taste, which is unique to fast food.
 And while Arby's is an established brand and T.J. Cinnamons and Pasta
 Connection are relatively new concepts, each has a strong identity and
 tremendous menu potential."
     Triarc Restaurant Group, a subsidiary of Triarc Companies, Inc.
 (NYSE:   TRY), franchises more than 3,100 single-and co-branded restaurants
 worldwide, which serve great-tasting, high-quality food in a quick-service
 environment.  Systemwide sales for 1998 were $2.2 billion.
 
 

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