TRFG Launched “Train the Trainer” on April 14th! We’re proud to welcome a newly certified team of Trainers across the Culinary, Host, Server, and Bartender roles. Team members from across our brands came together to elevate their leadership skills and strengthen our shared commitment to hospitality and operational excellence. Special thanks to Mark Copanzzi, Alex Brown, Lisa Benton, and the entire Hen Quarter Prime team for hosting us. We’re also grateful to our speakers and facilitators — Alex Berentzen, Michael Echeveste, Chef Vi, Jen Jackson, Eric Lawson, and the Human Resources team — for your leadership and support throughout the day.
We’re thrilled to share that our President & Chairman, Warren Thompson, is featured in a brand-new article by his alma mater, the University of Virginia Darden School of Business! ✨ From his first venture selling produce to building Thompson Hospitality into a $1 billion company, this piece explores the calculated risks Warren took, the values that shaped him, and his approach to leadership and succession planning. His dedication to innovation and growth continues to inspire us all here at Thompson! 🌟
We're excited to announce that our President and Chairman, Warren Thompson, has been awarded the 2024 Inclusion Innovator Award by the National Restaurant Association Educational Foundation! This recognition highlights Warren’s leadership in promoting diversity, equity, and inclusion throughout Thompson Hospitality and beyond. Under Warren’s guidance, we’ve seen incredible progress in building a workplace where everyone feels valued and supported. Congratulations, Warren, on this well-deserved recognition! We thank you for your ongoing commitment to making a difference; One Guest, One Client, One Team Member at a time.
Hats off to Amira Cooke, Stacey Gibson and the Virginia State University Team for creating new recipes for Rolling Leaf at City Market Cafe. Mushrooms, Beets, Lentils, Eggplant, Onions, and so much more! YUM City! And healthy! Photos by Adam Moore.
Warren Thompson featured in the Miani Herald
