Dave & Buster's names a CFO, Wienerschnitzel adds a development chief and more restaurant executive moves

Industry veteran Darin Harper is the new chief finance officer at the eatertainment chain, while Doug Koob becomes chief development officer at the hot dog concept, plus more industry moves of the week. 

Eatertainment stalwart Dave & Buster’s appointed Darin Harper as CFO, replacing Michael Quartieri. Harper previously served as EVP, chief financial officer for Main Event Entertainment, the food-and-games operator that was acquired by Dave & Buster’s in 2022. Quartieri will stay on until June 16 and Harper will take over the next day.

Doug Koob has joined Wienerschnitzel as chief development officer, overseeing both domestic and international growth. Koob previously spent two decades with Starbucks leading business development teams in the U.S. and Europe, before moving to First Watch as VP of concept development, and then Asian Box as chief experience officer and VP of operations. Most recently, Koob founded Circle Alliances, a contracting and consulting company that worked with several restaurant chains.

Smalls Sliders has named Julie Hauser-Blanner to the role of chief operating officer. Hauser-Blanner comes to the Atlanta-based chain most recently as the former CFO at European Wax Center. Before that, she held executive roles at Front Burner Restaurants, Bonefish Grill and Outback Steakhouse. The slider chain has reached 200 “cans” (its lingo for restaurants) open or under development. In this photo, note she is wearing the brand’s signature “Smorange.”

Daddy’s Chicken Shack has promoted two top executives. Dave Liniger Jr. is moving from president of the brand to CEO. He is the son of co-founder Dave Liniger, who serves as chairman for the brand, which was acquired by private-equity firm Area 15 Ventures last year.

Moving into the president’s seat at Daddy’s Chicken Shack is Tony Adams, who previously served as vice president and chief of staff for Area 15 Ventures.

International Dairy Queen named Jane Friedrich the chain’s new EVP of research and development. Friedrich will lead a team to research and develop ingredients for its menu items. She will also lead the company’s food safety, quality and regulatory teams. Friedrich previously spent 20 years with Cargill.

Matt Marcus is the new executive chef at The Woodall, a restaurant operated by Sterling Hospitality in Atlanta. Marcus was previously the executive chef of The Farm at Brush Creek Ranch in Saratoga, Wyoming, and was executive chef-owner of the Atlanta restaurant Watershed.

On the foodservice consulting side, Parker Doyle has been promoted to COO at The Moseley Group, overseeing the global consultancy team’s performance and client integration. Doyle has been with the Franklin, Massachusetts-based group for six years, progressing from intern to vice president.

Dallas-based Fuzzy’s Taco Shop named Patrick Kirk chief marketing officer. Kirk was previously vice president of bar and beverage for Applebee’s, Fuzzy's sister brand under the Dine Brands umbrella. In his new role, he will continue to develop culinary and beverage innovation as well as deliver strategic direction across digital marketing and advertising. Kirk brings more than 23 years of experience to the job, leading beverage programs at Tony Roma’s and Buffalo Wild Wings as well as Applebee’s.