Founder of Bravo | Brio Restaurant Group, Rick Doody, to Speak at Kent State
The Hospitality Management program at Kent State University is pleased to announce its 2016 Schwebel Lecture Series speaker, Rick Doody, chairman and founder of the Bravo | Brio Restaurant Group (BBRG). The lecture will take place on Thursday, April 14, from 4-5 p.m. in Ritchie Hall, Room 214. A reception will follow the lecture. This event is free and open to the public, and no reservations are required.
In 1992, Rick, his brother Chris Doody, and their executive chef Phil Yandolino opened their first restaurant – Bravo Cucina Italiana – in Columbus, Ohio. The BBRG has grown to include more than 115 Bravo and Brio Tuscan Grille restaurants throughout the United States, with more than 11,000 employees and more than 17 million guests per year.
Doody is a member of the Young President’s Organization and the International Council of Shopping Center Owners and is a board member of the Cleveland Restaurant Association.
The Schwebel Baking Company of Youngstown, Ohio, is a major supporter of the Hospitality Management program. The Schwebel family established an endowment for the program primarily to support an annual Schwebel Guest Lecture Series. In addition, the endowment has supported the development of the Catering and Research Kitchen, and other activities of the program.
For more information about Hospitality Management program at Kent State, visit kent.edu/ehhs/hm.
For more information about the 2016 Schwebel Lecture, contact Swathi Ravichandran at 330-672-7314 or email@example.com.