Tom Rieland

After more than a decade together, Wendy’s recently spun-off the remaining shares of Tim Hortons. We are very pleased to hear of the spin off first-hand from a leader of the transformation. Chris Laganos, the head of US Operations will share his perspectives.

The first "Tim Horton" (the "s" came later) store opened in 1964 in Ontario. By 2005, the chain accounted for 23% of all fast food industry revenues in Canada. Tim Hortons commands 76% of the Canadian market for baked goods and holds 62% of the Canadian coffee market (compared to number two Starbucks at 7%). Tim Hortons has expanded rapidly in the US and grown to more than 330 outlets.

Last July, Wendy’s said it would spin off fast-growing Tim Hortons so it could focus on the battle of its flagship brand against a revitalized McDonald's. Wendy's cited increased competition between the two chains for its decision to spin-off Tim Hortons. Wendy’s had been under shareholder pressure to make such a move because of the strength and profitability of the Tim Hortons brand.

Mr. Laganos has been part of Tim Hortons’ senior management since 1996. Prior to his current role, Mr. Laganos was VP of Business Development. Prior to Tim Hortons, Mr. Laganos held numerous leadership roles with Burger King over 10 years. Prior to Burger King, Mr. Laganos held several finance positions with Chiquita International.

Originally from Lynn, MA, Mr. Laganos has a BA in Accounting from Northeastern University.

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Tami Cecil and Karen Crognale

Join us for an interactive gourmet culinary experience at the beautiful Woodhaven Farm. Owner/Chef Tami Cecil will entertain and teach us during a hands-on cooking experience where we learn to cook, and then get to eat, our creations. Tami will also tell us about her adventures from stockbroker to restaurateur to cooking school owner…now to celebrity chef? Yes, Tami just finished tapping her first TV series!

Tami left her job as a stockbroker when she discovered that food was her true passion. She bought a restaurant, The Bigelow Café in Johnstown, and started cooking. She obtained a formal education at the Culinary Institute of America, in Hyde Park, New York and Napa Valley, California. In 1999, she sold her restaurant and went to work for Cameron Mitchell Restaurants where she worked at Mitchell’s Steak House, Molly Woo’s Asian Bistro, Martini, and lastly at M in downtown Columbus. In 2002 she resigned to work full-time on developing the “Farm”.

Woodhaven Farm is a place for corporate and social events. The Farm is 10-acres of serenity and beauty in Johnstown. It also provides cooking demonstrations and cooking classes. The Farm has become synonymous with a fun evening - teams work together to prepare various courses of a gourmet meal.

Tami and her husband found property for Woodhaven Farm on a whim in 1993. They put a contract on the land the same day. The Farm has grown to include a one-acre pond, organic garden, greenhouse, and barn with an amazing gourmet kitchen designed for group cooking events.

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