George began MR. GREEK Restaurants as a single unit restaurant in historic Greektown in Toronto. In 1993 MR. GREEK began franchising and now has grown to 24 locations in the Greater Toronto Area. George also spends time volunteering for various not-for-profit charity groups.

Peter Georgopoulos, Vice President, Real Estate and Franchise Development

Peter oversees the sourcing of new locations and franchisees for MR. GREEK Restaurants. A graduate of Toronto's Ryerson Polytechnic University's Hotel, Restaurant and Institutional Administration program, Peter has considerable experience in the industry having worked in hospital food services and with Mr. Submarine Limited as Western Regional Manager, Real Estate and Franchise Director and as multiple franchisee of Mr. Sub.

Jeffrey Wood, Creative Initiatives

Jefferey launched Creative Initiatives in 1990 with the idea that many clients would appreciate a direct relationship with a senior level creative force. His experience as Creative Director and Copy Writer with some of Canada's largest advertising firms such as Scali McCabe Sloves, BBDO and Echo gave him the confidence that he could lead a team of marketing professionals, as well as the experience to do a exceptional job for his clients. A long string of successful advertising and promotional campaigns for the Royal Bank, Hershey, Rogers and now MR. GREEK prove that it was the right decision.

Rosie Maclean, Nutritional Consultant

Rosie Maclean advises MR. GREEK on the nutritional information of its menu items.  Rosie has 35 years of experience in the foodservice industry, in the fields of dietetics, nutrition, and education.  In addition to spearheading MR. GREEK's Nutritional Guide, she will also be key in advising on upcoming menu development.  She is a co-author of "The Guide, Success with Prepared Foods", published in April of 2000 by The Dietitions of Canada.

Fransmart Key Members

Kelly Mullarney, Corporate Chef & Director of Kitchen Operations

Kelly provides culinary, kitchen operations and training expertise to certain Fransmart portfolio brands. Kelly has been involved with several high-profile independent, fund dining, and multi-unit restaurant concepts throughout the United States, Asia and Europe including his position as the Director of Food & Beverage Operations for the House of Blues in Chicago, with food and beverage volumes in excess of $13 Million. Kelly is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York and has been honored with several awards and accolades, including "Restaurateurs of the Year" in 1992 with University Restaurant Group and an invitation in 1996 to cook at the prestigious "James Beard House" in New York City.

Tommy Reiser, Vice President of Finance

Tommy manages the day-to-day strategy and financial operations at Fransmart. Prior to Fransmart, Tommy served as an analyst with ASAP Ventures, assisting with due-diligence, industry analysis and market research. Tommy previously worked as a consultant with American Management Systems, Inc. in their finance and management administration practice. Tommy is a graduate of Presbyterian College in South Carolina with degrees in mathematics, biology and chemistry.