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2019 National Restaurant Show co-chairs selected

Freddy’s Frozen Custard, Ecolab executives advise National Restaurant Show

The National Restaurant Show selected Scott Redler of Freddy’s Frozen Custard & Steakburgers and Mike Hickey of Ecolab Inc. to serve as its co-chairs during 2019. Redler heads up store management at Freddy’s Frozen Custard as chief operating officer. Hickey serves as executive vice president and president of Ecolab. Both restaurant industry executives are advising the 2019 National Restaurant Show.

The Show is all about helping restaurants, large and small, identify ways to improve the customer experience and grow their businesses,” said Mary Pat Heftman, President, Restaurant Show Group, Winsight LLC. “There are few better than Scott to offer that insight.”

[Related article: Winsight takes over management of National Restaurant Show]

Redler, Hickey said to bring wealth of experience to event

Redler’s expansive career started in St. Louis, Mo. at the age of 15. There, he started working in catering. Redler has overseen and managed several restaurant concepts. He founded Freddy’s Frozen Custard with brothers Bill and Randy Simon. Freddy Simon, a World War II veteran and Redler’s father, served as inspiration for the restaurant and is the genesis of the restaurant chain’s name, a namesake and tribute to him. Freddy’s Frozen Custard now has over 250 locations.

Prior to serving as Ecolab executive vice president and president, Hickey was executive vice president and president of Institutional North America. At Ecolab, he has held a number of key executive positions, including senior vice president and general manager of multiple operating units. Additionally, Hickey held the post of senior vice president of global business development. His long career with Ecolab began when he became territory manager-in-training in 1985.

The 2019 National Restaurant Show takes place May 18-21. Attendees will have the opportunity to meet the Restaurant Show Group and National Restaurant Show co-chairs.

Photo credit: National Restaurant Association

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