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IHOP has named a new head of culinary R&D.

IHOP names Arthur Carl II vice president of culinary

The chef previously was head of R&D for Dave & Buster’s; he replaces Scot Randolph

IHOP has named Arthur Carl II its vice president of culinary, replacing Scott Randolph, who is moving on to pursue personal business endeavors, according to the family-dining chain.

Randolph will continue to consult on menu innovation at the brand’s fast-casual concept Flip’d by IHOP, a company spokesperson said.

Arthur-Carl-II-IHOP-VP-culinary.gifMost recently Carl, left, a graduate of The Culinary Institute of America in Hyde Park, N.Y. was vice president for culinary and beverage research & development for Dave & Buster’s Inc.

Prior to that he was senior director of culinary operations and execution at CraftWorks Restaurants & Breweries Inc. and before that he was an area kitchen operations manager for The Cheesecake Factory.

In his new position, Carl will report directly to IHOP’s chief marketing officer, Kieran Donahue. 

 “Art’s decades of crafting dishes to satisfy guests’ appetites has demonstrated that he is an innovator in his field, and we welcome this expertise and skill into his new role at IHOP,” Donahue said in a release announcing the chef’s appointment. “Success in this position requires skills across culinary innovation, franchised restaurants, and product sourcing, among others, and we are confident in Art’s abilities to perform above and beyond in each of these areas.” 

Carl said his new role was a logical step in his career. 

“Bringing smiles to people’s faces and plates is a goal I always strive to achieve, and as the leader in breakfast with continued success throughout the P.M. daypart in lunch, dinner, and late night, IHOP is a natural fit for the next chapter of my career,” Carl said in the release. “I am thrilled to have the opportunity to bring IHOP’s brand promise to life for guests across both dine-in and off-premise menu strategies by continuing to serve innovative menu items with craveable, quality ingredients.” 

IHOP has been working to strengthen its afternoon dayparts for years, starting with the 2018 revamp of its hamburger line.

It launched burritos and bowls in early 2021, and in October of this year it rolled out new dinner side dishes, as well as entrées including Salisbury steak and salmon.

IHOP, a subsidiary of Dine Brands Global Inc., is based in Glendale, Calif., and operated 1,756 restaurants globally as of Sept. 30, 2022.

Contact Bret Thorn at [email protected] 

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