Greg Castillo has been a self-professed “restaurant guy from the get go” but before the new Franchise Business Leader for Toppers Pizza joined the Toppers team, he was a Wendy’s man.
Castillo spent more than 20 years with Bridgeman Foods Inc., a Wendy’s franchisee (also a franchisee of Chili’s, Fazoli’s, Perkins, and more), with stints at Wendy’s corporate and another Nashville area Wendy’s franchisee prior to that.
When he was looking for the next chapter and researching expanding brands that he could utilize his experience and expertise to help grow, Toppers kept popping up.
“Toppers is unique,” Castillo said. “The product is high quality and the recipes and products we use are all fresh every day. What I think I can bring to help is that they are at the plateau where they are ready to explode in terms of growth. If you’re a single franchise owner, how you run your restaurant is different than when you get to four, five or six locations. The rules change a little bit. I feel like on a larger scale, Toppers is at a point where they are about to get into the big big leagues. I was responsible for nearly 60 restaurants with Wendy’s and wore a bunch of different hats, so I feel like I can bring some of that expertise and experience with me to help continue their smart growth.”
Coming from a large franchisee of a huge company like Wendy’s to the corporate team at Toppers, he believes his franchisee mentality will help as he works to shore up operations at his stores and find ways to increase sales. As a new Franchise Business Leader with Toppers, Castillo will oversee 20 Toppers Pizza restaurants in the Wisconsin area, primarily in Green Bay, Milwaukee, and Eau Claire, as well as one store in Fort Worth, TX and one in Grand Rapids, Michigan.
“I see some things out in the marketplace where I can be of value to help the company. It’s the right time and the right place,” Castillo said.
Born and raised in Racine, Wisconsin, Castillo lives in nearby Mount Pleasant with his wife of 30 years and two children. He has always stood by a simple philosophy to success in the restaurant industry: put people first.
“People, sales and then profit. In that order. If you get them out of order, it doesn’t work in the long run. I keep it real simple,” Castillo said.