Pancakes and People. That’s what motivates Snooze’s David Birzon, CEO of Snooze, an A.M. Eatery, and now winner of EY’s prestigious Entrepreneur Of The Year 2018 award in the Mountain Desert region in the Hospitality category. The award was presented to Birzon on June 28, 2018 during an awards gala.
“Every single one of our Snoozers is worthy of this esteemed award,” says Birzon. “Anyone who’s ever put on a Snooze apron or served our craft cocktails is deserving of this recognition. I’m honored to receive this award on behalf of every single person who has contributed to the success of Snooze.”
Birzon was chosen as EY Entrepreneur Of The Year 2018 in the Mountain Desert region in Hospitality by an independent judging panel made up of previous award winners, leading CEO’s, investors and regional business leaders.
“EY has been recognizing leading entrepreneurs who do things differently for more than three decades,” adds Debra von Storch, EY Americas Entrepreneur Of The Year Program Director. “We are proud to announce the 2018 winners, who boldly break the mold to create new solutions, innovations and possibilities that redefine how we live, work and play.”
Birzon credits the foundation built by founders Adam and Jon Schlegel, for the continued success of Snooze. Progress and growth is driven by Snoozers with an enthusiasm for making your day better. Every individual team member and the collective Snooze squad is motivated by the shared values of community involvement, sustainability and a great guest experience.
“We have been able to curate a group of people that deeply connect with who we are, what we believe and who want to change the world,” says Birzon. “These incredible Snoozers have allowed us to replicate what our founders created in Denver in 2006. Bringing the same neighborhood feel and electric vibe to each of our restaurants across the country.”
Birzon joined Snooze as CEO in 2011, looking to join a restaurant group that could change the world. He has led the group to become an industry leader in responsibly sourced food, sustainability and community. Snooze recycles and composts over 90% of its waste where facilities exist and gives back 1 percent of sales in in-kind donations in the communities in which they are located. Snooze is currently growing at over 40 percent per year and operates restaurants in 4 states (with more to come!). By the end of 2018, Snooze will have opened its 30th restaurant and will have hired its 1500th the employee. Prior to leading Snooze, Birzon spent 22 years with Paradise Bakery, growing the brand to more than 80 restaurants and 3,500 employees.
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