Les Karel Joins NDCP As Executive Vice President, Equipment Solutions
Restaurant industry veteran Les Karel joined NDCP to serve as Executive Vice President, Equipment Solutions. Karel will report to Chief Executive Officer Scott Carter on an interim basis until our Chief Commercial and Strategy Officer is hired.
“A proven supply chain leader, Les brings a great depth of equipment services knowledge to our organization,” noted Scott Carter, CEO. “He will play a critical role in driving the strategy and growth of our critical Equipment Services initiative.”
Karel has over 25 years of leadership experience serving corporate, franchise, multi-brand, and high growth foodservice organizations. His tremendous equipment services expertise has been honed working with top restaurant industry brands including Arby’s, Wendy’s, Boston Market and Darden Restaurants. National DCP’s Equipment Solutions business unit is responsible for comprehensive services related to providing the Dunkin’ franchise network with equipment and appliance supply, repair and maintenance services, logistics and consolidation services as well as remodel and new construction management services.
Most recently, Karel served as a business consultant where he led the development of an indirect sourcing transformation roadmap for a large-scale national restaurant chain. Previous roles include serving as Senior Vice President, Indirect Sourcing and Distribution Management for ARCOP, Inc., the Arby’s supply chain cooperative; President of the Strategic Sourcing Group Co-Op, which leveraged spend and support for 10,000 Wendy’s and Arby’s locations; and Vice President, Capital Equipment Purchasing for Arby’s, Inc. He also held leadership roles with Darden Restaurants, Inc., and Boston Market Corporation.
Karel graduated from the University of Central Florida with a B.S. in Finance, and completed graduate coursework towards an M.B.A. He is a Board Member Elect for Taco John’s International, Inc. in Cheyenne, Wyoming, and a former Board Member of the National Restaurant Association’s Supply Chain Management Executive Study Group.