Growing up in Wichita, Kansas, where Freddy’s started, Kyle has long felt a connection with the group that started the concept, enjoying the food, culture, and opportunity to be a part of this incredible brand.

 

Kyle has owned and operated businesses since the young age of eight, starting as the neighborhood kid who mowed lawns which grew into a full-time job in high school. Upon graduating college, he sold his company and started a professional concierge company that he divested out of to transition to Freddy’s. Needless to say, Kyle encompasses a business-minded, client-focused mentality, committed to delivering an amazing product within a hospitable environment. Kyle currently lives in Florida with his wife, Allison, and her two daughters and two dogs.

Ralph was born in Louisville, Kentucky. He received a Bachelor of Business Administration at the University of Kentucky and was nationally recognized as a Certified Professional in Human Resources by the Human Resources Certification Institute. He has been a member of the Society of Human Resources and the Employment Management Association since 2005.

 

With more than 40 years of innovative human resource and management experience, he became part of different successful industries that require his experience that expands beyond his extensive knowledge of Human Resources. He’s responsible for the success of RGT Management, Jerrico, Fazoli’s Brand, and most recently PRV Management, LLC.

 

Currently, Ralph resides in Arlington, Tennessee with his two sons Jacob, and Joshua.

Seizing opportunities to change peoples' lives, in front of and behind the counter, Doug Tuder genuinely enjoys the people-aspect of the food and service industries. At 19 years old, an Area Director had told Doug that he believed Doug was born for this industry and should consider making it his passion. Since that moment, Doug has invested his time and attention into the food and service industries, imparting sound business acumen and enthusiasm for staff development. 

 

"I love being a part of this team because we are building the necessary people capital to grow. We have determined executives to take us to a 500-million-dollar restaurant company," Doug shares, as he and his teammates continue to tenure experienced leadership to perform at high levels.