President, Mach Robin LLC and President Red Robin Restaurants of Canada

Bob Merullo has played a key role in Red Robin’s success both in and outside of the Kitchen for over twenty years. Starting as a Kitchen manager Bob worked his way through the system ending as the Senior Vice President and Chief Concept Officer, where he coordinated all Marketing, Food & Beverage, Research & Development and purchasing efforts. In addition, Bob oversaw all operational support for corporate and franchise restaurants consisting of over 330 restaurants.

Prior to his role of Senior VP & Chief Concept Officer, Bob was the Senior Vice President of all restaurant Operations. responsible for service, people and profit.

Other roles prior to Red Robin included: General Manager , Grey’s Harbor Country Club, Aberdine Washington , Director of food and beverage with Del Webb properties in Page Arizona, Chef owner of Promises restaurant in Page Arizona.

In January 2003, Nation’s Restaurant News awarded Bob as one of the Top 50 Research and Development Culinarians in the Industry. Bob was selected as an award recipient for his menu innovations, commitment to food quality, and safety and productivity in the area of operations.

In addition to being an owner Bob serves as president of Mach Robin restaurants, the largest Red Robin franchise in the system, and continues with a “hands on” approach with both Mach Robin and Red Robin Restaurants of Canada.

Bob Merullo has a degree in Culinary Arts and Food Science from South Seattle Community College and continues to hone his knowledge of the business by attend programs provided by the Culinary Institute of Arts at the Grey Stone campus in Napa Valley.

Bob’s other interest include golf, fly fishing and collecting wine.

Vice President of Operations, Red Robin Restaurants of Canada

Dina has over 20 years experience in the hospitality and food service industry, 16 of those have been with Red Robin Restaurants of Canada Ltd. As Vice President of Operations, Dina directs overall restaurant operations by executing proven strategies in operational procedures that impact productivity and profitability.

Prior to her role as Vice President of Operations, Dina started her career with Red Robin in 1993 and successfully served in a variety of positions including General Manager, Regional Operations Director and Senior Operations Director. With a strong background in restaurant operations, Dina has been an integral part in growing the brand and increasing sales.

Dina's experience and knowledge include operations, financial performance, human resources, recruiting, training, franchise operations and facilities. She holds a Bachelor Degree in Hospitality Management and a Diploma in the Advanced Management Program from the University of Guelph.

Superior food quality, exceptional service and prices that represent great value and affordability are crucial elements that define the Red Robin brand. Dina believes that Team Members are her most valuable asset and “Empowering people is the key to success”.

Corporate Purchaser & Regional Operations Director, Red Robin Restaurants of Canada

Dave has over 25 years of experience working in the hospitality and food service industry.

Dave first started with Red Robin in 1987 working part-time as a line cook, server & bartender and then transitioning to management and finally Training General Manager until 2000.

Hungry to learn more about the food service industry Dave started as a Marketing Associate for Sysco and learned all about the food supply end of the business. Dave finished his last seven years with Sysco as District Sales Manager.

With his vast knowledge and experience in working within the food supply chain, Dave returned to Red Robin Canada as Corporate Purchaser and has applied his skills to reducing food cost while still maintaining Red Robins standards of superior food quality.

Dave has a Bachelor of Arts degree from UBC and is married with two beautiful young children.