Firehouse Subs® Names Vincent Burchianti CFO
11/2/2011 - JACKSONVILLE, Fla. (Business Wire) - Firehouse Subs® announces the appointment of Vincent Burchianti from vice president of finance and technology to chief financial officer of Firehouse Subs. With more than 22 years of restaurant finance experience, Burchianti oversees finance, technology and human resources, and is charged with the company’s long-term business plans, managing investor and banking relationships and protecting the company’s core financial model.
Accomplishments during his 10-year tenure include developing the largest department at Firehouse Subs headquarters in order to administer the accounting and auditing functions for all divisions of the rapidly growing fast casual chain, including 29 company-owned and 450 franchise-owned restaurants. He’s been instrumental in the opening of hundreds of Firehouse Subs restaurants, serving as chief lending officer for the franchise lending division known as Capital 94, LLC. Burchianti also helps Firehouse Subs franchisees maximize their return on investment by coaching and mentoring them; offering best practices for personal and professional wealth management.
“Vince understands our industry, and more importantly, our brand, and since day one has embraced and held true the deep rooted core values that have made Firehouse Subs successful over the past 17 years,” said Robin Sorensen, co-founder of Firehouse Subs. “My brother and I are proud to call him family, and now CFO, and appreciate what he’s done for our company.”
Before joining Firehouse Subs, Burchianti was an accounting consultant for Nathan’s Famous Inc. His guidance in the merger between that company and Miami Subs Corporation led to his position as assistant controller. Burchianti’s career began as a regional accounting manager with Arby’s, Inc. A graduate of Florida Atlantic University with a degree in finance, Burchianti was named an Ultimate CFO by the Jacksonville Business Journal in 2010.
Firehouse Subs enjoys Coca-Cola Freestyle Machines in their restaurants.
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