Jeff Burrill

Guiding Numerous Panera Bread Locations

About Jeff Burrill

Since 2005, Jeff Burrill has served as CEO of the Panera Bread franchise operation Pangenera, LLC. He maintains approximately one dozen Northern California cafe locations, spanning Santa Clara and San Mateo Counties, and is a longtime member of the Panera Bread Franchise Advisory Council. Jeff Burrill’s role with the council involves setting in place strategies for sustained growth and expansion. He also holds responsibilities as owner of the San Jose "fast casual" pizza concept Studio 37, LLC.

Jeff Burrill earned his undergraduate degree at the University of Massachusetts Amherst, where he lettered in varsity football and earned selection into the school’s Rugby Hall of Fame. He continued to play rugby for the next decade as a member of the Chicago Lions and subsequently took up competitive mountain biking. Mr. Burrill is currently engaged as Almaden Valley Athletic Association vice president and supports area Pop Warner football and cheerleading activities. In his free time, he enjoys biking throughout the Santa Cruz Mountains.

Panera Set to Change Fast-Food Industry

For nearly a decade, Jeff Burrill has served as the owner of numerous Panera Bread bakery-cafes in Northern California. In 2013, Jeff Burrill added several Pizza Studio restaurants in the Bay Area to his portfolio.

Ron Shaich, the chief executive officer of Panera Bread, has recently announced plans for more than 1,800 national locations to move away from traditional cashiers to an entirely automated system as early as 2016 in order to ensure that no customer is left waiting for his or her meal. The automation process will range from in-store kiosks where customers can purchase food to mobile platforms that will allow for online ordering. Shaich does not estimate many jobs will be lost in the process, as employees will be used to fill in new roles, such as delivering orders directly to the customer’s table. Although it is not commonly used in the United States, the technology already exists to replace the majority of the fast food workforce. A meat-flipping robot by Momentum Machine, for example, is capable of cooking 360 burgers every hour, allowing restaurants to increase spending on ingredients by up to 100 percent.

Work2Future Outplacement Services Help Businesses Manage Layoffs

Jeff Burrill owns two restaurant franchisee groups based in San Jose, California, and serves on the board of directors for the Santa Clara County economic and employment development organization Work2Future. Along with the 33 other members of the board, Jeff Burrill leads the Work2Future staff in the implementation of workforce solutions for job seekers and employers, including outplacement services for local businesses that need to downsize. Work2Future’s outplacement assistance includes career transition services through the Rapid Response Program, as well as layoff consultation and aversion strategies.

An early intervention strategy for employers planning to lay off members of their staff, the Rapid Response Program facilitates the transition of affected employees to a new career before the layoff occurs. Employment counselors with the Rapid Response Unit advise workers whose positions will be phased out in the near future and provide them with details about job-seeker services at Work2Future One-Stop centers. In some situations, Work2Future outplacement teams operate career transition centers at the employer’s facility. By demonstrating that they are willing to help provide their exiting employees with a pathway to continued employment once they leave the company, employers utilizing the Rapid Response Program keep the morale of their retained labor force high and sustain desired business performance levels throughout the turmoil of the layoff period.

Layoff-aversion consultation with Work2Future’s outplacement team can assist business owners considering facility closures or large workforce cutbacks to investigate alternative solutions. The outplacement team may be able to help a company remain solvent and avoid layoffs by accessing available loans and business incentive programs, tax credits, or enterprise zone vouchers. Struggling companies also receive expert advice concerning their options from business consultants and economic development advisors. For those employers who have explored the alternatives and decided that layoffs are necessary, the outplacement staff offers confidential assistance to manage the logistics of the planned dismissals and to navigate related legal regulations.

Workforce Expansion Services from Work2Future

The owner of Pangenera, LLC, through which he owns and operates several Panera Bread locations, Jeff Burrill draws on more than two decades of experience in the service industry. He brought the Panera brand to the South Bay Area in California and established several cafes throughout the area. Alongside his work with Panera, Jeff Burrill serves on the board of directors of Work2Future.

The California-based organization Work2Future provides a variety of business services including job training, outplacement services, and workforce expansion. Work2Future serves businesses in the local area, including Campbell, Gilroy, Los Gatos, Monte Sereno, San Jose, and Saratoga.

As part of its workforce expansion efforts for its clients, Work2Future allows employers to post jobs on its own website and traditional job boards, as well as through CalOBS (the California Employment Development Department job system). The organization offers employers a place to leave informational fliers, and its One-Stop Centers host interviews and job fairs. Additionally, Work2Future prescreens potential employees and provides references to its clients. For more information about the company and its other services, visit www.work2future.com.

Restaurants Can Donate Food to Fight Food Insecurity

As the CEO of Pangenera, LLC, Jeff Burrill oversees all facets of operation and development for Panera Bread locations in the South Bay area of California. As a restauranteur, Jeff Burrill is invested in the fight against food insecurity, so he donates perishable items from his franchise sites to food banks and nonprofits on a nightly basis.

There is a common misconception that restaurant owners who donate food risk making themselves liable for a lawsuit. However, in 1996, President Clinton signed the Bill Emerson Good Samaritan Food Donation Act into law, protecting all donors with honest intentions. There are no exceptions to protection under this law, as long as donors are not grossly negligent or intentionally attempting to cause harm.

Donating food not only aids those who seek help from food banks, but can also benefit restaurants in a variety of ways. Donating to food drives and other charitable organizations qualifies as a tax deduction, and less food waste means a reduction in trash pickup expenses. To get involved with the fight against food insecurity, restaurants can seek fundraisers in need of catering donations, partner with food drives, or display change boxes in their locations to collect donations on behalf of local food banks.

Challenging the Common Myth: It is NOT Illegal to Donate Leftover Food

Studio 37 and Panera Bread owner Jeff Burrill supports Feeding America and Second Harvest Food Bank, with daily donations of surplus food. Donations from grocery store and restaurant owners like Jeff Burrill help thousands of people who face food insecurity find their next meal.

In America, the longstanding myth that it is illegal or risky to donate surplus food to people in need has caused tremendous amounts of food to go to waste. Many people still think that their grocery store or restaurant can be sued for giving away leftover meals or unsold goods. In reality, the 1996 Bill Emerson Good Samaritan Food Donation Act, signed by President Bill Clinton, establishes protections and encourages donation.

Under this law, people and businesses are protected from liability when they give food products to a nonprofit. As long as the products are given in good faith, and the giver believes that their donation will not cause harm, the donation is completely protected.

In the event that something goes wrong and makes someone ill in the future, the donating business is still protected. The business or person would have to demonstrate either gross negligence or intentional and malicious misconduct to suffer any negative legal consequences.

Common Threads in Food Insecurity Across America

Restaurateur Jeff Burrill owns and operates both the Studio 37 pizza chain and several Panera Bread locations throughout California. As part of his commitment to fighting food insecurity in America, Jeff Burrill’s companies work to donate food to those in need.

Although the economy and job markets have made great strides, food insecurity is holding steady across the nation’s low-income areas. Geographic location remains a large factor in which communities face food insecurity, and the South has traditionally been a hard-hit region. Though the cost of living is generally low in Southern states, incomes are also low, and the threshold for receiving public assistance is often too high.

Rural areas in the South and Southwest are particularly vulnerable. Families may have the cash to purchase some food, but if the nearest affordable grocery store is 60 miles away, then transportation costs become a barrier.

Living in the suburbs can be just as bad, especially for people who are employed by upscale businesses or affluent families. Many people cannot afford to live and feed their families in the same city they work in.

Second Harvest Has a New Health-Conscious Policy

Businessman Jeff Burrill owns several food establishments in Northern California including Studio 37, a fast-casual pizza place in the Bay Area. He also owns two branches of Panera Bread Bakery-Cafes in Santa Clara and San Mateo. Jeff Burrill’s businesses are actively involved with local food banks. His companies donate perishable food to both Feeding America and Second Harvest.

Aside from providing sustenance through their food banks, Second Harvest also promotes healthy eating. They recently established a new healthy food and beverage policy. The organization’s website also launched “Nutrition Newbie,” a series that focuses on providing readers tips and news about healthful eating habits.

The new policy is aimed at the food-insecure households that Second Harvest serves on a daily basis. Many of the families in the program are at greater risk for chronic diet-related diseases than the average American family. The two most common health-related problems are diabetes and obesity. Due to their situations, families experiencing these problems often have limited access to proper health care.

The three-year goal of Second Harvest’s new healthy food and beverage policy is to provide healthier food options in their various food banks. The new changes include maintaining a 50 percent distribution ratio of fresh produce, encouraging produce consumption through education, distributing only healthy beverages, and discontinuing the distribution of candy and sugary food.

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