Speakers Include:

Eleanora Bazile-Brooks, CC's Coffee House

Mitch Rotolo, Rotolos

ABOUT ELEANORA BAZILE-BROOKS

Eleanora Bazile-Brooks is a native New Orleanian. She is a 1980 graduate of Xavier Prep High School.  She attended Tulane University and received a BA in Liberal Studies from Loyola University and a MBA from the University of New Orleans. Ms. Bazile-Brooks has worked as a marketing professional for almost 30 years with experience in non-profit organizations and the quick service restaurant industry. In 2013, Ms. Bazile-Brooks was recognized with a Diamond Award by the Wendy’s Company for outstanding sales building initiatives in the Shreveport market as well as numerous other marketing awards during her career in the quick service industry including being recognized by McDonald’s Corporation as the outstanding marketer for initiatives targeting the African American consumer. She is highly skilled in managing multiple initiatives as demonstrated in the twenty-nine markets that she oversaw for the Wendy’s Company crossing seven states and in her current position with CC’s Coffee House in addition to the many volunteer projects that she lends her time too.

ABOUT MITCH ROTOLO

Founder and CEO, Mitch Rotolo, has been the head of Rotolo’s Pizzeria and its affiliates since incorporation in January 2006. Rotolo is no stranger to hard work and risk. These two traits have played a continuous role in his success. Rotolo can remember mowing lawns and painting fences to earn money from a very early age. At 16 years old he began his first job in a pizzeria and never looked back. Eager to make it on his own, Rotolo took a huge risk at age of 23, quit his full-time job to set up shop in the back of a friends bar. He sold pizzas and calzones to anyone and everyone, even delivering by bicycle to nearby dorms and businesses. By 1996 he had developed the recipes and systems needed to open his first store front and Rotolo’s Pizzeria was born. Located at the south gates of Louisiana State University the first location was a huge success. Rotolo worked countless weekends, long nights, and early mornings to build a business that had the power to continue to expand. By 2010 Rotolo’s had grown from a simple college pizzeria into a regional brand with 10 units and 6.5 million in top line revenue. By 2016, Rotolo’s operated 31 units and finished the year with 33 million in top line revenue. With plans to open a new flagship location in Baton Rouge in the fall of this year, Rotolo's is poised for continued success. Rotolo’s existing franchise structure has 9 units under development. Rotolo’s currently operates in four states and employees more than 1,000 staff members. The success of Rotolo’s as a brand has fostered the expansion of other businesses including real estate and retail products. 

This month's luncheon is sponsored by: