Kevin Upton has a diverse work experience spanning several industries. Kevin most recently worked as the Director of Operations for Louis Pappas Restaurant Group, LLC. and Louis Pappas Franchise Company. Prior to that, they served as the Area Director for Louis Pappas Fresh Greek Group.
Before their roles in the restaurant industry, Kevin worked as a Multi Unit General Manager at CENTRAL PARK SEAFOOD from 1999 to 2020. In this position, they managed a portfolio of five fine dining and family-style restaurants in Florida. Kevin focused on restructuring and streamlining organizational processes, setting performance and sales goals, and ensuring cost efficiency.
Kevin also has experience in the automotive industry, having served as the Business Director/GSM for PONTIAC/GMC TRUCK from 1990 to 1999. Kevin managed a portfolio of two dealerships in the Tampa Bay area, where they implemented financial reporting, developed policies and procedures, and maintained excellent customer relations.
Before that, Kevin worked in the fast-food industry, first as an Assistant Manager/Restaurant Manager at BURGER KING CORP from 1987 to 1990, where they oversaw daily operations, inventory control, and staff management. Kevin then joined MCDONALD'S/DAVID INDUSTRIES as an Assistant Manager from 1985 to 1987, where they focused on sales training, performance planning, and maintaining positive customer relations.
Kevin began their career as a Deputy Sheriff with the Pinellas County Sheriff's Office from 1982 to 1985.
Kevin Upton attended Long Island University from 1977 to 1982, but did not obtain a degree or specify a field of study. Kevin also obtained a certification in Leading Productive Meetings from LinkedIn in 2019.
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Louis Pappas Restaurant Group, LLC. Louis Pappas Franchise Company
Louis M. Pappamichalopoulos, from Sparta, Greece arrived in America in 1904. He shortened his name to Pappas to help simplify life in his new country. During World War I, Louis served in France as an army chef in General Pershing’s “Wildcat Division”. It was there that he created his own version of a Greek salad by adding potato salad to sustain the troops during hard times. In 1925 Louis and his wife, Flora, affectionately known as “Mama”, established the original Louis Pappas “Riverside Café” in Tarpon Springs. With a handful of employees on sawdust floors, they opened their humble café, specializing in fine Greek-American cuisine and the Louis Pappas Famous Greek Salad tm. Potato salad at the bottom of a Greek salad soon became commonplace and the salad itself became internationally known. The Pappas Family prospered over the years, sustaining four generations in the restaurant business. Third generation family member, Louis L. Pappas continued to thrive with his Greek fast casual concept, Louis Pappas Market Café. The name has recently been changed to Louis Pappas Fresh Greek to better identify the brand, however, the commitment to the company’s culture remains the same. FRESH, although new to the name, is not where we have evolved to. It’s where we’ve always been. The Mediterranean Diet is not a trend for the Pappas Family but an integral part of their Greek heritage. The Louis Pappas Famous Greek Salad as well as all other menu items is simply prepared with pure, healthy ingredients, such as olive oil, local farm fresh produce and all natural high quality meats and cheeses. Join the Pappas Family and savor the flavors of Louis Pappas Fresh Greek. OPEN DAILY from 11:00 am to 9:00 pm.