Patrick J. Burns is an accomplished business leader in the real estate, food retail, food and beverage, and hospitality industries with over 30 years of experience building a series of retail supermarkets and shopping centers, managing food service for upscale restaurants and catering facilities, and operating hotel establishments throughout the Greater Philadelphia area. As an accomplished corporate strategist and marketer, his vision and expertise in business performance and new business development have created notable enterprise growth of sales and profits in these sectors. He has been recognized by the Obama administration as being a champion of healthy food access and economic development, and his achievements have been featured in a variety of local, national and industry news outlets including Good Morning America, USA Today and the New York Times.
His most notable accomplishments include the development and operation of supermarkets in underserved areas in and around Philadelphia including the first “Fresh Grocer” concept store in 2001. In 2005, he opened The Fresh Grocer at 56th & Chestnut Street, which then was the largest supermarket in West Philadelphia. In 2009, Patrick eradicated Philadelphia’s two largest food deserts with the development of two new Fresh Grocer supermarkets at the Shoppes at La Salle on Chew Ave and in the historic Progress Plaza Shopping Center on North Broad Street. With a steadfast commitment to bringing first-class stores into communities that need them most, Patrick has continuously expanded and enhanced his supermarket footprint under both The Fresh Grocer and ShopRite banners.
Patrick has also successfully developed a number of retail shopping centers throughout the Greater Philadelphia area, all of which contain supermarket anchor tenants along with other quality retail franchise stores.
Patrick’s extensive experience in the restaurant, catering and hospitality industries includes an impressive tenure as the exclusive food and beverage operator of Springfield Country Club in Springfield, PA. Patrick opened his first hotel in 2013, a 101-room Courtyard Marriott, adjacent to Springfield Country Club and in 2018, further grew his hotel portfolio with the opening of a 110-room Fairfield Inn & Suites in Broomall, PA.
Patrick and his businesses are highly acclaimed and frequently recognized. Recently, he was named the 2018 Family Business Leader of the Year by the Philadelphia Inquirer, his supermarket enterprise continues to be featured on the Philadelphia Business Journal’s list of top employers, Springfield Country Club continues to receive notable industry awards and is ranked a Top Meeting Site by the Philadelphia Business Journal, and his hotels have received multiple certificates of excellence.
Patrick has many varied philanthropic interests and has been recognized for his commitment to charities including the American Red Cross, Philabundance and local police and fire departments. He is Chair of the Pennsylvania Commission for the United States Semiquincentennial, a member of the board of directors of Wakefern Food Corp. and the Pennsylvania Food Merchants Association, and a Board of Trustee Emeritus of the Academy of Notre Dame de Namur. Patrick is married to his wife Helen and together they have three daughters.
Patrick J. Burns
President and CEO
Executive Vice President
Chief Financial Officer
Vice President of Finance & Investments
Director of Loss Prevention
Director of Operations
Director of Non Perishables
Director of Marketing
Director of Human Resources
Director of Engineering & Facility Management
Chief Operations Officer
Springfield Country Club & Complex
Marriott Hotel Properties
Executive Vice President, Grant McLoughlin
Grant oversees all facets of operations for the organization. He is the responsible executive for approximately $200 million top line revenue annually and the employment of over 1,500 associates. Specific responsibilities include operations, merchandising, administration, advertising, human resources, IT, and financial controls. Grant has over 44 years of experience in the supermarket industry, having spent 36 years with Pathmark Stores, Inc in various management positions including Senior Vice President of Operations where he ran over 50% of the company which equates to 75 stores, and Senior Vice President of Sales and Advertising. Grant holds a Bachelor of Business Administration degree from Drexel University. Additionally, he has served on various Board positions including the Philadelphia Alzheimer’s Association and St Joseph’s University Academy of Food Marketing.
Vice President of Finance and Investments, Greg Peil
Greg manages the organization’s real estate portfolio and all capitalization efforts. His responsibilities include leading special initiatives, real estate due diligence, acquisitions, leasing, debt and equity strategy, and disposition of corporate assets. Greg joined the team in 2011. Prior to joining, he worked as The Reinvestment Fund’s NMTC Program Manager where he was responsible for managing TRF’s $278.5 million NMTC portfolio. Greg was also responsible for raising debt and equity, NMTC negotiations, asset management, and providing QALICB’s with technical assistance. Prior to joining TRF, he spent five years with the Johnson & Johnson family of companies performing various financial responsibilities across many business functions including Tax, Marketing, Medical Affairs, and Operations.
Chief Financial Officer, Kimberly Rosato
Kimberly has held the position of Chief Financial Officer since 2006. Previously she held the positions of Cash Management Supervisor and Controller for the company. Kimberly, as part of the executive team, has had a strategic role in the overall management of the company. Kimberly directly oversees all day to day financial planning, implementing, control and accounting requirements for the organization. Specifically to include: accounting, audits, finance, forecasting/budgets, timely and accurate reporting, legal, insurance, property management, investing relationships and loan compliance. Kimberly has been with the company since 1987. She holds an undergraduate degree from Villanova University.
Director of Engineering and Facility Management, Tony Varallo
Tony has worked within the organization as part of the maintenance crew since 1999 and has developed knowledge of all aspects of the hospitality and food service industries along with store development and planning. His background comes from years of building homes and commercial sites for private owners and retailers in the PA, NJ, DE tri state area. Over the years he has project managed multiple commercial remodels and oversaw all planning, phasing, budgets and schedules needed for payment disbursements for repairs and maintenance to capital improvements. His workmanship skills and knowledge of all mechanical and structural details along with blueprint reading skills insure that projects are developed properly on time and on budget. Starting in the masonry field in 1977 Tony developed skills in concrete and brickwork to qualify as a master mason and go on to develop in the field to now having over 30 years of construction and mechanical trade skills to oversee and consult on all forms of construction, maintenance and repairs.
Director of Loss Prevention, Harold Berry
Harold is a loss prevention specialist with over 25 years of experience in the food retail business. Harold directs company initiatives to control losses associated with inventory shortage, public liability, workers compensation, food safety and loss related expenses. He ensures that all Loss Prevention programs are fully implemented and are being executed per expectation. He maximizes gross profit, protects the bottom line and contributes to the growth of sales. Prior to joining the organization in 2010, Harold worked for Pathmark, starting as an assistant store manager and then holding the position of District Manager of Loss Prevention for 16 years.
Director of Operations, Tim Brown
Tim Brown is a 2007 graduate of the Saint Joseph’s University Food Marketing Program. He has been employed at The Fresh Grocer for over 18 years working in various positions of the supermarket enterprise. In his current role, he oversees all supermarket store operations, develops sales plans and trends, labor budgets, store merchandising, and organization and development of store management teams in each of our nine locations. Tim is also a graduate of the Cornell University NGA Executive Leadership Development Program.
Director of Non Perishables, Bob McCormick
Bob McCormick began his career in the supermarket business as a customer service attendant with Food Fair in 1971. Over his 46 years in the business Bob has been a front end manager, store manager, buyer, pricing coordinator and is currently the Non-Perishable Director for our supermarket enterprise (duties have included pricing, advertising, negotiating vendor deals, store plan-o-grams and set ups). Bob has been with the company since 1981 and hold degree in business from Villanova University.
Director of Marketing, Carly Spross
Carly joined the organization in 2007 in the role of Marketing Director. In this position, she manages the overall advertising and marketing operations of the organization inclusive of creative and budgetary areas. She is responsible for direct marketing and advertising, strategy development, project management, public and media relations, campaign development, internal and external communications, creative direction, branding and brand management, customer loyalty management, community relations, and cause related marketing. Carly also has over 15 years of experience in the restaurant and hospitality industries. She is a member of the Get HYPE Philly advisory board, and a LEADERSHIP Philadelphia Fellow. Carly holds a degree in Public Communication and Political Science from American University and is a graduate of the Cornell University NGA Executive Leadership Development Program.
Chief Operations Officer – Springfield Country Club Complex, Nancy Steinmetz
Nancy Steinmetz is the COO of the Springfield Country Club complex. She has been working with the company in various roles of increasing responsibility such as waitress, manager, general manager and now COO since 1992. Nancy is currently responsible for all food and beverage, catering, and banquet operations. She maintains these operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.