Zingerman’s Announces A New Managing Partner
Ann Arbor-based Zingerman’s has announced Katie Frank as new co-managing partner of ZingTrain. Frank, who started with the Zingerman’s organization in 2005, joins founder Maggie Bayless to help run the almost 25-year-old business. Frank began as Zingerman’s Bakehouse retail manager and, in her six-year tenure, grew annual sales by 40 percent. In 2011, she started working with ZingTrain, which shares Zingerman’s approach to business.
"When Katie joined ZingTrain back in the fall of 2011, I knew that being a managing partner was one of her long-term goals, so I've had more than six years to evaluate her as a prospective partner,” says Bayless. “She has met and exceeded my expectations, and I couldn't be more excited to have her officially step into this new role."
Frank brings her experience as a ZingTrain trainer and presenter and has a master’s degree in human resource development from Vanderbilt University. She teaches a range of two-day seminars, works with outside clients, teaches staff classes, and co-facilitates Zingerman’s internal leadership development program.
Frank’s vision for ZingTrain is to expand the company’s training offerings, including technological training, and facilitate clients’ abilities to manage mindfully in a service-focused way while getting positive.
“I’m excited and honored to join Maggie as ZingTrain’s co-managing partner,” says Frank. “Being a part of the Zingerman’s Community of Businesses is something I hold very near and dear. I’m incredibly grateful to be sharing Zingerman’s unique approach to business with our clients and am looking forward to continue our growth as our products and the training landscape continue to evolve.”
ZingTrain shares the “Zingerman’s experience” with organizations from around the world. The company’s staff use its experience in training and organizational change to help clients understand and apply the real-life systems, tools, and techniques used at Zingerman’s. ZingTrain shares Zingerman’s practices in training, service, merchandising, specialty foods, open book finance, and staff management through seminars and customized workshops.