Dinner By Design Names Mark Morgan Director Of Food & Nutrition And Mark Katz Director Of Marketing; Company Also Unveils New Test Kitchen

Dinner by Design, a leading "make, take and bake" home meal prep company, today named Mark Morgan, R.D., director of food and nutrition, and Mark Katz director of marketing.

In his new position, Morgan will be responsible for overseeing all food related activities for the company including menu development and testing. A registered dietitian, Morgan joins Dinner by Design from Reiman Media Group where he was test kitchen director and senior home economist. In those positions, he was responsible for developing, testing and tasting recipes for consumer publications with America's largest franchise of cooking magazines including Taste of Home, Light & Tasty and Quick Cooking.

Morgan previously served as director of dining services and clinical dietitian for multi-kitchen operations in Colorado and Florida. He received his bachelor's degree with honors from Florida International University. The author of various publications and industry presentations, Morgan is a member of several organizations including the American Dietetic Association, and their Nutrition Entrepreneurs Practice Group, Food & Culinary and Business & Communications practice groups.

Katz was a consultant specializing in the restaurant industry prior to his marketing position with Dinner by Design. He was director of advertising and consumer research for Lettuce Entertain You Restaurants from 1995 through 2001.

Katz previously worked with several other national restaurant companies, including Fuddruckers, Denny's, Red Robin, Charlie Brown's and Shakey's Pizza and has been recognized for his accomplishments by industry trade publications and related industry organizations. He received his bachelor's degree from the University of Illinois.

In related news, Dinner by Design president and founder Julie Duffy also announced a new 1,800-square-foot test kitchen and meeting facility in Grayslake, in northwest suburban Chicago. The new test kitchen will supplement the company's current training and testing facilities.

"At Dinner by Design, we recognize that food is at the center of our product and thousand of families rely on us for healthy, delicious and convenient solutions for their dinner each night," said Ms. Duffy. "Quality and food are among the major factors that differentiate Dinner by Design from others in the industry. Our expanded food testing facilities will further add to our ability to offer our customers the best entrees possible for families, "she added.

In two hours or less, people can enjoy making 12 entrees for the month at a Dinner by Design kitchen. Because menus and ingredients are already prepared at Dinner by Design, people save valuable time and reduce the stress often associated with dinner time.

Industry observers predict the concept of meal prep outside the home is becoming very popular and is at the same stage that trendy coffee chains were at 15 years ago. The Business Times Daily called Dinner by Design "one of the hottest new retail franchise sensations sweeping the nation," and Entrepreneur Magazine named Dinner by Design and this market segment one of the "Hot 29 Businesses to Start in 2006." Dinner by Design today has agreements for more than 60 franchise locations. Ms. Duffy expects an estimated 150 agreements to be signed by year-end.

For more information about Dinner by Design go to http://www.dinnerbydesignkitchen.com . SOURCE Dinner by Design

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