Former McDonald’s CEO hired to lead South Africa’s new luxury retailer
New luxury convenience and food retailer, Pantry by Marble, has appointed former McDonald’s South Africa CEO Greg Solomon as its new chief executive.
The group said that Solomon’s appointment will help it as it looks to take the concept further in South Africa and expand to more outlets.
Pantry was launched by chef David Higgs and businessman Gary Kyriacou during the Covid-19 pandemic, combining food retail with a chef-inspired eatery.
It has since grown into a broader food retail concept that offers groceries, fresh produce, meat, baked goods, coffee, and prepared meals.
Over the past five years, the brand has expanded to permanent locations in Rosebank, Bassonia and Hazelwood, with a pop-up in The Marc, Sandton, and several new stores in the pipeline.
The new stores include the imminent opening in Fourways in October and a 1,300 square metre standalone store next to the Mall of Africa in 2027.
The group noted that Solomon had spent 15 years as CEO of McDonald’s South Africa, where he helped grow the business to more than 400 locations and led a workforce of 15,000.
This puts him in the prime position to lead the next phase of growth for the upmarket retailer.
Solomon said that, with the group’s flagship stores settled, there’s an opportunity to expand beyond Gauteng.
“Pantry is at the right stage for growth and expansion,” said Solomon. “Fast change and scale need discipline, and it has to be added without compromising the brand’s character and culture.”
Solomon believes the first phase of building Pantry is complete.
“The brand is established, the offering is consistent, and the experience is distinctive. The focus now shifts to building the systems, infrastructure and operational discipline needed to grow the footprint, while protecting the quality and experience that define Pantry.”
Solomon said the challenge is not simply about opening more stores, but about ensuring Pantry can grow without losing what made the original concept work.
“The hardest part will be saying no. There is so much demand for the brand that choosing the right locations, products, and people is a big responsibility and a privilege,” he said.
“Our immediate priorities are strong systems, training programmes, supply chain, and standardisation across our central kitchen.”
Pantry Images
Loading ...