It all started in 1960, when we fired up the grill for the first time at Jack’s Hamburgers in the city of Homewood, Ala. That first location was a walk-up hamburger stand that served 10-cent sodas, 15-cent fries, and 20-cent shakes. Our popularity grew from town to town and neighborhood to neighborhood. This instant success was built on a foundation of great service, great food, and great people. Over the years, that foundation has only strengthened with community involvement, charitable giving, and the always present “Smiling Faces, Friendly Service”.
Since those early days, many things have changed in our world, but one thing has remained the same: We are still serving up quality food-with a smile, to keep you coming back, back, back to Jack’s, Jack’s, Jack’s.
DOWN THE ROAD
We continue to build on the strong foundation that began in 1960, with innovations of our food, expansion and redesign of our locations and investment in our people. Jack’s continues to bring more quality hand-made products to our guests, like made-from-scratch biscuits, hand-breaded chicken, bigger burgers and hand-scooped shakes. Our locations evolve to accommodate our guests with the warmth of Southern hospitality that includes our dining room hostesses, and the fireplaces are nice too. As you look around, you’ll see the story of how we are bringing that home away from home Southern feeling to you. Today, we’ve grown across the Southeast with more than 145 locations in Alabama, Tennessee, Mississippi and Georgia. Most importantly is the growth of our Jack’s family across the South, employees and guests alike. They are the true heart of what makes Jack’s successful.
Join us and see that “All About the South” flavor that leaves guests wanting more, more, more.
SOUTHERN STATE OF MIND
Jack’s serves as a pillar in the communities in which we reside. Much pride is taken in the ways each of our stores contributes as being an active part of their community and how they give back to their communities. Whether it’s a Christmas parade, pancake dinner fundraisers, or festivals, Jack’s presence goes far beyond the walls of our restaurants.
Todd Bartmess, CEO
Todd Bartmess isn’t your stereotypical CEO. Since joining Jack’s in 2015, Bartmess has worked tirelessly to get up close and personal with all things Jack’s. From top level operations to visiting individual restaurants to meeting with our team members, he keeps a pulse on it all. He loves to be with the people who make the brand work everyday and has a passion for developing great leaders within the organization.
He has more than 25 years of experience in managing quick service restaurants. Prior to coming to Jack’s, he was serving as President and CEO of Heartland Food LLC., the second largest franchise operator of Burger King Restaurants in the world. Throughout his diverse career, Todd has held a variety of roles for major brands including Burger King, Dunkin Brands, Boston Market and Taco Bell.
In his spare time, Todd tries to stay active by hiking, biking, and running. He is also committed to serving his community by volunteering at his church and with Boy Scouts of America. He and his wife Judy have been married for 30 years and have two adult children – Melissa, mom to his ‘awesome’ granddaughter Aurora, and Conner who was recently married in August 2017. Depending on the day of the week, Todd’s favorite Jack’s items include: a double cheeseburger with extra pickles, chicken fingers with Comeback sauce or a smoked sausage and egg biscuit.
Matthew Lallatin, CFO
Matt joined Jack’s in October, 2016, and serves as Jack’s Chief Financial Officer. Prior to joining Jack’s, Matt worked in a variety of industries and with companies ranging in size from start-ups to global Fortune 10. Most recently, Matt was the CFO of CHEP North America, a leading global supply chain solutions company based in Atlanta. Prior to that role, Matt held a variety of progressively senior financial positions at Mrs. Fields, Savoy Pharmaceuticals, Kmart, and DaimlerChrysler. Matt holds a Masters of Business Administration degree from the Brigham Young University Marriott School of Management in Provo, Utah. He is married with five children and loves living in the Birmingham area and eating a delicious Big Bacon burger when he has the chance.