Taziki’s Mediterranean Café, founded and based in Birmingham, has a new chief executive officer. The company last week announced Dan Simpson, its chief innovation officer for almost two years, as its new CEO.

Dan Simpson, Taziki’s new CEO, came to the company almost two years ago as chief innovation officer. (Taziki’s)

Simpson will work closely with Taziki’s founder Keith Richards, who two decades ago put up his house as collateral to build the first Taziki’s near U.S. 280 in Birmingham. The company now has locations in 16 states, and last month opened its 83^rd restaurant in West Chester, Ohio. Plans are to have 100 locations open by 2019.

“Keith’s vision for his restaurant is an inspiration to so many. He  has created an environment that combines extraordinary food with meaningful human experience,” Simpson said. “He has led the charge to offer fresh, healthy, diverse and affordable food options to the tables of tens of thousands of people for the past 20 years.”

Richards manages the flagship market of Birmingham and will continue to lead Taziki’s culinary research and development program and the HOPE program, which is the company’s charity.

Richards began the HOPE program when he decided to connect Taziki’s to a community need. It began with hiring special-needs adults and teens at his Birmingham-area restaurants, and led to the development of HOPE, or “Herbs Offering Personal Enrichment.” With HOPE, students are hired and taught to plant and cultivate herbs – parsley, oregano, cilantro, basil and rosemary – which are harvested and delivered for use in Taziki’s restaurants.

Birmingham-based Taziki’s has turned its healthy approach to Greek food into an 83-location chain in the past 20 years, and the company is shooting for 100 locations by 2019. (file)

A grilled veggie plate is among Taziki’s healthy menu items. (Taziki’s)

Taziki’s hummus. (Taziki’s)

Taziki’s Signature Pasta is a prime example of its healthy, flavorful approach to Greek food. (Taziki’s)

Keith Richards opened the first Taziki’s 20 years ago, and now the company has 83 locations in 16 states. (Taziki’s)

Taziki’s Mediterranean turkey melt. (Taziki’s)

The turkey club ciabatta from Taziki’s. (Taziki’s)

Baked chicken from Taziki’s. Catering has been a significant part of the company’s growth over the years. (Taziki’s)

Simpson and Richards will continue to work with Taziki’s board and staff to clarify the purpose, mission and brand values to guide the company’s next 20 years.

“Dan is working closely with me to carry out my vision for the next 20 years of Taziki’s,” Richards said. “His passion for working to create the new ‘Mediterranean-Coastal’ design for our restaurants has been an integral part of this process.”

The new design for the restaurants includes community tables to create a welcoming environment for conversation, exposed wooden beams in the ceiling, stone and white shiplap-adorned walls, and white and deep blue interior accent pieces. A community board at the back of the restaurants lists local nonprofit events with information about how to participate.

Before joining Taziki’s, Simpson founded and was CEO of ToGo Technologies. Over the past five years, Taziki’s has experienced an increase of more than 60 percent in online and to-go orders.

“Expanding Taziki’s technology capabilities for our customers, including our app offerings, accessibility to ordering online, as well as a new website is a big focus for our team,” Simpson said. “We are working to anticipate consumer trends and seeking innovations that enhance guest experiences.”

Later this year, the company will launch TazRewards, a loyalty program that in-line and online customers can access on the app.