Management Team

Joe Langteau, President and CEO, Summit Restaurant Group

Joe Langteau brings over 30+ years of restaurant experience to his leadership role at Summit Restaurant Group. In partnership with his leadership team, Joe is determined to ensure that all guests are provided with outstanding service and that a positive and productive work environment is created and sustained.  Joe is also the Chairman of the Board for IHOPs Pancake Co-op, and a member of the Franchisee Board of Advisors.

Prior to joining Summit Restaurant Group, Joe has held a variety of leadership roles including; President and CEO of AmeriKing Inc., President & COO of Priszm Brandz Inc.-the largest international YUM franchisee operating over 750 Yum branded restaurants in Canada. Joe received his B.A. from the University of Minnesota. Joe resides in Plano with his wife Marge, daughter Molly and son Patrick. His son Andy is a recent graduate of The University of Texas and now lives and works in Austin. 

 

Doug Shaw, Chief Financial Officer 

Doug brings more than 15 years of strategic planning, analysis and accounting experience to his position as Chief Financial Officer. During ACG Texas’s recent expansion, both through acquisition and organic growth, his extensive experience ensures the company continues to meet its business goals. Doug's responsibilities include financial planning and analysis, general accounting, and strategic planning.

Prior to joining ACG Texas in 2007, Doug held senior positions within the financial group of Pizza Hut and U.S. Franchise Systems Inc. As with his current role, his focus at both these companies focused on strategically managing business processes as drivers for sales and company growth.

Doug is a CPA and graduated from Georgia State University. He resides in Dallas, Texas with his wife Randi and their sons Tyler and Cameron.


Phil Slyby, Vice President, Real Estate & Construction

Phil began his career in the restaurant industry with Wendy’s in Columbus, Ohio. Moving to Dallas as the Dallas Metroplex area Director. After ten years and a transition to casual dining with On The Border Cafes he became Director of Operations and following the company’s IPO, Director of Development and Construction. A merger with Brinker International, Inc. presented the opportunity to be the national facility director for 750 multi concepts and eight regional offices of facility management for Brinker

After earning an MBA at Baylor University, Phil joined Texas Land and Cattle Steak Houses, Inc. as the Director of Purchasing and Facilities. During his tenure, he created and implemented a customized purchasing and distribution system that helped the chain more effectively expand their business.

In addition to his MBA, Phil also holds a BS in Management and Texas Real Estate Broker’s license.