Former Medium SVP of Marketing is the company’s first CMO

ChowNow, the nation’s leading platform powering online ordering and marketing for independent restaurants, announced the appointment of Karene Tropen as Chief Marketing Officer to expand the organization’s branding and marketing efforts.

This is the second new C-level executive announced by ChowNow within six months. Andre Mancl, who formerly co-led internet investment banking at Credit Suisse, was appointed as Chief Financial Officer in October 2021.

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Tropen will lead ChowNow’s brand, design, growth, product marketing, and communications teams. Her appointment comes as the company expands the consumer-facing side of its business, building and launching products for diners alongside the tools and technology it provides restaurants.

Tropen has spent her career building audiences for world-class brands, especially in the entertainment streaming industry. She’s held senior marketing roles at Disney+, Netflix, HBO, NBCUniversal, and most recently Medium, where she was SVP of Marketing and Content. During her time at Medium, Tropen executed a successful rebrand and spearheaded marketing and content strategies to drive growth for the company’s dual ecosystem of readers and writers.

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“ChowNow has a unique opportunity to be a positive force championing independent restaurants in the online ordering space,” said Tropen. “At a time when innovation, profitability, and fairness are exactly what restaurants need – and supporting mission-driven businesses is exactly what consumers want – I’m eager to build awareness and growth for a brand that benefits restaurants and diners alike.”

“Karene’s experience with elevating both a brand and the independent storytellers that bring that brand to life aligns perfectly with our marketing goals,” said Chris Webb, co-founder and CEO of ChowNow. “In ChowNow’s case, the storytellers are local restaurants and Karene will be instrumental in shining a light on our restaurant partners across North America as well as spreading the word amongst diners that their ordering choices matter.”