Leaders

Individuals influencing the direction of the restaurant industry

restaurant leadership talk

One-liners concerning wimps, going naked and princess crowns give RLC attendees insight into the minds of some of the top industry leaders.

school book chalkboard alarm clock

If there’s one thing to be learned from interviewing top restaurateurs, it’s that leadership isn’t built on fortune cookie-style doctrines.

Paul Brown CEO, Arby’s Restaurant Group , franchisor of 2,200 quick-service sandwich restaurants, operator of 1,050 more; owned principally by Roark Capital Prior posts President, brands &...

CEO of Red Robin Gourmet Burgers and Beer Her charge: 550 full-service, casual burger restaurants, 85% of which are company-operated, and 17% of which are located in malls Prior posts CMO, EVP, Chief...

On competition "This has been an industry of fast followership. If I see one more tempura green bean, I’m going to die.” On the so-called better-burger upstarts “I’m not totally sold on the fast-...

faceless execs square

The past year reaffirmed that tough times bring many changes in restaurant leadership. Here are four of the most dramatic shifts.

As much as Aziz Hashim loves franchising—and it’s fair to say he’s swept away—the one-time electrical engineer has never warmed to the risk factor, starting with the lone KFC he opened in his 20s...

Never mind the statistical impossibility of a tossed coin landing heads-up nearly every time. Ed Doherty insists his success as a restaurant franchisee is a tale of phenomenal luck, starting with the...

As an SVP of Starbucks , Clarice Turner handled big projects for a very big chain—steering the 16,000-store empire into nighttime bar service, to name just one of the moonshots. But after working at...

If you’re not from Chicago, a Maxwell or Cake Shake might not mean anything to you. But it should. That’s because those signatures come from what might be the biggest fast casual you’ve never heard...

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