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Leadership

Individuals influencing the direction of the restaurant industry

Leadership

Get to know the new restaurant heirs

 By Patricia Cobe on May 05, 2016

Some kids born into the family business make a swift exit into another career. Not so for these restaurant progeny. They're expanding their empire.

Leadership

Dick Portillo: The contrarian

 By Sara Rush Wirth on May 17, 2016

Average annual sales at Portillo’s, which began as a hot dog stand in a suburban Chicago parking lot, today sit at about $8.5 million per store at newer units.

Leadership

Major-chain execs make an entrepreneurial shift

By Peter Romeo on Oct. 07, 2016

Executives of some big-time brands have jumped ship to steer operations at the smaller guys. Here’s a look at why.

Leadership

Ed Doherty makes his own luck

By Peter Romeo on Nov. 14, 2016

Ed Doherty insists his success as a restaurant franchisee is a tale of phenomenal luck, starting with the purchase of his first restaurants in 1985.

Leadership

Aziz Hashim: The empowerer

By Peter Romeo on Dec. 15, 2016

As much as Aziz Hashim loves franchising, the one-time electrical engineer has never warmed to the risk factor, starting with the lone KFC he opened in his 20s.

Leadership

4 exec changes that shook the restaurant business

By Peter Romeo on Dec. 25, 2016

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

Leadership

Denny Marie Post: The futurist

By Peter Romeo on Feb. 14, 2017

Denny Marie Post, CEO of Red Robin, is tasked with anticipating where consumer preferences will be down the road, and making sure her team is there, too.

Leadership

Denny Post's read on the market

By Peter Romeo on Feb. 14, 2017

Denny Post, CEO of the Red Robin full-service burger chain, assumed the post in August after discussing the brand’s mission with members of the company’s board.

Leadership

4 unlikely lessons from top leaders

By Restaurant Business Staff on Mar. 21, 2017

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

Leadership

8 lessons restaurateurs learned from horrible bosses

By Alaina Lancaster on Jun. 16, 2017

Check out these teaching moments from operators’ worst managers.

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