Former Chipotle, McDonald's exec: 'Leadership development has evolved'
Cultivating leadership and developing oneself is key to success, according to Bobby Shaw, a veteran executive of several brands, including Chipotle and McDonald's. He told attendees of this year's Restaurant Franchising and Innovation Summit in Dallas that during his time with those two aforementioned brands, he quickly learned the importance of formal leadership development programs in restaurant operations.
Nonetheless, numerous studies have shown that a third of all employees simply do not trust their employers, while two-thirds of employees say their CEOs focus too much on short-term performance.
"We might not be providing the right type of leadership to our teams," Shaw said, adding that leaders need to create an experience of working with their employees rather than dictating to them.
Watch the full presentation below.
Topics: Workforce Management
FAT Brands CEO Andy Wiederhorn talks with Cherryh Cansler of Fast Casual about his push for delivery in his keynote speech at the Restaurant Franchising & Innovation Summit in Europe.
KFC Director of Marketing George Felix talks to Hughes Director of Enterprise Solutions Tim Tang about the risks of "out there" marketing campaigns.
Sponsored by: Hughes
MOD Pizza CEO Scott Svenson sits down with Pizza Marketplace Editor Shelly Whitehead to provide some background on how some of society's most marginalized people have ended up making MOD one of the most successful U.S. pizza brands.
Charlie Guzzetta from BurgerFi talks about the success of the brand since opening its first location in 2011, and the technology that will drive the brand through to the future.
Wow Bao's Geoff Alexander reveals customer acceptance of the brand's self-ordering kiosks and use of pick-up cubbies.
Carin Stutz, COO of Red Robin, chats wth Tim Tang of Hughes about how the chain handles customers' evolving needs, which includes a push for technology.
Sponsored by: Hughes
The Restaurant Franchising and Innovation Summit brought together 200 restaurant industry execs for networking, learning and giving back to the community.
Wendy Meadley, social media expert, teaches restaurateurs how to vet social influencers and how to inspire them to create content for their brands.
Amanda Cohen, founder of NYC's Dirt Candy, chats with Fast Casual about why she doesn't allow tipping in her restaurant.
Carla Hall shares with FastCasual what she wishes she would have done differently and if she'll give the fast casual business another try.
The adoption rate of mobile payments is rising as customers become more comfortable with the technology. Restaurants that haven't jumped on the payments bandwagon can still find a seat but should understand that the technology is always changing.
Jeff Bradbury- Hughes interview with Brian Bailey- Ichor
Big data is where it's at when it comes to must-have marketing technology, said Chris Ruszkowski, VP of marketing for Quizno's.
Melissa Gallagher, Freshii VP of marketing, chats about the variety of marketing techniques that the chain uses to get stand out among its competitors.